Frozen Shrimp--Dinner Inspiration Needed
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!
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.
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!!!!