Missing Peter, Spicy Shrimp and great reviews

Hi Folks-

Okay so Peter has been off at the races and is due home tonight, he’s been gone since Friday and I miss him like heck. I wish I could think of a cute embarrassing story to tell you while he isn’t in the position to edit but I can’t. I could have shared him buying me a wrist corsage for our first date (who does that?) but, self deprecating guy that he is, he already told you that story (at least he had the sense to ditch it moments before meeting me in the restaurant).

We will be closed on Labor Day. The way everybody works so hard at our market I feel like it is OUR holiday. Fish will be there on Wednesday (Boston Fish Market is also closed on Monday).

I went to dinner this weekend at Kismet, being at loose ends, and loving going out to dinner. I sat at the bar next to another solo woman and we chatted, she was visiting. I had seen her at lunch at the market and reminded her of that. She said she loved the Market and that she had found it because she was an avid Trip Advisor user and that we had great reviews (she herself had left a very nice one, prior to meeting me, thank you very much). In our early days, I used to google the market all the time, looking for comments and reviews but somehow have gotten out the habit. She reminded me of the importance of reviews, so here’s a shout out, if you use Trip Advisor, or Yelp please think about leaving us a review. A review on our Facebook page, our web page or just on our google listing would be great too, thanks in advance!

I had several requests for the sirracha cilantro shrimp recipe I made for the wedding I did last weekend so that’s included below. We have King Salmon again, which is great and if you have a hankering for it you should probably think about getting it as the season is wrapping up pretty soon. I did buy a couple of extra bags of 16/20 peeled and de-veined shrimp if you want to try the shrimp recipe, they will be in the freezer.

This is a spicy shrimp recipe from the food52 website, it was a contest winner, and I have made it several times times this summer to rave reviews. Sriracha is spicy but also very flavorful and doesn’t blow your head off

Serves 4 as an entree, more as an app.

  • 1/3 cup Sriracha

  • 1/3 cup olive oil

  • 1 teaspoon Worcestershire Sauce

  • 3 cloves garlic, crushed

  • 1 handful cilantro, roughly chopped, plus more for garnish

  • 1 teaspoon sugar

  • Salt

  • Freshly ground black pepper

  • 2 pounds large shrimp (16 to 20 count), peeled and deveined

  1. Mix together the Sriracha, olive oil, Worcestershire sauce, garlic, cilantro, and sugar. Season aggressively with salt and pepper. Put in a 1-gallon plastic bag, add the shrimp, and mix together in the bag. Marinate in the fridge for 2 to 4 hours. Or longer.

  2. Heat a grill. Skewer the shrimp (4 to 6 shrimp per skewer) and grill until pink and delicious, 2 to 3 minutes per side.

  3. Remove the shrimp from the grill, slide the shrimp from the skewer using a fork, and pile on a serving platter. Sprinkle with finely chopped cilantro, and throw a few toothpicks in a few shrimp. Watch them disappear. (I left mine on skewers and just served them that way)

The fish tomorrow:

  • Dayboat Haddock

  • Icelandic Arctic Char

  • Swordfish

  • King Salmon

  • Alaskan Cod. Frozen at sea

  • Shetland Salmon

  • Yellow tail sole, dayboat

  • 10/20 Dry Scallops

  • PEI Mussels

  • Wellfleet Oysters, MA

  • 16/20 Shrimp

Day of the Week

Lunch Special

Soup Special

Dinner Special


Hot spice rubbed Salmon sandwich on a soft roll.

Clam Chowder

Italian meatloaf


meatball sub

Greek Lemon Chicken Soup

Shrimp Scampi


Grilled Ahi tuna steak sandwich

Lobster Bisque

Salmon Cakes with Caper mayo


Bahn Mi, Vietnamese chicken sandwich

Chicken and Sausage Gumbo

Shrimp Quesadilla


Pulled pork sandwich, come early, it sells out!

Fish Chowder

Chef’s choice!

See you at the Store!

The Uncommon Market

The Market Worth Walking To




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