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Question about deveined and peeled frozen shrimp.

It's me again :). One of the dishes I am serving tomorrow night at my sons Holiday party is roasted shrimp. I did a test run the other night and they were delicious.But there are a few things I need help with. First off I need to explain that my husband is allergic to fish. So I have never cooked or served it while he was home. Also I will be cooking 12 lbs shrimp. Here are my questions;

-Can I put the shrimp in the refrigerator over night to defrost?The bag says to defrost the shrimp in a colander under cold running water. But thats a lot of shrimp to defrost that way.

-Can I partially cook the shrimp, refrigerate and then reheat before serving? In my test I cooked a 1 lb in a single layer at 400 degrees for about 9 to 10 minutes. I was hoping that I could cook the shrimp in batches ahead of time for possibly 6 to 7 minutes and then combine them all in one or two large disposable pans. Refrigerate them, bring them to room temp and reheat them in the disposable pans in a 400 degree oven for 3 to 4 minutes.

Thanks again for your help

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  1. "Can I put the shrimp in the refrigerator over night to defrost"

    I have. I think it is fine.

    "Can I partially cook the shrimp, refrigerate and then reheat before serving?"

    You can from a health point of view. I am not sure if it impacts the taste and texture. Sorry, I cannot help here.

    1 Reply
    1. Yes, you can defrost in the fridge, no issue with that.

      No, you can't cook ahead of time. Well you can, but it will mess with the texture and flavor of the shrimp. If you are looking for something easy, buy pre-cooked shrimp (which I would not suggest every doing).

      1 Reply
      1. re: jameshig

        Thanks jamesshig.

        Oh well I was hoping to do most of the cooking ahead because of Hubbies allergies. And i've already bought the shrimp.

      2. Put them in the fridge tonight, but it is unlikely they will be thawed in the morning - it depends on how many packages, or one big bag. I would spread them out in a single layer on cookie sheets or large metal pans on counters to complete the thawing process, and watch them every half hour, it may take up to a couple hours. I would not go the colander-cold running water route, because they are allready peeled, and the water will flush out too much of their flavor. Shrimp of course cook very quickly, and should be done in one step. Does your roasted shrimp recipe include a marinade or a sauce?

        8 Replies
        1. re: Veggo

          Thanks Veggo.

          The shrimp are roasted in a single layer in basil garlic oil, lemon, rosemary, garlic, hot pepper flakes, with more lemon squeezed over them when they come out of the oven. The reason I want to cook them ahead and reheat them all at once is because of Hubbies allergies and the amount of shrimp I am cooking I am making. LOL...plus I will have a number of other dishes I am serving.

          1. re: MsBees

            I know you said that your husband is allergic to fishes, but do you know he is also allergic to shrimps?

            1. re: Chemicalkinetics

              Yup he is allergic to all seafood and nuts :(

              1. re: MsBees

                I think I would go nuts also, if I were allergic to seafood....

                1. re: Veggo

                  hahahaha...I've been married to Hubby for over 30 years and my favorite foods before marrying him were seafood and nuts :). Imagine this is the first time I'm cooking it with him at home.

                  1. re: MsBees

                    Yeah, and imagine his horror when he see the shrimps: my wife is trying to kill me. :)

                    You should make "cashew shrimp" :D

                    1. re: Chemicalkinetics

                      Hahaha don't think I haven't thought of it. But his life insurance isn't all that great :)

          2. Unless there is a very large fridge handy, I'd rethink defrosting
            12 pounds (12 pounds!). To defrost overnight they
            would have to be in fairly small batches out of contact
            with each other and other frozen food. Otherwise,
            it's more like defrosting a 12-pound duekey.

            As for reheating, it will be difficult to get optimum
            results. Shrimp should have no more than
            5 minutes total cooking time. They'd certainly
            be edible, but not exactly gourmet treats.

            1 Reply
            1. re: mpalmer6c

              I put the the shrimp in the frig last night and I am just about to go down and move them around.

              We test the shrimp the other day and at 8 minutes it wasn't done. I ended up cooking it 9 minutes. Son asked for another minute more.