277718 Thu Apr 28 16:01:28 -0700 2005 9 31 Home Cooking 0 1468247 Hi, Thanks for all the great suggestions on my earlier posts. Here's a new one: in my freezer I have a bag of large shrimp from Trader Joe's, they are already shelled and cooked. These are the largest size, not the baby salad size shrimp. I am wondering what I can do with these other than thaw them and eat cold (as in a salad or cocktail). If I wanted to make some sort of entree (say with veggies and a sauce, for example), how can I prepare the shrimp so they don't end up overcooked, since they are already cooked? Any suggestions welcome, and thanks! Thu Apr 28 16:01:28 -0700 2005 0 Michelle 1 1468250 You can thaw them under cold water allow them to dry a bit and then toss them to warm through in just about any entre. Pasta, stir fry, rice, shrimp tacos etc. Thu Apr 28 16:05:41 -0700 2005 1468247 0 AimeeP 2 1468311 Shrimp Scampi over Linguini. Thaw like AimeeP said. Equal parts of butter and olive oil (however much you need to lightly coat the finished linguini). Lightly brown some garlic (overbrowning causes garlic to turn bitter). Quickly warm up the shrimp in the oil, squeeze in some fresh lemon, a little fresh parsley and pour over the cooked linguini. Nice big salad, some fresh Italian or French bread and your favorite white wine. Fri Apr 29 08:33:06 -0700 2005 1468250 0 DK 1 1468265 Shrimp salad? Substitute diced shrimp after thawing for tuna in your favorite tuna salad recipe. If'n 'twere me, I'd spread it on seeded rye bread. My shrimp salad would contain mayonnaise, chopped onion, chopped peperoncini, capers, chopped hard-cooked egg, a teenz of salt, diced celery, yadda, yadda, yadda along with the shrimp, especially peperoncini or else my name ain't ChiliDude. Thu Apr 28 17:04:41 -0700 2005 1468247 0 ChiliDude 1 1468273 Shrimp curry. Portions of each ingredient will depend on how much you're making, but here are the basics. Saute chopped onions in butter until translucent. Add flour (proportioned to butter for white sauce*), curry powder, salt, pepper. Mix. Add 1 cup milk slowly, stirring until sauce thickens (*1:1 tbsp butter to flour for thin sauce. Use 2 or 3 tbsp. each flour and butter for thicker sauce). Add shrimp for just a few minutes to heat through. Serve over rice, with your favorite curry condiments (chutney, raisins, diced hard boiled egg, coconut, etc.). Thu Apr 28 17:45:32 -0700 2005 1468247 0 LBQT 2 1468277 A really quick thing is to thaw under cold water, like someone previously said, then toss in good butter and prepared red curry for about a minute med-hi. Throw in whatever you have vegetable wise and cook before throwing the shrimp in. Thu Apr 28 18:25:55 -0700 2005 1468273 0 rudeboy 3 1468286 Yes, definitely thaw first. I forgot to mention that. Thu Apr 28 20:12:38 -0700 2005 1468277 0 LBQT 4 1468319 make a dish of linguinne and mushooms with broccli and shrimp covered with ramano cheese (garlic can be added with cooking mushrooms ) saute mushrooms in pan with a stick of butter and chopped garlic boil linguinne steam broccli then add shrimp for a couple of minutes. do not steam to long as they will toughen put linguinne in large bowl stir in mushrooms and butter. sprinkle with ramano cheese or cheese mixture of your choice. stir so cheese sticks to everything. add broccli and shrimp stir and enjoy Fri Apr 29 10:41:59 -0700 2005 1468286 0 Terry Kelly 1 1468287 Here's a link to this exact same topic from the beginning of the month. It's weird how so many of the same questions come up again and again. Link: http://www.chowhound.com/topics/show/277344#1465168 Thu Apr 28 20:31:38 -0700 2005 1468247 0 The Rogue 2 1468336 Thanks for the link. It's funny, I searched this board for "shrimp" before posting my question, and nothing came up -- that's why I posted. Thanks again. Fri Apr 29 12:13:16 -0700 2005 1468287 0 Michelle