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Best way to showcase gargantuan shrimp.

So for new years eve I bought a few lbs of U-6 shrimp. These suckers are monstrous!

I made shrimp cocktail with them for NYE but I got to wondering...what's the best way to properly show off such humongous shrimp? Any ideas?

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  1. Are they raw?

    If so, I would steam and serve with a dipping sauce of soy sauce, black vinegar, sesame oil and minced garlic.

    1 Reply
    1. re: ipsedixit

      They're frozen, if that matters. I think I'll grill them with a similar sauce!

    2. Right next to that Strip Loin Roast you prepared, or on top of a perfectly grilled steak......surf & turf.

      2 Replies
        1. re: joonjoon

          Broiled, baked or steamed......drawn butter or remoulade would work for me, but a Peter Luger steak sauce would be very nice too. One of my friends owns LuNello and a special he has at the request of one of his customers is a Prime Strip Sirloin with two large shrimp as garnish with compound butter.

      1. butter-poached over a bed of steamed watercress. fan them out like wheel spokes. sprinkle with togarashi pepper and plenty of salt.

        1. Very traditional New England is baked stuffed shrimp....main ingredients butter and Ritz crackers...I know it sounds like a waste but, done right, these guys are wonderful.

          5 Replies
          1. re: escondido123

            That's what I was thinking, too - mostly because these other ideas, while great, can be done with other sizes of shrimp. But you can't stuff a small shrimp! I'd considering adding some crabmeat to that stuffing, by the way.

            1. re: katecm

              big shrimp like this are very easy to overcook.

              1. re: katecm

                Crabmeat is kind of gilding the lily but why not. As to the danger of overcooking, that is certainly true of shrimp regardless of the preparation, though this dish is more forgiving than most IMHO.

                1. re: escondido123

                  Yeah, if my mother can make baked stuffed shrimp without overcooking it, then anyone can! I actually almost feel like large shrimp are MORE forgiving of overcooking, since they tend to have a stronger bite than small ones anyway. Perhaps that's just the way difference sizes tend to be prepared, though.

                  1. re: katecm

                    I think it's the stuffing with butter that keeps the moisture in and almost bastes them at the same time. I also think it helps to crowd them in the pan.

            2. Personally I love large shrimp marinated, grilled and finished with a sweet and spicy glaze.

              2 Replies
              1. re: JungMann

                I think this is my favorite idea so far. Probably gonna go with a viet style marinade...should I leave the shell on when grilling or shell off?

                1. re: joonjoon

                  Shell-on. They will protect the delicate meat from the intense heat. When they're prepared properly, the shell also snaps like a chip and is deliciously edible.

              2. Whatever you do with these (other than stuffed), skewer them lengthwise on a chopstick or similar so they don't curl up when cooked. Makes for a much more interesting presentation and highlights the size.

                NB: I'd just sear and serve with a tarragon beurre blanc that incorporates the fond from the sear. One shrimp with the pink beurre blanc on a white plate with a few chives makes a nice opener.

                1. I like a simple grill over very hot, live maple charcoal, drizzled with garlic butter. I like to grill with shell-on, but its a bit of a pain in the ass to peel, especially when piping hot. You might consider cutting lengthwise and butterflying - you get the presentation of the shell and the ease of forking the meat out.
                  I might just have to do this on the weekend! If no colossal shrimp, scampi!

                  1. I'd thaw them, rinse then dry them well, rub them with olive oil and salt - then cook as close to the flame/elements under a fierce grill (i.e. broil?) as possible for a few seconds, till just pink.
                    Then I'd eat them all by myself, no accompaniments and no company needed.
                    But if I wanted to show them off - I'd serve with home made mayonnaise, a quartered lemon and some crusty sourdough bread.

                      1. BBQ ~~~ New Orleans Style

                        1. Ah Yes! Mr. B's Bistro BBQ Shrimp! An excellent use of huge shrimp! Had them at the source in NOLA a couple years ago when the BF took me there for our anniversary...
                          Found the actual recipe on-line when I went looking to serve for a casual dinner party in November;

                          http://www.mrbsbistro.com/recipes_shr.... SSSSOOOOOOOOOOOOO good!

                          2 Replies
                          1. re: gingershelley

                            That does sound amazing...man I wish these shrimp still had the heads on.

                            1. re: joonjoon

                              Joonjoon, I have made it with large shrimps without heads; hard to find jumbo's in Seattle with heads.... still delicious, you just don't have those yummy heads to suck on:)

                          2. Make a seafood soup, Mediterranean or South American style. Use the freshest fish or seafood you can find, two or three varieties, and then plunk one of those big shrimpies on top when serving. Yum, and very festive.