Shrimp recipes?

[alison]

I got about a pound of some big ol' shrimp (about 10 shrimp) at Costco and would like to make pasta. Any ideas for a sauce that won't overwhelm the taste of the shrimp?

We're moving V-Day to Saturday because dh is on call tomorrow night. The shrimp were originally my back up in case dh screws up, but I think I'll use them tonight.

He's cooking a 4 course dinner on Sat., btw. We'll see how that goes...

:dinner:

[alison]

I've got a can of diced tomatoes.

Is there anyway I can put that in my sauce?

Or what about a basic garlic sauce?

[Michele]

Warning, I love the taste of garlic and wine with my seafood....

My shrimp scampi:

2-3 cloves of garlic chopped, sauteed in a tbsp or two of olive oil, add shrimp and a tbsp or two of butter, when the shrimp just start to turn pink, add a cup-ish of clam juice, and 1/2 cup of white wine, salt and pepper to taste and a dash of oregano....let the shrimp simmer in the broth until they are cooked through, but tender...about 5 min. I serve it over angel hair. *sometimes I add some lemon juice....and sometimes I remove shrimp and add wondra flour to thicken the sauce. I usually cut the shrimp into bite size pieces before cooking....I like my food pre-cut.



Stuffed shrimp:

I usually use this stuffing for mushrooms, but I bet you could butterfly the shrimp and 'stuff' them and bake them too.

Saute 2 cloves of garlic with a tbsp or two of olive oil, add a (6-8oz) can of chopped/minced clams...let simmer for 2-3 minutes, then add bread crumbs (I like italian style with added cheeses) until you get a desired stuffing consistency.



Shrimp and shallots over white fish:

I usually use tilapia cause it's cheap and easy to get here, but I bet it would be better with grouper or snapper!

I lightly bread and pan fry the fish. I usually remove the fish to a plate and use the same pan for the 'sauce.'
Saute 1 chopped shallot in a tbsp or two of olive oil, add ~1/2 cup sherry and 1/2 cup chicken broth, cook until reduced by ~1/2, then add the shrimp and simmer until the shrimp are cooked but tender. Spoon shrimp and sauce over fish. The fish is usually pretty cool by this point, but the sauce and shrimp heat it up enough for us. If I have fresh mushrooms, I usually add them (quartered) with shallots.

I also just got a recipe for a shrimp and potato stew, but I think it'd be better with smaller shrimp. Your big beauties would be spoiled in a stew!

[Michele]

Oh, I've added diced tomatoes to my scampi before for a different twist. I'd add it with the rest of the broths.

[Michele]

Oh yeah, I always use peeled shrimp too...I hate peeling cooked shrimp!!

[alison]

These are great ideas!
I really don't think I can go wrong, so I'll do a little of all the suggestions!

I'm afraid I won't have enough fluid--I've only got the diced tomatoes and no wine in this house (though I do use it for cooking).

[Michele]

Do you have any chicken broth or bouillon? You can use those in a pinch.

[alison]

Do you have any chicken broth or bouillon? You can use those in a pinch.

No.

I grew up on Japanese food, and am still learning the ropes of what belongs in a haole kitchen.

[Vishenka69]

Alison, you can add vegetable broth instead of wine. No wine?

[alison]

I do have grape tomatoes. Lots of 'em.

And I have asparagus that I could roast, Lily!

It sounds like I have to go out in this blizzard to get some fluid for my sauce...

I have some heavy whipping cream. I have sour cream. I have lemon juice. Is there anything I can do with that?

[Michele]

Do you have any chicken broth or bouillon? You can use those in a pinch.

No.

I grew up on Japanese food, and am still learning the ropes of what belongs in a haole kitchen.

Us crazy haoles! Canned mushrooms? You could add them and use the juice....

ooooh how about some orange juice? OK maybe not with the tomatoes, but I bet you could make a citrus-y shrimp meal!

Maybe a bit of milk and vodka for a creamy tomato-y sauce???

[alison]

Alison, you can add vegetable broth instead of wine. No wine?

No wine. Dh and I don't drink (I'm one of those beet red, puffy Asians that you see at bars).

[Michele]

Maybe puree the canned tomatoes, and add some garlic/onions/spices, and heavy cream?

[alison]

Yeah, that's what I'm thinking.

If I screw this up, then maybe I can just wash the shrimp off and roast them in the oven for a bit?

I think you could do that as long as they don't overcook.

Did someone mention this? You could sub some lemon juice and broth for wine.

You all are making me hungry!