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what to do w/ frozen already cooken frozen shrimp - i need easy and yummy!

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unocal Oct 3, 2006 01:18 AM

ive had these shrimps in my freezer at least a week now and dont just want to use them for shrimp cocktail or something like that. will they just become too chewy if i put them in the oven since theyre already cooked? thanks for any suggestions!

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    DanielleM RE: unocal Oct 3, 2006 01:43 AM

    I saw this recipe on epicurious yesterday.

    http://www.epicurious.com/recipes/rec...

    It looked pretty good, and it is a cold salad with already cooked shrimp.

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      sheiladeedee RE: unocal Oct 3, 2006 01:47 AM

      If these are the quick frozen shrimp in the two pound bags, they need to be treated gently so they don't get tough. I add them to dishes at the very last minute so they just heat through. I run hot water over them in a colander so they just are pliable enough to remove the tails, then add them to a sauce or dish. After I start cooking a pound of pasta, I like to saute a bunch of garlic, maybe 6 or 8 cloves chopped coarsely, in a couple of tablespoons of olive oil, in a skillet or saute pan, add some ground pepper and a few red pepper flakes, a can of diced tomatoes, and bring to just below a boil. Add the shrimp with some chopped scallions, thinly sliced red bell pepper, and chopped parsley and cook gently just until the vegetables wilt and the shrimp is heated through. Add some lemon juice and some more olive oil, and toss with the pasta.

      What you want to avoid is cooking the shrimp to the point that they curl into tight circles; they will be really tough then. They really just need to be heated.

      3 Replies
      1. re: sheiladeedee
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        ricepad RE: sheiladeedee Oct 3, 2006 04:55 PM

        I second this idea, with one small difference. I wouldn't thaw them in running water...I'm always afraid of washing away flavors. Instead, I'd put them in a bowl in the fridge to thaw, then proceed as sheiladeedee describes, adding not only the shrimp but also any thawed liquid in the bowl.

        1. re: ricepad
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          sheiladeedee RE: ricepad Oct 3, 2006 11:06 PM

          Yeah, but I'm usually hurrying to get some sort of meal on the table and lack the forethought to thaw them in advance. I don't find an appreciable lack of flavor and I don't leave them in running water for long - dump really hot water over them, and let them drain. My tap water is really hot, which helps limit the time they are in the water.

          1. re: sheiladeedee
            NovoCuisine RE: sheiladeedee Oct 4, 2006 03:30 AM

            When I thaw this way, I keep whatever I'm thawing in a Ziploc bag, seal it up, throw it in the sink and let cool/slightly warm water run over it. Hot water can end up cooking the meat.

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        unocal RE: unocal Oct 3, 2006 02:59 AM

        thanks for your suggestions. the salad sounds really good, as does the shrimp w/ pasta sheila reminds me of my mom's fradiavolo (sp?) sauce...will let you know how it comes out!

        1. TexasToast RE: unocal Oct 3, 2006 11:13 PM

          pesto also works really well, as does a little garlic and saffron, in some white wine to make a little Spanish tapas-style dish. Serve with hot, crusty bread!

          TT

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