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Thread: ISO: Recipes Using Cooked Frozen Shrimp

  1. #1
    Join Date
    Sep 2000
    Location
    Florida
    Posts
    1,760

    ISO: Recipes Using Cooked Frozen Shrimp

    I have a large bag of cooked frozen shrimp I'd like to use. I'm looking for dinner recipes using already cooked shrimp. DH isn't a fan of mexican so tacos, enchilladas are out. Any ideas for a recipe that calls for basically cooked shrimp added?? TIA

  2. #2
    Join Date
    Feb 2006
    Location
    Dadeville, AL
    Posts
    12,879
    Here's one that's a favorite of mine -- adapted from a Rachel Ray recipe.

    Spicy Shrimp and Spaghetti Aglia Olio (frozen shrimp)

    Ingredients
    1/2 onion, chopped
    3 Tbs extra-virgin olive oil
    6 cloves garlic, chopped
    1/2 lemon, juiced
    1/4 cup flat-leaf parsley, chopped
    3/4 tsp crushed red pepper
    3/4 tsp salt
    1 lb frozen cooked shrimp
    1/2 tin anchovie fillets (about 5)
    4 oz spaghetti or fettucine
    Parmesan cheese, shredded, to taste

    Procedure
    1. Peel shrimp, if necessary.

    2. Heat water for pasta. When boiling, set the timer.


    3. Prepare all ingredients except shrimp in a bowl.

    4. Heat large pan and add contents of bowl with 6 minutes left for pasta. Sweat contents of pan for 4 minutes.

    5. With 2 minutes left on pasta, add shrimp and increase heat to cook off the water. When all is done, add pasta to the shrimp pan, stir and serve, shredding parmesan over individual servings.

    Servings: 2

    Nutrition Facts
    Nutrition (per serving): 683 calories, 232 calories from fat, 26.2g total fat, 428.3mg cholesterol, 1848.9mg sodium, 710mg potassium, 51.5g carbohydrates, 2.6g fiber, 3.2g sugar, 58.1g protein, 16.3 points.
    Kay
    I'm a WYSIWYG person -- no subterfuge here!

  3. #3
    Join Date
    Mar 2006
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    Here is the one I posted last month on the Freezer Challange thread in case you missed it.


    Shrimp Savoy

    12 cooked, cleaned shrimp
    1 clove garlic, minced
    1 TB chopped chives
    3 TB butter or margarine
    Dash Sherry
    Grated Parmesan cheese

    Saute garlic and chives in butter until hot. Add shrimp. Turn several times in sauce. Add a good dash of sherry. Turn more to cover with sauce. Sprinkle with Parmesan cheese. Turn quickly. Serve hot. Yield: 2 servings.

    Source: Southern Living-

  4. #4
    Join Date
    Oct 2004
    Location
    Canada
    Posts
    979
    Quote Originally Posted by cookieee View Post
    Here is the one I posted last month on the Freezer Challange thread in case you missed it.


    Shrimp Savoy

    12 cooked, cleaned shrimp
    1 clove garlic, minced
    1 TB chopped chives
    3 TB butter or margarine
    Dash Sherry
    Grated Parmesan cheese

    Saute garlic and chives in butter until hot. Add shrimp. Turn several times in sauce. Add a good dash of sherry. Turn more to cover with sauce. Sprinkle with Parmesan cheese. Turn quickly. Serve hot. Yield: 2 servings.

    Source: Southern Living-
    Cookieee:

    DH was out tonight so I treated myself to a shrimp dinner. I had planned on getting salmon today but ended up not going out. Searching the CLBB I came up with this wonderful recipe.

    The sherry was the kicker! I loved it!

  5. #5
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    Mar 2006
    Location
    Boca Raton, Florida
    Posts
    11,812
    Wow! That's great. Thank you for letting me know, I appreciate that.

  6. #6
    Join Date
    Sep 2000
    Location
    Florida
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    What can I substitute for sherry?

  7. #7
    Join Date
    Jun 2000
    Location
    Alaska
    Posts
    3,145
    I think a dry white wine - non-chardoney - would work well since I've seen other similar recipes with that rather than sherry.
    Anne

  8. #8
    Join Date
    Sep 2004
    Location
    Texas
    Posts
    2,052
    This is an old Swedish recipe using cooked shrimp. The cooked shrimp you buy in Scandinavia is saltier than what I find here so I add some salt to the peeled shrimp.

    For 2 servings:
    3/4 lb peeled, cooked shrimp + 1/2 t salt
    2 T oil
    1 large Granny Smith apple, peeled, cored and diced
    1 1/2 t curry powder
    1 can whole tomatoes, drained and chopped
    3 T mango chutney (without large pieces)
    2-3 drops hot sauce (or to taste)

    Mix shrimp with 1/2 teaspoon salt and refrigerate while you prepare other ingredients.
    Sauté apple pieces in oil for 10 minutes. Add curry powder and stir to mix. Stir in tomatoes and cook for a couple of minutes. Add chutney and hot sauce.
    Add shrimp, mix well and let everything get warm without shrimp starting to boil.
    Serve with cooked rice.
    For a nice presentation, press rice into a coffee cup or small mold, invert onto center of dinner plate (repeat for second plate) and spread shrimp dish around the rice.
    We give dogs time we can spare, space we can spare and love we can spare. And in return, dogs give us their all. It's the best deal man has ever made.
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  9. #9
    Join Date
    Jul 2008
    Location
    South Carolina
    Posts
    150
    Use in an omelet! With pepperjack cheese. Delicious!
    Teach us to count the days...
    Teach us to make the days count...
    Life means so much!

  10. #10
    I ate out last month and had a wonderful Shrimp Parmesan. I re-created the recipe and have already made it twice.

    They served it in individual ramekins, with a great house salad and crusty bread.

    mini rotini (or farfalle) pasta
    6 large cooked shimp
    mild thick marinara sauce (important key words, mild - thick)
    Parmesan cheese, freshly grated
    Mozzarella cheese, shredded

    Cook pasta, drain. Place in an individual oiled ramekin. Arrange shrimp over the pasta. Cover lightly with sauce. Sprinkle with freshly grated Parmesan cheese. Cover the parmesan with remaining sauce, top with shredded Mozzarella cheese. (You can prepare ahead up to this point. Refrigerate until ready to bake.) Bake 350 degrees, 15-20 minutes until bubbling and the cheese is melted. (Broil to brown the cheese, if necessary.)

    My Thick Tomato Sauce ~

    1 tablespoon olive oil
    2 teaspoons minced garlic
    1 can petite diced tomatoes, drained
    1/4 teaspoon dried oregano
    1/4 teaspoon dried basil
    1/2 teaspoon salt
    1 pinch pepper
    1-2 teaspoons brown sugar
    1 tablespoon tomato paste, more if needed

    Cook the garlic and olive oil over medium heat 1-2 minutes, Add the tomatoes and seasonings, reduce heat slightly and simmer, stirring and mashing, until thickened, about 10 minutes. Stir in the brown sugar and add tomato paste to reach desired consistency.
    The cardiologist's diet: - If it tastes good spit it out!

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