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Posted by
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Advice re: my experiment for tomorrow's meal
Posted by Zach on 1/30/15 at 10:30 am01
I did a search for this but didn't see anything on recipe sites about what I want to try.
I bought a 2 lb bag of frozen shrimp, raw, shell on. Thawing in the fridge.
Tomorrow I'm gonna peel the shrimp. Then par boil (really al dente) thin spaghetti and drain.
In a large bowl I'm gonna mix the shrimp, half cooked pasta, cayenne, garlic. Then I'll pour in a 10 ounce can of Lobster Bisque (not condensed).
Put it all in a casserole dish and bake at 375.
Questions:
1. How long would you bake it?
2. Covered or uncovered?
3. What could go wrong?
I bought a 2 lb bag of frozen shrimp, raw, shell on. Thawing in the fridge.
Tomorrow I'm gonna peel the shrimp. Then par boil (really al dente) thin spaghetti and drain.
In a large bowl I'm gonna mix the shrimp, half cooked pasta, cayenne, garlic. Then I'll pour in a 10 ounce can of Lobster Bisque (not condensed).
Put it all in a casserole dish and bake at 375.
Questions:
1. How long would you bake it?
2. Covered or uncovered?
3. What could go wrong?
This post was edited on 1/30 at 12:26 pm
--why bake it like a casserole? You run the risk of overlooking the shrimp depending on whether they're in the dead center or pushed up against the edges of the dish.
--I'd retool this as a sauced pasta dish rather than a pasta al forno. Use your bisque as the base of a shortcut sauce....saute the garlic ad cayenne and shrimp until just set, add the bisque. Mix w the cooked pasta....
What does baking as a casserole achieve? A thicker texture, a drier dish? If that is the desired result, then aim for a thicker sauce. You can thicken the bisque with mascarpone or make a small blonde roux, add to the bisque, then add the sauted shrimp. I didn't suggest cooking the defrosted frozen shrimp directly in the sauce as they tend to throw off plenty of water.
If you want the crunchy top like a casserole, you can brown some bread crumbs in butter, all some finely chopped thyme or chives and parsley for color and flavor. Sprinkl over the finished dish, or over each serving.
--I'd retool this as a sauced pasta dish rather than a pasta al forno. Use your bisque as the base of a shortcut sauce....saute the garlic ad cayenne and shrimp until just set, add the bisque. Mix w the cooked pasta....
What does baking as a casserole achieve? A thicker texture, a drier dish? If that is the desired result, then aim for a thicker sauce. You can thicken the bisque with mascarpone or make a small blonde roux, add to the bisque, then add the sauted shrimp. I didn't suggest cooking the defrosted frozen shrimp directly in the sauce as they tend to throw off plenty of water.
If you want the crunchy top like a casserole, you can brown some bread crumbs in butter, all some finely chopped thyme or chives and parsley for color and flavor. Sprinkl over the finished dish, or over each serving.
This post was edited on 1/30 at 11:13 am
1.) 20 minutes (and I'd back it down to 350)
2.) Covered
3.) It could taste like crap.
I'm not familiar with canned bisque. The pasta will obviously soak up the liquid in the pan. I would worry about the bisque being "soupy" enough to keep everything moist.
Good luck though.
2.) Covered
3.) It could taste like crap.
I'm not familiar with canned bisque. The pasta will obviously soak up the liquid in the pan. I would worry about the bisque being "soupy" enough to keep everything moist.
Good luck though.
I've never tasted a canned lobster bisque, so if you haven't had it, taste if first before using it with 2 lbs of shrimp.
If you're planning on reheating this dish, that might not work well. Could be dry, seafood will be overcooked.
I would take HO's advice if you're sold on doing this. I would only cook the amount you're going to eat at the time, to avoid overcooking the shrimp when you reheat it. I know you eat leftovers a lot, but seafood can be overcooked relatively easily.
If you're planning on reheating this dish, that might not work well. Could be dry, seafood will be overcooked.
I would take HO's advice if you're sold on doing this. I would only cook the amount you're going to eat at the time, to avoid overcooking the shrimp when you reheat it. I know you eat leftovers a lot, but seafood can be overcooked relatively easily.
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quote:
I bought a 2 lb bag of frozen shrimp, raw, shell on. Thawing in the fridge
If you're using flash frozen shrimp be sure to really drain them and may want to par boil, when you boil them frozen they really give off a lot of water.
I just made an edit...it's a 10 oz can of bisque not 15. The reason I want to experiment is that I had a nice one with baking a casserole last month with a 10 oz can of French Onion Soup. Came out great.
Wanted to try a seafood version.
Wanted to try a seafood version.
quote:
If you're using flash frozen shrimp be sure to really drain them and may want to par boil, when you boil them frozen they really give off a lot of water.
I'm not boiling them frozen and not par boiling them. That would over cook. I'm thawing them. Then peeling them. Then starting the baking.
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