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It's the height of Shrimp Season here in Maine!
Native Maine has these delicate little local guys;
in-stock and ready to deliver! (Frozen)
  
The 2010 Maine Shrimp Season is open seven days a week
from December 1, 2009 through May 29, 2010.
Get 'um while they are in season.
Shrimp IQF 120-150ct 4x5# MAINE
$4.49/Lb (Case only)
Order Item: SHIQF
Serve these steamed, fried, sautéed, in chowders, soups casseroles, in salads, on sandwiches, on a toasted roll with butter…the list goes on!
These fresh Maine shrimp are, of course, the cold water variety. "Pandalus Borealis" and make up close to 80% of the entire cold water shrimp market. These shrimp are very small, but so tender and sweet. The nice color of pink comes from the nutrient-rich cold water of our Northern Hemisphere.
Native Maine's Cream of Maine Shrimp Soup
Created and approved by Native Mainers right in the test kitchen, at Native Maine.
Some liked it when we added small diced potatoes and freshly shaved corn making this a nice hearty chowdah. Ultimately we chose to officially eliminate them keeping this a nice simple soup.
Don’t want to make your own soup? Remember, Native Maine has plenty of fresh (NOT FROZEN) PRE-MADE Soups & Chowders in-stock and ready for you to serve tonight! Proudly made for us by:
The Hurricane Soup Co., Greene Maine.
This recipe makes four small servings and multiplies just fine. Everything you need is available-in-stock, from Native Maine.
Ingredients:
1 tbsp Kate’s® Home made unsalted butter
1 tbsp King Arthur® all purpose flour
1 pint HOOD® whole Maine milk
4 oz Maine shrimp, peeled/deveined
1 Native Maine® Brand bay leaf
1 oz good, aged sherry (we used our new 50 year old Las Villarers—delicious)
Native Maine® Brand, Maine Sea Salt & Cracked Pepper — to taste
Directions:
Coarsely chop shrimp, reserving one whole per serving for garnish.
Melt butter in saucepan, add flour and cook for one minute, stirring constantly. Remove from heat and add the milk and the chopped shrimp. Using immersion blender, blend until fine as you prefer. Return to medium heat. Add the reserved shrimp, the bay leaf, and salt and pepper, to taste. Bring the mixture to a boil, stirring constantly.
Reduce heat & cook 2 minutes – do not overcook! Remove from heat, add the sherry, and stir. Remove the dried bay leaf.
Ladle soup into warmed bowls, making sure that each guest receives at least one whole shrimp garnish. Finish with chopped chives and a lemon wedge on the side. This goes well with our new imported Crostini or Westminster Oyster Crackers®. Ayuh, All In-Stock, at Native Maine.
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