Tag Archives: maine seafood recipes

Garlic and Thyme Wild Shrimp

Here is a quick, simple recipe for wild shrimp! I’ve come to like my shrimp with the exoskeleton on. Exoskeletons of shrimp and other crustaceans can be beneficial to your health. They contain chitosan, a polysaccharide, composed of glucosamine. (You have likely seen glucosamine- or even have taken it- for joint and cartilage health.)

Mark Sisson of Mark’s Daily Apple writes:

  • Chitosan supplementation may reduce cartilage destruction in autoimmune arthritis.
  • In healthy men, pre-breakfast supplementation with 3 grams of chitosan increased fecal excretion of dioxins and PCBs, two prominent types of xenoestrogenic compounds found in most modern diets.
  • A chitin-glucan supplement lowered oxidized LDL in humans. Oxidized LDL is likely causally related to atherosclerosis (as opposed to just plain ol’ LDL), so this could be a helpful supplement for people at risk. 

No worries if you don’t like to actually eat the shells on the shrimp- you can save them and boil them into a delicious broth!

1 lb wild shrimp
2 Tbsp pastured butter
2 tsp paprika
2 tsp dried thyme
1 tsp garlic granules

To easily shuck the shells from the shrimp, put them into a pot with warm water
(This also works if the shrimp are frozen!)
Turn the heat to medium, being careful not to let the water get to a boil
As the shrimp start to cook, they will change color

Remove them from the heat and let them sit in the water for a couple of minutes

Drain the warm water and add cold water
Peel the shrimp, removing the shell (if desired)

If you are leaving the shells on- start here!

In a prying pan, melt the butter over medium heat
Mix in the dried thyme, garlic and paprika

Stir in the shrimp
Cook over medium heat until desired consistency
(the longer you cook them, the more “rubbery” they will be, and they will shrink up!)

wild shrimp with butter paprika and thyme


Sesame-Crusted Salmon

Preparing a fillet of salmon can tricky- you want to cook it just right, so the filet comes out crispy but not overdone and rubbery. This recipe helps create that nice crisp top, with just enough of a spiced crust.

1 lb wild salmon fillet (skin on)
2 Tbsp sesame seeds
1 Tbsp ground coriander
1 Tbsp dried thyme
oil for cooking (coconut oil, preferably, although olive oil will do)

Mix the sesame seeds and herbs together on a plate

Rinse the salmon fillets and pat dry
Coat the fillets in the sesame and herb mix
(Do not coat the skin- just the top of the fillet)

Heat oil in a cast iron or stainless steel frying pan that is also oven-safe
Preheat oven to 500 degrees F

Once the oil is hot, place the salmon (sesame and herb-coated side down) into the frying pan, as pictured below:

Cook on medium-high heat for 4-5 minutes, depending on how thick your fillets are
(These fillets were about an inch thick, and I cooked them for 5 minutes)

Flip and continue to cook for 3-4 minutes, skin-side down

Remove from the stove top and place frying pan in the oven on the top rack
Continue to cook for 4-5 minutes

Remove from the oven and let sit in the frying pan for 1-2 minutes before serving

Enjoy! 🙂

Fish Chowder

2 lbs Wild-caught white fish
4-5 Strips of raw bacon
1 Onion
2 Tbsp butter
1 Medium zucchini
1/2 cup milk/heavy cream/ chicken stock
1 Bunch fresh dill

Chop the onion and bacon strips
Add butter and saute over medium heat until the onions are soft and the bacon is cooked

Dice the zucchini and add to the pot

Continue to cook over medium heat, covered, until the zucchini is soft

Add the fish and liquid (use milk/ heavy cream or chicken stock for less dairy)

Leave on medium heat for approximately 10 minutes, covered, without stirring
After 10 minutes, stir (while breaking up the fish with your spoon) and decrease heat to medium-low
Cover and continue to cook, stirring after another 10 minutes

Add fresh dill and stir
Continue to cook for another 10 minutes

After 30 minutes total, mix the chowder well and serve


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