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
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?
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.
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.