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What to do with large amounts of native shrimp?

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So I've enrolled in our CSF (Community Supported Fishery) winter shrimp program this year - a whole share is 10lbs a week for 8 weeks - that's alot of shrimp Forrest! We'll be giving some away to friends and family, but otherwise plan on making it the winter of shrimp - anyone have any favorite recipes? Will I grow antennae?

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  1. well i'd certainly vacuum bag and freeze some. and save all shells for stock. i make a shrimp in lemon alfredo you might try. peel a pound. melt some smashed garlic in butter and olive oil. add 1 c cream and the zest and juice of 1 lemon. grate in a quarter cup of mild cheese (fontina?) and drop in the shrimp. cook at simmer until pink. toss with cooked pasta.

    i know the idea of cheese with seafood usually doesn't work but if you keep it mild it rounds out the sauce.

    1. We signed up for a half share of shrimp and fish so we'll be getting less shrimp than you, nevertheless, I intend to use the shrimp in many recipes where regular shrimp is used. For instance a simple cajun crawfish boil, paella, with pasta, sauteed in EVOO with garlic red pepper flakes and balsmic vinegar, shellfish stew....
      Keep in mind that northern shrimp tend to gather sand in their shells, so be sure to clean them V. well.

      Plus here are a couple of sites I'm keeping my eye on:
      http://www.thecitycook.com/cooking/ar...
      http://foodpluspolitics.com/2008/01/1...
      http://www.sallyschneider.net/index.htm

      And the Google search page:
      http://www.google.com/search?hl=en&am...

      Buon appetito!!

      1. shrimp and corn chowder. cook bacon, remove from pan. saute diced onion in bacon fat. add equal parts chicken, shrimp *or* fish broth and milk (3 -4 cups each). add chunked potatoes cook until tender. add frozen corn and cook until tender. add 1/2 pound whole shrimp and 1/2 pound minced shrimp. simmer until whole shrimp are pink. 1 cup mashed potatoes to thicken. hot sauce to taste. serve topped with crumbled bacon.

        did i mention i envy your bounty?

        1. I'm really tempted to buy this book:
          http://www.thearchipelago.net/viewPrd...

          1. I like this better than the CSA I belonged to. Shrimp and grits is a fav. An Asian based marinade or anything else you like and grill on skewers. Really too many ways to eat them and they are all great. Even cut up and or pureed and made into shrimp cakes alone or with crab or fish.

            1. forgot to answer your last question. the answer is "it depends." 90% of people who overindulge in shrimp will grow temporary antennae. the other 10% develop swimmerets which may last for 1 to 5 years.

              1. I so wish there was a CSF or anything like that where I live so I'm envious but that aside :) why not try my recipe for shrimp cakes:

                Panko Crusted Shrimp Cakes with Citrus Slaw

                2 pounds raw medium sized shrimp (31-35 per pound) peeled & deveined
                ¼ cup shallot, coarsely chopped
                2 tablespoons fresh celery leaves
                1 tablespoon old bay seasoning
                2 ¼ cups panko breadcrumbs
                1 1/2 cups vegetable oil for searing

                Citrus Slaw:
                3/4 cup cole slaw dressing
                ¼ cup mayonnaise
                ¼ teaspoon white pepper
                3 tablespoons frozen orange juice concentrate
                Zest and juice of one orange
                Zest and Juice of ½ lemon
                Zest and juice of ½ lime
                1 yellow squash
                1 cucumber, peeled & seeded
                ½ cup shredded carrot
                2 cups finely shredded cabbage
                1 red bell pepper, seeds & membrane removed, cut into thin strips
                3 scallions, cut in thirds and julienne
                3 tablespoons fresh celery leaves, chopped
                2 tablespoons fresh cilantro leaves, chopped
                Kosher salt to taste
                1 teaspoon ground cumin

                Place 1 ½ pounds of the shrimp into a food processor along with the shallot, celery leaves and old bay seasoning. Process for one minute or until mixture is reduced to a semi paste. Pour into a bowl and add the remaining shrimp which has been coarsely chopped. Form the mixture into 8 patties then pat into the panko crumbs. Refrigerate for one hour.

                Preheat oven to 375 F. Degrees. Heat vegetable oil in a oven proof skillet to medium temperature. Carefully place the shrimp patties into the heated oil and lightly brown on both sides for two minutes. Remove patties from oil and place on paper towels to drain, then put them onto a parchment or baking paper lined sheet pan and into oven for 8 minutes to finish cooking.

                Make slaw dressing by whisking together the cole slaw dressing, mayonnaise, white pepper, orange juice concentrate and the zest and juice of the orange, lemon and lime. Peel the cucumber then cut in half, along with the yellow squash and remove the seeds with a spoon. Using a vegetable peeler, peel the cucumber and squash into strips. Add to the slaw dressing along with the carrot, cabbage, red pepper strips, scallion, and celery leaves, Add the salt & cumin; coat mixture evenly.

                To plate, place two shrimp cakes onto individual serving plate, overlapping one of the cakes with the other. Heap the slaw on top of the cakes and garnish with a sprinkling of cilantro. Makes 4 servings.   

                1. For a change of pace, how about chao tom? I've only used Mai Pham's recipe, but there are plenty of them out there on the internet, and as far as I can tell this is a dish that's pretty hard to get wrong.

                  Basically you make paste of shrimp, garlic, and other ingredients, wrap it around skewers of sugar cane, and then grill, bake, or broil. At the table, diners break the paste off the sugar cane and wrap the chunks in butter lettuce leaves and/or rice paper rounds with plenty of herbs (basil, mint, cilantro, and ngo gai if you can get it) and maybe some veggies (slivered cukes, carrots, and/or daikon, plain or lightly pickled).

                  Dip the rolls in nuoc cham and eat them while nibbling on the warm sugar cane. Delicious.

                  3 Replies
                  1. re: alanbarnes

                    That sounds delicious, Alan. I have Mai Pham's "Pleasures of the Vietnamese Table." I'll have to see if the recipe is in that book. If not I think I can replicate it with your notes. I don't even know where to find sugar cane around here since the Asian market near us is closing....but I can probably think of some way to make do with something else.

                    1. re: Gio

                      If it isn't in the "Pleasures" book, this recipe sounds very similar:

                      http://www.vietworldkitchen.com/blog/...

                      And it has some alternatives to sugar cane for the skewers.

                      1. re: alanbarnes

                        That's wonderful Alan. Many thanks. And, I see that the sugar cane is canned. That gives me more opportunities to find it.