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Jul 27, 2005 01:41 PM

Shrimp Battle

  • s

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.


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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
      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.


      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...)

        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.


          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!


            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....