HOME > Chowhound > Home Cooking >
Brewing beer, curing meat, or making cheese? Tell us about it
TELL US

Frozen Shrimp--Dinner Inspiration Needed

l
LJS Jun 26, 2012 04:58 AM

I am gently thawing a bag of large(ish),raw (zipperback) Pacific White Shrimp (31-40 per lb.) in the fridge overnight. Originally,I had every intention of heading to the store to pick up ingredients for a BBQ. But bad weather has intervened and BBQ is no longer appealing-very rainy, stormy and chilly here.

So what to do with these? The shells are still on (though I am assuming that zipper-back means easy removal?).

My pantry is well-stocked so fire ahead with the inspiration!

  1. alkapal Jun 26, 2012 05:05 AM

    gumbo! it'll be perfect for your stormy weather. make it with the shrimp and some andouille sausage. http://sweetpeaskitchen.com/2011/03/0...

    1. Njchicaa Jun 26, 2012 05:21 AM

      This is one of mr favorite recipes for shrimp. Great even if you don't have an avocado on hand. http://m.epicurious.com/recipes/food/...

      1. herby Jun 26, 2012 05:30 AM

        I like Ina Garten shrimp with mango salsa:
        http://www.recipesecrets.net/forums/r...

        1. k
          kseiverd Jun 26, 2012 05:52 AM

          Slightly OT... on thawing frozen shrimp... and other smallish things. I have one of those vac sealer thingies... picked it up at a yard sale for $10 a few years ago. When shrimp or other favorites are on sale, I'll sotck up a bit. Then I vac seal in 1-2 serving portions and freeze. Half pound of shrimp will thaw nicely in a container of room temp water in probably no mor than 25-30 minutes. Method works well for anything of about that size... how places like Omaha Steaks recommend.

          1 Reply
          1. re: kseiverd
            s
            sr44 Jun 26, 2012 07:25 AM

            I dump IQF shrimp into a brine flavored with wine, salt, lemon, bay leaves, garlic to thaw. Depending on dinner plans, I may then heat the thawed shrimp and brine gently until the shrimp are cooked.

          2. l
            LJS Jun 26, 2012 06:58 AM

            Thanks all SO much! I am going to go with the Chili Lime Recipe this time, because I do have the ingredients without braving the storm (which just got a LOT worse-power seems to be iffy!)

            But I am noting others, as both the Gumbo and the Ina Garten Mango thingy sound very interesting and we want to use more fish and seafood in our diet.

            I will keep the portioning/vacuum thawing idea in mind for future planning-as it is, we will be eating a LOT of shrimp, tonight!!!!

            6 Replies
            1. re: LJS
              Njchicaa Jun 26, 2012 07:53 AM

              Great! Let us know how it turns out.

              1. re: LJS
                k
                katecm Jun 26, 2012 10:19 AM

                The chili lime could be great as shrimp tacos if you have any tortillas laying around.

                1. re: katecm
                  l
                  LJS Jun 26, 2012 10:37 AM

                  Why, yes, I do: great riff on the original notion!

                2. re: LJS
                  caseyjo Jun 26, 2012 10:28 AM

                  I often make chili-lime shrimp with polenta on the side. I don't know why I like the combo so much, but I think it's worth trying!

                  1. re: caseyjo
                    k
                    katecm Jun 26, 2012 10:30 AM

                    Almost like a shrimp and grits? I feel like fresh corn stirred into the polenta with some jalapenos could really bring it all home. Good call!

                    1. re: caseyjo
                      Niblet Jun 26, 2012 11:32 AM

                      I was thinking along the same lines....top corn cakes with chili-lime shrimp, or shrimp with sriracha, lime & mayo in lieu of the lobster salad in the corn cake recipe from the WSJ recently:
                      http://online.wsj.com/article/SB10001...

                  2. t
                    tzurriz Jun 26, 2012 07:37 AM

                    New Orleans style BBQ shrimp! Yum. It's basically shrimp poached in the shells in a spicy butter, lemon and beer sauce. You'll need a good loaf of bread for sopping up all the sauce though.

                    1 Reply
                    1. re: tzurriz
                      LaLa Jun 26, 2012 09:21 AM

                      Yum we also do a version of this with lots and lots of black pepper, garlic and butter

                    2. m
                      mike0989 Jun 26, 2012 09:28 AM

                      This has been my quick goto recipe for some time. It can easily be done in a grill pan or sautee pan without changing it much.

                      http://www.epicurious.com/recipes/foo...

                      1. t
                        travelerjjm Jun 26, 2012 09:32 AM

                        I would do shrimp tempura. You can add your favorite veggies (try chile poblanos!) including peppers, mushrooms, onion rings, sweet potatoes and squash. Easy and fun.

                        1. 512window Jun 26, 2012 11:22 AM

                          Boil them in beer + lemon juice, garlic, cayenne, mustard seed, bay leaves, and salt.

                          1. l
                            LJS Jun 26, 2012 04:27 PM

                            Hi folks:OP back to report on a tremendous success. The Epicurious Chili and Lime Shrimp and Avacado is a real keeper. I added a watermelon and tomato salad that is a variation of p.114 of Bon Appetit's summer grilling issue. With spiced white peaches for dessert, it was the perfect antidote to a stormy Tuesday.

                            1 Reply
                            1. re: LJS
                              Njchicaa Jun 26, 2012 05:24 PM

                              So glad you liked it. Definitely one of my favorites. Simple and sooo good!

                            2. gmm Jun 26, 2012 05:43 PM

                              I guess it's after the fact, but I had to throw in my vote for this recipe for Creole-style barbecue shrimp. I love this type of shrimp, but most recipes call for 2 or 3 sticks of butter. Aside from the fat-free Caesar, I usually have all the other ingredients on hand.

                              http://www.myrecipes.com/recipe/barbe...

                              1. Michelly Jun 26, 2012 08:28 PM

                                Shrimp scampi - easy, filling comfort food (we load up on the garlic).

                                1. d
                                  Dirtywextraolives Jun 27, 2012 01:03 PM

                                  Thai curry w shrimp, shiitakes, and baby bok choy.

                                  Show Hidden Posts