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What to do with "salad" shimp?

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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.

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  1. weezieduzzit RE: ChervilGeorge 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.

    1. Sarah RE: ChervilGeorge Sep 30, 2013 09:33 PM

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

      1. Cynsa RE: ChervilGeorge 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
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          ludmilasdaughter RE: Cynsa 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
            Ttrockwood RE: Cynsa 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!

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            ChervilGeorge RE: ChervilGeorge Sep 30, 2013 10:31 PM

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

            1. Atomic76 RE: ChervilGeorge Oct 1, 2013 02:25 AM

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

              1 Reply
              1. re: Atomic76
                melpy RE: Atomic76 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. coll RE: ChervilGeorge Oct 1, 2013 03:23 AM

                I just made some creamy shrimp burritos with mine.

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                  magiesmom RE: ChervilGeorge Oct 1, 2013 08:38 AM

                  They are great on pizza or in a frittata

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                    INDIANRIVERFL RE: ChervilGeorge 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. hotoynoodle RE: ChervilGeorge Oct 1, 2013 08:58 AM

                      shrimp mousse.

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

                        Especially as a stuffing in sea bass.

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

                          Or stuffed calamari!

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

                            oh! do you bake the calamari then?

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

                                that sounds quite good!

                                1. re: hotoynoodle
                                  coll RE: hotoynoodle 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.

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                        masha RE: ChervilGeorge 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.

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                          Michele72 RE: ChervilGeorge 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. ;)

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                            travelerjjm RE: ChervilGeorge 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. 512window RE: ChervilGeorge Oct 1, 2013 02:25 PM

                              add them to macaroni and cheese

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

                                Yum!

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