Easy Rustic Northern Shrimp

We had our first pick-up of shrimp from our fish share this week. A five pound bag of these little fellas, freshly plucked from the ocean only hours before. Very exciting!

This recipe is basic but delicious. The shrimp are cooked whole and peeled at the table. It’s not necessary to devein because of their small size. Tender and sweet, they don’t need much additional flavor, but the wine and seasonings lend zing and complement the sweetness.

Easy Rustic Northern Shrimp - Serves 2 – 4

2.5 lb North Atlantic Shrimp
1 1/2 C dry white wine
3 C water
2 T Old Bay seasoning

Rinse shrimp, removing any roe and long tentacles. (Note: The roe is actually edible! We tried a tiny bit on crackers just as you might any caviar. It was mild and sweet.)

Bring water, wine and seasoning to a boil in a large stockpot. Add shrimp, bring back to a boil. Lower heat and simmer 3 minutes. Turn off heat and let sit an additional 3 minutes. The shrimp will continue to cook during this time.

Remove shrimp from stock, reserving some liquid.

Serve in shallow bowls with a half cup of liquid and crusty bread for dipping. To eat: twist the head off (be sure to enjoy the glorious liquid from the head!), peel the shell off like a jacket and enjoy.

Ingredient origins: North Atlantic Shrimp – the waters right outside our door; Wine – California; Seasoning – Maryland