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Dec 11, 2009 09:03 AM

What to do with large amounts of native shrimp?

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:

      And the Google search page:

      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 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.