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What to do with "salad" shimp?

c
ChervilGeorge Sep 30, 2013 08:26 PM

A friend just unloaded about a pound and a half of those little bitty shrimp on me. They are already cooked. I guess I could toss them with pasta but they're really not very flavourful. Any ideas? Salads? Dips? I've never worked with these little buggers before. No dietary restrictions to consider.

  1. 512window Oct 1, 2013 02:25 PM

    add them to macaroni and cheese

    1 Reply
    1. re: 512window
      m
      magiesmom Oct 1, 2013 02:40 PM

      Yum!

    2. t
      travelerjjm Oct 1, 2013 11:34 AM

      If they are the "small" salid shrimp, I mix a little ketchup, horseradish and cream cheese with them. You can serve it as a dip or spread on crackers.

      1. m
        Michele72 Oct 1, 2013 10:02 AM

        I had a bag of these myself, and used most of them in fried rice. The kids used them in their Top Ramen - they were quite proud of themselves for putting "real food" in their noodles. ;)

        1. m
          masha Oct 1, 2013 09:15 AM

          Something of a retro approach, but I always think of them as a shrimp salad, dressed with Louis sauce, and then used as the filling for scooped out tomatoes.

          1. hotoynoodle Oct 1, 2013 08:58 AM

            shrimp mousse.

            6 Replies
            1. re: hotoynoodle
              i
              INDIANRIVERFL Oct 1, 2013 09:00 AM

              Especially as a stuffing in sea bass.

              1. re: INDIANRIVERFL
                coll Oct 1, 2013 09:10 AM

                Or stuffed calamari!

                1. re: coll
                  hotoynoodle Oct 1, 2013 09:17 AM

                  oh! do you bake the calamari then?

                  1. re: hotoynoodle
                    coll Oct 1, 2013 09:21 AM

                    Yes I bake it in tomato sauce. I do like to add some lobster and scallops too, if it's a special occasion, like Christmas Eve.

                    1. re: coll
                      hotoynoodle Oct 1, 2013 09:34 AM

                      that sounds quite good!

                      1. re: hotoynoodle
                        coll Oct 1, 2013 09:41 AM

                        It really is, I just add a touch of breadcrumbs and not much else. I was lucky an old friend gave me the idea.

            2. i
              INDIANRIVERFL Oct 1, 2013 08:47 AM

              Scoop the choke out of a whole cooked artichoke. Pour the hot shrimp into your home made hollandaise sauce. Pour into the cavity in the artichoke and enjoy.

              1. m
                magiesmom Oct 1, 2013 08:38 AM

                They are great on pizza or in a frittata

                1. coll Oct 1, 2013 03:23 AM

                  I just made some creamy shrimp burritos with mine.

                  1. Atomic76 Oct 1, 2013 02:25 AM

                    They'll work great in eggrolls, or perhaps make some shrimp potstickers.

                    1 Reply
                    1. re: Atomic76
                      melpy Oct 1, 2013 03:02 AM

                      Great idea! I have three bags to use up.

                      We do a copycat version of that lobster fondue Red Lobster used to serve. Completely trashy but pretty tasty.

                    2. c
                      ChervilGeorge Sep 30, 2013 10:31 PM

                      Great ideas! I'm going to try them all.

                      1. Cynsa Sep 30, 2013 09:46 PM

                        I add bay shrimp to salsa with cubes of avocado, cilantro, and diced dried pineapple. Serve with tortilla chips or spoon it on macaroni and cheese.
                        - This is so very retro...we once made an appetizer of 8 oz. of cream cheese, topped with chili sauce and bay shrimp to eat with crackers... back in the day.

                        2 Replies
                        1. re: Cynsa
                          l
                          ludmilasdaughter Oct 1, 2013 01:46 PM

                          Same here on the appetizer, but with spicy cocktail sauce. Retro or not, it's usually the first to go at parties.

                          1. re: Cynsa
                            t
                            Ttrockwood Oct 1, 2013 01:52 PM

                            My grandmother's signature shrimp dip-
                            8oz cream cheese
                            1/2c sour cream
                            Salad shrimp
                            Scallions
                            Dash of worsteshire sauce

                            Mix together, serve with small toast points (no crusts!) or triscuits original- just be careful not to fill up before dinner!

                          2. Sarah Sep 30, 2013 09:33 PM

                            We like to use them with a louie-type sauce for salads and sandwiches - pretty darn good.

                            1. weezieduzzit Sep 30, 2013 08:41 PM

                              I eat shrimp salad at least a couple times a week for lunch so I'd go that route. :)

                              I make it with creme fraiche, a spoonful of mayo, fresh dill, s&P and a squeeze of lemon or lime juice. My favorite summer way to eat it is over a sliced ripe avocado.

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