Lptsa leftover cooked shrimp... can I refreeze it, or besides shrimp cocktail, what

Here's one. REC: Shrimp Butter

* Exported from MasterCook *

SHRIMP BUTTER

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method

1/2 pound medium shrimp
1 cup water
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
8 ounces cream cheese -- softened
4 tablespoons butter -- softened
2 tablespoons mayonnaise
2 tablespoons cocktail sauce
1 tablespoon lemon juice
1 tablespoon fresh parsley -- chopped
Assorted crackers or raw veggies
sliced green onions -- for garnish

Peel and devein shrimp. Place shells, onion powder and garlic salt in water. Bring to simmer over medium heat, and simmer 5 minutes. Remove shells from water with slotted spoon. Add shrimp and simmer 3 minutes or until shrimp turns pink and opaque. Remove shrimp and place on cutting board, let cool. Continue cooking liquid in the pan to reduce until it just barely covers the bottom of the pan. Blend cream cheese, butter, mayonnaise, cocktail sauce, and lemon juice in a large bowl until smooth. Stir in 1 tablespoon cooking liquid. Finely chop the shrimp, and fold shrimp and parsley into cheese mixture, until it is all evenly incorporated. Pack shrimp butter into a decorative crock or plastic mold lined with plastic wrap. Cover and refrigerate overnight. serve in the crock or invert mold onto serving platter and remove plastic wrap. Serve with assorted crackers or veggies.
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REC: Shrimp Etouffee

* Exported from MasterCook *

You can just add the shrimp at the end to warm through. This is very good.

SHRIMP ETOUFFEE

Recipe By :Sunset
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

1/2 cup butter
1/4 cup flour
1 cup thinly sliced green onions
1 cup chopped onion
1 green pepper -- chopped
1/2 cup celery -- chopped
2 cloves garlic -- minced or pressed
1 bay leaf
1/4 teaspoon dried thyme
1/2 teaspoon dried basil
8 ounces tomato sauce -- can
1 cup dry white wine
8 ounces clam juice
1/2 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon white pepper
1 teaspoon Tabasco sauce
1 tablespoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 cup chopped parsley
1 1/2 pounds fresh shrimp -- peeled, deveined and
-- butterflied
hot cooked rice

Melt butter in a 4-5 quart pan over medium heat; stir in flour and cook until bubbly. Stir in green pepper, chopped onion, green pepper, celery, garlic, bay leaf, thyme, and basil. Reduce heat to low and cook, uncovered, stirring often until vegetables are soft, 20-30 minutes. Add the tomato sauce, wine, clam juice, water, Worcestershire sauce, white pepper and Tabasco. Stirring, bring to a boil on high heat. Turn down heat and simmer, uncovered, stirring occasionally, until thickened and reduced to 4 1/2 cups, about 45 minutes. Stir in lemon peel, lemon juice, parsley, and shrimp. Simmer until shrimp are cooked through, do not overcook shrimp. Serve over hot cooked rice.

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REC: Moyn's Artichoke and Shrimp Bowl

* Exported from MasterCook *

Artichoke & Shrimp Bowl

Recipe By :Moyn
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Shrimp

Amount Measure Ingredient -- Preparation Method

1 egg yolk
2 tbsp. chopped parsley
3/4 cup olive oil
2 tbsp. chopped chives
1/4 cup wine vinegar
2 tbsp. Dijon mustard
1 pkg. frozen artichoke hearts -- cooked until
tender crisp
1 shallot -- chopped fine
1 lb. medium shrimp -- cleaned & cooked

Use blender or hand beater. Using blender,place egg yolk in container & blend for 10 seconds.(Hand: Mix for 2 min). Add oil, vinegar & mustard. Beat only til mixture is creamy. Place dressing in bowl with shallots, herbs , artichoke hearts & shrimps.Marinate for several hours, or overnight. Looks lovely served in a silver or silverplate bowl.
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REC: Chipotle Shrimp Cocktail Sauce

* Exported from MasterCook *

Chipotle Shrimp Cocktail Sauce

Recipe By :Boston Globe
Serving Size : 1 Preparation Time :0:00
Categories : Uncategorized2

Amount Measure Ingredient -- Preparation Method

1 cup good-quality ketchup
1/4 can chipotle peppers -- in adobo sauce
1/16 cup liquid hot sauce (preferably Crystal or -- or to taste
Lousiana brand)
1/8 cup lemon juice
1/4 tablespoon Worcestershire sauce

In a bowl whisk together the ketchup, horseradish, hot sauce, lemon juice, and Worcestershire sauce. Taste for seasoning and serve.
Makes about 1 cup.

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REC: Layered Shrimp Pie

* Exported from MasterCook *

Layered Shrimp Pie

Recipe By :Terry/MO
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method

3/4 pound shrimp -- frozen, deveined,
shelled
16 ounces cream cheese
4 tablespoons sour cream
4 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1 teaspoon ground red chiles
1 clove garlic -- minced
12 ounces chili sauce
1/2 cup green onions
3/4 cup black olives
1 green pepper -- small, chopped
2 cups Monterey Jack cheese -- finely shredded

Chop shrimp in thirds. Cream the cream cheese, sour cream, Worcestershire sauce, lemon juice, pepper, garlic together. Spread
in 9" springform. Layer chili sauce, green onions, shrimp, black olives, green pepper. Top with shredded cheese. Save 4 to 6
shrimp to garnish top of spread. Serve with Waverly wafers.

Sherry's notes: Here's what I do differently. I chop the shrimp, I probably used at least 1 lb. if not more. You really need to squeeze out the water from the shrimp. I added the shrimp in the the cream cheese and other ingredients. Spread this on a dish that you intend to serve from. I tried a spring form pay and I guess the moisture from the shrimp (I hadn't squeezed dry) made it hard to get off in one piece. Then layer with the other ingredients as the recipe calls for. This is so good. - - - - - - - - - - - - - - - - - - -

 
REC: Shrimp Quesadillas

* Exported from MasterCook *

SHRIMP QUESADILLAS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood

Amount Measure Ingredient -- Preparation Method

4 Flour tortillas
1 c Shredded Monterey Jack
-cheese (4 oz)
1/2 c Coarsely chopped cooked
-shrimp or imitation shrimp
1/4 c Thinly sliced green onions
-and tops
1 tb Finely chopped cilantro or
-parsley

Sprinkle half of each tortilla with cheese, shrimp,
onions, and cilantro. Fold tortillas into halves. Pack
in freezer bags and freeze.

TO COOK: Thaw at room temperature 10-15 minutes. Cook
in lightly greased skillet over medium heat until
golden on both sides. Cut each tortilla into 4 wedges.
Serves 4.

Origin: Cookbook Digest, May/June 1993 Shared by:
Sharon Stevens
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REC: Shrimp Stuffed Potatoes

* Exported from MasterCook *

Shrimp Stuffed Potatoes Recipe

Recipe By :paula Deen
Serving Size : 6 Preparation Time :0:00
Categories : Potatoes seafood
side dishes

Amount Measure Ingredient -- Preparation Method

6 large Idaho potatoes
Vegetable oil -- for coating
8 tablespoons butter
2 cups grated cheddar cheese -- plus more for sprinkling
2 cups grated Monterey Jack
2 cups sour cream
Salt and pepper
1 pound shrimp -- peeled and Sauteed
Paprika

Preheat oven to 350 degrees.
Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.
Place the butter in a large bowl. Remove the potatoes from the oven and slice each potato in half. Gently scoop out the potato and place in the bowl. Using a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper. Fold the shrimp and both cheeses into the mixture. Gently stuff the mixture back into the potato shells, making sure not to break them. Pile the mixture as high as you can on top of the potato shells. Sprinkle each potato with cheese and paprika for color. Bake in the oven for approximately 20 to 30 minutes until browned on top.


Copyright:
"Episode#: PA1A04 Food Network"
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These look great, Dawn! Thanks - etouffee it is. Thanks everyone else, too

They all look good. I really hope they're still good. Our refrigerator is really cold.

 
Dawn, what is the difference between gumbo and etoufee? Is etoufee kinda soupy?

I'm not that familiar with that kind of food. I've tried making gumbo once or twice, but mine doesn't come out quite like what I expect it to. and I've never had etoufee before.

 
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