The Maine shrimp season has come and gone, but that doesn’t mean you can’t buy it frozen! I ordered a pound of Maine shrimp from Port Clyde Fresh Catch (PCFC) through the Portland Food Co-op. PCFC is a collaboration of Port Clyde, Maine fishermen, who came together to preserve the local fishing economy and heritage of their community. They use sustainable fishing methods and have a Community Supported Fishery (CSF) available.
As you know, Maine shrimp is quite small, so you don’t really want to eat them like traditional shrimp. I’m also *technically still on a paleo diet, so I started hunting around for recipes. I found a great recipe, forgot where I found it, spent an hour googling around and relocated it on the Bangor Daily News website (note the Port Clyde Fresh Catch shrimp in the photo!) (*I may have caved and eaten a huge ice cream cone yesterday).
I pretty much followed this recipe, but didn’t have a few of the ingredients and only had a pound of shrimp, so you can see my substitutions below. This made enough for dinner for two of us, plus lunch the next day – yum!
Paleo Dinner: Maine Shrimp Curry
- 1 pounds Maine shrimp (fresh or frozen)
- 1.5 cups green peas
- 1 cup sliced carrots
- 1 cup chopped baby bella mushrooms
- 1 small onion, chopped
- Olive oil
- 2 cloves garlic, minced
- 3/4 tablespoon fresh-grated ginger
- 1.5 tablespoons curry powder
- 1 tablespoons lime juice
- Almost 1 full can coconut milk
Heat up olive oil in deep cast iron pan until hot. Add the garlic, ginger, curry and lime and stir until you have a nice paste. Add peas, carrots and onions and saute for 7-10 minutes. Reduce heat and add coconut milk. Simmer for 10 minutes, occassionally stirring.
When carrots are tender, add shrimp and cook for about 2-3 minutes (be careful not to overcook them). I had the dish as is, but you could serve over rice, couscous or quinoa. The original recipe called for lime wedges and basil for garnish – I did not have, but would be great!