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Shrimp Ideas
Posted on 6/20/16 at 8:52 am
Posted on 6/20/16 at 8:52 am
My mom brought me up 5lbs of headless shell on shrimp. Looking for ideas/recipes of what to do.
7
Posted on 6/20/16 at 9:01 am to KyrieElaison
Posted on 6/20/16 at 9:06 am to KyrieElaison
There's the usual suggestions that you'll get, so I'll give one that was surprisingly delicious:
Divide the shrimp into 1/2 pound portions. Cut up some potatoes. Slice some ears of corn into medallions. Slice a shitload of garlic.
Place ingredients into aluminum foil pouches. Splash with some extra virgin olive oil and white wine. Add a sprig of thyme. Pinch of salt and pepper.
Close up the pouches tightly and place on the grill, turning every so often.
Divide the shrimp into 1/2 pound portions. Cut up some potatoes. Slice some ears of corn into medallions. Slice a shitload of garlic.
Place ingredients into aluminum foil pouches. Splash with some extra virgin olive oil and white wine. Add a sprig of thyme. Pinch of salt and pepper.
Close up the pouches tightly and place on the grill, turning every so often.
This post was edited on 6/20/16 at 9:07 am
Posted on 6/20/16 at 11:21 am to KyrieElaison
Here are 2 of my favorite shrimp dishes:
Pasta Rosa Maximo's
"The inspiration of a young lady named Rosa, who enjoyed the mixture of Italian sun-dried tomatoes and arugula, this zesty pasta dish has become one of Maximo's signature items. Pasta Rosa could be described as a Creole-Italian sauce using traditional methods and innovative ingredients."
1/2 cup extra-virgin olive oil
1 to1 1/2 tsp cayenne pepper
8 Tbs chopped garlic
8 oz medium shrimp, peeled
8 oz Arugula leaves or fresh spinach
1/2 cup Sun Dried Tomatoes, softened and julienned
1/2 tsp salt
1/2 cup grated Romano cheese
1 lb Tortellini, precooked (or your choice)
1. Heat oil, add cayenne pepper; the oil will turn a bright orange. Adjust to spicy or mild. Add garlic, sauté until lightly brown. Add shrimp, sun-dried tomatoes, arugula and salt. Sauté until shrimp is done and the arugula is wilted.
2. Toss in pasta and Romano cheese. Garnish with fresh parsley. Extra Romano on the side.
Servings: 4
Source: Maximo's Italian Grill
Shrimp Casserole Rotel
2 lb Peeled Shrimp
1 chopped onion
3/4 cup butter
1 can French onion soup
1 medium bell pepper, chopped
2 cup raw rice
1 can cream of chicken soup
1 can Ro-Tel tomatoes
1. Melt butter and saute pepper and onions. Add peeled shrimp, soup, tomatoes, salt and pepper and rice. Pour into a greased casserole.
2. Bake covered, at 350° for 2 hours.
Source: “Cajun Food & Fun Festival Cookbook” (Welsh, LA)
Pasta Rosa Maximo's
"The inspiration of a young lady named Rosa, who enjoyed the mixture of Italian sun-dried tomatoes and arugula, this zesty pasta dish has become one of Maximo's signature items. Pasta Rosa could be described as a Creole-Italian sauce using traditional methods and innovative ingredients."
1/2 cup extra-virgin olive oil
1 to1 1/2 tsp cayenne pepper
8 Tbs chopped garlic
8 oz medium shrimp, peeled
8 oz Arugula leaves or fresh spinach
1/2 cup Sun Dried Tomatoes, softened and julienned
1/2 tsp salt
1/2 cup grated Romano cheese
1 lb Tortellini, precooked (or your choice)
1. Heat oil, add cayenne pepper; the oil will turn a bright orange. Adjust to spicy or mild. Add garlic, sauté until lightly brown. Add shrimp, sun-dried tomatoes, arugula and salt. Sauté until shrimp is done and the arugula is wilted.
2. Toss in pasta and Romano cheese. Garnish with fresh parsley. Extra Romano on the side.
Servings: 4
Source: Maximo's Italian Grill
Shrimp Casserole Rotel
2 lb Peeled Shrimp
1 chopped onion
3/4 cup butter
1 can French onion soup
1 medium bell pepper, chopped
2 cup raw rice
1 can cream of chicken soup
1 can Ro-Tel tomatoes
1. Melt butter and saute pepper and onions. Add peeled shrimp, soup, tomatoes, salt and pepper and rice. Pour into a greased casserole.
2. Bake covered, at 350° for 2 hours.
Source: “Cajun Food & Fun Festival Cookbook” (Welsh, LA)
This post was edited on 6/20/16 at 11:22 am
Posted on 6/20/16 at 11:47 am to KyrieElaison
You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich.
Posted on 6/20/16 at 12:09 pm to KyrieElaison
Lucky you 
Posted on 6/20/16 at 1:43 pm to KyrieElaison
I made some shrimp etouffee yesterday.
Peel shrimp and reserve peelings to a pot with 2 cups of water to make stock. Simmer peels on medium low for 5 minutes. Strain to reserve stock.
Make a roux. Chop onion, green onion, red bell pepper and lots of garlic.
Stir until roux is light chocolate color. Add the chopped veggies and stir for 3 minutes. Then add stock. Lot's of cayenne. Then add shrimp. Stir and reduce heat to simmer. Cover. Should be ready in 5 minutes. Serve over rice.
Peel shrimp and reserve peelings to a pot with 2 cups of water to make stock. Simmer peels on medium low for 5 minutes. Strain to reserve stock.
Make a roux. Chop onion, green onion, red bell pepper and lots of garlic.
Stir until roux is light chocolate color. Add the chopped veggies and stir for 3 minutes. Then add stock. Lot's of cayenne. Then add shrimp. Stir and reduce heat to simmer. Cover. Should be ready in 5 minutes. Serve over rice.
Posted on 6/20/16 at 1:50 pm to StringedInstruments
That sounds damn good!!
Posted on 6/20/16 at 2:13 pm to KyrieElaison
Shrimp remoulade over fried green maters
Posted on 6/20/16 at 2:22 pm to Zach
quote:
Zach
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