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What's your favorite way to prepare shrimp?

Be it warm water, freshwater or cold water, small or jumbo, fresh or dried, lets hear it.

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  1. Published years ago in the Mpls. Star Tribune, paraphrased:

    1 cup sugar

    2 1/2 t. kosher salt

    1/2 t. freshly ground pepper

    1 large garlic clove, peeled and minced

    1 1/2-inch chunk fresh ginger, peeled and minced

    1/2 t. cayenne pepper

    1/2 t. ground allspice

    1/2 t. ground turmeric

    2 T. unbleached flour

    Oil for greasing baking sheet

    24 jumbo shrimp, peeled, tail on

    Juice of 1/2 a lime

    Preheat oven to 500 degrees. Grease a half sheet pan.

    Combine the sugar, salt, pepper, garlic, ginger, cayenne, allspice, turmeric, and flour.

    Dump the shrimp into the dry mixture, and shake to coat. Shaking off excess, place, not touching, on the baking sheet.

    Bake until the sugar is caramelized, especially on the bottoms of the shrimp, for about 10 minutes.

    Remove the shrimp from the baking sheet to a serving platter and squeeze the lime over them.

    6 Replies
    1. re: sandylc

      Wow, that sounds really good, must try! Does 10 mins in a 500 degree oven overcook the shrimp at all?

      1. re: TorontoJo

        I don't remember it overcooking - I haven't made this for a few years, but people always loved it and it's very unususal. The trick to not overcooking is probably using the jumbo shrimp...

      2. re: sandylc

        Yikes! That's an awful lot of sugar! 1 cup -- is that correct???

          1. re: sandylc

            sandy it sounds great, what's the name of the dish?

            1. re: Breadcrumbs

              I think the paper called it "Teri's Sweet and Spicy Shrimp". I think she won some sort of contest with it on the Today show, if I remember the article correctly.

      3. If I can get them big, fresh, and whole then I prefer BBQ'd ala Mr. B's Bistro.

        1. Garlic,garlic,garlic with butter...with grilled bread for soaking it all up. Or....
          I also make a killer dish with Vietnamese Caramel sauce ( Nuoc Mau) for shrimp (cooked in the Korean stone pot) that is finger lick in'!

          1. Wild jumbo fresh simple sauteed garlic, lemon, herbs - parsley, thyme, rosemary, red pepper flakes, minced raw garlic and roasted garlic. So simple, but so good.

            1. If they're fresh off the boat, just steamed (heads-on) with Old Bay or Zatarain's (depending on mood) then chilled and enjoyed with cold beer.