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I love Shrimps pretty much done any way but my favourite is the simplest.
Simply boil or steam for a minute or two depending on the size and serve with fresh home made lemon and coriander mayonnaise. Serve with green salad . Delicious.
I also love Tempura Shrimps, Shrimp Gyoza, in curries, pasta, sashimi, as long as they're not oevercooked I could live on the stuff... The only thing I am not keen on ( but will eat) is Shrimp cocktail or when people cook the shrimps with a lot of cheese or heavy sauces. IMO you kill the flavour and texture by trying to mask the taste.
C'mon! How about some recipes, eh? I need some new, kinda off the wall ideas. ("off the wall" is a figure of speech ).
OK, dice up some onion and red bell peppers, sautee with mince garlic for a minute or so, then add in some diced Anduille Sausage (or any smoked pork product), sautee until veggies are still crunchy, but start to get translucent. Salt and pepper to taste.
Add in Shrimp sautee until shrimp are almost done. Then add in a bunch of halved cherry tomatos and a huge amount of fresh spinache (about half a bag or more)
toss around, and deglaze with white wine. Pull off the heat, throw in a pat of butter and toss with pasta of your choice. Top with Parm cheese.
You can do a million variations of this. Hot peppers, different meats, beer instead of wine, basil leaves or different fresh herbs, different pastas, or whatever.
The only key is to make sure it all comes off the stove at the same time, so nothing sits. Guaranteed to satisfy.
Deveined is important. But as far as cooking methods...Grilled with fresh lemon, then Scampi is a second choice. I don't care for it at all in chinese food or other sauces for some reason.
Absolutely not boiled or fried as they lose all the taste. I like them sauteed or grill. Mostly I sautee them after I heat some garlic in olive oil, add the shrimp, 1/2 cup of white wine, paprika, little red pepper. Toward the end I add fresh parley and fresh lemon juice.
In addition to all the ways I see them offered here, I also like them baked and stuffed with seafood stuffing... i.e., lobster, crab, haddock, etc. Dip in warm, drawn buttah. Lip smackin' delicious!!
Absolutely not boiled or fried as they lose all the taste. I like them sauteed or grill. Mostly I sautee them after I heat some garlic in olive oil, add the shrimp, 1/2 cup of white wine, paprika, little red pepper. Toward the end I add fresh parley and fresh lemon juice.
You need to try them boiled in crab boil. Lots and lots of flavor. I also like to de-head them and marinate in EVOO, garlic, fresh parsley, salt, crushed red pepper and lemon. Then cook them on the grill with the shells on. Yummy
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