A friend of mine gave me a ice chest full of jumbo shrimp for my engagement party. What can I do with them?

Question

I'm going to boil some, but I don't want to boil all of them. I want to do something that is not going to be to much work; because I have other things that I am preparing. We are fixing lamb chops, and cornish hens. I am also looking for a good vegetable recipe that everyone would like. I have 20 people that I am expecting.

Answer 1

Shrimp Scampi

2 pounds of medium to large shrimp, whichever you prefere.

1/4 cup chopped fresh parsley
1/4 cup chopped fresh freen onions
4 cloves garlic,crushed
3/4 cup butter or margarine, melted.
1/4 cup dry white wine
2 tablespoons lemon juice
1/4 teaspoon freshly ground pepper, white is nice
3/4 teaspoon salt

Saute green onions, garlic and parsley in butter until onions are tender.
add deveined fresh gulf shrimp. Reduce heat to low. Cook stirring regularly.
Cook for about 3 to 5 minutes depending on size of shrimp. Do not overcook shrimp.
Remove shrimp to serving platter with slotted spoon. Add remaining ingredients to
butter mixture. Simmer on low heat for 2 minutes. Pour butter mixture over shrimp.

Great served with rice. Yields 4 servings.

If you like it more spicy add more garlic, but do not overdue it.

Answer 2

Baked Stuffed Shrimp:
INGREDIENTS:
40 unsalted soda crackers, crushed
1 cup fresh bread crumbs
1 tablespoon garlic powder
1/2 cup butter, melted
1 tablespoon Worcestershire sauce
1 pinch ground black pepper
2 tablespoons grated Parmesan cheese
1/2 cup dry white wine
16 jumbo shrimp, peeled and deveined, with tails

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DIRECTIONS:
In a medium bowl, mix crushed crackers, bread crumbs and garlic powder. In a small bowl, blend butter and Worcestershire sauce. Mix blended butter, pepper and Parmesan cheese into the cracker mixture. Stir in white wine, using only enough to hold together the mixture.
Preheat oven to 400 degrees F (200 degrees C).
Butterfly the shrimp using a sharp knife, and arrange back side up in a large baking dish. Stuff shrimp with heaping tablespoons of the cracker mixture.
Bake 20 minutes in the preheated oven, until cracker mixture is lightly browned, shrimp are opaque, and the tails have curled.

Answer 3

in the adventure that they are already cooked, thaw them and performance an appitizer. everyone loves shrimp and cocktail sauce. in the adventure that they don't look to be, practice dinner them, then cool them and then function an appitizer. you could also make a shrimp and some variety of a sauce and pasta. What you dont use, put in the freezer, they're going to save for a lengthy time period.

Answer 4

I would look up recipes...sorry for not answering you directly...that work with your tastes and other menu items. I love lime flavored and Hawaiian style shrimp.
I found one recipe for SHRIMP WONTONS that sounds pretty easy and DELICIOUS. Deep frying is involved so calorie-counters may pass on this and leave more for others! I put it in the source section! It uses one shrimp per wonton.

Answer 5

What I do, marinate in chopped garlic, lemon, olive oil, salt, put on hot grill, just till they turn pink, keep in shells while grilling.

Answer 6

make fried jumbo shrimp and enjoy the best meal u ever had in ur life

Answer 7

boil them all and freeze what you dont want to eat now then you can thaw and eat the rest whenever and not have to boil again

Answer 8

throw em on the grill, freeze what you don't cook now. You could use them as an appetizer or over a salad. They don't have to be part of the main course. For the vegetable recipe make green been casserole, thats my favorite! Here's the recipe:

Ingredients:
1 can (10 3/4 ounces) CAMPBELL'S® Cream of Mushroom Soup
3/4 cup milk
1/8 teaspoon black pepper
2 packages (9 ounces each) frozen cut green beans, thawed*
1 1/3 cups French's® French Fried Onions, divided



Directions:
1. Combine soup, milk and pepper in a 1 1/2 -quart baking dish; stir until blended. Stir in beans and 2/3 cup French Fried Onions.
2. Bake at 350°F for 30 minutes or until hot. Stir. Sprinkle with remaining 2/3 cup onions. Bake 5 minutes or until onions are golden.


*Or 2 cans (14 1/2 ounces each) cut green beans, drained.
Variations:
Tomato Alfredo Green Bean Casserole: In step 1, substitute 1 cup prepared Alfredo sauce for the soup, and reduce milk to 1/2 cup; mix well. Stir in 1/2 cup grated Parmesan cheese and 1/3 cup oil-packed sun-dried tomatoes, drained and cut into thin strips. Proceed as recipe directs.
Swiss-style Green Bean Casserole: In step 1, add 1/3 cup sour cream, and reduce milk to 1/3 cup; mix well. Stir in 1 cup shredded Swiss cheese. Proceed as recipe directs.
Pepper Jack Green Bean Casserole: In step 1, substitute 1 can (10 3/4 oz.) CAMPBELL'S® Cream of Celery Soup for the mushroom soup, and decrease milk to 1/2 cup; mix well. Stir in 1 cup shredded Monterey Jack with Jalapeño cheese, 1 cup diced red bell pepper and 1 tsp. ground cumin. Proceed as recipe directs.
Cheddar Salsa Green Bean Casserole: In step 1, substitute 1 can (10 3/4 oz.) CAMPBELL'S® Cheddar Cheese Soup for the mushroom soup, and reduce milk to 1/3 cup; mix well. Stir in 3/4 cup shredded Cheddar cheese and 1/4 cup mild salsa. Proceed as recipe directs.
Creamy Pesto Green Bean Casserole: In step 1, substitute 1 cup prepared Alfredo sauce for the soup, and reduce milk to 1/2 cup; mix well. Stir in 1/4 cup prepared basil pesto, drained. Proceed as recipe directs.
Almondine Green Bean Casserole: In step 1, substitute 1 pkg. (0.9 oz.) Hollandaise sauce mix for the soup, and increase milk to 1 1/2 cups; mix well. Stir in 2 tbsp. melted butter and 1/4 cup sliced almonds. Proceed as recipe directs. In step 2, top casserole with 2 tbsp. sliced almonds along with the French Fried Onions.

Answer 9

fertilize the lawn with them-yuck.

Answer 10

grill. oh yeah!