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Shrimp Battle

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Two very amateur cooks have thrown down the gauntlet and decided to measure whose shrimp dish is best.

I make a mean shrimp saute (my name) -- medium shrimp, loads of garlic, butter/olive oil, fresh lemon juice, hot sauce if I'm feeling, well, spicy.

But my competitor has thrown a wrench into the proceedings and called for each of us to make two dishes.

Fellow hounds, I need an amateur competition worthy shrimp dish.

Medium/Large shrimp, and preferably (although not required) something I can cook in one pan. Quick cooking times definitely preferred.

Thanks!

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  1. hanoi shrimp cakes

    fries up quick, but requires some prep time -- chopping shrimp and shredding sweet potato to make the patties
    I've posted the recipe here before . . . don't have time to dig it up this second, sorry

    2 Replies
    1. re: pitu
      h
      Hungry Celeste

      New Orleans style BBQ shrimp; cooks in the oven, not on the stove; recipe linked below from the Louisiana Seafood website. butter, spices, shrimp--very easy and very tasty.

      Link: http://www.louisianaseafood.com/recip...

      1. re: Hungry Celeste

        Oh, I second the BBQ shrimp idea. I like Tom Fitzmorris's recipe, paraphased below. Serve with a big loaf of French bread and a roll of paper towels.

        Preheat the oven to 375, and rinse 3# of 20-25ct shrimp (head on). Make a single layer of shrimp in a big baking dish, overlapping some. Add two halves of a bay leaf, a tablespoon each of lemon juice and Worchestershire. Cut 2 sticks of salted butter and one stick of margarine into pats, and distribute around the dish, then sprinkle two teaspoons of paprika on top. Lastly, shake all or most of a new 4 oz can of black pepper over the shrimp, covering everything COMPLETELY. Bake at 375 for 15 minutes, and redistribute the shrimp. Cook for 5-15 minutes more, till the shrimp has just begun to pull away from the shells.

    2. If you are within the distribution area for the LA Times, today's food section has a reader's-request recipe for Slippery Shrimp, an utterly delicious and simple(ish) dish from a restaurant in Chinatown. It's their signature dish, and it's wonderful.

      If you aren't in this area, you could probably either get it from the LA Times website (need to register, I think), or else if you ask VERY NICELY I might copy it for you...

      5 Replies
      1. re: Will Owen

        I'LL ask nicely!
        Pretty please dear, what is this marvelous slippery shrimp and how do you make it (especially on the east coast...)
        THX!

        1. re: pitu

          Here's the link (I don't believe you have to register for current content -- I'm working from a strange (i.e. not my regular computer), didn't log in and it came right up for me.

          Link: http://www.latimes.com/features/food/...

          1. re: DanaB

            thx! it's funny - my mom makes something similar with chicken and basil -- it's that cornstarch slippery thing . . .

            1. re: DanaB

              They wanted me to register, which I am reluctant to do. Maybe it only works for "strange" computers. SOMEONE please post the recipe.

            2. re: pitu

              Here you go:

              1 pound large shrimp (peeled, deveined, and butterflied)
              cornstarch mixture (2tsp cornstarch w/ 2tsp water)
              1/4c cornstarch
              1/4c water
              2c oil
              2 large cloves garlic, minced
              1/2tsp minced ginger root
              1/2tsp cayenne
              1tbsp tomato sauce or ketchup
              1tbsp white vinegar
              1tbsp white wine
              1 1/2tbsp sugar
              1/2teaspoon salt
              4 green onions, sliced

              Coat shrimp w/ cornstarch.
              Heat oil over medium heat. When hot, fry shrimp until golden brown. Remove shrimp. Drain oil (leave about 1tbsp).
              Reheat pan. Add garlic, ginger and cayenne. Stir. Add tomato sauce, vinegar, wine, sugar, salt, water and cornstarch mixture. Stir until sauce thickens.
              Toss shrimp in and coat with sauce. Toss in green onions. Viola.

          2. I really like Ina Garten's recipe for shrimp salad... it's awesome and really refreshing!

            Link: http://food4.epicurious.com/HyperNews...

            1. how about coconut fried shrimp? Use panko to up the crispy-ness. Serve it with a sweet spicy dipping sauce.

              1. You know, I think that you should make up your own dish. If you follow someone else's advice or recipe, wouldn't it take away a bit from the competition? Just go crazy!

                Here's a recipe that I made in college for some friends:

                A bunch of shrimp
                A lot of butter
                Seventeen cloves of garlic
                Tons of grated parmesean cheese (from a bag, not the freshly grated good kind)
                Linguini (fancy spaghetti)

                Peel and devein shrimp

                Heat the butter until it is too hot

                Throw all of the garlic and shrimp in

                Freak out and pour some wine in to cool the pan

                Throw two cups of parmesean in the boiling wine butter

                Cover, for no apparent reason and turn the fire off

                Now, I told them that I was making shrimp parmesean. That dish is forever known, 15 years later, as the infamous "Shrimp Brick."

                Basically, the whole thing solidified in a pool of clarified butter. We put the butter, with coarse pepper, over the linguini, and each had a slice of the Shrimp Brick. The funny thing: it wasn't really that bad. Maybe some breadcrumbs next time.

                Whatever else you will make will be forgotten....

                1. I'd do it with a fresh summer twist. Add fresh herbs (rosemary or basil), stir in some cooked spagettini, and finish with chopped vine-ripened tomatoes. Top with freshly grated parmesan and garnish with the herb used. (P.S. I'd use white wine instead of lemon juice for this combo.)

                  8 Replies
                  1. re: Funwithfood

                    No no NO parmesan with shrimp! Nyet! Nein! Non!

                    With Love,
                    a harsh Italian purist who does not otherwise subscribe to Food Rules.

                    1. re: pitu

                      Then choose a different cheese. Some people like it. Had shrimp with pesto sauce & parm just last night--delish! (I don't like catsup on fries--that is no-no for me--ruins the pure potato flavor! To each his own, I guess.)

                      1. re: Funwithfood

                        And NO choosing a different cheese -- the point is that cheese and seafood have no place in the same dish. Have you never heard this before?
                        (You can eat what you want of course, but, dear, it's an abomination.)

                        1. re: pitu

                          p.s.
                          Italians follow this no-cheese-with-fish rule more than we believe what the Pope says. And he's infallible.

                          1. re: pitu

                            Pooh pooh. Italians can do what they want or not; some of the best dishes I know of feature both seafood and cheese, and the first clam sauce I ever had (and still my favorite) was simply a pesto - with cheese - combined with chopped clams. Delicious.

                            Next thing you know, they'll be telling us we shouldn't have cheese on our tuna casserole, or eat Tuna Melts. Fie.

                            1. re: Will Owen

                              I hope Chefs don't get caught by the "food police"! Some of the best dishes break all of the so-called "rules".

                              Food preferences are based on personal experience, taste, and culture. As an example, every part of the US (that has a particular and unique style of BBQ) thinks their style is the best, and all the *others* break the "rules"...

                              1. re: Funwithfood

                                don't get me started on BBQ . . .

                                carolina vinegar, not kansas city ketchup. THERE, I said it.

                                1. re: pitu

                                  Carolina BBQ is O.K., but get thee to Lockhart, TX if you want to eat the BBQ of the Gods!

                  2. Briefly sauteed garlicky shrimp bathed in a complex green-chile cream sauce served over linguine = my idea of heaven.

                    3 Replies
                    1. re: Sherri

                      green-chile cream sauce . . . tell us more!

                      1. re: pitu

                        To stay within the perimeters of "one pot" stipulated by the original poster .........
                        Roast several Poblano chiles over an open flame until blackened. Put in paper bag and remove skins when slightly cooled. Remove stringy core and some seeds, slice into long strips or chop roughly. Set aside.
                        In a large saute pan, film w/ oil and wilt several cloves of chopped garlic. Add shrimp and toss briefly - just to color. Remove garlic & shrimp, set aside. Wipe out pan (if necessary). Add a splash of additional oil and sweat one chopped onion. Dust with 1 TBLS ground cumin, cook briefly. Add chiles, stirring to mix ingredients. Raise heat and add +/- 1 C heavy cream & a hearty splash of chicken broth. Boil hard or until cream is reduced by half. Lower heat to bare simmer and add shrimp. Cook very briefly, just to warm through completely. SPTT. Top with fresh chopped cilantro, if desired.
                        Without the shrimp, this is a great base for soup possibilities or more complex sauces. The "one pot" requirement made for some improvising however.
                        N.B.: I "poach" my morning eggs in this and serve them on a grilled tortilla w/ black beans, thereby fulfilling my Mexican Food Fix for the day.

                        1. re: Sherri

                          brilliant, thanks!
                          I already make rajas con crema at every opportunity -- this expands that nicely.

                    2. Having grown up on the gulf coast where shrimp season opened when the yellow squash grew in the garden, I still love a squash casserole with shrimp baked in it.

                      1. I love my shrimp salad.
                        Make a balsamic vinagrette, add some mayo (not that much) and a little catsup, and little sugar and lotsa lemon zest - whisk.
                        Combine: plenty of shrimp,
                        romaine hearts - torn
                        avocado
                        red bell pep.
                        thin sliced sweet onion
                        thin sliced diagonally cut celery