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Sweet Maine Shrimp With Fennel and Cremini Mushrooms
Provided by: Chef Jonathan Waxman
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Like Nantucket bay scallops, these tiny, succulent shrimp from Maine pack a lot of delicately sweet flavor into a small package. They’re usually available only from late January through early March (look for them now at your local Wild Edibles store) and are good enough to eat raw with a splash of extra-virgin olive oil and a dash of sea salt. But cooking them quickly and tossing them with fennel and cremini mushrooms—as Jonathan Waxman does at Barbuto—is an even better way to go. --Rob Patronite
Ingredients
1 1/2 pounds unpeeled whole Maine shrimp1/2 pound cremini mushrooms
1 small fennel bulb
1/2 Meyer lemon
5 tablespoons extra-virgin olive oil
Sea salt and pepper