Ideas for Shrimp?

[jmcquown]

I have a half a pound of raw medium peeled shrimp in the freezer. I'm
looking for new ideas. I usually just saute onion, garlic and whatever
other veggies I have in some olive oil until tender. I also like to add
a small jar of marinated artichoke hearts. Heat through then add the
shrimp and cook until it's just pink. Adjust seasonings (S&P, basil,
parsley). I toss this with hot cooked penne pasta. It's simple and
tasty, but I would like some other ideas for shrimp. Any help?

Jill

[Dave Smith]

Do you have asparagus and pasta?
Chop asparagus into pieces 1" or so. Cook some spaghetti,
spaghetinni, liguini or other pasta. Heat up some olive oil in a pan,
add a pinch of dried chili flakes and lots of chopped garlic, add the
asparagus, stir, then shrimp. Toss in the cooked pasta. Top wiht grated
Parmesan.

FWIW.... this is one of my wife's favourite recipes for me to cook for her.

[Dave Smith]

On 23/01/2013 6:16 PM, jmcquown wrote:

Another thought.... put about 1 Tsp. salt ans 2 Tsp. sesame oil in a
bowl and stir in the peeled shrimp. Let is sit for 10-15 minutes.
Mince a couple cloves of garlic and a about a tablespoon of ginger root.
Heat up some oil in a wok or pan, stir the garlic and ginger, toss in
shrimp and some snow peas. Serve on rice.

[jmcquown]

Thanks, Dave! I do have pasta but I don't have asparagus. I haven't
thawed the shrimp yet so there's no rush.

Jill

[jmcquown]

Stir-fry isn't something I do very often but I like this idea. I do own
a wok... which hasn't been used in many years. I even have sesame oil :)

Jill

[Jim Elbrecht]

We love scampi-- Heavy on the garlic- lots of butter and cream- and
lots of fresh parsley.

Shrimp Caprese is #2-

I do a shrimp & chicken Alfredo if I think I'm a little shy of enough
shrimp. I don't think I've ever done a straight shrimp Alfredo. I'll
bet shrimp & chicken Scampi would work.

Jim

[Cheryl]

Trying subbing the pasta with potatoes. Very good combination.

[Brooklyn1]

On Wed, 23 Jan 2013 18:16:50 -0500, jmcquown <j_mc...@comcast.net>
wrote:

Shrimp and lobster sauce w/rice.

[jmcquown]

Hmmmm. I never thought about potatoes!

I've had shrimp & grits at a couple of restaurants over the years.
Pretty good but I'll bet I could improve upon it. I can't find a recipe
for it in any of my "southern" (regional) cookbooks. Looking online
there are too many different recipes. I can't waste shrimp
experimenting. (It's not shrimp season yet so it's rather pricy.)
Maybe someone has a tried and true recipe for shrimp & grits.

Jill

[jmcquown]

Gee. And poor me just happens to have a couple of lobster tails in the
freezer.

Jill

[Pico Rico]

"jmcquown" <j_mc...@comcast.net> wrote in message
news:amb9bl...@mid.individual.net...

Shrimp Bisque.

[jmcquown]

Now there's a recipe worth looking for :)

Jill

[Dimitri]

"jmcquown" <j_mc...@comcast.net> wrote in message
news:amb9bl...@mid.individual.net...

Garlic, butter, a touch of lemon and crusty French bread.

I'm not sure one can improve on that combination, OK a glass of Pinot
Grigio.'

Dimitri

[z z]

The local buffet serves stuffed shrimp which is really shrimp with
stuffing wrapped around them.

Deviled eggs with chopped shrimp is pretty good.

Process the shrimp till shredded and stirfry-mix with shrimp-flavored
ramen noodles.

Several kinds of soup with shrimp would be good-shrimp,mushroom,chives
cream soup with lots of black pepper might be good.

Shrimp pizza? cocktail sauce, parmesan, a veggie or two might spark the
imagination. Anyone ever heated the cocktail sauce??

[sf]

On Wed, 23 Jan 2013 18:16:50 -0500, jmcquown <j_mc...@comcast.net>
wrote:

You don't like salad, so I won't suggest
http://www.recfoodcooking.org/sigs/sf/Southwest%20Shrimp%20Salad.html
and I've forgotten if you're a grits girl or not... but if you are,
there's always shrimp and grits. I'm pretty sure you want to keep it
simple, so I won't suggest chowder, gumbo or etouffee... but what
about a shrimp BLT with pesto mayo?
http://www.recipe.com/shrimp-blt-with-pesto-mayo/#
I'd skip the turkey bacon and go for pork though.

--
Food is an important part of a balanced diet.

[Gary]

jmcquown wrote:
>
> I have a half a pound of raw medium peeled shrimp in the freezer.

Here's one idea if it sounds interesting to you, Jill. I don't have a
recipe. I just wing it when I make this. I use a wok but a large frying pan
would work.

Thaw your shrimp and cut into bite sized pieces. For medium, I would cut
them length-wise then cut those in half.

Cut up some red bell pepper into strips, then cut those strips in half

Mix up a sauce. About a cup of rich chicken broth, a TBS soy sauce, and
enough cornstarch to make a nice clingy sauce when cooked.

Mince a clove of garlic and small-chop some onion.

In your wok or pan, saute the garlic in about 1 TBS oil. Since you have
sesame oil, you can also add maybe 1/4 tsp of that too for a bit of a tang.
After a minute or less, throw in the shrimp, pepper strips and onion.

After a few minutes, stir up your cornstarch mix and add that. Cook until it
thickens.

Serve over rice or fettuccine. I prefer the pasta.

I also like to add basil to any pasta dish. If you use dried, add it in
early along with the shrimp. If you have fresh basil, chop it up and add as
a garnish.

Gary

PS - after writing this, I might make it today or tomorrow since I have all
the ingredients. :)

[Gary]

jmcquown wrote:
>
> I have a half a pound of raw medium peeled shrimp in the freezer.

Here's another simple way. This is how I usually cook shrimp.

Mix 1/2 cup water with 1/2 cup white vinegar and a heaping TBS of Old Bay
seasoning. Bring this to a boil in a small saucepan. Add in your frozen or
thawed shrimp and stir once to coat it all. In a small saucepan, most of the
shrimp will be above the liquid level so it cooks by a combo of boiling and
steaming. Put on the lid and cook just until shrimp is done. Stir a few
times as it's cooking.

I used to make a cocktail sauce to go along with this but I don't anymore.
The shrimp is so good by itself, you don't need the sauce.

Gary

[Gary]

Sqwertz wrote:

>
> On Wed, 23 Jan 2013 18:16:50 -0500, jmcquown wrote:
>
> > I have a half a pound of raw medium peeled shrimp in the freezer.
>

> You should only have rock shrimp, IMO.
>
> Jesayun.
>
> (shelled of course)

Rock shrimp is *very* good. It's more like lobster meat than shrimp, imo.

Maybe 35 years ago, I used to buy fresh, caught that day, shrimp from a guy
that had them on ice in coolers from the back of his pickup truck. No
pre-cleaning there....they had the heads on and the feet. These were shrimp
*right* from the sea.

Back then, rock shrimp were unknown so they sold for about 1/2 the price of
*normal* shrimp. I bought a pound of them one day, just to try and they were
so good. They are expensive now since ppl have discovered how good they
are.

I assume the name...rock shrimp...is because of the rock hard shell they
have. Good Eats, for sure.

Gary

[notbob]

On 2013-01-23, jmcquown <j_mc...@comcast.net> wrote:

> tasty, but I would like some other ideas for shrimp. Any help?

Back before the Thai shrimp farming scene went over the top, I usta
buy tiger shrimp and marinate them in Golden Dipt Creole sauce
(bottled). I'd let 'em sit overnight, then grill 'em. To die for!
Sadly, McCormick discontinued that creole marinade, but they appear to
have come out with a cajun version. I haven't tasted it, but you
might give it a try. The older Creole marinade was the best marinade
I've ever tasted, hands down. Otherwise, I'd go with Dimitri's
suggestion of a simple scampi. Saute shrimps in butter, garlic, wht
wine, squeeze of lemon, some toothy bread to dip in the sauce. Hard
to beat. In fact, I'm starting to get an itching.... ;)

nb

[Pico Rico]

"notbob" <not...@nothome.com> wrote in message
news:slrnkg2gpm...@nbleet.hcc.net...

so, where is your home recipe for making a knock off of "the best marinade
I've ever tasted, hands down"? Surely you didn't just give up.

[jmcquown]

I think I'll probably just go with scampi...

The shrimp I have was caught locally. Come spring it will be shrimp
season again. It's a treat to see those boats come into the harbor at
Beaufort with their fresh catch. Most of it makes its way to local
restaurants but if you time it right you can buy some right off the dock.

Years ago my dad would net fresh shrimp from one of the tidal creeks.
He had crab pots, too. Blue crab is tasty but it is a PITA to pick the
meat out of the shells. They're having a soft shell crab festival at
Port Royal Sound in April. That's the season when the crabs moult.
I've never had a grilled or fried soft shell crab before... that's
definitely something I want to try.

Jill

[Gary]

jmcquown wrote:
>
> They're having a soft shell crab festival at
> Port Royal Sound in April. That's the season when the crabs moult.

Actually, blue crabs moult a few time during the warm season.

> I've never had a grilled or fried soft shell crab before... that's
> definitely something I want to try.

A nearby restaurant serves them fried on a bun. The plate comes with the
bun and the legs are hanging out...looks like a giant spider sandwich but is
very, very tasty. :)

Gary

[Ophelia]

"Gary" <g.ma...@att.net> wrote in message news:51014D24...@att.net...

ewwwwwwwwwwwwwwwwwwwww

--
--
http://www.shop.helpforheroes.org.uk/

[Tracy]

On 1/23/2013 6:16 PM, jmcquown wrote:

My husband makes an awesome chicken with ginger and scallions. He
usually adds a few shrimp for himself. The dish is awesome but I don't
know how he does it since he has banned me from the kitchen when he
makes it. :-( We'd probably have it more often if I knew how he did it.
(It's more of technique thing than a recipe - since I know what he uses.)

I know he lightly flours the shrimp and chicken and at some point he
adds chicken broth.

I am sure there is a recipe out there if it's something you might like.

We serve it over jasmine rice.

Tracy

[notbob]

On 2013-01-24, Ophelia <Oph...@Elsinore.me.ku.invalid> wrote:
>
>
> "Gary" <g.ma...@att.net> wrote in message news:51014D24...@att.net...

>> bun and the legs are hanging out...looks like a giant spider sandwich but
>> is
>> very, very tasty. :)

> ewwwwwwwwwwwwwwwwwwwww

Would put me off my lunch! I can't think of anything more appetite
killing than a spider. I don't even like spider Halloween
decorations! I know it makes no sense, a big macho guy like me, but
there it is. Spiders fascinate me on one level, but at the same time
can reduce me to a scared little girl. (shudder!)

Hmmm.... there's an idea. Lose weight the easy way! Store yer food
in Notbob's Spider Ziplocks! (I'll let you fill in the rest)

nb

[Ophelia]

"notbob" <not...@nothome.com> wrote in message

news:slrnkg2kou...@nbleet.hcc.net...

<g>
--
--
http://www.shop.helpforheroes.org.uk/

[Brooklyn1]

On Wed, 23 Jan 2013 21:28:41 -0500, jmcquown <j_mc...@comcast.net>
wrote:

There's no lobster in lobster sauce.

[Brooklyn1]

On Wed, 23 Jan 2013 21:27:52 -0500, jmcquown <j_mc...@comcast.net>
wrote:

>On 1/23/2013 8:17 PM, Cheryl wrote:
>> On 1/23/2013 6:16 PM, jmcquown wrote:
>>
>>> I have a half a pound of raw medium peeled shrimp in the freezer. I'm
>>> looking for new ideas. I usually just saute onion, garlic and whatever
>>> other veggies I have in some olive oil until tender. I also like to add
>>> a small jar of marinated artichoke hearts. Heat through then add the
>>> shrimp and cook until it's just pink. Adjust seasonings (S&P, basil,
>>> parsley). I toss this with hot cooked penne pasta. It's simple and
>>> tasty, but I would like some other ideas for shrimp. Any help?
>>>
>>> Jill
>>
>> Trying subbing the pasta with potatoes. Very good combination.
>
>Hmmmm. I never thought about potatoes!

Other than french fries I don't think shimp goes well with potatoes.
Shrimp goes very well with fried rice.

http://chinesefood.about.com/od/shrimprecipes/r/shrimplobster.htm

[George Leppla]

On 1/24/2013 10:07 AM, Brooklyn1 wrote:
>>> Shrimp and lobster sauce w/rice.
>>> >>
>> >Gee. And poor me just happens to have a couple of lobster tails in the
>> >freezer.
>> >
>> >Jill

> There's no lobster in lobster sauce.

An odd but true fact! I have been looking at Shrimp in Lobster Sauce
recipes hoping to learn to make my own. Ground pork is one of the basic
ingredients.

Ground pork and shrimp... not exactly Kosher.

Who knew!

George

[Tara]

On Thu, 24 Jan 2013 06:57:27 -0500, Gary wrote:

> Rock shrimp is *very* good. It's more like lobster meat than shrimp,
> imo.

Rock shrimp is something special. I have only had it one time, at Dixie
Crossroads in Florida.

http://dixiecrossroads.com/



Tara

[jmcquown]

Strange name for it, then. I guess I'll just have to broil the lobster
tails and do something else with the shrimp. Stuffed shrimp is sounding
pretty good right now. I make a nice crabmeat "stuffing" I could coat
the shrimp with...

Jill

[Michael OConnor]

http://www.youtube.com/watch?v=WhfK98f5S00

[Ophelia]

"jmcquown" <j_mc...@comcast.net> wrote in message

news:amksii...@mid.individual.net...

Perhaps it just means 'sauce you serve with lobster'?
--
--
http://www.shop.helpforheroes.org.uk/

[jmcquown]

On 1/27/2013 9:53 AM, Michael OConnor wrote:
> http://www.youtube.com/watch?v=WhfK98f5S00
>
LOL!

Jill

[sf]

On Sun, 27 Jan 2013 09:40:17 -0500, jmcquown <j_mc...@comcast.net>
wrote:

> do something else with the shrimp.

You could try Brazilian Shrimp Soup
http://www.foodandwine.com/recipes/brazilian-shrimp-soup

> Stuffed shrimp is sounding
> pretty good right now. I make a nice crabmeat "stuffing" I could coat
> the shrimp with...

My favorite stuffed shrimp has always been "Florentine", but I don't
stuff shrimp at home. At home, they're just lightly saut�ed and
served with a butter/wine/lemon sauce. It's the easiest way to
prepare them at home. Serve with pasta or rice. I'd like a salad
with that, but I know what you think about salad. In any case, here's
a stuffed shrimp recipe for you that (visually) appealed to me enough
to save it.
http://www.canyoustayfordinner.com/2011/01/10/scampi-stuffed-and-roasted-shrimp/

[sf]

Lobster Sauce can be made with the shells of shrimp (which are the
least expensive and therefore most often used), crab or lobster. Some
recipes call for a lobster "base", which I can only assume is some
sort of paste like "Better Than Bullion"... and doesn't appeal to me
at all. Yuck.
http://blogs.denverpost.com/preserved/2011/03/22/lobster-reduction/923/
I saw a restaurant dish that appealed to me using lobster sauce "Pan
roasted cod with truffled mashed potatoes, lobster sauce, and crispy
spinach". I wonder if crispy spinach can be made in the oven, like
crispy kale, instead of deep fried? <Googling> The answer is yes.
http://theindolentcook.blogspot.com/2010/11/oven-baked-spinach-chips.html
Yum - I will try that soon!

[gtr]

On 2013-01-27 16:46:38 +0000, sf said:

> On Sun, 27 Jan 2013 09:40:17 -0500, jmcquown <j_mc...@comcast.net>
> wrote:
>
>> do something else with the shrimp.
>
> You could try Brazilian Shrimp Soup
> http://www.foodandwine.com/recipes/brazilian-shrimp-soup

Actually you could consult any number of Brazilian resources, they have
lots of things they do with shrimp, both fresh and dried.