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Shrimp for 12 people recipie

I'm cooking for twelve of my wife's friends tomorrow night.I have a 5# block of large (10/15 count)Gulf White Shrimp. I was going to do crab stuffed baked shrimp but a crummy brand of pasteurized 1# Special (not lump) crabmeat was $20.00 @ my local store. I always do variations of scampi because it's easy and pretty much everyone loves it but I'd like to do something differently but also easy to prepare and liked by the masses. I generally cook the shrimp in a disposable full size aluminum foil hotel pan. I'm also making a salad, rice & roasted corn on the cob. Any suggestions?

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  1. Shrimp & Grits....just made it for the family this past weekend. I do a version of the dish from Maverick Southern Kitchens, or SNOB of Charleston, South Carolina.

    * Brown some Tasso Ham or Andouille Sausage.
    * Add Garlic
    * Add Concasse Tomatoes
    * Simmer for about 45-60 minutes
    * Season to Taste.

    Prepare Grits simply with butter, salt and fresh cracked black pepper

    or

    Add White Cheddar Cheese....Cream cheese may not be traditional, but it makes it very creamy.

    Toss the Shrimp into the Tomato mixture 5 minutes before serving along with thinly sliced scallions.

    Plate or place the grits in a bowl/serving dish, top with the Shrimp mixture, top with the crab and some more scallions.

    3 Replies
      1. re: fourunder

        Thanks! I used to make shrimp with grits (or polenta) often before I had to go low carb. I also like the Baked Greek Shrimp dish idea. I can bring it to the table right in the baking dish and maybe make some Israeli cous cous as a side.

        1. re: fourunder

          I too made shrimp and grits recently. Used seafood stock from the freezer to cook the grits in and because we had some tasty mangos I made a salsa to go with it. A little creole spice mix on the shrimp before a quick pan sear

           
          1. re: tcamp

            Me too. I saved, and may have to make this weekend..

            1. re: tcamp

              Thanks tcamp, I'm going to make this. Unless I can find some ripe local (or NJ) tomatoes, I think I'll roast some Roma tomatoes and use them.

              1. re: zackly

                Compare to the one I posted. No shallots, just garlic and herbs. I'm sure both are great. It's a staple in our house, over spinach or soybean spaghetti.

                1. re: zackly

                  Wow - I'm making shrimp tonight. Wish I'd seen this earlier. I may try and pull it off with canned tomato + the 2 fresh that I have.

                  1. re: rudeboy

                    okay zacly - I can verify that this dish is awesome! I subbed butter for the olive oil b/c I love the combination of butter and tomatoes. Used bulgarian sheep feta, which melted just enough, and cretan oregano.

                    The only things that I did not have were mint and enough tomatoes. I used some good tomato paste to supplement; used the shells to make a shrimp stock to increase the liquid. Nice garden tomatoes would be great, but we're between tomato seasons in TX. Watch the salt, depending on the feta. I cut back anyway since I added tomato paste. Might not need to salt the shallots and garlic at all.

                    The best part is that it can all be prepped up and popped in the oven during the first course. We had our salad while it baked.

                    1. re: rudeboy

                      Would the OP want to serve with crusty bread to soak up the saucey parts or stay with the original rice side?
                      Sounds like a great dish for entertaining!

                      1. re: Ttrockwood

                        There will be some nice bread on the table too.

                        1. re: zackly

                          I solemnly swear - I made the statement to my wife "man, we could really use some crusty bread with this." And we never eat bread.

                2. if you have access to an outdoor grill, you could put them on skewers, marinate in something tasty and grill.
                  If the shrimp were smaller, you could do gumbo, but i wouldn't put big ones there

                  1. From this week's NY Times:

                    http://cooking.nytimes.com/recipes/10...

                    oops! I see this was already suggested! If you do make it, please let us know how it is.

                    1. chop up some seeded tomatoes. finely dice some garlic. shred a lot of fresh basil. toss the shrimp into this, and pour some good olive oil over it. Stick in refrigerator for a couple of hours. THEN cook it by any of these methods:

                      1. skewers over barbecue
                      2. broiled
                      3. sauteed and served with pasta, with some white wine added to the cooking liquid.