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Best way to showcase gargantuan shrimp.

j
joonjoon Jan 2, 2012 07:26 PM

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?

  1. ipsedixit Jan 2, 2012 07:46 PM

    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
      j
      joonjoon Jan 3, 2012 10:15 AM

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

    2. f
      fourunder Jan 2, 2012 07:51 PM

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

      2 Replies
      1. re: fourunder
        j
        joonjoon Jan 3, 2012 10:08 AM

        But how should it be cooked?

        1. re: joonjoon
          f
          fourunder Jan 3, 2012 12:03 PM

          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.

      2. hotoynoodle Jan 2, 2012 07:53 PM

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

        1. e
          escondido123 Jan 2, 2012 08:05 PM

          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
            k
            katecm Jan 3, 2012 11:07 AM

            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
              hotoynoodle Jan 3, 2012 11:29 AM

              big shrimp like this are very easy to overcook.

              1. re: katecm
                e
                escondido123 Jan 3, 2012 11:54 AM

                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
                  k
                  katecm Jan 3, 2012 11:56 AM

                  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
                    e
                    escondido123 Jan 3, 2012 02:23 PM

                    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. JungMann Jan 3, 2012 10:06 AM

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

              2 Replies
              1. re: JungMann
                j
                joonjoon Jan 3, 2012 10:09 AM

                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
                  JungMann Jan 3, 2012 12:19 PM

                  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. r
                rjbh20 Jan 3, 2012 11:51 AM

                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. porker Jan 3, 2012 11:55 AM

                  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. Peg Jan 3, 2012 12:45 PM

                    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. d
                      Dave_in_PA Jan 3, 2012 12:50 PM

                      small plates?

                      1 Reply
                      1. re: Dave_in_PA
                        k
                        katecm Jan 3, 2012 01:37 PM

                        HA ha ha ha ha ha. Well played.

                      2. Uncle Bob Jan 3, 2012 02:17 PM

                        BBQ ~~~ New Orleans Style

                        1. gingershelley Jan 3, 2012 03:21 PM

                          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
                            j
                            joonjoon Jan 3, 2012 04:49 PM

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

                            1. re: joonjoon
                              gingershelley Jan 3, 2012 05:12 PM

                              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. jerosoma Jan 6, 2012 06:59 AM

                            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.

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