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Old 08-25-2009, 09:22 AM
 
Location: Oxford, England
13,032 posts, read 24,557,451 times
Reputation: 20164

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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.
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Old 08-25-2009, 06:26 PM
 
Location: Central North Carolina
1,335 posts, read 3,140,086 times
Reputation: 2145
Quote:
Originally Posted by Capt. Cave Man View Post
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.
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Old 08-26-2009, 01:10 AM
 
Location: Moved to town. Miss 'my' woods and critters.
25,464 posts, read 13,528,184 times
Reputation: 31760
Only deep fried. Coconut shrimp is pretty good to me.
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Old 08-26-2009, 03:16 AM
 
Location: Santa Cruz Xoxocotlán, Oaxaca, Mexico
64 posts, read 338,418 times
Reputation: 97
I only read pages one and two of this thread and didn't see anyone saying the best way -- boiled with Louisiana seafood boil.
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Old 08-26-2009, 06:30 AM
 
Location: Central North Carolina
1,335 posts, read 3,140,086 times
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Quote:
Originally Posted by Bixaorellana View Post
I only read pages one and two of this thread and didn't see anyone saying the best way -- boiled with Louisiana seafood boil.
Good point, although I can give an equal and similar vote for Low-Country Boil (Frogmore Stew), Charleston, SC style....
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Old 08-26-2009, 02:30 PM
 
Location: Tampa baby!!
3,256 posts, read 8,879,683 times
Reputation: 1848
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.
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Old 08-26-2009, 03:01 PM
 
Location: West Palm Beach, FL
590 posts, read 1,008,742 times
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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.
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Old 08-26-2009, 03:05 PM
 
Location: Mid Missouri
21,353 posts, read 8,417,978 times
Reputation: 33339
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!!
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Old 08-27-2009, 05:53 AM
 
Location: Tennessee
16,224 posts, read 25,584,839 times
Reputation: 24104
We like ours sauteed in butter, worchestire, and garlic. We also add parsley.
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Old 08-27-2009, 10:18 AM
 
Location: Louisiana
4,604 posts, read 5,753,558 times
Reputation: 4399
Quote:
Originally Posted by MoItaly View Post
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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