Posted on 03/21/2015 2:37:13 PM PDT by VRW Conspirator
It's time for you FReepers to get the real deal. Here is a recipe that will always be a winner.
Combine 1st 3, boil, add shrimp, don't over cook (shrimp are white not opaque).
The best take-away is that you get to talk (read: communicate or FReep) while you are peeling the shrimp and enjoy a delicious meal. No bacon required.
Next installment: How to manage your boat (and your provisions, safety equipment and firearms) safely across navigable waters.
Unfortunately I live in Maryland.. at least for about 3 more years and then I’m outta this shxt hole.
Old Bay.. they put that stuff on everything here to the point I don’t eat at any local seafood restaurants. Old Bay potato chips, old bay omelets (gross) there’s even a beer with old bay flavor. I was born and raised in Maine and a commercial fisherman many years ago. I prefer the New England style anything.
Pretty good recipe.
Nothing beats Maryland-style seafood.
Crabs are the greatest and bless the man who applied the concept to shrimp.
By now Maryland water people are such quaint and colorful legends in their own minds, that given a good set of teeth, they could easily pass as the extra-funky fishermen from Maine.
I use Old Bay, vinegar and a beer. Cover,bring to a rapid boil take of heat and let cool even adding ice to stop the cooking process. Let set and absorb spices. People really need to shop and avoid shrimp that’s not wild caught!
I have had great shrimp twice in my life.
Once was a place called “The Flagship” in Washington DC. The other was a place South of Dothan, Alabama called Redmans Fish Camp.
Moving out of MD? What are you going to with Drudge’s “O’MALLEY FIRES UP IOWA” if it leads to national office??
That’s vomit inducing.
Old Bay is very popular here in Massachusetts. I love it.
Shrimp Linguini With Baby Arugula
Classic seafood w/ Mediterranea/Northern Italian twists by a renowned chef. Meaty crab and shrimp, tender cooked linguine, zesty arugula, goat cheese.
METHOD Saute 4 tb heated evo, 4 jumbo shrimp; cook light brown, then turn. Add to pan: tea chp garlic, tb chp shallots, 4 tb julienne sun-dried tomatoes, tb ea basil chiffonade and chp Italian parsley. Cook a min; garlic begins to color. Add 2 oz ea clam juice, wh/wine, 3 oz lump crabmeat, 2 tb ea butter /Parm; simmer/slightly thicken.
Offheat, toss with 2 tb crumbled goat cheese, 1/2 c baby arugula and 5 oz cooked linguini.
SERVE w/ a chilled fine dry white wone.
I have lived my entire life in Maryland. Native born and all the while it has been run by a Democrat majority unfortunately because I despise Democommies. Having said that though, MD. Has GREAT SEAFOOD.
I am from Texas. in 1987 I had a meeting in Boston. I went to a seafood restaurant named, “LEGALS”. I ate something I cannot find in Texas, but they were the best seafood I have had. Perhaps it is just a great memory. It was fried clam strips. I have look all over the country and cannot find a similar food.
Legal Seafood has exceptional seafood. They will ship all over the country, too.
For me, E-Z Peel shrimp covered in Old Bay and steamed with beer. Crabs the same. But if you have the time and a few friends over, put the shrimp in a Low Country Boil :-)
Not to a New Englander.......w/ deep blue seafood-filled waters lapping our coastline for miles.
Boom, a palatable soup, RUINED.
As a joke, we bought a HUGE tin of Old Bay and put it on the top of the backsplash on the stove next to the salt and pepper grinders... just as a visual cue for my brother to NOT try to "kick up a notch" whatever he was cooking.
Where do you get Old Bay Seasoning?
ROTFLOL---that is funny.
And how about Mable's Clam Shack in Kennebunkport?
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