Maine Shrimp Story aired: Friday, March 10, 2006
They're in season and simple to prepare. Kathy Gunst goes out shrimping with Maine chef Sam Hayward.
Sam Hayward's "Shocked" Shrimp:
Toss 1/2 pound very fresh peeled Maine shrimp with about 1 tablespoon good sherry vinegar and let sit for about 30 seconds. Sprinkle with sea salt (coarse sea salt, if possible) and serve!
Fried Maine Shrimp:
Peel 1 pound fresh Maine shrimp and season by lightly sprinkling with salt and pepper. Dredge very lightly in flour and shake off any excess flour.
Heat a large skillet with good vegetable oil until quite hot. Test to make sure the oil is hot enough by adding a drop of flour; it should sizzle up quickly. Add the shrimp, being careful not to crowd the skillet.
Cook the shrimp for about 30 seconds on each side, until a light golden brown and just cooked. Drain on a clean tea towel and serve hot. Serve with lemon wedges and/or homemade tartar sauce or a homemade mayonnaise mixed with chopped pickles.
Guests:
Kathy Gunst
Sam Hayward
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