My very good friend, Heather Atwood, is a food columnist for the Gloucester Times in Massachusetts and is a great cook. She has a popular website called Food for Thought filled with simple recipes that have a bit of flair. One such dish caught my eye and upon giving her a call, she told me she would be delighted if I shared with my readers up here in Maine.
Heather writes “Pandalus borealis. Northern Shrimp. Maine Shrimp. Native Shrimp. The teeny shrimp with gigantic sweetness from cold New England waters, one of the last few authentic New England foods that truly declare a season, they arrive in fish markets and recipes by all these names. We need these shrimp. We need their season – fishing started January 23rd.”
Native Shrimp with Cabbage over Linguini
What tickles me pink is the fact that everyone(including the nice folks in Massachusetts) know great shrimp when they taste one, and Maine is the best. This recipe comes to me from Heather, who got it from another another New England native, Laurel Tarantino. So I thank both of you for sharing this recipe with me and us Mainah’s.
1 small green cabbage, shredded
1 Spanish onion, sliced
4 – 5 cloves of garlic, minced
4 tablespoon butter
1/2 teaspoon red pepper flakes
Salt and pepper
1 pound native shrimp, deheaded and shelled
1 pound linguini
Drizzle of olive oil
Heat a large pot of salted water to boil for the linguini. Heat a large skillet to medium. Melt butter to bubbling. Add onion and cabbage, and lower heat to medium-low. Cook for about fifteen minutes or until caramelized. Add red pepper flakes and taste for salt and pepper.
Meanwhile, cook the pasta according the timing on the box. Add garlic to the vegetables, and cook another five minutes. Add shrimp, and cook covered for five minutes at the most, but check to see if shrimp have lost their pinkness and are done. Serve cabbage and shrimp over the linguini.