Every now and then you taste something so simple, and yet so wonderful. Maine Shrimp are wonderful, and simple to prepare, and they are now in the height of their season here on the coast. Their lovely, raw, pink bodies can be found glistening above beds of ice at many a seafood shop throughout New England. They really are a treat. This recipe comes from my good friend Ellee, who discovered this recipe through her friend Oswaldo Montes. Oswaldo hails from Guadalajara, Mexico. He currently resides in Bath Maine with his wife Lucia and their daughter Ofelia. He has adapted his family recipe to the uniquely delicious Maine shrimps so readily available here on the Maine coast. These ultra pure and simple ingredients, combined with some ridiculously scrumptious garnishes will have you on your knees chanting Viva Mexico! I have always considered, (especially after seeing them in action at some of Chicago’s finest restaurants) the Mexican’s to be some of the finest cooks on the planet. And, they have an amazing ability to work with very basic ingredients, creating very clean, fresh, and focused flavors. This recipe is easy to prepare, and a whole lot of fun to eat. I thank Oswaldo, and Ellee for introducing this deliciousness to me, and for allowing me to add it to my repertoire.
Ingredients:
-4-6 Medium Potatoes (skin on) large diced
-1/2 bunch fresh Cilantro, Tied and left whole
-1 large onion 1/4′d
-Kosher salt to taste
-Water or Chicken stock to cover above ingredients by about an inch (water is delicious here as the resulting superbly light broth, and its utter simplicity really allows the other ingredients to shine. Chicken stock is equally delicious, and will lift the soup in richness. Try it first with water, then adapt it to your liking.
-1 pound peeled, cleaned fresh Maine Shrimp (frozen, pre-cooked shrimp will simply not do) If you do not have access to these particular fruits de mer (I’m so sorry!) use the freshest, smallest shrimps you can find.
The Fun and Funky Part (Condiments): Prep these ingredients while the soup is simmering, and allow each guest to garnish the bottom of the bowl with each just before serving.
- Up to one ripe Hass Avocado per bowl
-Plenty of small diced Tomatoes
-This is gonna sound strange….but have plenty of Ketchup on hand. Trust me, this is one of the factors that makes this soup sing. Do Not skip this garnish. Those who do, will be visited by Oswaldo.
-Finely diced red onion
-Finely chopped fresh cilantro
-Plenty of hot sauce. A chipotle based sauce is delicious here.
-Tortilla chips. We love the “Scoops” brand, as they are perfect for scooping up all these ingredients. They will amuse your bouche! This is our Mexican white trash side showing and we don’t care.
Method and Technique:
-Bring water (start with cold water!) with the potatoes, onion and cilantro to a boil. Season Kosher salt to taste. Don’t be afraid of a little salt as these potatoes, and shrimp need the company. Add the salt slowly and taste the water. You should have a very mild flavor of salt, and no more. You can adjust the salt if needed when the soup has finished. Reduce to a low-medium simmer until potatoes are tender. Take one out and taste it. It should not be al dente. But, it should not be mush.
-While above is simmering, prepare your garnishes in nice little bowls of your liking to facilitate the fun factor.
-When potatoes are tender, turn off heat, remove the cilantro and the 1/4′d onions and discard.
-Add the shrimp to the soup. Maine shrimp take only a minute or two to cook. If using other than our beloved babies, check at three minutes and continue to allow to poach until tender.
-Break out the garnishes, and invite your guests to serve themselves, loading up the bottom of each bowl. Make sure no one gets away without using the Ketchup!!!! Lots of chips are a must. I think it’s best. Ladle in the the soup and stir to combine the flavors.
The Maine part of me suggests Allagash White with this soup. The Chicago Mexican loving side of me would be happy with an ice cold Bohemia. The wine side of me craves a Picpoul de Pinet. Your Call!
Muchas Gracias Oswaldo! You are the Chingon!
Thank You Ellee for introducing me to more of that which I adore- local, fresh, flavorful, and tasting of a place.
Salud!
-
