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	<title>Yankee Cook &#187; Shrimp</title>
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	<description>One frugal New Englander&#039;s food blog</description>
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		<title>Fried Northern Shrimp</title>
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		<pubDate>Sat, 20 Feb 2010 16:03:44 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Regional Cuisine]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Yankee Cook Recipes]]></category>
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		<description><![CDATA[Yesterday was fish share day. We picked up the last 5 lb bag of beautifully fresh native Northern Shrimp of the season from our Community Supported Fishery. Northern shrimp are the only shrimp native to New England and from what I understand, they&#8217;re only around in the middle of winter. So this is the end [...]]]></description>
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		<title>Northern Shrimp Newburg</title>
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		<pubDate>Sat, 30 Jan 2010 03:14:14 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Regional Cuisine]]></category>
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		<category><![CDATA[Shrimp]]></category>

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		<description><![CDATA[Madeira loves Crustaceans. Oh yes. They go way back. Madeira is what brings that aromatic sweetness to Lobster bisque and Lobster Newburg.
This dish is inspired by Lobster Newburg. We used 5 lbs of freshly caught Northern Shrimp from our fish share. Feel free to substitute the shrimp for lobster, but the little red guys work [...]]]></description>
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