[SEA] Fresh shrimp at Mutual Fish

[mamster]

My dad and I went to Lowe's today because I needed a new showerhead (the one in Laurie's and my new apartment was mounted with short people in mind, and while we have nothing against short people, we are not them). On the way, we passed Mutual Fish and noticed on the sign they were advertising fresh Georgia shrimp.

The only times I've had fresh, never-frozen shrimp were in Louisiana and Alaskan spot prawns plus whatever kind of shrimp they have in the tanks at sushi places. (These look similar to spot prawns to me; are they?) I've never cooked any at home. So we had to stop. The shrimp are medium sized, maybe in the 26-30 range, and they were $12 a pound.

I ended up sauteeing the shrimp and serving them atop a radicchio risotto, but as a trial run I just fried some up with butter, olive oil, S&P. The difference between these shrimp and most thawed shrimp isn't subtle -- these are seriously great shrimp, and I like the frozen kind just fine to start with.

No idea how long they'll have them or if they always have them and I just never noticed (I don't go by there often), but by all means check it out.

[seacrotty]

Well, I know what we're having for dinner tonight.

Anita and I had our fresh shrimp revelation a few years ago while vacationing in Mendocino on the California coast. Hunting for grillables in the local grocery store, we ran across some fresh, just-off-the-boat, locally caught prawns (don't remember the variety). We bought a pound, shelled them, drizzled olive oil and sprinkled salt, and then scared the hell out of them over a hot fire. Orgasmic. We went back the next day for more, but they were sold out. Since then, we've hunted, begged, and pleaded for truly fresh shrimp with little success. Mutual Fish, here I come!

c

edited for typo

Edited May 17, 2004 by seacrotty (log)

[little ms foodie]

ok, where is Mutual Fish? mmmmm grilled shrimp!

[malarkey]

ooohhhh. I had my fresh shrimp revelation at a chinese restaurant in the ID years ago, um, like just after I first moved here (yes I'll admit that was almost 20 yrs ago). They are like little lobsters. The flavor difference is incredible. also had some on the west coast of Vancouver island that still hang in my memory.

[heyjude]

Richard (the Dad in mamster's post) and I had a pound of these for dinner, too. They were incredibly sweet, tender and flavorful. I did them very plain in olive oil/butter seasoned with roasted garlic and Old Bay seasoning. Next trip, mussels.

[reesek]

ok, where is Mutual Fish?

little ms. foodie - mutual fish is on rainier ave. south - as mamster intimated - across the street (west side) from Lowe's. driving from downtown you'd take 12th or 14th (or dearborn) to rainier ave south. it's on the right past the oberto's. they have parking, an awesome (hilarious) staff and they supply a lot of area restaurants. excellent quality.

[Schielke]

Preperation question:

What is the cleaning process? Is it ok to just toss em in whole and sort out the de-veining stuff when you eat it?

[tsquare]

Preperation question:

What is the cleaning process? Is it ok to just toss em in whole and sort out the de-veining stuff when you eat it?

Don't Do That.

Clean, then cook, please.

[MsRamsey]

They're out. Might get more on Thursday.

[Schielke]

Preperation question:

What is the cleaning process?  Is it ok to just toss em in whole and sort out the de-veining stuff when you eat it?

Don't Do That.

Clean, then cook, please.

That is what I thought, but when I was eating a bunch of shrimp on the coast in Italy, most of my shrimp were whole and un-de-veined. I ended up picking out the vein and wondering if that is what most people do there.

I am glad I am not crazy!

Ben

[Schielke]

Also, what is the best way to "dispatch" of the little buggers?

[mamster]

To clarify, what they're hawking at Mutual isn't live shrimp, it's shell-on but beheaded shrimp air-shipped from Georgia. They look exactly like any other gulf whites you'd buy and can be prepared the same way. I didn't devein the ones I bought -- I find you rarely have to do so for shrimp this size, and I didn't notice any vein while I was eating them. And between yesterday and today, I ate over a pound of them. Is there such a thing as shrimp overdose?

[BastilaShan]

If you guys ever go to SE Asia, be sure to check out the seafood restaurants. Prices will be really cheap compared to the US and I can remember gulping down Tons of steamed prawns. The massive grilled scampi and spicy grilled stingrays are amazingly good too.

[tighe]

I got some of the fresh shrimp at Mutual today...very tasty!

With about half of them I attempted to replicate something I had a Mistral. Poached in olive oil at a low temp with lemon zest and rosemary. Served over a sautee of mixed julienned veggies.

The rest I stir-fried with garlic, shallots, red peppers and mango plus a dash of roasted red pepper paste.

[Susan in FL]

We eat nothing but fresh-never-frozen shrimp from Florida, now that we're here. Just today in the newspaper was an article about how the shrimpers are suffering because the farm-raised shrimp suppliers are underpricing them. They are very much worth the extra $2.00 a pound for us. Florida shrimp, wild and wonderful, yes! Click For The Article.

[mamster]

That does it, we're moving to Florida.

Hey, MsRamsey, how did your fresh shrimp turn out? And BastilaShan, Laurie and I have had the life-changing Thai seafood experience. I recommend it.

[tighe]

Preperation question:

What is the cleaning process?  Is it ok to just toss em in whole and sort out the de-veining stuff when you eat it?

Don't Do That.

Clean, then cook, please.

I shelled and deveined mine before cooking, but have an observation and question on the subject...

Obs: trememdous variation in the amount of "vein" in the shrimp. Some had none and some were uh....very full...

Q: I know there is a significant camp that says cooking shrimp in the shell is the way to go for maximum flavor and tenderness. Am I correct in assuming that there's no way to deveine AND leave the shell on?

That does it, we're moving to Florida.

Mamster, hope you enjoy strip malls. There is some amazingly good seafood in Florida, I will admit...

[bbqer]

Mamster, hope you enjoy strip malls. There is some amazingly good seafood in Florida, I will admit...

Mmmmm...fresh grouper. Love it and it's everywhere down there (and cheap).

[laurel]

Q: I know there is a significant camp that says cooking shrimp in the shell is the way to go for maximum flavor and tenderness. Am I correct in assuming that there's no way to deveine AND leave the shell on?

At Flying Fish I've had shrimp deveined with the shell on... it looks like they cut the vein out through the shell (so the shell gets sliced in half most of the way down).

Most of the spot prawns I get around here don't have much of a vein, so I usually don't devein them.

[tsquare]

Quite possible to devein and leave the shell on - my chore as a kid. Let's get real - that ain't no vein - it's, poop. Or have I been under the wrong impression all these years?

[Really Nice!]

Q: I know there is a significant camp that says cooking shrimp in the shell is the way to go for maximum flavor and tenderness.  Am I correct in assuming that there's no way to deveine AND leave the shell on?

I live to leave the shell on because I think the meat retains more moisture. But this could just be a perception thing.

I have purchased shrimp at Larry's that was deveined and still had the shell on.

If you're going to do it, you'll need a very sharp knife or a RONCO Shrimp Butler®.

[tighe]

Quite possible to devein and leave the shell on - my chore as a kid. Let's get real - that ain't no vein - it's, poop. Or have I been under the wrong impression all these years?

Yes, it's poop. I think I just need to get my knife sharper so that I can cut through the shell cleanly without actually pulling it off. Thanks for the tips...

[malarkey]

I think I just need to get my knife sharper so that I can cut through the shell cleanly without actually pulling it off.

Try using scissors works great for cutting down the back, cleaning out the poop and leaving the shell on...

[pjs]

We eat nothing but fresh-never-frozen shrimp from Florida, now that we're here.  Just today in the newspaper was an article about how the shrimpers are suffering because the farm-raised shrimp suppliers are underpricing them.  They are very much worth the extra $2.00 a pound for us.  Florida shrimp, wild and wonderful, yes! Click For The Article.

Susan forgot to mention that fresh 26-30's--that cost nine or ten bucks a pound--can usually be found down here IN THE SUPERMARKET!!!

Try Marcella's skewered and broiled (or grilled) recipe from her first book. Heed her instructions concerning the three point skewering technique, it's critical.

PJ

[pjs]

UPDATE:

$7.99/lb., local, 26-30 shrimp in Publix tonight.

I will trade for PNW salmon.

PJ