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Old 06-05-2008, 01:46 PM
 
Location: West Texas
2,449 posts, read 5,745,651 times
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I'd like to cook crab and/or shrimp, but I don't want the traditional way of just boiling, or adding crab (or shrimp) boil to the water. Something with some spices but not too hot or the wife won't eat it. Anyone have any suggestions, please?
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Old 06-05-2008, 02:13 PM
 
Location: South Bay Native
16,096 posts, read 25,503,757 times
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Get about 1 1/4 lb of the jumbo shrimp, uncooked, peeled but with the tail on. Get out your best saute pan and add olive oil on very low flame - throw in a large clove of garlic, sliced wafer-thin....slowly cook until they turn golden and remove. Add 1 medium shallot, finely chopped and crumbled red pepper flakes to taste, and saute for a few minutes until soft.

Now turn the heat to medium, and add the shrimp in two batches. Cook one side of the shrimp until the tail starts to turn color, then flip them over and cook for 1 minute longer - not a moment more or they will end up rubbery. Remove them into a separate dish and cook the other batch the same way. Toss the first batch back into the pan, add cooked pasta (spaghetti, linguine, even fettucini or rotini will work), season with salt and black pepper, toss in some chopped fresh campari tomatoes and minced flat-leaf parsley. I also like to add some butter here, for richness.

Now here's where you can mix it up - if you prefer this lemony, then toss some lemon wedges on your plate and squeeze/if you like grated parmesan or romano over your shrimp (some say that it is a sin to pair cheese with shellfish - I beg to differ) then skip the lemon and sprinkle on the freshly grated cheese.

Serve immediately when this is all done - and if you want to, you can make the presentation fancy by sprinkling on additional minced parsley and the garlic "chips" you fried at the beginning of the dish.
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Old 06-05-2008, 02:40 PM
 
Location: Arizona
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Well, I'm a natural born Cajun, so when I think shrimp & crab, I think Gumbo & Jambalaya!
If you are willing to try something new, it's really good. Not scary.
Google it.
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Old 06-05-2008, 03:16 PM
 
4,898 posts, read 17,829,425 times
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my father always made crabs with a very spicy tomatoe sauce. of course, you can leave out the peppers, but basically he boiled them right in the sauce. i miss those! i will have to tell him to make them when i visit
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Old 06-05-2008, 03:28 PM
 
Location: friendswood texas
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You could always make shrimp kabobs on the grill. Marinate them in italian dressing or a non-spicy marinade with some veggies. Yummy.
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Old 06-05-2008, 03:59 PM
 
Location: Mid Missouri (Miz-oo-ree)
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Thumbs up Scchr-imp in grits

First you have to say it right or it won't taste as good. You have to kinda turn a one syllable word into two syllables. Scchr-imp. Then you simply fix grits a little on the thin side with extra butter and toss in some medium precooked shrimp...Serve hot on a plate with anything you want, Good stuff
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Old 06-05-2008, 04:05 PM
 
Location: In a delirium
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I'm from Maryland, so crabs should be steamed, never boiled, and covered in Old Bay seasoning. There was another seasoning, but the name escapes me. However, it might be a bit on the spicy side for your wife. I've had people tell me they have no problem with the steamed crabs and Old Bay, but will balk at hot sauce in Mexican food.

Shrimp kabobs are fabulous. I would like some right now, in fact.
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Old 06-05-2008, 04:43 PM
 
Location: By the sea, by the sea, by the beautiful sea
67,216 posts, read 50,287,387 times
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Well, I'm partial to simple boiled shrimp with a good horseradish based cocktail sauce but you can't go bad sauteing shrimp quickly in a butter/olive oil, garlic, pepperoncini, white wine, lemon mixture and having good crusty bread to mop-up the leavings with.
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Old 06-05-2008, 04:52 PM
 
1,882 posts, read 4,440,724 times
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I found out that brined shrimp are what we like and I'll do it every time now. Just google it and you can find some info on it.

I brine in 1/4C k.salt, 1/4C sugar, 1C water, and 2C ice. Then I add some "good stuff". Dill, pepper, cayenne, garlic pwdr, onion pwdr. Brine for bout 1/2hr then skewer and onto the grill.

Uncooked, shell on/off(brine longer for shell on.......I think), and de-poop shooted(devein).

I did side by sides and the brined shrimp was easily the winner.

I don't know crab, but steam if you can. Get as fresh as you can also, but frozen is just bout the same.
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Old 06-05-2008, 05:10 PM
 
Location: The Garden State
522 posts, read 1,542,363 times
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Quote:
Originally Posted by fjtee View Post
I'm from Maryland, so crabs should be steamed, never boiled, and covered in Old Bay seasoning. There was another seasoning, but the name escapes me. However, it might be a bit on the spicy side for your wife. I've had people tell me they have no problem with the steamed crabs and Old Bay, but will balk at hot sauce in Mexican food.

Shrimp kabobs are fabulous. I would like some right now, in fact.
We use Old Bay for our shrimp when we boil them. Add as little or as much as you want to the boiling water, then add the shrimp. We love it!
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