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Frozen Shrimp--Dinner Inspiration Needed

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  • LJS Jun 26, 2012 04:58 AM
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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!

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

        1. 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

            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. 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

              Great! Let us know how it turns out.

              1. re: LJS

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

                1. re: katecm

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

                2. re: LJS

                  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

                    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

                      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. 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

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

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

                          1. 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

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

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

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