in 2# boxes, 8 to a box, head and all. They taste more like lobster. Needless to say, we bought a case. We were having a seafood boil party and were getting crab and shrimp for it and just happened to run across an ad in the paper. They were also giving away (free)6 crabs for just walking in the door. So now I'm wondering what would be a great way to use these. So far we've grilled them.
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I recently got the most incredible buy on U/4 shrimp...$1.98. They come>>>
- Thread starter orchid
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Moyn recently posted this Rec: Shrimp with Spicy Creole Sauce that >>>
I think would be a great way to use them. Any other ideas?
SHRIMP WITH SPICY CREOLE SAUCE
These peel-and-eat shrimp are great fun. Just make sure to have plenty of napkins on hand.
1 teaspoon paprika
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/8 teaspoon onion powder
Pinch of cayenne pepper
Pinch of dried thyme
28 uncooked large shrimp, shells intact
7 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons Worcestershire sauce
3 tablespoons fresh lemon juice
2 teaspoons chopped garlic
Hot french bread
Combine first 8 ingredients in large bowl. Add shrimp and toss to coat.
Melt 3 tablespoon butter in large skillet over medium heat. Add Worcestershre sauce, lemon juice and garlic; sauté until garlic is tender, about 2 minutes. Add shrimp;sauté until opaque in center, about 3 minutes. Add remaining 4 tablespoons butter; stir until melted.
Transfer shrimp to large bowl. Pour sauce over shrimp. Serve with hot French bread for dipping.
Serves 4 as an appetizer or 2 as a main course.
Bon Appétit
R.S.V.P.
April 1997
Mr. B's Bistro, New Orleans LA
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=2810
I think would be a great way to use them. Any other ideas?
SHRIMP WITH SPICY CREOLE SAUCE
These peel-and-eat shrimp are great fun. Just make sure to have plenty of napkins on hand.
1 teaspoon paprika
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
1/8 teaspoon onion powder
Pinch of cayenne pepper
Pinch of dried thyme
28 uncooked large shrimp, shells intact
7 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons Worcestershire sauce
3 tablespoons fresh lemon juice
2 teaspoons chopped garlic
Hot french bread
Combine first 8 ingredients in large bowl. Add shrimp and toss to coat.
Melt 3 tablespoon butter in large skillet over medium heat. Add Worcestershre sauce, lemon juice and garlic; sauté until garlic is tender, about 2 minutes. Add shrimp;sauté until opaque in center, about 3 minutes. Add remaining 4 tablespoons butter; stir until melted.
Transfer shrimp to large bowl. Pour sauce over shrimp. Serve with hot French bread for dipping.
Serves 4 as an appetizer or 2 as a main course.
Bon Appétit
R.S.V.P.
April 1997
Mr. B's Bistro, New Orleans LA
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=2810
Wow!! Great buy!!I don't think for that size anything but grilling would be for me.
I am sure they have been frozen (and still are, I guess) and I have found that brining them for 30 minutes (no longer) really "plumps" them up well. I just cooked some shrimp yesterday and brined them--I could almost see them "plumping"--good imagination, but they were delicious.
And yes, shrimp stock from the shells. Good stuff. Browned them first.
I am sure they have been frozen (and still are, I guess) and I have found that brining them for 30 minutes (no longer) really "plumps" them up well. I just cooked some shrimp yesterday and brined them--I could almost see them "plumping"--good imagination, but they were delicious.
And yes, shrimp stock from the shells. Good stuff. Browned them first.