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Started By
Message
SHRIMP help me!
Posted on 1/22/10 at 1:15 pm
Posted on 1/22/10 at 1:15 pm
Our usual crew is trying to do different seafood options for the game this weekend. I have a ton of shrimp from my parents, and want to get some ideas on what we can do with it..
Any pasta ideas? Dips? Should we fry them and make po-boys?
Basically..I need good ideas - something out da box. Any suggestions?
TIA!
Any pasta ideas? Dips? Should we fry them and make po-boys?
Basically..I need good ideas - something out da box. Any suggestions?
TIA!
This post was edited on 1/22/10 at 1:34 pm
Posted on 1/22/10 at 1:34 pm to Meatloaf
Puh puh please.....
Someone with any suggestions?
Someone with any suggestions?
Posted on 1/22/10 at 1:35 pm to Meatloaf
I saw the little stand at the magnolia bridge had creole tomatoes....shrimp creole time
Also there is a great dish called shrimp ugee from uglesich's...that is for the guy's and some of the strong chicks...let me know if you need a recipe for either.
Also there is a great dish called shrimp ugee from uglesich's...that is for the guy's and some of the strong chicks...let me know if you need a recipe for either.
Posted on 1/22/10 at 1:36 pm to Meatloaf
Skewer them bad boys and grill em. Baste some BBQ on em or olive oil/garlic.
Bacon wrapped Shrimp/Jalepeno/cream cheese in the oven or on the grill.
Bacon wrapped Shrimp/Jalepeno/cream cheese in the oven or on the grill.
This post was edited on 1/22/10 at 1:41 pm
Posted on 1/22/10 at 1:38 pm to tavolatim
quote:
that is for the guy's and some of the strong chicks...
Is it hot? Is that what you mean?
Posted on 1/22/10 at 1:39 pm to Meatloaf
I assume you are in La...I didn't have this until I moved to TX. Maybe "out the box". Shrimp creole sure sounds good though.
Shrimp Brochette
Shrimp Brochette
quote:
Ingredients
12 large shrimp
6 slices bacon, cut in half
1 fresh jalapeno
1 slice monterey jack cheese, thick
1 tablespoon paprika
1 tablespoon cayenne pepper
1/2 teaspoon fresh ground black pepper
1/2 cup butter
1/4 cup white wine
wooden skewers, soaked in water
Directions
1Clean and devein shrimp, leaving the last section and tails intact.
2With a paring knife, carefully slice each shrimp from tail to tip.
3Wash and seed jalapeno, and cut into a pieces about 1/2-inch X 1/2-inch squares.
4Cut slice of cheese into 12 small pieces.
5Stuff one small piece of cheese and one small piece of jalapeno into each shrimp.
6Wrap a half slice of bacon around each shrimp.
7Place shrimp on a wet skewer.
8Repeat this process until all shrimp have been placed on skewers.
9Place in refrigerator for a few minutes while you prepare the rest of the recipe.
10Mix the paparika, cayenne pepper and black pepper together.
11In a small skillet, heat butter and white wine until butter is completely melted.
12Prepare grill.
13~note~I use my indoor grill, but these can be made on an outdoor grill too, but I would use a low flame!
14Remove shrimp from fridge and brush completely with melted butter.
15Sprinkle with seasonings.
16Grill on each side until shrimp are done.
Posted on 1/22/10 at 1:41 pm to MSMHater
Oh yeah..Baton Rouge.
That sounds good.
We have lbs and lbs of shrimp. I got that hookup. So I need plenty of ideas. Thanks!!
That sounds good.
We have lbs and lbs of shrimp. I got that hookup. So I need plenty of ideas. Thanks!!
Posted on 1/22/10 at 1:43 pm to Meatloaf
grill some, BBQ some, make a shrimp dip. You've seen Forest Gump, Bubba has lot's of ideas for you
Posted on 1/22/10 at 1:44 pm to Meatloaf
SHRIMP UGGIE
Uglesich's is a mecca of New Orleans food, arguably one of the finest (if not THE finest, in some people's opinion) restaurants in New Orleans.
You'd never know to look at it, though.
Whenever I go home, I make sure I eat here at least once. The flavors you get in this place are amazing, and almost completely unique. Anthony and Gail Uglesich create their own dishes which aren't found anywhere else, for the most part (although their wonderful fried green tomatoes topped with shrimp remoulade popped up at Upperline, then elsewhere). It's worth standing in line for, since you're not going to get these dishes anywhere else.
Of all the dishes served at Uglesich's, Mr. Anthony tells us that this one's the spiciest. It's also one of the best, and thanks to the January 2001 issue of Saveur magazine and Mr. Anthony's generosity, the general public can now make his dish at home. (This'll help me get a nice little fix between visits to Uglesich's.) The article tells us that Anthony named the dish for his son John, who received the sobriquet "Uggie" from schoolmates who found the pronunciation of his Croatian surname too difficult to handle. (Oddly enough, some people can't even pronounce the nickname or the name of the dish. It's pronounced YOU-gee, with a hard "g".)
Bit of trivia #1 -- Croatian immigrants and their descendants have been the kings of the oyster fishing business for nearly a century in south Louisiana, and are the acknowledged experts at it.
Bit of trivia #2 -- my friend Dule tells me that the original spelling of the Uglesich family name was most likely "Ugljesic", with a diacritical mark over the final "c" that looks like an acute accent (´).
For the hot sauce used to make the marinade, Anthony recommends Melinda's, a habanero chile-based hot sauce bottled in New Orleans but made in Belize. It's hot, but very flavorful. You can use your favorite (and/or less powerful) hot sauce if you like, but if you want it to be authentic, use Melinda's if you can find it. If you can't get it locally, try Melinda's web site, Mo Hotta Mo Betta, Kitchen/Market or HotHotHot!)
Shrimp Uggie needs a two day to one week headstart to make the marinade, so take this into account when you're preparing the dish. As wonderful and complex as this dish tastes, it's surprisingly easy to make.
Marinade:
1-1/2 cups olive oil (not extra-virgin)
1/2 cup ketchup
2 to 3 tablespoons Melinda's habanero hot sauce (XXX, the hottest one they make; I guarantee the dish will be too mild without it, although you may substitute if you're a pepper wimp)
1 tablespoon fresh squeezed lemon juice
1 tablespoon salt
2 teaspoons crushed red pepper flakes
1 teaspoon sweet paprika
1 green bell pepper, stemmed, cored, seeded and cut into 1" pieces
1 small red onion, peeled and chopped
1 teaspoon chopped fresh Italian flat-leaf parsley
2 pounds medium-sized shrimp, peeled and deveined, with tail left on (optional)
3 medium red-skinned potatoes, cut into 1" cubes and boiled until just tender
4 chives, finely chopped
Place all ingredients except the shrimp, potatoes and chives into a glass bowl and mix well. Cover with plastic wrap and keep in the refrigerator for at least two days, up to one week (the longer the better, so that the flavors will have more time to marry and intensify), stirring occasionally. Let the marinade come to room temperature before preparing the dish.
Using a large spoon, skim off almost all of the oil from the top of the marinade. (You can either discard it or use it for a basting sauce or any other use you can think of.) Put the marinade into a large skillet, then add the shrimp. Cook over medium heat just until the shrimp turn pink and opaque, about 3 to 4 minutes, then turn the shrimp, add the potatoes, then cook until the potatoes are heated through, about 2 to 3 more minutes. Season to taste with salt and freshly ground black pepper.
Split the Shrimp Uggie between four plates (use oval plates if you're striving for restaurant authenticity) and sprinkle with chopped chives. Usual garnish is a wedge of lemon and a sprig of parsley. Have plenty of cold beer handy, and watch your guests moan with pleasure.
YIELD: 4 servings.
My crew can handle it...but we have strong southern women
Uglesich's is a mecca of New Orleans food, arguably one of the finest (if not THE finest, in some people's opinion) restaurants in New Orleans.
You'd never know to look at it, though.
Whenever I go home, I make sure I eat here at least once. The flavors you get in this place are amazing, and almost completely unique. Anthony and Gail Uglesich create their own dishes which aren't found anywhere else, for the most part (although their wonderful fried green tomatoes topped with shrimp remoulade popped up at Upperline, then elsewhere). It's worth standing in line for, since you're not going to get these dishes anywhere else.
Of all the dishes served at Uglesich's, Mr. Anthony tells us that this one's the spiciest. It's also one of the best, and thanks to the January 2001 issue of Saveur magazine and Mr. Anthony's generosity, the general public can now make his dish at home. (This'll help me get a nice little fix between visits to Uglesich's.) The article tells us that Anthony named the dish for his son John, who received the sobriquet "Uggie" from schoolmates who found the pronunciation of his Croatian surname too difficult to handle. (Oddly enough, some people can't even pronounce the nickname or the name of the dish. It's pronounced YOU-gee, with a hard "g".)
Bit of trivia #1 -- Croatian immigrants and their descendants have been the kings of the oyster fishing business for nearly a century in south Louisiana, and are the acknowledged experts at it.
Bit of trivia #2 -- my friend Dule tells me that the original spelling of the Uglesich family name was most likely "Ugljesic", with a diacritical mark over the final "c" that looks like an acute accent (´).
For the hot sauce used to make the marinade, Anthony recommends Melinda's, a habanero chile-based hot sauce bottled in New Orleans but made in Belize. It's hot, but very flavorful. You can use your favorite (and/or less powerful) hot sauce if you like, but if you want it to be authentic, use Melinda's if you can find it. If you can't get it locally, try Melinda's web site, Mo Hotta Mo Betta, Kitchen/Market or HotHotHot!)
Shrimp Uggie needs a two day to one week headstart to make the marinade, so take this into account when you're preparing the dish. As wonderful and complex as this dish tastes, it's surprisingly easy to make.
Marinade:
1-1/2 cups olive oil (not extra-virgin)
1/2 cup ketchup
2 to 3 tablespoons Melinda's habanero hot sauce (XXX, the hottest one they make; I guarantee the dish will be too mild without it, although you may substitute if you're a pepper wimp)
1 tablespoon fresh squeezed lemon juice
1 tablespoon salt
2 teaspoons crushed red pepper flakes
1 teaspoon sweet paprika
1 green bell pepper, stemmed, cored, seeded and cut into 1" pieces
1 small red onion, peeled and chopped
1 teaspoon chopped fresh Italian flat-leaf parsley
2 pounds medium-sized shrimp, peeled and deveined, with tail left on (optional)
3 medium red-skinned potatoes, cut into 1" cubes and boiled until just tender
4 chives, finely chopped
Place all ingredients except the shrimp, potatoes and chives into a glass bowl and mix well. Cover with plastic wrap and keep in the refrigerator for at least two days, up to one week (the longer the better, so that the flavors will have more time to marry and intensify), stirring occasionally. Let the marinade come to room temperature before preparing the dish.
Using a large spoon, skim off almost all of the oil from the top of the marinade. (You can either discard it or use it for a basting sauce or any other use you can think of.) Put the marinade into a large skillet, then add the shrimp. Cook over medium heat just until the shrimp turn pink and opaque, about 3 to 4 minutes, then turn the shrimp, add the potatoes, then cook until the potatoes are heated through, about 2 to 3 more minutes. Season to taste with salt and freshly ground black pepper.
Split the Shrimp Uggie between four plates (use oval plates if you're striving for restaurant authenticity) and sprinkle with chopped chives. Usual garnish is a wedge of lemon and a sprig of parsley. Have plenty of cold beer handy, and watch your guests moan with pleasure.
YIELD: 4 servings.
My crew can handle it...but we have strong southern women
Posted on 1/22/10 at 1:46 pm to tavolatim
this will need to marinate for 2 days so if you decide on this you must get going now.
Posted on 1/22/10 at 1:54 pm to tavolatim
We strong..That sounds good.
Posted on 1/22/10 at 1:59 pm to Meatloaf
Ill take some off your hands. Will that help?
Posted on 1/22/10 at 2:06 pm to Meatloaf
Lots of cold beer and buttered french bread and you'll be fine.
Posted on 1/22/10 at 2:19 pm to Meatloaf
If whatever you do, requires peeling the shrimp, first, please make a stock with the shells. If you can't do it, now, throw them in the freezer.
All you really need to do for the stock is boil the shells, strain, reduce for freezing and you're done. You don't have to even put in onions etc... You can do that before you use the stock or with the dish for which you use it.
Lots of shrimp would require me to make shrimp gumbo for Saints game. The Uggie is darn good, too, though.
All you really need to do for the stock is boil the shells, strain, reduce for freezing and you're done. You don't have to even put in onions etc... You can do that before you use the stock or with the dish for which you use it.
Lots of shrimp would require me to make shrimp gumbo for Saints game. The Uggie is darn good, too, though.
Posted on 1/22/10 at 2:23 pm to Gris Gris
They are all peeled (thanks mom)...But I wish some weren't so we could do a BBQ shrimp set up.
Posted on 1/22/10 at 2:24 pm to Meatloaf
quote:
They are all peeled
make lots of dip(and send me some of the dip) and fry some.....buy a container of crab meat and make a shrimp and crab fettucine!
Posted on 1/22/10 at 2:37 pm to Meatloaf
Season peeled and cleaned shrimp with your favorite stuff.
Quickly stir fry shrimp in heated peanut oil and set aside. You could throw in some minced garlic here if you like.
Use as much or as little of the following ingredients:
2-3 avacados diced
2-3 Roma tomatoes diced
a little finely diced red onion
a little drizzle of ev olive oil
squeeze in a little lime juice
Toss in the shrimp and chill a little bit and serve. Make a nice little side dish.
Quickly stir fry shrimp in heated peanut oil and set aside. You could throw in some minced garlic here if you like.
Use as much or as little of the following ingredients:
2-3 avacados diced
2-3 Roma tomatoes diced
a little finely diced red onion
a little drizzle of ev olive oil
squeeze in a little lime juice
Toss in the shrimp and chill a little bit and serve. Make a nice little side dish.
Posted on 1/22/10 at 2:39 pm to dillpickleLSU
Quick and Easy very good pasta sauce.Cook down creole onion mix in butter,creole seasoning.Add heavy cream season with lots of worchestshire,dash of hot sauce bring to lite boil add mushrooms and peeled shrimp.When shrimp are cooked reduce to let thicken and season to taste.Serve over Pasta,Garlic smashed potatos or blackened fish.Garnish chopped green onions are whatever you want.If you want to spice it up add rendered down chrispy andouie bits.Have fun.
Posted on 1/22/10 at 2:44 pm to Meatloaf
quote:
They are all peeled (thanks mom)...But I wish some weren't so we could do a BBQ shrimp set up.
Do a faux bbq shrimp. Basically your normal favorite recipe except with less liquid and with peeled shrimp. Mix with pasta and serve. Or do the same and serve over garlic smashed potatoes.
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