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What to do with cooked frozen shrimp??

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I gave hubby directions to buy medium or small, shelled, tail off shrimp....and forgot to write down raw. So we have 2 bags of it in the freezer, 1 lb each. My fault, not his, he is a great shopper!!
Any ideas??

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      1. i have never seen raw, shelled off shrimp. Usually if you want shelled, they are cooked. Headed, yes, but not shelled.

        7 Replies
        1. re: TroyTempest

          I have seen raw, shelled off shrimp.

          Not as common as "in the shell" but a few of my groceries do carry them.

          They exist!

          1. re: happybaker

            Raw peeled shrimp is my usual go to. I had some Argentine pink in the freezer that was peeled and pre-cooked and didn't know what to do (not crazy about it at all) and I also had some yucca so I made Mofongo on the advice of my friends here, subbing the yucca for plantain. It wasn't bad, although I took a lot of shortcuts since the shrimp was cooked already, better than throwing it away. Came together in about 15 minutes.

          2. re: TroyTempest

            Yeah, raw peeled shrimp are definitely around. I get 'em pretty regularly from our local TJs, for example.

            1. re: TroyTempest

              I got them in error a while back at Costco. They were actually quite fine but I'll buy shell-on in the future. I just cooked them a little less.

              1. re: TroyTempest

                WalMart has them!! Dunno about other stores here, hadn't looked.
                Tip if you buy them. Be sure to rinse them off well after thawing, the liquid they are coated in is nasty tasting - will mess up your dish - make it taste fishy. Rinsed they are fine, no bad flavor in the dish.

                1. re: Nanzi

                  that's reason enough not to buy them. thanks

                2. Shrimp Scampi. I've done with both raw and cooked.

                  1. Well, I've been in this exact predicament thanks to my husband! I ended up thawing them and made a very quick and actually tasty fra diavolo with leftover tomato sauce. I added some olive oil to the pan, some dried chile flakes, tossed the shrimp into a hot pan cooked for maybe a minute added the leftover sauce and tossed in some cooked noodles. It was good enough for a quick dinner :)

                    1. Add frozen pieces to shrimp fried rice right at the end of cooking.

                      1. Scampi
                        Fried rice or other stir fry
                        Shrimp salad (like tuna salad )
                        Salad with shrimp

                        2 Replies
                        1. re: C. Hamster

                          Yeah, I've lightly ground them for shrimp salad with some success and made sammies. Good way to hide them when someone brings them home on accident.

                          1. re: C. Hamster

                            I throw them in a container and let them defrost in the fridge at work then toss them on top of lettuce for a quick salad.

                          2. Pretty much anything you would do with raw shrimp except frying/coating, or dishes in which the idea is to extract flavor from the shrimp as they cook. In other words, just make a recipe that calls for raw shrimp, but add the cooked shrimp later rather than sooner. If you think about it, since small-medium shrimp cook quickly, most recipes call for adding the shrimp at the very end anyway. Surprisingly, I have found that cooked frozen shrimp are not always overcooked. They really can be kind of useful. I like to toss a few in hot soup; the heat of the soup may be enough to thaw and warm them without further cooking.

                            2 Replies
                            1. re: LorenzoGA

                              Same for a red sauce over linguini.

                              1. re: Veggo

                                Yeah, that would work nicely. I prefer white pasta sauce if the plan is to add shrimp, but to each his own taste. I prefer red sauce with mussels. Clams--can go either red or white. Okay, now I am craving pasta. Thanks :-(

                            2. They from the US?
                              otherwise, cat food. And only for a cat you don't care about.

                              1 Reply
                              1. yup, I have a bag thawing in the fridge now (my Mom brought it to me because I am babysitting my brother--we gift food in my family). I will make a stir fry tomorrow night with snow peas, green onions, ripe mango, fresh ginger & garlic.

                                As LGA said below, shrimp are added in the last minutes anyway, just add these at the last minute to warm up.

                                1. Lots of dishes can be made but some you have to add the shrimp at the end of cooking....

                                  Gumbo

                                  Shrimp & Corn Chowder

                                  Shrimp cakes - similar preparation to a crab cake w/ remoulade or cocktail sauce

                                  Wontons or Gyoza

                                  Shrimp Fettuccini

                                  Stir Fry with vegetables

                                  11 Replies
                                  1. re: Cherylptw

                                    I wouldn't use cooked shrimp in any Asian dumplings. Starting with raw, the wrapper and the fillings cook perfectly in the allotted time IMO.

                                    1. re: c oliver

                                      I would; if the rest of the filling (veggies are sautéed) and the finished product is fried, it will cook faster and fillings will be cooked through

                                      1. re: Cherylptw

                                        Nothing wrong with cooked shrimp in dumplings, that's how they're sold premade anyway. Shrimp dishes come together so fast it's really not a big deal either way.

                                        1. re: coll

                                          I'm not aware that the shrimp are precooked.

                                          1. re: c oliver

                                            Yes they are usually; I've visited the noodle factory in Williamsburg where most of the higher end dumpling product around here comes from; it was amazing, like going to NASA. Everything frozen in general is usually made of precooked product, if only for safety/litigation factors. It doesn't seem to suffer, qualitywise.

                                            1. re: coll

                                              I'll defer to you. Since I don't eat them, I don't have a strong opinion. But for the ones I make, I'll stick with raw.

                                              1. re: c oliver

                                                No one said you shouldn't ;-)Just that you can do it either way with no issues. Especially if you have precooked shrimp on hand to get rid of.

                                                1. re: coll

                                                  I could but I wouldn't. But thanks for the info. When I have leftover cooked shrimp I make shrimp salad. I'm just not into double cooking most things. In addition, when I make Asian dumplings I make everything from scratch so I'm not going to cut any corners.

                                        2. re: Cherylptw

                                          The dumplings I make are all made from raw ingredients and then steamed.

                                      2. re: Cherylptw

                                        OOOOH Cherylptw, shrimp fettuccine sounds heavenly!!

                                      3. I'm working through a huge bag of frozen cooked langoustines from Costco, I completely understand lol.

                                        I second the scampi. Also cioppino and gumbo.

                                        Workable cioppino recipe:
                                        http://www.foodnetwork.com/recipes/gi...
                                        (use chicken stock if no fishstock on hand; okay to just use the shrimp if no other seafood on hand; can sub celery for fennel if needed; top with some fresh parsley and sliced green olives)

                                        1. Last week I made a quick dish with cooked frozen shrimp - saute shallots and garlic in olive oil, add can fire roasted tomatoes and artichoke hearts, splash of white wine and let simmer for a few minutes. Toss in shrimp just long enough to heat through, handful of kale and finish with crumbled Feta.

                                          1. I make these shrimp burgers. Recipe calls for raw but I use the cooked frozen kind. I also think it needs some egg/egg white or they fall apart.

                                            http://traceysculinaryadventures.com/...

                                            2 Replies
                                            1. re: valerie

                                              Shrimp burgers sound very good too Valerie, I will try that some time too. I had been thinking about something along those lines, and shrimp toast.
                                              Thanks.

                                              1. re: valerie

                                                That would be great with raw, fresh shrimp.

                                              2. Thank you all for your suggestions. Now don't throw me out of Chowhound, BUT I am thinking of doing a Ramen soup with fresh veggies and throw the shrimpies in at the end, already thawed, just needing a little heat.
                                                It is 15.4 degrees here in DE today and the soup idea sounds good.

                                                Thank you all again.
                                                Just checked they are from Vietnam. Hope we don't die!!

                                                6 Replies
                                                1. re: Nanzi

                                                  Eh. Sounds perfectly fine to me.

                                                  Oh, and don't die!

                                                  1. re: Nanzi

                                                    Sounds like a good plan. I do try to buy US shrimp, especially those marketed as Wild Georgia Shrimp, just as I try to buy local/regional foods of other types. But sometimes I want to keep a bag of frozen utility shrimp in the fridge, and those unfortunately generally come from Vietnam or Thailand. I'm sure frozen bagged US shrimp are available, but not easy to find.

                                                    1. re: LorenzoGA

                                                      The Monterey Bay Aquarium list Vietnamese shrimp as a Best Choice.

                                                      http://www.seafoodwatch.org/cr/seafoo...

                                                      1. re: c oliver

                                                        Hey, that's useful to know--I trust the Monterey Bay Seafood Watch list. But do you know what the difference is between the "Tiger Shrimp" from "Southeast Asia" at the top of the list and the "Tiger Shrimp/Prawn" from "Imported" that's the fifth one down on the list? The top one is "Best Choice" but the fifth one down is "Avoid." "Imported" from where, one might ask!

                                                        1. re: LorenzoGA

                                                          Yikes! I hadn't noticed that. Maybe email the aquarium?

                                                      2. re: LorenzoGA

                                                        That's why my family and I buy shrimp in season - when it's cheaper, and freeze it, LorenzoGA. We can have it year round. I live in NC - we have delicious shrimp. As do you.

                                                    2. Low country/Charleston potted shrimp. aka shrimp butter
                                                      Freezes wonderful, good on grits, great on toast or crackers, terrific appetizer.
                                                      This is a perfect recipe. You can also find it in Charleston Receipts.
                                                      Everything from Damon Lee is so good - this is his blog.

                                                      http://www.damonleefowler.com/blog.ht...

                                                      2 Replies
                                                      1. re: kariin

                                                        yes, i was thinking shrimp mousse -- something to disguise the texture.

                                                      2. Guacamole with shrimp chopped up in it. Great lunch on a salad or with chips. Optional, but delicious, add some lump crab.

                                                        1. You could chop them up a bit, and toss them with some low fat mayo, diced bell pepper, red onion, celery, and whatever else and just make a deli style shrimp salad. It would be good along with some fresh spinach wrapped inside a spinach tortilla. Or turn it into a shrimp pasta salad.

                                                          Or some cold soft tacos, with shredded lettuce (perhaps cabbage?) and taco sauce.

                                                          Or perhaps make a quick shrimp ceviche and serve with warmed tortilla chips.

                                                          It's not the end of the world to cook them a bit. You could still thaw them, thread them on a skewer and season with some spicy stuff like chili powder, cumin, cayenne (brush a little oil on them first) then toss them on a screaming hot grill just to get some marks.

                                                          1. Just an update: The soup was ok, but the shrimp had no flavor, none!! 1 more small pkg to deal with, and all your wonderful suggestions.
                                                            Thanks to each of you.

                                                            3 Replies
                                                              1. re: TroyTempest

                                                                Recently while shopping in an 'ethnic' market I very stupidly bought two small packages of frozen uncooked shrimps from China. What was I thinking? When I opened the first package the smell was so God-awful I almost gagged. I put some in a bowl of cold water with a few drops of lemon juice. This is the way I've always been able to remove the gas on any marine food which gives it the 'fishy' smell. After a couple of minutes I rinsed off the water/lemon juice and put the shrimps in the fridge to finish thawing. When I opened the fridge a couple of hours later the stink from the shrimp almost made me gag again! I flushed the shrimp down the toilet and threw the opened and unopened shrimps in the garbage......which was immediately taken outside. With my sincere apologies to the other food in my fridge.
                                                                NEVER EVER again will I buy ANY seafood from anywhere but right here on BC's coast. EVER!
                                                                Even the unopened bag in the freezer stunk up the freezer!

                                                                1. re: Puffin3

                                                                  Frozen shrimp quality varies greatly. Often, you get what you pay for when it comes to frozen shrimp.I always check the labels to see where the shrimp is sourced, and whether any chemicals have been added. The large frozen Indian prawns I purchased at Costco were disappointing (tasted salty, with an almost chemical taste due to some additive), so I've avoided frozen Indian shrimp/prawns ever since. I also avoid shrimp sourced in China, Thailand and Vietnam, due to concerns over the use of antibiotics and the Mangrove forest.

                                                                  East of BC, the shrimp that isn't frozen is usually prefrozen, then thawed, if it isn't purchased from a tank (and I'd rather purchase frozen shrimp than shrimp kept in an aquarium). In Toronto, I have found reasonably good quality frozen, raw organic farmed shrimp from Ecuador (at Longo's), and cooked, frozen coldwater shrimp from Canada that taste good and don't stink.

                                                            1. Swedish shrimp salad sandwiches, with fresh dill.

                                                              I've been buying the cooked frozen coldwater shrimp from Canadian waters lately, instead of the larger imported, frozen , raw farmed Black Tiger shrimp.

                                                              8 Replies
                                                              1. re: prima

                                                                When I was commercial fishing a friend who was a 'prawner' came along side. His totes were over flowing with live prawns. He had to get to the ferry to go to Vancouver to deliver. He quickly took the totes to his truck, with my help. He said "I won't be back for two days. You can have what's left in the hold".
                                                                I weighed out 120 pounds of the freshest large prawns. Took them home and removed the heads and packed them into 1 liter waxed paper milk cartons then poured in a mixture of water and salt then stapled them shut and into the freezer. We had fresh frozen prawns when we wanted for months.
                                                                Now I'm spoiled.

                                                                1. re: Puffin3

                                                                  Yep, lucky you!

                                                                  I've bought grocery bags full of fresh shrimp off a boat at Steveston Beach, to deliver to a friend's mom in Kelowna, but I've always been a visitor to BC, so I've never been able to do any home cooking with shrimp that are fresh off the boat!

                                                                  1. re: prima

                                                                    You're only solution is the move to the 'coast'. We always have room for one more TO refugee.
                                                                    You better make it quick though. The retired farmers from Sask. are moving in in droves. LOL

                                                                    1. re: Puffin3

                                                                      LOL. And here I thought all the retired farmers from SK were moving into condos in Arizona and Florida.

                                                                        1. re: coll

                                                                          What? And miss out on all the great alpine skiing in Sask?

                                                                          1. re: Veggo

                                                                            Hey no problem to pop back and forth, right? That would be my master plan.

                                                                            1. re: Veggo

                                                                              Alpine skiing just hasn't been the same in SK since they shut down Mt Blackstrap.