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Sep 24, 2007 10:08 AM

Have tons of cooked Shrimp, what to do?

Have tons of cooked, cleaned shrimp that are already thawed but not sure what I can do. Not a huge shrimp cocktail fan and afraid of reheating/recooking and turning them tough. Suppose I could just gently reheat them and use in some dishes but hoping for some great ideas from the board. Thanks.

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  1. I don't know if its available where you are- but I like to mix mayo and a lot of old bay seasoning with a touch of lemon juice, then add the shrimp. its a maryland blend, but I got it in syracuse during college so maybe its available near you.

    1. Shrimp cakes? Shrimp quiche? Shrimp poor boy sandwiches? Shrimp & artichoke dip? Shrimp de Jonge?

      If you need recipes, let me know.

      1 Reply
      1. re: Diane in Bexley

        I made shrimp de jonge last week. I'd never done it before and was looking for something new. My DH decided it is a definite keeper. I think I used a recipe from Epicurious which may have been published originally in Gourmet late 50's-early 60's. I used panko for the crumbs and added a bit of sherry to the butter mixture, fresh thyme. Quick and simple and delicious

      2. growing up my Mom always made shrimp creole or shrimp egg foo young with leftover shrimp.
        in my house, we never have any left ; )

        1. Make a shrimp salad: mayo, itallian dressing, lemon juice, fresh parsley, celery, onions/scallions, tomato, capers, cornichon (whatever you like). Then put that onto a roll or on top of some leafy greens or just munch on as a snack.

          My boyfriend and i did this recently with some leftover cooked shrimp and wrapped them up, put them in a cooler and ate them on the beach, very refreshing!

          1. Two of my favorite shrimp recipes, that I sometimes use pre-cooked shrimp for. Shrimp Salad from Ina: This is a great summer dish so you could have your last summer hurrah!

            Roasted Shrimp with Thousand Island Dressing, also from Ina: I almost always use this in place of traditional cocktail sauce. I use all gherkins or dills, and I add a minced garlic clove as well.