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Shrimp Stew

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From The Maine Lobster Fisherman: Raymie Upham, Gerry Cushman, Clayton Witham, Brett Schwab, Andy MacMillan, Rob Delfrate and Chad Upham, New England Patriots Fans and the Commissioners Pick for the All-Star Tailgating Team

Sautee (with real butter) 4 to 5 lbs. of FRESH MAINE SHRIMP (which you can get here in Maine real soon!) sautee on low heat, making sure your butter does not burn... until they are firm but not mushy (this doesn't take but very long.) Shake a good amount of black pepper over the shrimp. When shrimp are done, add 3 qts. Half & Half. Let simmer. If too thick, add a small amount of whole milk!! ENJOY!!!

This recipe should feed around 15 people. It will taste best if made a day ahead of Sunday Football! For Shrimp CHOWDAH (that's how we say it here in Maine!) cook diced potatoes with sauteed onions, and add to the stew mixture!!! ENJOY!!!