Yesterday on the Boston Board, there were some posts on Maine Shrimp. Got me to thinking that I needed to make a stop at Turners, a local seafood restaurant and market. Stopped by last night, and got the shrimp- along with haddock, hotel scrod, swordfish, scallops, tuna and steamers!
The fishmonger told me to defrost the shrimp and saute- but do any hounds have some ideas or suggestions? Would love to hear.
When I got home- the tuna looked so great I had to have some right away. Heated up the cast iron pan, seasoned with S/P, toasted sesame seeds and a splash of oil. Into the pan for not more than a minute on each side. So good, and so easy. SErved with a bit of wasabi sauce on the side. I think I will have to have some more tonight. And the best part is- I am the only one in my house who likes tuna!