I have a big bag of shrimp and need ideas?

Question

When I bought it, it sounded like a good idea. Now I don't know any recipes to make with it.

Answer 1

Coconut Shrimp: Dip shrimp in flower, then one beaten egg, then a mixture of coconut and plain bread crumbs. Fry for about two minutes per side.

Shrimp scampi: In a large pan mix 1 stick of butter, shrimp, small chopped onion and two cloves of chopped garlic. Toss with angel hair pasta. Sprinkle top with fresh basil.

Shrimp Parmesean: Dip shrimp in egg, and then Italian seasoned bread crumbs, fry. Use ziti and combine in a baking pan. Top with cheese and broil for 5 minutes to melt cheese

Grilled Seasoned Shrimp: Cover shrimp with some olive oil, basil, garlic and onion. Grill for about 3 minutes per side. In a pinch I've coated them with Italian salad dressing and it tastes very similar if not better. (It's a flavor nobody can pinpoint, but they all love because it's so different)

Shrimp stuffed mushrooms: Chop up shrimp in food processor. Clean mushrooms and take off stems. Add stems to shrimp. Then mix one egg, a small handful of chopped up TownHouse Crackers and some garlic. Mix all together. Then fill mushroom caps with the mixture, and sprinkle top with parmesan cheese. Cook for half hour or so until mushrooms soften.

Hope some of those help, they are all things of made dozens of times and everyone loves them. Especially the coconut shrimp. I used that for a superbowl party, served with some orange marmalade mixed with a little rum for dipping and people went crazy for it! Keep in mind that if you don't like mushrooms that same stuffing can be used for anything, like a fish or even in small sweet peppers- I've done that before as well. Good luck!

Answer 2

I also keep a bag of peeled, deveined shrimp in the freezer at all times. Take out as many as you and/or your family can eat, thaw in a bowl of cold water for 5 minutes, drain on paper towel. Then I season them with onion powder and garlic salt. I fry them in olive oil and butter (you can use margarine) for about 3 minutes or until they turn pink. The last 30 seconds I add a splash of lemon juice to the pan. Then eat them with cocktail sauce. They are wonderful.

Answer 3

Steam them with old bay seasoning for u-peel shrimp. Serve with cocktail sauce and lemon.

Season with cajun seasoning and grill them.

Bread them and deep fry them.

Saute them in a wok with some garlic and soy sauce, maybe add some broccoli and make a stir fry, serve over rice.

Saute them in white wine, olive oil, garlic, butter, and herbs for shrimp scampi. Serve with pasta if you like.

Get a box of Zatarains jambalaya mix (follow the directions) and add the cooked shrimp and some sausage to that for cajun shrimp and sausage jambalaya.

Wrap them in bacon and grill them. Add barbecue sauce for a nice twist if you like.

Answer 4

-- for something super fast: my husband fries his shrimps (shell, head, and all, except for its unicorn and two long whiskers) in the deep fryer without any spice, and its simply delicious.

-- i like to cook it (peeled) with butter and slivered garlic. dash some black pepper and some parsley in the end. the flavor is amazing.

-- you can also make soup with them. my parents love these. they boil the shrimp in water (make sure to remove the dirt as if you're making chicken stock), add garlic and onions, salt and pepper, and at the end, they gradually add coconut milk to their liking. it's creamy and just yells out "soul food." i like it when they add quartered tomatoes. it just goes so well with the soup and shrimp.

-- or you can simply grill 'em with a marination of olive oil and basil, a little salt and pepper.

(we can eat these with pasta or rice)

-- if you have a big bag of tiny peeled shrimps, you can use them to make tempuras. they're like crabcakes but deepfried. you can make a "pancake-batter-consistency" with flour, egg, and milk (evaporated is best), salt and pepper, frozen mixed vegetables, and of course the tiny shrimps and drop a spoonful into the deep fryer. cook until both sides are golden brown.

(these are eaten as appetizers)

whatever you make, just remember to cook a limited amount so if the flavor isn't your style, you won't be wasting too much. and if it is your style, you know just what to make when company's coming.

Answer 5

These are tons of shrimp recipes here, type in shrimp in the search bar

Answer 6

I would marinate those puppies in Italian dressing for an hour and then get a pan hot with just a bit of oil and fry quick with some dill and garlic and a little more of the Italian dressing.

Answer 7

You can make a shrimp salad, shrimp scampi, shrimp cocktails, shrimp patee, etc. Go to www.allrecipes.com for a list of good recipes. Also, try www. LKKUSA.com for good Asian inspired dishes.

Answer 8

why don't you make a shrimp cocktails? it's easy. you just need to boil shrimps and dump them in a cocktail sauce when you eat.

boil water and add a little lemon juice and soup stock.
put shrimp in the water and boil them.

sauce: prepare tomato sauce, white wine, tabasco, worthtersauce, salt .
mix them well and chill it in the fridge.

Answer 9

you could bread it and fry it , or look up the word shrimp recipes and see what you like best.

Answer 10

Shrimp Supreme

Ingredients:

20 Large Shrimp (Heads On)

2 Chopped Onions

2 Tablespoons Minced Garlic

2 Sticks Butter

1/2 Cup Chopped Green Onions

1/4 Cup Parsley

2 Slices Lemon

6 Ounces Dry Sherry

1/4 Teaspoon Red Pepper

1/4 Teaspoon Black Pepper

Salt

2 Dashes Tabasco Sauce

Directions:

Melt butter. Add onion, bell pepper and garlic. Saute' until onions are transparent. Add remaining ingredients and cover. Simmer for 20 minutes. Serve with garlic bread.

Macaroni and Shrimp Salad

Ingredients:

1 Pound Elbow Pasta

1 Large Finely Chopped Green Pepper

1 Medium Finely Chopped Onion

1 Finely Chopped Celery Rib

2 Tablespoons Parsley

1 Cup Mayonnaise

1 Pound Shrimp

1/4 Cup Grand Marnier

Salt

Pepper

Directions:

Cook pasta in boiling water until tender. Drain and cool. Clean and de-vein shrimp. Bring 1/2 gallon water, crab boil and 2 teaspoons salt to boil. Add shrimp and return to boil. Remove from heat. Drain and cool. Mix all ingredients in bowl. Add salt and pepper to taste. Serves 6 - 8.

Shrimp in Garlic Spices

Ingredients:

16 Uncooked Large Shrimp, Peeled and De-Veined (Tails Intact)

5 Tablespoons Dry White Wine

3 Tablespoons Olive Oil

4 Minced Garlic Cloves

1/2 Stick Butter

1/4 Teaspoon Dried Basil

1/4 Teaspoon Dried Oregano

1/8 Teaspoon Ground Cumin

Salt

Pepper

Rice

Directions:

Cut each shrimp in half lengthwise. Combine the wine, oil and minced garlic in a medium bowl. Add shrimp and stir to coat. Cover tightly and refrigerate the shrimp mixture 2 to 24 hours.

After marinating time, melt butter in skillet over medium heat. Add the shrimp with marinade, basil, oregano and cumin. Season with salt and pepper. Stir until shrimp are pink. Serve immediately with cooked rice.

Shrimp with Peppers and Onions

Ingredients:

1 1/2 Pounds of Raw, Peeled Shrimp

1 Yellow Cubed Bell Pepper

1 Red Cubed Bell Pepper

1 Medium Cubed Onion

1 Package of Fresh Mushrooms

3-4 Plum Tomatoes, Cut in 1/8ths

1 Lime

1 Lemon

Cayenne Pepper

Garlic Powder

1 1/2 Sticks Butter

Directions:

Saute' the peppers and onions in 1 stick of butter until nearly soft. Add the mushrooms, cayenne pepper and garlic powder and cook until nearly done. Add the tomatoes. Add juice of the lime and lemon and turn down the heat. Saute' the shrimp separately in the 1/2 stick of butter with garlic and lemon/lime until pink, then combine with the sauteed' vegetables. Serve on rice. Makes about 4 servings.

Shrimp Jambalaya

Ingredients:

2 Pounds Shrimp

1/2 Cup Chopped Green Onions

1/2 Cup Chopped Parsley

2 Chopped Onions

1 Bay Leaf

2 Tablespoons Olive Oil

1/2 Teaspoon Thyme

1 Tablespoon Flour

3/4 Teaspoon Oregano

1 1/2 Cups Uncooked Rice

1 8-Ounce Can Tomato Sauce

1 Can Rotel Tomatoes

3 1/2 Cups Water

1 Cup Chopped Celery

3/4 Cup Chopped Bell Pepper

1 1/2 Teaspoons Minced Garlicc

Salt

Red Pepper

Black Pepper

Directions:

Make a light brown roux with flour and oil. Add onions, bell pepper, garlic and celery. Simmer 5 minutes. Add 1 1/2 cups water, tomato sauce and Rotel tomatoes. Simmer 30 minutes. Add shrimp and cook 10-15 minutes. Add 2 cups water and remaining ingredients. Stir and cook on low heat (covered) for 30 minutes or until rice is tender.

Fried Shrimp

Ingredients:

2 Pounds Medium Shrimp (Peeled and De-Veined)

Oil

1 Cup Flour

1 Slightly Beaten Egg

1 Tablespoon Butter

1 Teaspoon Sugar

1 Teaspoon Salt

1/2 Teaspoon Cayenne Pepper

Directions:

Mix all ingredients except shrimp and oil. Dip shrimp in batter then into skillet with about 11 1/2 cups of oil heated to 350 degrees. Fry shrimp until golden brown.

Shrimp Finger Sandwiches

Ingredients:

1 Cup Chopped Boiled Shrimp

1 Tablespoon Lemon Juice

1/3 Cup Chopped Celery

Mayonnaise

Salt

Black Pepper

Lemon Pepper

Cayenne Pepper

1/3 Cup Chopped Green Onions

Bread

Directions:

Sprinkle shrimp with lemon juice. Mix with celery. Add mayonnaise and seasonings to taste. Spread on bread, remove crust, and cut into finger size sandwiches.