Thoughts on cooking with $20/lb. shrimp

[BethH]

I bought a lb. of these beauties last night--they are big and fat and look super. I don't want to cook just ANYTHING with them though.

So, I thought I would ask all of you lovely people what you would do with the most beautiful of all shrimp! http://www.cookinglight.com/bbs/wink.gif

Thanks!

[sneezles]

BethH
This is an outstanding recipe from The Fusion Cookbook, c1994.

Firecracker Shrimp
1 lb. large shrimp
1/4 cup minced green onion
1/4 cup chopped fresh cilantro
2 tbs minced garlic
1 tbs minced fresh ginger
1 tsp grated tangerine zest
1/2 cup hoisin sauce
2 tbs thin soy sauce
2 tbs honey
1 tbs dark sesame oil
1 tbs white wine vinegar
1 tbs Asian chike sauce
1 tbs white sesame seeds, lightly toasted

Using scissors, cut the shrimp shells along the back and rinse away the veins, leaving the shell intact. In a bowl, combine all the remaining ingredients and stir well. Reserve 1/4 cup sauce to sprinkle over the shrimp after they are cooked.

Using your fingers, insert the remaining sauce under the shells and marinate for 1 hour.

If using a barbeque, gas-preheat to 350º; charcoal or wood, prepare a fire. When the grill is ready (woood or charcoal fire is ash-covered) brush the rack with oil and place the shrimp on it. Grill about 2 minutes on each side, brushing with more marinade throughout the cooking process, until the shells turn pink and the shrimp feel firm. Be sure not to overcook the shrimp. Remove from the grill and toss with the reserved marinade. Serve with baby greens and blue cheese-pecan dressing.
(Have the recipe for that as well.)This dish can also be served cold but I prefer them hot.

I see you live in Indiana so I guess you might want to do this under the broiler if it's too cold for the bbq!

[This message has been edited by sneezles (edited 11-28-2000).]

[Gail]

I would make the scampi recipe I posted on this thread: www.cookinglight.com/bbs/Forum1/HTML/000467.html (http://www.cookinglight.com/bbs/Forum1/HTML/000467.html)



[This message has been edited by Gail (edited 11-28-2000).]

[Pat58]

I would do no more than saute them in good olive oil and chopped garlic until just pink, then hit them with a healthy shot of fresh chopped Italian parsley, fresh pepper and a squeeze of lemon. Let the shrimp shine without a lot of fuss! Serve with angel hair pasta or a wild rice pilaf. Bon appetit!

[Beth]

My first thought on reading the title was that I was very lucky to be cooking with shrimp I bought for about $2.65/lb (heads on and mostly small to medium, and I bought 19 lbs). We drove down to Corpus Christi for my son's scout trip the weekend before Thanksgiving, and I took the cooler along. I remembered buying shrimp off the back of a boat when I was there on a business trip years ago. This time, they were smaller and more expensive, but it's been a few years, and the weather was so cold, wet and windy, I really didn't know if the boats would be out at all. Yes, I'm nuts; I bring back food from my trips.

At $20/lb, I am assuming these must be very large shrimp. I would do them very simply, like the scampi ideas above or grilled with a very simple sauce. I copied the Firecracker Shrimp recipe, but I would probably save it for another use. Also, be careful not to overcook or they will be tough. Enjoy!

[This message has been edited by Beth (edited 11-28-2000).]

[BethH]

Thanks for the recipes and ideas. I've decided to do Gail's Sinful Scampi from that old July thread. http://www.cookinglight.com/bbs/tongue.gif Garlic and butter are just really appealing to me right now...wait, they always appeal to me!

I'm definitely going to make sneezles 'Firecracker Shrimp' at a later date as well--that looks super! However, my shrimp have no shells--just tails left, so that recipe wouldn't work with my very large shrimp.

I have law school finals next week and the week after, so...the shrimp will have to wait (in the freezer) until then. I can't wait to indulge!!! After that, I'm off on vacation to FL...and the world of $2.65/lb. shrimp. http://www.cookinglight.com/bbs/smile.gif I can't wait! Thanks again for the thoughts!!



[This message has been edited by BethH (edited 11-29-2000).]

[Natasha]

Yes, do try Gail's scampi recipe either now or some other time! Gail, I don't know if I ever posted anything about this after trying it (I apologize if I didn't). It is as incredible as you promised - thanks for posting it! We lovingly call it Sensuous Scampi. I will have to make this again soon.

[Vanessa]

Hi. On 9/27 under chipotle peppers by Gail I posted a Bobby Flay recipe Chipotle grilled shrimp.You could also use these large shrimp in scampi (Gail's) or BBQ since they are large they will not dry out or

[lanie]

Also, the Greek Shrimp Scampi (with a few modifications) and the Basil Shrimp with Orzo and Feta - are great recipes for shrimp.

[Gail]

Gosh... all I did was type the thing up! http://cgi.tripod.com/smilecwm/cgi-bin/s/sally/colrface.gif

Glad to hear you liked it, Natasha.

Hope you meet with the same results, Beth.