I finally picked up a pound of sweet Maine shrimp on Friday, to have our own little mini-holiday celebration before all the family arrives. I cooked them very quickly in boiling water flavored with lemon, brandy, savory, salt and a little old bay seasoning. It took only 2-3 minutes for them to plump up and take on a light pink color. These were fabulous with a cold beer and a squeeze of lemon. I may make this a weekly Friday ritual, as they’re only $5/lb at my local fish store. Plus, Maine shrimp season is only another two months.
Maggie, is chief tasting officer and founder of Eat Boutique. She started the site in 2007 as a way to highlight and celebrate the best pure, local and comforting handmade foods, and now sells unique and delicious handmade food in monthly tasting subscriptions and seasonal gift boxes. Fostering vibrant real world communities around food, Maggie now hosts Eat Boutique’s Local Markets, where she spotlights cookbook authors and undiscovered food makers. Maggie is a community evangelist with more than 15 years of Web community building and outreach experience, connecting millions via sites like Lycos, Tripod and TripAdvisor. She’s written for Time Out New York, the former I.D. magazine and Hip Paris, and created retail experiences for the largest floral and event design company in New England. Maggie regularly visits Paris and travels far distances to find the next great chef, farmer, food maker or host. You can follow her worldwide - and homemade - gastronomic adventures on Twitter at @mizmaggieb or @eatboutique.
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