Red Maine shrimp (aka ama-ebi) are showing up in local markets. They
are wonderful raw with ponzu, but I'm wondering if a marinade (perhaps
sake based) might be called for. Any suggestions appreciated.

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Lori Lee wrote:
> Red Maine shrimp (aka ama-ebi) are showing up in local markets. They
> are wonderful raw with ponzu, but I'm wondering if a marinade (perhaps
> sake based) might be called for. Any suggestions appreciated.

Where can we get them for raw consumption around Boston?

--
Dan

Lori Lee wrote:
> Red Maine shrimp (aka ama-ebi) are showing up in local markets. They
> are wonderful raw with ponzu, but I'm wondering if a marinade (perhaps
> sake based) might be called for. Any suggestions appreciated.

Where can we get them for raw consumption around Boston?

--
Dan

"Lori Lee" > wrote in message =
...
> Red Maine shrimp (aka ama-ebi) are showing up in local markets. They
> are wonderful raw with ponzu, but I'm wondering if a marinade (perhaps
> sake based) might be called for. Any suggestions appreciated.
>=20
> Remove "No Spam" from e-mail address before replying

I am seeing the Amaebi as well in our local stores.
I have tried Amaebi with ponzu but found that Wasabi & Shouyu was
better, but that is basically personal taste.
I have almost always had Ama-ebi in raw form on sushi or as sashimi.
I think I have had it in Chawan-mushi, and I think maybe in a New Years
osechi, but basically just boiled.
I can not think of any marinating method but since Ama-ebi when cooked
tastes like any other cooked shrimp I suppose one can apply any method
used for "shrimp".

Musashi

"Lori Lee" > wrote in message =
...
> Red Maine shrimp (aka ama-ebi) are showing up in local markets. They
> are wonderful raw with ponzu, but I'm wondering if a marinade (perhaps
> sake based) might be called for. Any suggestions appreciated.
>=20
> Remove "No Spam" from e-mail address before replying

I am seeing the Amaebi as well in our local stores.
I have tried Amaebi with ponzu but found that Wasabi & Shouyu was
better, but that is basically personal taste.
I have almost always had Ama-ebi in raw form on sushi or as sashimi.
I think I have had it in Chawan-mushi, and I think maybe in a New Years
osechi, but basically just boiled.
I can not think of any marinating method but since Ama-ebi when cooked
tastes like any other cooked shrimp I suppose one can apply any method
used for "shrimp".

Musashi

If I can't get it from one of my usual sources, I 'll buy it at the
supermarket. I'll not eat the stuff raw from there though, as it's
usualy not fresh enough. What I do with it though is to make a marinade
of cold dashi, sake, a few drops of shoyu, and fresh lemon juice. Peel
the shrimp and marinate for a few hours. The shrimp get cooked like
escabiche and go really well on a finger of rice.