What do you do with Shrimp???

I have some shrimp at home. These are the frozen ones, cooked with tails on. I don't know what to do with it. My daughter (6) LOVES shrimp and I can't stand the stuff . I only buy it for her and normally just boil it and give it to her. Any good ideas of how to make it fun? She will eat just about anything...no cauliflower or brussel sprouts or green peppers, but just about anything else is fair game.

I like shrimp done New Orleans barbeque style which is not how it sounds. I put a little oil in a cast iron skillet, put in the shrimp and then ad cajun seasoning ( the seasoning I use is made by a cajun fella I know) to the shrimp. They cook about 4 minutes on a side. I then serve them with drawn garlic butter.

Here in Iowa, I don't think I would dare try any of the cajun seasoning we have unless someone gave a really high recommendation. And, by the way, how would cajun cooking settle with a 6 year old? I make spicey food, and she likes it along with hot food but she can't eat much of it.

As it's already cooked, just thaw it and add it to water saved from cooking linguine to bring it to temperature then add it to the linguine and some melted butter.

I always have a bag of these shrimp in the freezer. As Michael said, if they're already cooked, don't boil them as the overcooking will just make then tough. Just rinse in some cool tap water and allow them to thaw for shrimp cocktail. It's also easier to get the tail off when thawed, and I prefer to remove the tails before putting the shrimp in food so I don;t have to do it while enjoying the meal.

We add them to almost everything. In addition to the linguine w/butter mentioned, how about just throwing some in regular spagetti sauce. We also put them in different soups.

What else does your daughter lke? How about adding some to her macaroni and cheese?

My daughter will eat just about anything literally. She loves Tuna noodle casserole, spaghetti, and I make homemade mac and cheese. Would that work in homemade? I bake it in the oven.

OMGosh - I just noticed....I'm a HAMBURGER!!! I have finally made it past Junior Burger! Watch out Cheeseburger, here I come!

I like to get the Knorr brand Newburgh Sauce mix, make it according to the package directions, add the drained defrosted shrimp, heat a couple of minutes, then serve over rice or toast.

I also use the same mix with extra milk and some sherry added to make quickie seafood bisque out of leftover shrimp, crab, or lobster.

quote:

Originally posted by RubyRose

I like to get the Knorr brand Newburgh Sauce mix,

They also make a garlic herb sauce mix which I use over angel hair pasta with shrimp or chicken.

I take thawed cooked shrimp and do the following:
Take the tails off, and roughly chop the shrimp. Then make a shrimp salad. Mayo, celery, onion, salt, pepper, hit of lemon, whatever you like. Serve it in an avacado half, lettuce leaf, or put it on an english muffin, sprinkle with cheese and broil for a quick shrimp melt.

Congratulations on achieving Hamburgerness.

quote:

Originally posted by mammascookin

Here in Iowa, I don't think I would dare try any of the cajun seasoning we have unless someone gave a really high recommendation.

Good heavens, make your own. Here's Paul Prudhomme's mix for BBQ'd Shrimp:

1 tsp cayenne
1 tsp black pepper
1/2 tsp salt
1/2 tsp crushed red pepper
1/2 tsp dried thyme
1/2 tsp crushed rosemary
1/8 tsp dried oregano

He also adds 1 tsp Worcesterhire to the dry mix in the skillet. And when they are almost done he puts in 1/4 cup of beer (at room temp), then stirs them around another minute or so until the beer evaporates and they are done.

quote:

Originally posted by Macdaddy

I take thawed cooked shrimp and do the following:
Take the tails off, and roughly chop the shrimp. Then make a shrimp salad. Mayo, celery, onion, salt, pepper, hit of lemon, whatever you like. Serve it in an avacado half, lettuce leaf, or put it on an english muffin, sprinkle with cheese and broil for a quick shrimp melt.

How 'bout between 2 pieces of toasted bread with some extra mayo! I love shrimp salad sandwiches (forget the cheese--for some reason, the thought of cheese and seafood makes me queasy and I'm not even Italian).

sorry but the only frozen shrimp in my freezer are bait. Shrimp breed in the local river and estuarys and during a "run" a couple throws of a cast net will yeild a 5gal bucket full of assorted sizes. The local shrimping fleet docks are only 20 minutes down the road. This quickly cooked crustacean can be used in many ways, boiled, steamed or stir fryed, wrapped in bacon and run under a broiler, chopped up in an omolet, shrimp cakes, shrimp salad, buffaloed shrimp on the grill.

quote:

Originally posted by dreamzpainter

sorry but the only frozen shrimp in my freezer are bait. Shrimp breed in the local river and estuarys and during a "run" a couple throws of a cast net will yeild a 5gal bucket full of assorted sizes. The local shrimping fleet docks are only 20 minutes down the road.

That's great for you but it doesn't help someone in Iowa like mammascookin (although they do raise shrimp commercially in Arizona these days).

sorry..... guess it isn't fair to rub it in... snickering evilly

If you're going to make shrimp salad, toss in a little "Old Bay" seasoning - adds a nice little "kick". Serve it in a top split (new england style) hot dog bun with a little lettuce, topped with a couple half slices of tomato.

This is not for cooked shrimp but you'll have to try this recipe

Bacon Wrapped Grilled Shrimp
2 pounds large to extra large shrimp (deheaded & peeled)
2 large jalapeno peppers (take seeds out)
1 1/2 pound Monterey jack cheese
2 pounds sliced bacon
toothpicks

Directions:

Slice peppers & cheese into thin strips. Cut bacon slices into 2 or 3 sections. Cut shrimp like you were going to butterfly it. Put slice of cheese and pepper wrap bacon around, close with a toothpick. Grill until shrimp are done.

Yeah I love bacon wrapped shrimp just the way you are talking anout. I used to get them like that at a mexican place in Arlington, Va and they called it brochette, and they gave you this "mexican butter" to dip it in. I was talking about it the other day with somebody. They are so good.

Mix some crushed garlic into olive oil and let the thawed shrimps soak in it (in the freezer) for a day or so. Allow to come to room temperature before serving.

cheers, Leo.

I make an Oriental Shrimp and Veggies to serve over rice that is super simple to do, and all the ingredients are at the local Wal Mart Supercenter. I get a bag of the frozen GV Deluxe Stir Fry Vegetables (which includes baby corn and water chestnuts) and a bottle of House of Tsang stir fry sauce. (I like the Szechuan one, but you would probably get one of the other flavors that are not as hot.) Heat a wok or skillet with about a tablespoon of oil in it until it is hot, add some of the veggies and stir fry until they are almost crisp-tender. Add about two tablespoons (about an inch of the bottle) of the stir fry sauce and your shrimp and continue stir-frying about another minute, until the shrimp are heated. Serve over rice.

Try using them in stuffed bell peppers - just substitute the amount of ground beef in the recipe with the shrimp

Scampi - which is really a butter, lemon, garlic sauce as someone mentioned, I like to serve it over egg noodles, with plenty of butter for dipping French bread. For something a little different, add fresh rose mary and finely chopped parsley to the sauce.