I have frozen shrimp (already cooked-pink, not raw-grey) that I want to defroast and make into a recipe?

Question

most recipes are for raw shrimp. Where can I find a recipe for cooked shrimp?

Answer 1

Hello,
this is more of a way of preparing shrimp with a lot of options to suit your taste, than a strict recipe.
My husband got me hooked on this amazing shrimp dish with frozen shrimp It's quick and easy and even me, a non-cook can prepare it. You can serve it over cooked rice or pasta. I actually like the shrimp with the sauce on green salad too. The shrimp cooks very quickly so get the rice or pasta started right away.

Thaw the shrimp by placing it in a strainer and setting the strainer in a deep bowl. Fill the bowl with cool water. I keep the water running into the strainer and bowl.

In a large skillet set to medium/low melt butter or olive oil or a combination of both. I usually use about half of each. You may need to adjust the heat a little higher or lower.

if you'd like to add green onions, peppers or even brocoli you can do this now. If you choose broccoli I find it cooks evnely if I chop it into little florets.

Then check the shrimp. After a few minutes the shrimp will begin to thaw. Once it is thawed, I pull the tails off of the shrimp. (you don't have to do this, I just don't like dealing with the tails later when I'm trying to eat my meal)

Add the shrimp to the butter/oil and stir occasionally
Add garlic, pepper, lemon pepper, lime or lemon juice. We always add a couple of squirts of dijon or even regular mustard. You can omit any of these items or add others to taste. The sauce turns an amber color with the added ingredients. The cooking time is usually about nine minutes. I do live at a high altitude, so it may take a different amount of time at your house.


Keep the shrimp heating until they become opaque. Serve the shrimp and sauce over rice or pasta. My husband likes to add soy or teriyaki sauce. One thing I can say to avoid is garlic salt or table salt during cooking as the shrimp is already salty. If you really like salt add some at the table.

I hope this gets your creative juices flowing
Take Care
Shelley of critterville

Answer 2

Just defrost them and add at the very last minute. Shrimp get rubbery when they are just a little overcooked. Don't buy them cooked next time if you want them in a dish. They only need 3 minutes to cook and are best cooked at the last minute.

Defrost in warm water with crab boil and lemon. It will give them a better flavor.

Answer 3

you can use frozen cooked shrimp in almost any recipe,just throw it in at the last minute,if in a hot dish . after thawing in cold salted water( I know they say not to thaw things out in standing water but i do shrimp this way.It perks them up)
It,s funny you should ask about frozen shrimp,cause for supper tonight I made this awesome salad.
Sauce
1/2 cup olive oil
1/2 cup dijon mustard
2 lemons squeezed
4 cloves garlic crushed
2 anchovies
1/2 cup finely grated parmesan regiano
salt to taste
zip in the blender for one min .and pour over the thawed cooked shrimp (drained of course)
refridgerate till needed.
I used fresh romaine on a platter and added tomatoes ,black olives ,onion rings ,pepper rings,avacado chunks and feta cheese.
after plating the salad.spoon the shrimp with the sauce on top
and serve with a good cruty bread or crostini (I toasted sliced baggette spread with pesto butter.
yummy
peace><>

Answer 4

it doesnt matter the shrim can be re cooked whit out beeing burned i do it all the time ....btw im training 2 become a cheff so dont say he has no idea what hes talking about good luck

Answer 5

Sautee in butter, garlic, shallots, and white wine. Place on bowtie or penne pasta, top with fresh chiffonade basil (thinly julienned) and feta cheese. MMMMMMMMMM...........