My lady friend is a huge fan of shrimp and I'm gonna surprise her a little later on this week by cooking up some kind of jumbo shrimp dish, do you guys have any good recommendations for recipes? I'm no Iron Chef but I can definitely follow directions pretty easily. I don't really care if the ingredients are expensive or whatever, I just wanna make something that tastes good and doesn't take too long to make.

8/13/2007 5:28:21 PM

sorry i had to

8/13/2007 5:32:37 PM

Shrimps

8/13/2007 5:33:15 PM

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_7801,00.html?rsrc=search

i've made that recipe no fewer than 15 times...always good and easy

8/13/2007 5:38:55 PM

cooking shrimp is weird. I think you cook boil it for like 10 mins then run cool water over it? not sure.

8/13/2007 5:40:11 PM

you boil it for less than a couple minutes, i think i'm usually around 1

8/13/2007 5:41:36 PM

Make some oxymoron cocktails.

8/13/2007 5:41:56 PM

^i lol'ed

but then I groaned

personally, nothing beats cold boiled shrimp with cocktail sauce

8/13/2007 5:51:07 PM

go the grocery store

order the shrimp

have the steam it for you and add old bay


best ever.

8/13/2007 5:51:33 PM

Cooking is romantic...

but all you can eat chilled jumbo shrimp + sushi buffet can be had for $9.99 at the corner of milbrook and atlantic... not at ALL romantic, but damn if you can't get your fill of shrimp.

My family fixes "frogmore stew" at the beach and its freaking AWESOME... it takes about 1:30 to do and has shrimp, corn on the cob, potato's, onions, and polish sausage...

http://allrecipes.com/Recipe/Frogmore-Stew/Detail.aspx

8/13/2007 6:01:36 PM

jumbo?

you should butterfly them a little, and stuff them

8/13/2007 6:02:13 PM

beer boiled shrimp FTW.

boil some beer, throw the shrimp in, then take the pot off of the stove when they start to turn pink. throw in some old bay for flavor

8/13/2007 6:31:49 PM

with shell or de-shelled?

if de-shelled, marinate for a few hours at least in olive oil, lemon juice, paprika, oregano, basil, parsley (dried herbs), fresh GARLIC. some crushed chilli pepper (or red pepper powder, or hot sauce) if you want.

just pop them on the grill until done. keep the marinade and baste them while grilling.

i can eat a kilo of those.

8/13/2007 6:46:24 PM

Quote :

"We eat so many shrimp, i got iodine poisoning"

[/three 6]

8/13/2007 6:51:17 PM

shrimp doesn't take long at all to cook. You can pan sear them with spices of choice. not too hard. just look foodtv.com

8/13/2007 6:59:18 PM

1)Take shrimp and arrange in "O" shape
2)Fill hole with lumpcrab meat mixed w/ mayo and breadcrumbs
3)Put pepperjack cheese square over shrimp
4)Wrap 1/2 slice of bacon around shrimp and skewer it to hold bacon in place
5)Bake at 350 for 30 minutes

8/13/2007 6:59:22 PM

mmmmmmmmmmmmmmm

8/13/2007 7:03:21 PM

^^ while that sounds interesting, FOR ME, shrimp/prawns/lobster/etc is one of those things that tastes best (and is best enjoyed because of its special taste) by itself, with some lemon, butter/olive oil, and garlic.

8/13/2007 8:22:49 PM

Quote :

"5)Bake at 350 for 30 minutes"

or pre-cook the bacon just to the point before it gets crispy, then assemble

and that way you won't overcook the shrimp or the crab

[Edited on August 13, 2007 at 8:30 PM. Reason : .]

8/13/2007 8:27:46 PM

i like grilled shrimp, but they often cook too fast.
butterfly and wrap in bacon, marinade in bbq sauce and grill with steak and veggies like peppers and onions.

8/13/2007 10:05:24 PM

Awesome thanks for the ideas guys, I'll look into them more tomorrow. What do you mean by they cook fast? Why is that a bad thing? I've cooked shrimp before but only regular size. Usually then I just sauteed them in a skillet. Is this not recommended when they are of the jumbo variety?

[Edited on August 13, 2007 at 10:37 PM. Reason : ]

8/13/2007 10:36:53 PM

Quote :

"I just wanna make something that tastes good"

Try eating something other than the "Cockroach of the Sea"

Disgusting ass creatures.

Besides, its a sin to eat shrimp underwater cockroaches!

8/13/2007 10:49:32 PM

get 8~12 /lb size shrimp

Skewer 4 or so each onto bamboo skewers. Do not shell them!
Place in a plate and drizzle with olive oil.
Take oh a couple cloves of garlic, smash them with the flat of a large knife and put it pretty liberally over the shrimp. Squeeze a fresh lime on top and sprinkle some fresh ground pepper and sea salt.

Let sit for half an hour or so while you're warming up a grill. Get it pretty damn hot.

A couple minutes on each side
Profit!

8/13/2007 11:03:53 PM

1.5LB jumbo shrimp, peeled, tail left on
1/2 cup fresh lime juice
1/2 cup honey
3 cloves minced garlic
1/2 TSP white pepper
1/2 TSP salt

pour over shrimp in zip loc bag, refrigerate for 3-6 hours

place shrimp on skewers, baste on remainder of mixture

grill on high heat 3 minutes per side

also works well on grouper and swordfish

8/13/2007 11:04:54 PM

^^^ I guess you missed the part where I said that she really likes shrimp. Thanks for the ideas guys, keep them coming.

8/13/2007 11:23:31 PM

Quote :

"1/2 cup fresh lime juice ... pour over shrimp in zip loc bag, refrigerate for 3-6 hours"

I would think that much acid on shrimp for that long would "cook" them and kill the texture of the shrimp.

Your best bet with shrimp is a dry rub of sorts and thin a thin dressing/sauce on top after grilling to finish the flavor. Like in the above recipe I would season the shrimp with some salt, pepper, finely minced garlic, olive oil, and probably a little coriander. Grill for, I would say, no more than 1 and a half minutes a side (I do my burgers 3 minutes a side so it would way over cook shrimp on my grill... don't forget that the shrimp will keep coking when you take it off). Combine lime juice, honey, some minced garlic, a little olive oil, maybe some parsley, and salt/pepper to taste and whisk. Drizzle over the cooked shrimp or toss in a bowl and serve.

Also, try a chimichurri sauce... it would make grilled cat shit taste good.

3/4 c flat-leaf parsley, finely chopped
3 Tbsp cilantro, finely chopped
6 garlic cloves, minced
1/4 c red wine vinegar
1/2 c extra virgin olive oil
2 tsp salt
1/2 tsp red pepper flakes
fresh ground black pepper, to taste

Whisk all ingredients in a bowl until thoroughly incorporated. Serve immediately or refrigerate up to 4 hours, bring to room temperature before serving. Makes 1 cup.

8/13/2007 11:24:14 PM

the thing i really like about the recipe i linked is that it works with the shrimp flavors instead of overpowering them...i also usually reduce some of the leftover beer into a second sauce, but that one is a little involved

a simple jerk rub on the grill works nicely as well, but is of course pretty spicy

overcooked shrimp, especially if it becomes dry (such as on the grill) tastes like fish food

8/13/2007 11:44:36 PM

Quote :

"I would think that much acid on shrimp for that long would "cook" them and kill the texture of the shrimp. "

the acidity of the lime juice is cut drastically by the presence of the honey. Acidulation has never been an issue for me with this dish, texture has always been wonderful.

8/13/2007 11:50:32 PM

Ceviche.

Liberal amounts of lime juice, cilantro, onion, and tomato. You can serve on a grilled tortilla with slivers of avocado. It's fantastic, and it's a fairly light, summer-time dish. The lime juice "cooks" the shrimp, so there's no worry about messing it up. Just let it sit for 30 minutes or so depending on the size of the shrimp.

8/14/2007 12:08:21 AM

Quote :

"Awesome thanks for the ideas guys, I'll look into them more tomorrow. What do you mean by they cook fast? Why is that a bad thing? I've cooked shrimp before but only regular size. Usually then I just sauteed them in a skillet. Is this not recommended when they are of the jumbo variety?"

By "They cook fast", they mean, they cook fast. They're a delicate protein and dont require a lot of cook time before they overcook and get rubbery. For 8-12 sized shrimp (which are fairly large), you're talking 20-30 seconds per side in a hot saute pan.

And personally, i think cooking shrimp with the shell on kills a lot of flavor potential. Seasonings do not penetrate the shell that well, and you lose out on the massisve flavor you get from caramelization (searing) on the flesh.

8/14/2007 12:35:58 AM

I can't stand cold shrimp.

Grilled or pan seared is where it's at.

These both look really good.

http://allrecipes.com/Recipe/Marinated-Grilled-Shrimp/Detail.aspx

http://allrecipes.com/Recipe/Grilled-Marinated-Shrimp/Detail.aspx

8/14/2007 1:18:36 AM

Just make sure you peel and de-vein them.

8/14/2007 8:36:09 AM

take MetalRed's advice
even though ive never had any of his dishes...dude knows the deal

8/14/2007 9:17:07 AM

coconut shrimp FTW!!

8/14/2007 3:28:50 PM

Gumbo

8/14/2007 3:32:37 PM

I made coconut shrimp the other night, nothing short of incredible. recipe shamelessly stolen from alton brown.

Coconut Shrimp with Peanut Sauce
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Good Eats: Down & Out in Paradise
24 large (15 to 20 count) shrimp, peeled, deviened, and butterflied
1/2 cup cornstarch
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground white pepper
1/4 teaspoon cayenne pepper
4 egg whites
2 1/2 cups sweetened shredded coconut, or 2 1/2 cups shredded fresh coconut
Canola or peanut oil, for frying
Peanut Sauce, recipe follows

Pat the shrimp dry with a paper towel. In a small bowl combine cornstarch, salt, pepper, and cayenne. In a separate bowl, whisk the egg whites until foamy. In another bowl, place the coconut. Coat the shrimp with the cornstarch and shake off any excess. Dip into the egg white and then press into the coconut to get full coverage. Try to keep 1 hand dry, this will keep things a little cleaner.

In a large pan, heat the oil to 350 degrees F and gently submerge the shrimp, 6 at a time. Fry for about 3 minutes or until golden brown. Remove them to a rack to drain. Serve with Peanut Sauce.

Peanut Sauce:
1/4 cup chicken stock
3 ounces unsweetened coconut milk
1 ounce lime juice
1 ounce soy sauce
1 tablespoon fish sauce or 2 to 3 anchovies, ground
1 tablespoon hot sauce
2 tablespoons chopped garlic
1 tablespoon chopped ginger
1 1/2 cups creamy peanut butter
1/4 cup chopped cilantro

In a food processor, puree the chicken stock, coconut milk, lime juice, soy sauce, fish sauce, hot sauce, chopped garlic, and ginger. Add the peanut butter and pulse to combine. Fold in the cilantro and keep refrigerated until ready to serve.

Bring sauce to room temperature and serve with coconut shrimp.

Yield: approximately 2 cups

8/15/2007 7:05:04 AM

peel/clean the shrimp

get some rosemary sticks (thyme won't work)

skewer the shrimps on the sticks. be very careful not to break a shrimp or stick

lay them on a pan and brush on an olive oil based dressing of your choice. (i usually make a simple mix of EVOO, red wine vinegar, random spices)

bake until slightly brown, turning occasionally

serve over rice/couscous/fettucini alfredo

8/15/2007 9:49:21 AM

Cooking Prep:

Fire up charcoal grill. Be sure to have some hickory or mesquite chips to add to briquettes (possibly both). Normally I soak the chips for 30 minutes or so and then use between a 1:2 and 1:3 ratio of dry to wet chips during cook time. For shrimp, depending on the heat, you may only need one handful of each (dry and wet). Also, unless you want to cook your shrimp fast, cook them over indirect heat. So place your briquettes on one end of the grill and cook your shrimp on the other end.

Shrimp Prep:

2 lbs. of uncooked, ready to peel shrimp (HT is where I go ~ 12 bucks there)
one stick of butter
one clove of garlic (can substitute minced or chopped if you're lazy about prepping garlic cloves)
HEAVY DUTY aluminum foil
* lemon, lime, salt, chili powder, cajun spices, etc., et. al.; season to taste

Thaw shrimp. Prepare garlic by peeling and then crushing with thick end of butter knife. Or mince. Whatever you desire, just so long as the natural garlic juices are released somehow. Next place shrimp on bottom of big piece of foil. Add stick of butter and garlic. Close up foil wrapper pretty well, don't worry about putting holes in the top. Try to leave 1/2 - 3/4" breathing room between top of shrimp and foil wrapper.

Indirect cook shrimp on grill until pink through and through. A natural steaming process normally cooks up some delectable smoky shrimp sauteed in it's own garlic-butter sauce. Also, this sautee is perfect for dipping later on.

Magnifique! I might have to do this tonight...

[Edited on August 15, 2007 at 10:28 AM. Reason : asdfg]

8/15/2007 10:27:08 AM

Quote :

"I can't stand cold shrimp. Grilled or pan seared is where it's at. These both look really good. http://allrecipes.com/Recipe/Marinated-Grilled-Shrimp/Detail.aspx http://allrecipes.com/Recipe/Grilled-Marinated-Shrimp/Detail.aspx"

i made the first one a while back, it was delicious and VERY simple.

8/15/2007 10:33:08 AM

we make a dank ass shrimp concoction from splenda's website...has soy sauce, pepper (little red kind u'd put on pizza), splenda, corn starch to thicken up the sauce a bit, onions and peppers...takes bout 15 min and is dank as shit

8/15/2007 11:57:18 AM

Shrimp cocktail with homemade cocktail sauce.

32 shell-on (21 to 25 count) tiger shrimp
For the brine:
1/4 cup kosher salt
1/4 cup sugar
1 cup water
2 cups ice
For the cocktail sauce:
1 (14 1/2-ounce) can diced tomatoes, drained
1/2 cup prepared chili sauce
4 tablespoons prepared horseradish
1 teaspoon sugar
Few grinds fresh black pepper
1/2 teaspoon kosher salt
1 tablespoon olive oil
Sprinkle Old Bay seasoning

Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerate shrimp and rinse under cool water leaving shells intact.

Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve.

Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired.

Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.

Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.

8/15/2007 12:08:55 PM