4 Pounds of.......

Deadly Sushi

Deadly Sushi

Formerly The Giant Mojito
.....raw frozen shrimp.

What do I do with them? :bounce:I realllllllllly dont want to screw up on this. What do you folks suggest on how I prepare them? I dont have a grill sp thats not an option :neutral:
 
You could boil some and have a shrimp cocktail and then fry some. You could make some kind of Asian stir fry. Gumbo? I like scampi too :thumb:.
 
Hmmmm ok. Thaw.
Scampi huh?
Oh! Gumbo!!!!!!!! :brows: That might be to complicated?? I never made it.

Heck I never made scampi :doh::wall:
 
take 1 pound, defrost, and make portugese style gambas al ajillo. blend 1/4 cup + evoo, 1/2 cup onion, 1 head of garlic, and 1 tbsp of salt until it's a thin paste. place shelled/deveined shrimp and marniade in a zip lock, and let it marinate for 4 hours. wiithout wiping away marinade, cook shrimp for 3 to 5 minutes in another 1/8 cup evoo that been heated until it's just about smoking until they are just opaque throughout. not too long or they'll get tough.

for the second pound, make shrimp fra diavolo. to a deep saute pan over medium heat, add 1 large can of whole san marzano tomaotes that have been chopped or crushed well. in a seperate skillet, brown a cup of diced onion; add to tomatoes. add a good tbsp of crushed red pepper flakes and a pinch of dried oregano, and let the sauce simmer until thickened, about 20 minutes, stirring occasionally. when the sauce is ready (good and thick as the shrimp will release some liquid thinning it out a bit), add a hefty handful of chopped or torn fresh italian basil, and the defrosted/shelled/deveined shrimp. once again, cook for only a few minutes, stirring a few times, until the shrimp are opaque throughout. you can add some calamari rings and bay scallops to make the dish more interesting.

the third pound should be shrimp cocktail, as cooksie mentioned. boil a few quarts of salted water with a lemon that's been quartered. add defrosted shrimp, this time deveined but with shells intact, for 4 minutes. again, until just opaque. once shrimp are cooked through, quickly drain and rinse with cold water until they don't feel hot anymore. place in bowl in fridge until ready to serve. you can serve them peel and eat, or shell them just before serving with lemon wedges and a 70/30 mix of ketchup and grated hot horseradish.

send me the fourth pound as a thank you for the great ideas... :respect:
 
And how could I forget.....New Orleans style Barbecued Shrimp. I have a recipe that is very easy. I got it off of the front of an apron that we bought in the French Market in New Orleans and have used it many, many times. It's really tasty but pretty spicy. If you want to try it later, I'll post it for ya.
 
Here's an idea :rolleyes: This is a knock-off from a restaurant by the same name - Killer Shrimp. You dunk your crusty bread in the broth, & eat it with your hands. Valentine's Day food for thought.

http://www.melindalee.com/recipearchive.html?action=124&item_id=244

kiillershrimp.jpg

(This one is closed, but there's another location in Marina de Rey, if I'm not mistaken.)

http://laist.com/2007/07/18/killer_shrimp_t.php
 
There's also this recipe from a great place in New Orleans (their photo, not mine):

recipes_shrimp.jpg


NEW ORLEANS BARBECUED SHRIMP
Mr. B’s Bistro, New Orleans

14 Large Fresh Shrimp - heads on
6 Tbl. Cold Unsalted Butter - cut into 1 oz. pieces
1½ tsp. Black Pepper - ground
1½ tsp. black Pepper - cracked
1 tsp. Creole Seasoning (see directions below)
3 Tbl. Worcestershire Sauce
1 tsp. Garlic - chopped
Juice of 1 lemon

METHOD

Place the shrimp and all the ingredients, except the lemon juice and 3 ozs. unsalted butter, in a
saute pan large enough so that the shrimp are in one layer. Place the shrimp in a 450 degree oven
for 2 minutes. Remove the shrimp from the oven and begin to saute over moderate heat. Add
the lemon juice and mount the remaining 3 Tbl. of cold butter by swirling the pan and stirring
with a fork. Serve the shrimp in a bowl and pour the sauce over the shrimp. Garnish with hot
French bread for dipping.

Creole Seasoning

1 cup salt
¼ cup granulated garlic
¼ cup ground black pepper
1 tsp. cayenne pepper
1 tsp. thyme
1 tsp. oregano
¼ cup paprika
1 Tbl. granulated onion

Blend all ingredients in a mixing bowl. Store in a sealed container.

Serves: 2
 
Can't go wrong with this'n...and so easy......

SHRIMP BOIL

3 cloves garlic, smashed
2 lemons, sliced
1 large onion, peeled and quartered
Shrimp boil seasoning mix (recipe
below)

3 small red potatoes per person
1 large ear of corn, cut into thirds, per person

1/2 lb. medium shrimp per person

in a 8 quart pot, combine 3-4 quarts water, garlic, lemon, onion and
shrimp boil seasoning mix. Cover and bring to a boil, reduce heat and
simmer 10 minutes.
scrub potatoes .
Bring water back to boil; add potatoes.
boil 10-15 minutes.
Shuck and cut corn.
add corn to potatoes and boil 10-15 minutes.
prepare shrimp.
shrimp should be unpeeled but de-veined, head on or off.
add shrimp.
Cover and take off heat. Let stand until shrimp shells are completely pink
and shrimp are white in center (about 5 minutes for medium size shrimp).
when shrimp are done, drain everything well and transfer to a serving
platter.
SHRIMP BOIL SEASONING MIX:
6 bay leaves
2 tbsp. black peppercorns or coarse
pepper
2 tbsp. salt
3 tsp. cayenne pepper
2 tsp. celery seed
2 tsp. whole cloves
2 tsp. mustard seed
2 tbsp. Old Bay Seasoning
2tsp. dry thyme leaves

Combine all ingredients. One recipe will season 4-6 quarts of water;
enough to cook 3-4 pounds of shrimp.
 
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