This is probably too late to post, but does anybody have a favorite way to cook shrimp? I have 2 bags of frozen, peeled, deveined shrimp....I don't know what I want to do with them...
Loving every moment of my life!!
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Shrimp ideas
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Angela, I'm probably too late in answering this, but just in case, here is a quick and easy idea. A friend of mine made this up and it's pretty good.
Bernadette's Seafood Alfredo with Penne 1 recipe alfredo sauce or 1 jar ready made (like Bertolli) 2 14 oz. cans diced tomatoes fresh shrimp and scallops (I use about 1/2 lb. of each) Saute shrimp and scallops in a little oil just until cooked. Add them to the sauce just before serving. Serve over cooked penne. Variation: use cooked chicken in place of seafood Enjoy! Maryann
Maryann
"Drink your tea slowly and reverently..." 
I like to sauté them in a little butter/olive oil with some minced garlic and chopped green onions, then serve over some spaghetti type pasta.
Don't wait too long to tell someone you love them.
Billy
Farnfam had posted this one. Have not tried it, but had copied for future making...
* Exported from MasterCook * Camarones Con Salsa Blanca Recipe By :farnfam Serving Size : 2 Preparation Time :0:00 Categories : Main DIsh Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the Shrimp: 1 pkg frzn cooked Jumbo Shrimp -- defrost tails off 1 large red pepper -- roasted, peeled and sliced 1 large onion sliced Lightly spray a pan with oil and sauté all at med high heat for about 3-4 minutes. Remove and keep warm For the salsa: 1 T veg oil 1/2 onion diced 1 T minced garlic 2 T Cilantro 3 T tequila 1 sm can diced jalapeños 1/4 C Masa harina 1/2 C half and half 1 can chicken broth (you won't use it all) Sauté onion, garlic and cilantro till slightly browned. Deglaze with tequila. Stir in jalapeños. Simmer a minute or two. Sprinkle on Masa and stir. Gradually add half and half and thicken. Add chicken broth to desired thickness or thiness. Put shrimp mixture back in and warm thru. Serve over lime and cilantro rice BTW this serves 2 generously S(Internet Address): "http://www.forums.cuisineathome.com/ubbthreads/showflat.php?Cat=0&Num er=22584&an=0&page=0#Post22584" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 250 Calories; 8g Fat (43.1% calories from fat); 4g Protein; 19g Carbohydrate; 2g Dietary Fiber; 22mg Cholesterol; 31mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Erin
Mom to three wonderful 7th graders! The time is flying by.
Tried and True Shrimp and Grits *always gets rave reviews and so easy!
GRITS 6 c water 2 t salt 1 1/2 cquick grits 1/2 c whole milk or cream (fat free half and half also works) 2 T butter 1 roll garlic cheese (Kraft or you can use Velveeta and add some chopped garlic) 1 t Lea and Perrin Cook grits according to directions, adding milk when grits start to thicken. When grits are almost ready or ready, add cheese and heat until it melts. You may re-heat in a 350 degree oven for 20 minutes in a greased casserole dish if you prepare the grits ahead of time. SHRIMP 1/2 c butter or margarine 1/4 c olive oil 1.5 lb med to large shrimp, cut in half or in thirds, depending on size. Just want them to fit on a spoon with the grits and sauce. 1 clove garlic, minced 1 c chopped green onions 1 c sliced mushrooms 1/2 c chopped parsley 1/2 t salt 1 t pepper 1/4 t cayenne 1/2 t paprika 1/4 t each of basil, oregano and thyme 1 T fresh lemon juice 1 can mild Rotel tomatoes, chopped 2 cans diced tomatoes 1/8 to 1/4 cup Wondra or regular flour Melt butter in oil and saute all ingredients, except shrimp and flour. Add the remaining ingredients. Stir. Simmer 10 minutes or so. Add 1/8 to 1/4 c of Wondra to thicken a little. Add shrimp just before ready to serve and cook until pink. ***Serve grits in a bowl or plate and top with shrimp and sauce. You may use original Rotel tomatoes and increase cayenne if you prefer it a bit spicier. Serves 6 generously.
Calliope
Any stir fry is great---just saute then add your favorite veggies.
"Never eat more than you can lift" Miss Piggy
one more idea into the ring - for next time
 easy and fast and wonderful. GARLIC ROASTED SHRIMP COCKTAIL oven to 450°. On a heavy baking sheet mix together - -- (for ~1 1/2 lbs. shrimp) 3 cloves garlic -- minced 2 T. extra-virgin olive oil Kosher salt & cracked black pepper Add the peeled, but tails left on, shrimp to the b. sheet and toss together with the garlic mixture. Spread out in a single layer. Roast for 3 min, turn shrimp over & continue roasting till the shrimp are opaque and firm, another 2-4 min. Transfer shrimp to a shallow dish, cover partially & refrigerate. When the shrimp are chilled, eat those suckers!! Just remember when you transfer the shrimp, scrape the bottom of the b. sheet and get all the great goop for the shrimp. I'm bound and determined one of these days to stay out of the shrimp long enuf to cook up some pasta and just scrape all that on top!! It is so good! Also, if you don't have a favorite cocktail sauce - 1/2 c ketchup 1/2 c chili sauce 1/4 c grated red onion 1/2-1 tsp. finely chopped fresh jalapeno 2-3 T. prepared horseradish 1 T. fresh lemon juice Kosher salt to taste. This will keep up to a week...I'm told. Just before serving taste and add more lemon juice and salt if needed.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
I usually like New Orleans style barbecued shrimp with plenty of sopping bread, but recently I saw a recipe for McCall's Plantation Shrimp Salad on Paula Deen's show that is excellent:
McCall's Plantation Shrimp Salad 2 pounds shrimp, cleaned and de-veined 1 package shrimp seasoning (recommended: Old Bay) (I used one teaspoon of regular Old Bay) 1 cup rice 1/2 cup chopped onion 1/2 cup chopped green olives Black pepper 1 cup mayonnaise Boil shrimp in water, to cover, with shrimp seasoning just until pink. Drain and reserve the shrimp boil water. Chop shrimp into bite-size chunks, put on paper towels; set aside to cool. In the reserved water, boil the rice according to package instructions until tender, drain and set aside. Add the onion, olives, and black pepper, to taste, to the rice. Then stir in the mayonnaise. Add the cooled, dry shrimp last. Toss and serve. This is even better the next day served cold. |
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