10 lbs of cocktail shrimp left over from wedding

Fajitas sound good.
What about shrimp scampi? Make a butter sauce with a lot of garlic and toss them in at the end to knock the chill out.
Or fried rice/lo mein? Just add them at the end

Great stuff so far. Not quite sure about fajitas because they are so bland

Pluck the tails to boil for a stock. Give the meat a coarse chop. Make a seafood-cornbread dressing. Freeze for four weeks, then pop it in the oven for Thanksgiving.

Stuffed shrimp pistolettes
Shrimp pie
Shrimp quiche
Stuffed bell pepper with shrimp
Shrimp stuffed eggplant
Shrimp bread like crawfish bread
Shrimp remoulade
Shrimp bisque-if you need more shrimp flavor, grind some of them up to add to bisque, soup or gumbo.


You can freeze a lot of those items after making them and you can also vac seal and freeze the cooked shrimp.

If I did shrimp stuffed bell peppers what else goes in there ? Only stuffed bell peppers I've ever done was with ground meat & rice

I seem to recall eating some shrimp stuffed bell peppers-- maybe in the LSU cafeteria damn near 30 years ago -- and it was almost like they were stuffed with fried rice. Peppers, onions, maybe mushrooms

Shrimp roll

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If I did shrimp stuffed bell peppers what else goes in there

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For 4 large peppers use the following:

1 large onion diced
1 bell pepper diced---I use the cut-offs from the tops of the peppers I'm stuffing
2 stalks celery
6 green onions
1/4 a bunch of parsley
6 garlic cloves minced
olive oil
Worcestershire sauce to taste
1 cup shrimp stock
Italian Bread Crumbs
Shrimp cut in small cubes

I put a couple tablespoons olive oil in a pan, add the onions, bell pepper, celery and saute' for a couple minutes then add the garlic. Let this cook for a few more minutes and add the shrimp stock, green onions, parsley, Worcestershire sauce and let that blend for a couple minutes before adding your shrimp. Only cook this for a couple more minutes.

Remove this from the pan and put it in a large bowl and add the Italian bread crumbs and you want it to be thick, but not dry.

Let this cool to near room temperature and stuff the peppers. Add a sprinkle of Italian bread crumbs to the top of the peppers. Put them in a baking dish with about 1/2 inch of water and bake in the oven until the peppers cook and get soft------about an hour at 350 degrees.

I usually make this when I also have a nice rich red gravy with no meat and eat it with vermicelli pasta with some Parmesan cheese sprinkled over it.

Retro-vintage-old school Shrimp Dip Mold