I bought some frozen cooked shrimp with the tails on and I am looking for some great recipes that I can make.?

Answer 1

Why make things rough for yourself. Frozen food is expensive. It is meant to be warmed if it is toroughly cooked. If not follow the directions on the Package.

But if you want to use Frozen food or anything else in a recipe make curry out of it. Brown some finely chopped or grated onion and garlic and brown in a little oil like extra virgin oil. Put some turmeric and after a few secs put the food. Saute for three or four minutes and add some water, milk or wine or all. You can add churned yogurt but you must stir constantly after you add.

I hope you like my recipe.

Answer 2

Here is one way I like to fix shrimp for my family. You melt about 3/4 of a cube of butter in a pan, you squeeze about 7 cloves of fresh garlic into the butter and you let it start to saute for a few then add your shrimp and cook them until they all turn orange. It doesn't take long. I like to add about 1/4 cup of white wine and then I pour in the smallest carton of half and half. I love to thicken it a little by adding a cup of freshly grated parmesean cheese. I serve it over Basamati Rice. It's a definite hit in our house. We only eat it on occassion because it's high in calories. Since your shrimp are already cooked, you can also make a cocktail sauce and dip the shrimp in the sauce and enjoy as an appetizer before dinner or as a part of your meal. You could use them in the recipe above but you wouldn't cook them as long. It would just be warming them in the sauce as you were cooking. There are great recipes on the web as well. Happy eating.

Answer 3

When they defrost you always have the option to remove the tail. Tedious work, yes, but I prefer shelled shrimp, but that's just me. Here's some recipes you can use with the tail on:

CRAB STUFFED SHRIMP

jumbo shrimp
can of crab meat
scallions
celery
soy sauce
fresh bread crumbs
egg white
flour
salt, pepper
dry Italian seasoned bread crumbs

Prepare shrimp:

Shell and devein, slice to butterfly, and gently pound to flatten; leave on tails.

Prepare stuffing:

Drain crab meat, combine with 1 teaspoon soy sauce, 2 chopped scallions (white ends and a little green), 1 stalk of celery and one cup of fresh bread crumbs. Beat egg whites.
Place about one tablespoon crab mixture on the center of each shrimp, press in shrimp sides (it won't close all the way) then dip in flour (mixed with salt and pepper) then in the beaten egg, then in the dried bread crumbs.
Place on cookie sheet and refrigerate for at least one hour. Then carefully place in hot (350-375°F) oil, for not more then a minute or two on each side.
They should be golden brown and the tails should be pink.
Serve with lemon wedges.

Shrimp Risotto

If you don't want to use shrimp heads in this risotto ai gamberi, the recipe can be made using just the tails.

* salt
* 1 pound medium fresh shrimp, heads on
* 2 tablespoons extra-virgin olive oil
* 1 small onion, diced
* 1 clove garlic, minced
* 1 tablespoon chopped parsley, plus extra leaves for garnish
* 11/2 cups Arborio rice
* freshly ground pepper
* 1/2 cup dry white wine 2 tablespoons butter

In a large saucepan, bring 6 cups of water to a boil. Add salt and the shrimp, and cook for 3 minutes. Remove the shrimp, but keep the cooking water over low heat to use for the risotto. Separate the shrimp into heads and tails. Peel and devein the tails, and set aside. In a heavy-bottomed skillet over medium heat, warm the olive oil. Add the onion, garlic and parsley, and sauté until the onion is translucent. Add the shrimp heads, and sauté for 2 minutes. Add the rice, and toast for 2 minutes. Season with salt and pepper. Add the wine, and cook until it is absorbed, stirring often.

Begin adding the reserved shrimp cooking liquid 1/2 cup at a time. Stir frequently after each addition until the liquid is absorbed before adding the next batch. When done, the rice should be creamy, but still al dente. Stir in the shrimp tails and butter, and adjust the seasoning with salt and pepper. Serve garnished with parsley leaves. Serves 4

Answer 4

Shrimp scampi is very easy:
2 lb (or less) of shrimp
2 cloves garlic, chopped finely
2 green onions, sliced
2 Tbsp butter (or oil, or one T of each, which is what I use)
2 Tbsp lemon juice

Thaw the shrimp, peel and cut the tails off.
Melt the butter, cook the garlic and onions in the butter until tender. Add the lemon juice and shrimp, cook until the shrimp are warm.
Serve over noodles or rice. May also add 1 Tbsp chopped parsley (fresh) or grated Parmesan if you like.

Answer 5

I can tell you stg very easy. First buy some tomato sauce , mushroom, green peppers and some herbs such as oregon, basil, parsley and you can also get some balckpepper and red pepper if you like ur food a little bi spicy.
1.first wash the mushroooms and peppers and slice them into a couple of pieces.
2. put one small tomato sauce and a little bit olive oil like 2 table spoons
3. after you see the sauce is a little bit boiling put your musrooms and pepper.
4. here you can add your herbs and also remember to put a little bit salt.
5. Mix the food and the sauce so that all mushrooms and peppers until they become a little bit cooked just a little bit.
6. then add your shrimps and wait until it cooked. you have to wait in front of the pan and stir occasionally.

Youcan serve your food with rice or pasta or if you wanna be healthy just with vegetables or salad:)

Answer 6

If you desired to make a shrimp scampi you might additionally want white wine, butter, olive oil, and basil. however i do know a lovely affordable recipe if you happen to like potentially highly spiced stuff: 2 lemons (zested) a clove of garlic two tbs. scorching sauce olive oil one million tbs. butter warmth up your pan and positioned ample olive oil within the pan to prepare dinner the shrimp. Add your garlic and enable it took prepare dinner for approximately a min. Add the shrimp and prepare dinner one aspect of it. When you're approximately the flip the shrimp over upload your lemon zest and scorching sauce and extra olive oil if the pan is watching dry. wait till the shrimp is close to cooked off then upload your butter and enable it soften into your sauce. Don't prepare dinner it for too lengthy after so you do not burn your butter. now upload the rice you've got and experience. if you happen to get a preserve of a few white wine: begin with the olive oil and garlic as above upload white wine while shrimp is part approach cooked and extra olive oil if pan is dry. then upload your chopped Basil(or dry basil) and butter. if you happen to wish upload slices of tomato and enable them to get hot no longer gentle earlier than take it off the fireplace. As with any dish you will have to upload a pinch of salt and pepper each time you upload a brand new factor.

Answer 7

Quickie Shrimp and Onion "Risotto"

2 Tbsp. butter, divided
8 oz. assorted fresh mushrooms (white and shiitake), chopped (about 2-1/2 cups)
1 large onion, chopped
2 cups Minute white rice, uncooked
2 cups chicken broth*
1/4 tsp. ground black pepper
1 lb. frozen cooked medium shrimp, thawed
1/4 cup finely chopped fresh parsley
1/3 cup Grated Parmesan Cheese

Melt 1 Tbsp. butter in large deep nonstick skillet on medium-high heat. Add mushrooms; cook and stir 7 to 8 min. or until tender and golden brown. Remove from skillet.

Add remaining 1 Tbsp. butter and onions to skillet; cook and stir on medium heat 7 to 8 min. or until onions are tender and golden brown. Stir in rice until well blended. Add broth and pepper; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 5 min. or until rice is tender.

Stir in shrimp and parsley; cover and let stand 10 min. or until shrimp are heated through. Add mushrooms and cheese; stir.

*Substitute 1/2 cup dry white wine for an equal amount of the broth.

*******

Shrimp with Cherry Tomatoes and Feta

2 teaspoons extra-virgin olive oil
3/4 pound medium shrimp, shelled
1 clove garlic, minced
12 ounces cherry tomatoes
1 tablespoon chopped fresh oregano, or 1 teaspoon dried
1/4 cup dry white wine, or fat-free, reduced-sodium chicken broth
3 tablespoons chopped flat-leaf parsley
2 tablespoons crumbled reduced-fat feta cheese
1/2 teaspoon salt (I omit the salt, as the Feta is salty)
Freshly ground black pepper

Heat the oil in a medium skillet over medium-high heat. Add the shrimp and stir with a wooden spoon until they just lose their raw color, 1 to 2 minutes.

Add the garlic, tomatoes, oregano, and wine or broth. Cook, using a spoon to roll the tomatoes around, until most of the liquid has boiled off, 1 to 2 minutes. Add the parsley and cheese, and cook 1 minute longer, stirring occasionally. Season with salt and pepper, and serve immediately.

Answer 8

I've got great recipes for shrimps on my site:

http://www.jannekes.eu (look under "fish")

Enjoy!

Answer 9

Yahoo search engine : Seafood Recipes.com

Answer 10

DEFINITELY GO TO ALLRECIPES.COM THIS IS THE BEST RECIPE SITE!
ENJOY!