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Jun 26, 2012 04:58 AM

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!

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  1. gumbo! it'll be perfect for your stormy weather. make it with the shrimp and some andouille sausage.

    1. This is one of mr favorite recipes for shrimp. Great even if you don't have an avocado on hand.

        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 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: