I love spot shrimp, and as the recreational spot shrimp season gets underway on Saturday, May 7 in Puget Sound and Hood Canal here is a recipe that will surely have you going back out and fishing for (or simply purchasing) more of these tasty deep-sea creatures.
State Fish and Wildlife managers are forecasting another good season for the prawn-sized spot shrimp. The daily limit is 80 spot shrimp. If you plan to go out be sure to check the regulation pamphlet for specific dates of when shrimp fishing is open.
For those who don’t want to venture to catch their own there are many seafood markets in Seattle that are now selling spot shrimp anywhere from $11.99 per pound in the International District to $9.99 per pound on Beacon Hill to $17.99 per pound at a major Seattle Retail Fish Market. It pays to look for bargains!
2 tsp sea salt
2 lemons, halved, plus more for serving
3 bay leaves
1 handful fresh thyme leaves
1 handful fresh flat-leaf parsley
1/4 cup seafood seasoning (recommended: Old Bay or Zatarains shrimp boil)
2 lbs jumbo shrimp, with shells, heads, and tails on
Fill a large pot with about a ½ gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.
Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling. Serve with lemon wedges and cocktail sauce or simply eat them without any fixings as they sweet as can be!
(Photo courtesy of the Seattle Times Photo Department)