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What to do with shrimp

I've got some great raw shrimp and I'm trying to think of something to do with it.
I have a lot of standard recipes for pasta, etc, but I'm looking for something different.

Give me some of your favorite ideas.....

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    1. re: todao

      Great idea, but I just spent 6 days in New Orleans. :-)
      I can eat gumbo, jambalaya, shrimp creole, shrimp etouffee, etc. all day everyday, but that guy I married wants something else today.

    2. Coconut Shrimp with an Orange Marmalade Dipping Sauce..

      1. Assuming that the shrimp are headless, I'd go for shrimp remoulade, paella, veracruz-style shrimp cocktail, or a chopped shrimp salad. How about gumbo or a brown shrimp stew? If you have access to good tomatoes, shrimp creole is also nice.

        If you have head-on, unpeeled shrimp, make New Orleans style BBQ shrimp. Combine a stick of butter, handful of rosemary, sliced onions & lemons, some thyme, a little worcestershire and beaucoup black pepper in a saucepan; simmer for a bit until fragrant. Pour this mixture over head-on, unpeeled shrimp arranged in a single layer in a baking dish, and lay a few lemon sliced on top. Bake for 5-8 minutes, stir the shrimp around, and bake until the shell separates from the shrimp along the back curve (you can see "space" begin to develop one or two segments past the head). Cool slightly, & eat with lots of french bread for dipping.

        1. Asian flavored shrimp slaw -- make a dressing with peanut butter, lime juice, soy sauce, fish sauce, ginger, S&P to taste, and something sweet like duck sauce or a bit of sugar. Steam/boil/sautee the shrimp (to your preference) with a little garlic and chill. Toss with shredded cabbage & carrot and the dressing.

          2 Replies
          1. re: weezycom

            make a broth with the shells, and serve w/ gnocchi and peas

            1. Alright, now harassing cause this is from RR from a number of years ago (trying to let you know that I don't watch any more !). It's a great quick, spicy, garlic shrimp. I usually serve as an app but it would be easy to do over a salad or with pasta, grits, anything.

              http://www.foodnetwork.com/recipes/ra...

              1. Shrimp wonton soup: Coarsely chop shrimp and place in bowl. Mix in a half teaspoon cornstarch, splash of rice wine vinegar, several drops of sesame oil and salt. Fill round or square wonton wrappers with shrimp mixture.

                In a Dutch oven, heat one carton chicken broth to which you've added julienned carrots, diced celery and splash of sesame oil. When boiling, drop in wontons. Do not overcook wontons, as they're delicate. Place broth and wontons in a bowl and top with sliced green onions. Sounds more difficult to make than it really is. On the table in less than half an hour.

                1. Here's one of my husband's favorites, from New Orleans Food by Tom Fitzmorris.
                  3 lb. Gulf shrimp, with heads and shells on
                  1/4 cup dry white wine
                  1 TB lemon juice
                  2 tsp worcestershire sauce
                  3 cloves garlic, chopped
                  1 NEW PURCHASED 4-oz. jar ground black pepper
                  2 tsp paprika
                  dash salt
                  3 sticks butter, softened
                  ==Rinse shrimp and shake off excess water. Put them in a large skillet over medium heat with the wine, lemon juice, worcestershire sauce, and garlic. Bring to a light bowl and cook, shaking the skillet, until the shrimp just turn pink. Cover the shrimp with a thin but complete layer of black pepper. Be bold with this. Trust me, it's almost impossible to use too much pepper in this dish. Cook another couple of minutes, then sprinkle on the paprika and salt. Lower the heat to the minimum. Cut the butter in large chunks and add a few at a time, swirling the butter as it melts. Use all of butter. Keep shaking the pan to make a creamy orange-hued sauce. When all the butter is incorporated, place the shrimp and lots of the sauce in bowls and serve with hot French bread for dipping. Don't forget to provide lots of napkins and maybe even bibs. Delicious!

                  1 Reply
                  1. re: bayoucook

                    Hey! That sounds like bbq shrimp as I know from New Orleans...oops no there isn't any oregano... or parsley...very close though.
                    Oh well your recipe sooooounds yummy bayou cook! YES to the French bread for diiping make alot of sauce!

                  2. -Shrimp Tacos
                    - Shrimp cakes
                    - Gambas al ajillo
                    - Shrimp Barley risotto (I made this yesterday and it was delicious!)

                    1. Camarones al Mojo de Ajo is a favorite at our house.

                      Coconut shrimp (made with fresh coconut) is always a hit, too. I like to serve it with nuoc leo, a Vietnamese peanut dipping sauce.

                      1 Reply
                      1. re: alanbarnes

                        oh yeah the a Mojo de Ajo-wonderful dish!

                      2. Have you ever tried shrimp cakes? These are really delicious and pretty easy to make...the chili-lime creme sauce is divine, too:

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

                        1. One of my favorite things to do is quite good and really quick. Mis butter with garlic to taste (lots for me) and some chopped parsley. Dry the shrimp well and put a 1/4 tsp of sugar on them (for a lb). Heat a small amount of oil in a non stick until really hot and smoking. Put the shrimp in in one layer and don't touch them. After one minute, turn them, turn off the heat, add the butter to the pan and cover for an additional minute. maybe 10 minutes from start to finish. I usually do serve them with a pasta, but you certainly wouldn't have to.

                          1. I recently made a terrific recipe for cilantro chipolte marinated shrimp from Epicurious and served them as an appetizer accompanied by a jicama pinneaple salad. The combination was spicy and refreshing at the same time. I enjoyed the flavors and it almost made it feel like summer! (Almost.)
                            http://www.phoo-d.com/2009/02/cilantr...
                            Phoo-D

                            1. Well let's see here, I sue do love shrimp sooooo,
                              along with what everyone else is saying I'd maybe suggest Camaerones Ala Diabla
                              that is if you enjoy spicy food.
                              And the other one that I didn't see mentioned is, Thia Shrimp Basil oh, and shrimp curry...all pretty spicey.

                              1. This Michael Chiarello recipe is good and easy.

                                Tuscan Shrimp with White Beans
                                http://www.foodnetwork.com/recipes/mi...

                                1. For something really different, try shrimp with vanilla: marinate a pound of shrimp in some chopped onion (about a cup), 2-3 garlic cloves, 2 tbsps vanilla, salt and pepper for a couple of hours. Melt a tbsp of butter with a tbsp of olive oil in a pan on the stove and add half a jalepeno, minced. When the peper is soft, add the shrimp and merinade and another tbsp of vanilla. Saute until the chrimp are opaque. Dump out the mixture to a serving plate and make the sauce: half a cup of white wine with half a cup of chicken stock (not broth) simmered in the same skillet until reduced by a third. Pour over shrimp. Serve with chopped avocato, minced cilantro and squeeze some lime juice over all. Goes well with white or brown rice. Yummy!

                                  2 Replies
                                  1. re: lattelover

                                    Do you mean TEASPOONS of vanilla or TABLESPOONS? I imagine that 3 tablespoons of vanilla (as I interpret your recipe above) would be pretty overwhelming. A whole vanilla cake only has 1-2 teaspoons of extract....

                                    1. re: Hungry Celeste

                                      It is tablespoons. And the vanilla flavor doesn't overwhelm. It is really delicious. Maybe some of the vanilla burns off????

                                  2. If they are large prawns - wrap in bacon, grill, drizzel with a small amount of maple syrup right before pulling from BBQ. Serve with saffron rice and grilled veggies! YUM! Fast, easy, no pots and pans other than the rice :)

                                    1. Great to grill w/evoo,, and fresh herbs.. highlight them in your finished dish good rissoto or pasta.. umm ad veggies too

                                      1. I'm dieing to make this Margarita Shrimp (got to be shell on): maybe today I'll do this...
                                        http://www.bostonzest.com/2008/12/mai...

                                        1. There's a great one on Epicurious that is so easy. Take 4-6 cloves of garlic and 1/2 tsp salt and mash them to a paste. Add a couple of Tbsp of fresh rosemary and a few tbsp of olive oil and marinate the shrimp for a couple of hours. Grill the shrimp until just done (we either do it in a grill basket or on skewers, or you can do it on an indoor grill or even under a broiler). One of my favorite easy appetizers, but you could make it a meal over rice or orzo too.