Not sure whether this should go here, since it’s a poll, or CS. shrug Here it goes.
I wanna make something shrimpy with the 1 1/2 lb bag of baby shrimp I bought today.
Any ideas?
Garlic Shrimp
Cajun Shrimp
Lemon Butter Shrimp
Shrimp Cassarole
Shrimp Kababs
Shrimp Melts
Seafood Fondu with Shrimp
Paella with Shrimp
Shrimp Salad
I can go on if you like…
(I likes me some shrimps!)
Sometimes you are thinking of a bag of shrimp. Then someone says ,“bag.”
Or “shrimp.”
Or “bag of shrimp.”
One and a half pounds of baby shrimp? That’s a hell of a lot of shrimp. I don’t think I’ve ever seen baby shrimp used as anything except an option in supermarket salad bars.
When visiting a friend on the coast, she laid the shrimp on a cookie sheet with sides, covered it with Land O’ Lakes butter and black pepper and baked it for half an hour. Then we ate them, sopping up the butter/pepper/shrimp sauce with french bread, had heart attacks, went fishing and drank beer.
Puree 'em with some yogurt and make a shrimp smoothie!
Or mix up a cup and a half of cocktail sauce, stir in the baby shrimp, and pack it into cheapass little juice glasses and call it Sauce-Sea Shrimp Cocktail! (Remember those?)
How about a Baby Shrimp Jello Mold?
Be sure to use strawberry yogurt!
This is not shrimpy so much as pasta-y but I’ve made it with shrimp and it’s really good. Would work for chicken and/or scallops too. Only if you want pasta. If you don’t want pasta tonight, try this some other time!
jar of sweet red peppers in oil (12oz?) drained of the oil
8 oz package of fat-free cream cheese (you won’t notice the fat is gone, and you’ll make up for it with the mozzarella cheese)
pasta
shrimp
2 cups shredded mozzarella cheese
boil the pasta, drain it
sautee the shrimp in olive oil with onions and garlic
blend the sweet red peppers with the cream cheese in the blender with a little bit of water, you want a thick sauce-like consistency.
Mix sauce, most of the cheese, shrimp, and pasta together and cook for 30 minutes at 350. Sprinkle some cheese on the top for the last five minutes or so.
I sometimes add broccoli to give it some greenery. You can add whatevah else you want.
Mental Note:
If Uvula Donor offers to cook dinner, say you’re still too stuffed from lunch to even think about eating dinner.
I was gonna suggested a pasta-y type thingie, but after reading what tesseract posted, I say go with that. Now, I gotta go buy me some shrimp so I can make it too.
Do you have any ex-husbands you’d like to wreak stinky vengeance upon?
I’m thinking baby shrimp might make some AWESOME fajitas.
Cajun shrimp sounds good!!! Tell me more! hehehe
I knew I could come here for some interesting suggestions!
Make some fermented shrimp paste! Just fill a large clay urn with alternating layers of shrimp, brine, and spices, cover, and let sit in a sunny place for about a year, stirring every few weeks. Then pour off the loose liquid (this is your #1 quality shrimp sauce), and squeeze the solid matter in a press or something, to get your #2 quality sauces and so on. Good stuff. Try this at your own risk.
If it’s baby shrimp, I like shrimp salad. You can eat it on lettuce, by itself or as a sandwich.
Baby shrimps
chopped celery
chopped green onions
mayo
mustard
pepper
Mix-up and eat until your stomach hurts.
Baby shrimps aren’t good for much else, I’m afraid.
Cajun Shrimp
2/3 cup olive oil
2 teaspoons fresh garlic
2 teaspoons basil
2 teaspoons oregano
1/2 teaspoon cayenne
Juice of 1 lemon + zest
2 pounds large unpeeled shrimp
pinch of salt
pepper to taste
Heat the oil in a large skillet over medium heat. Lower the heat and add the garlic, basil, oregano, cayenne, lemon juice and zest. Cook approximately 3 to 5 minutes, or until the garlic is softened.
Add the shrimp and sauté at medium heat until the shells turn pink and the meat opaque, about 5 minutes. Season with salt and pepper and serve with lemon quarters on the side. For a dip, a bit of plain yogurt with some dill and more lemon juice is pretty good (albiet not that cajun).
I like making shrimp pasta with baby shrimp. All you need is a box of spaghetti, a jar of alfredo sauce, some shrimp, and pepper. That’s too much shrimp to make just one pot of pasta, though.
You can get two meals out of it.
I’d suggest some gourmet lovliness, but I’m sure convenience is more important here.
First off, if your grocery has any Zatarains products like Gumbo or Jambalaya or Creole mix, use a pound of shrimp for one of those ( that feeds two for dinner and lunch!) , then with the other 1/2 pound, saute with garlic, butter (or olive oil) and any herbs you like and serve with pasta or over rice. Assuming you have garlic, butter (or olive oil) and herbs on hand, the cost would be about $3.
[Bubba]
Anyway, like I was sayin’, shrimp is the fruit of the sea. 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. That- that’s about it.
[/Bubba]
It’s all part of a cosmic unconciousness.
Cook a one pound box of pasta[choose something fun, like bowties or wagon wheels] Saute some garlic in a skillet for a minute or two, pour in some pesto and the shrimp, cover and turn off the heat. Let the mixture sit for 2 minutes. Drain pasta and add to skillet, add the juice of one lemon, toss and eat. Leftovers are great too.