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Started By
Message
What to do with 41-60 count shrimp?
Posted on 7/26/11 at 12:26 pm
Posted on 7/26/11 at 12:26 pm
Bought the big bag of frozen peeled and washed gulf shrimp from Sam's this weekend and want to make something with it without any carbs so pasta is out. Thinking of sauteeing the shrimp in a little butter and salt and pepper and then putting them on a salad for supper.
What else could I do without adding carbs?
What else could I do without adding carbs?
Posted on 7/26/11 at 12:30 pm to RedHawk
Seafood Eggplant dressing. I have no idea about the carb count though. Alot of the time, I just skewer them, throw them on the grill and eat them as is.
This post was edited on 7/26/11 at 12:31 pm
Posted on 7/26/11 at 12:38 pm to RedHawk
quote:
without any carbs so pasta is out.
replace pasta with fish
Posted on 7/26/11 at 12:40 pm to tetu
That's some small skrimps for a grill.
I'd chill them throw them on a Romaine salad with cucumbers, mushrooms and low cal dressing.
Otherwise I'd just mix some ketchup and horse radish and eat them straight up.
Or, you could make a shrimp bisque.
I'd chill them throw them on a Romaine salad with cucumbers, mushrooms and low cal dressing.
Otherwise I'd just mix some ketchup and horse radish and eat them straight up.
Or, you could make a shrimp bisque.
Posted on 7/26/11 at 12:50 pm to Zach
quote:
That's some small skrimps for a grill.
Didn't think about the size.
Posted on 7/26/11 at 12:54 pm to RedHawk
quote:
What else could I do without adding carbs?
Blacken them in a skillet and serve on a salad or a steak.
Gumbo with no rice possibly but the roux would add some carbs for sure.
Posted on 7/26/11 at 12:59 pm to RedHawk
Beer batter em, fry em up, put them between two toasted and buttered pieces of french bread, fully dressed w cocktail and/or tartar. Serve w/ fries and 3 ice cold Budwiesers. Carbs be damned...
This post was edited on 7/26/11 at 1:03 pm
Posted on 7/26/11 at 1:12 pm to RedHawk
Boil or steam and make an old fashioned shrimp salad and stuff it in a good homegrown tomato.
Posted on 7/26/11 at 1:52 pm to RedHawk
When I used to do carb restriction, one of my favorite things to do was cook a spaghetti squash in the oven and toss the strands in with shrimp I sauteed in olive oil with a bit of shallot and garlic. Salt, pepper, and finish with some fresh parsley or basil. Serve with a side salad and you're good to go. Pretty tasty stuff.
Posted on 7/26/11 at 4:37 pm to RedHawk
Shrimp Dip
1 # Peeled & De-veined Small Shrimp
Powdered Crab/Shrimp/Crawfish Boil (I suggest “Cajun Land” brand, which for some reason I can only find at Winn-Dixie, but you can use anything but that “Old Bay” crap)
DO NOT USE LIQUID CRAB BOIL. IT WILL OVERPOWER YOUR ENTIRE DIP NO MATTER HOW LITTLE YOU USE. I LEARNED THIS THE HARD WAY.
Garlic Powder
Parsley
1/4 cup Diced Yellow Onion
1/2 cup Diced Bell Pepper
1# Cream Cheese
1/4 Cup Heavy Whipping Cream
1/2 Teaspoon Dry Mustard
2 teaspoon Cajun/Creole Seasoning
2 oz. White Wine
1 cup Grated Parmesan Cheese
3 Large Roma Tomatoes, Diced
1 Large Bunch of Green Onions, Thinly Sliced
2 Dashes Tabasco Sauce OR 1/2 Teaspoon Red Pepper Flakes
Preparation
Sauté onion and bell pepper in a pan with a little butter. When the onions are translucent, add in the shrimp. Be sure not to use too much butter, because the shrimp will be giving off a lot of liquid. Only use enough to keep anything from sticking to the pan. While cooking the shrimp, lightly season them with parsley, garlic powder, and crab boil. Just season them to taste. When the shrimp are done, put them on the side in a mixing bowl.
SLOWLY melt down the cream cheese over LOW to MEDIUM heat. Stir constantly, and don’t leave it unattended, as it will burn easily. When the cream cheese is melted down, blend in the heavy whipping cream. Next, stir in dry mustard, cajun/creole seasoning, and white wine. When everything is nicely blended, fold in the parmesan cheese and continue to stir until its all melted.
When the cheese is melted, fold in the shrimp, onion, and bell pepper you have reserved on the side from earlier along with the roma tomatoes and green onions. MAKE SURE the parmesan is melted before you do this because you don’t really want to cook these last ingredients, just warm them up. Spice with your preference of Tabasco or red pepper flakes and let dip simmer on lowest possible heat for another 5-10 minutes, just until it starts to bubble.
1 # Peeled & De-veined Small Shrimp
Powdered Crab/Shrimp/Crawfish Boil (I suggest “Cajun Land” brand, which for some reason I can only find at Winn-Dixie, but you can use anything but that “Old Bay” crap)
DO NOT USE LIQUID CRAB BOIL. IT WILL OVERPOWER YOUR ENTIRE DIP NO MATTER HOW LITTLE YOU USE. I LEARNED THIS THE HARD WAY.
Garlic Powder
Parsley
1/4 cup Diced Yellow Onion
1/2 cup Diced Bell Pepper
1# Cream Cheese
1/4 Cup Heavy Whipping Cream
1/2 Teaspoon Dry Mustard
2 teaspoon Cajun/Creole Seasoning
2 oz. White Wine
1 cup Grated Parmesan Cheese
3 Large Roma Tomatoes, Diced
1 Large Bunch of Green Onions, Thinly Sliced
2 Dashes Tabasco Sauce OR 1/2 Teaspoon Red Pepper Flakes
Preparation
Sauté onion and bell pepper in a pan with a little butter. When the onions are translucent, add in the shrimp. Be sure not to use too much butter, because the shrimp will be giving off a lot of liquid. Only use enough to keep anything from sticking to the pan. While cooking the shrimp, lightly season them with parsley, garlic powder, and crab boil. Just season them to taste. When the shrimp are done, put them on the side in a mixing bowl.
SLOWLY melt down the cream cheese over LOW to MEDIUM heat. Stir constantly, and don’t leave it unattended, as it will burn easily. When the cream cheese is melted down, blend in the heavy whipping cream. Next, stir in dry mustard, cajun/creole seasoning, and white wine. When everything is nicely blended, fold in the parmesan cheese and continue to stir until its all melted.
When the cheese is melted, fold in the shrimp, onion, and bell pepper you have reserved on the side from earlier along with the roma tomatoes and green onions. MAKE SURE the parmesan is melted before you do this because you don’t really want to cook these last ingredients, just warm them up. Spice with your preference of Tabasco or red pepper flakes and let dip simmer on lowest possible heat for another 5-10 minutes, just until it starts to bubble.
This post was edited on 7/26/11 at 4:38 pm
Posted on 7/26/11 at 9:45 pm to LSUballs
quote:
no carbs
quote:
Beer batter em, fry em up, put them between two toasted and buttered pieces of french bread, fully dressed w cocktail and/or tartar. Serve w/ fries and 3 ice cold Budwiesers.
quote:
Carbs be damned
And a shrimp salad sounds good. went to thesteakknife and fiance got a shrimp salad with artichoke hearts, asparagus, hearts of palm, romaine, some vinagrette dressing, a few other things. very tasty
Posted on 7/26/11 at 10:24 pm to RedHawk
Jambalaya, gumbo, and stuffed eggplant and stuffed peppers.
Posted on 7/26/11 at 10:35 pm to RedHawk
Shrimp Boulettes and white beans.....Talk about good
Posted on 7/26/11 at 10:44 pm to bayoudude
quote:
Blacken them in a skillet and serve on a salad or a steak.
This right here. Or skewer them with some onion and bell pepper, season accordingly and grill them.
Posted on 7/26/11 at 10:45 pm to unclebuck504
im going to assume that is loaded with carbs.
Posted on 7/27/11 at 6:59 am to Swagga
stuffed bellpeppers with shrimp, mushroom, cabbage, tomatoes, cheese...
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