How can you make frozen shrimp that is already cooked taste good? i bought some, and not sure what to make .?!
Answers: I have already tried to make a recipe using the shrimp and it turned out pretty bad. how do you get that frozen taste out of the shrimp? is there any way to make it close to making it taste close to fresh? I even tried to add a little bit of fresh lemon juice while cooking it. any suggestions would be wonderful!!!!
The key to using frozen cooked shrimp is using them at the end of a recipe to just heat through. Most people over cook them which gives them a rubbery texture and not a good taste. I prefer buying only non frozen raw shrimp when I can get it but if I buy frozen I always get the raw shrimp and clean them myself or find frozen raw cleaned and when cooking shrimp be sure to only cook to an opaque color. They will be great.
Surprise.....here are gobs of frozen shrimp recipes:
http://www.cooks.com/rec/search?q=frozen...
Soak the shrimp (or any frozen fish) in milk for 15-30 minutes. The milk draws out the fishy flavor that gets concentrated while frozen.
Just be sure to rinse the shrimp very well before serving or cooking!
STIR - FRIED SHRIMP WITH VEGETABLES
3/4 lb. fresh or frozen shrimp (in shell)
1/2 tsp. cornstarch
1/2 tsp. soy sauce
1/4 tsp. salt
1/8 tsp. sesame oil
Dash of white pepper
8 oz. bok choy (about 4 large stalks)
4 oz. Chinese pea pods
1 tbsp. cornstarch
1 tbsp. cold water
2 tbsp. vegetable oil
1 clove garlic, finely chopped
1 tsp. finely chopped ginger root
1/4 c. vegetable oil
4 oz. mushrooms, cut into 1/2-inch slices
2 tbsp. oyster sauce or 1 tbsp. soy sauce
1 tsp. salt
1/4 c. chicken broth
2 green onions (with tops), cut into 2-inch pieces
Peel shrimp (if shrimp is frozen, do not thaw; peel under running cold water). Make a shallow cut lengthwise down back of each shrimp; wash out sand vein. Cut shrimp lengthwise almost into halves. Toss shrimp, 1/2 teaspoon cornstarch, 1/2 teaspoon soy sauce, 1/4 teaspoon salt, the sesame oil, and white pepper in glass or plastic bowl. Cover and refrigerate 30 minutes.
Separate bok choy leaves from stems. Cut leaves into 2-inch pieces; cut stems diagonally into 1/4-inch slice (do not combine leaves and stems). Remove strings from pea pods. Place pea pods in boiling water. Cover and cook 1 minute; drain. Immediately rinse under running cold water; drain. Mix 1 tablespoon cornstarch and the water; reserve.
Heat wok until 1 or 2 drops of water bubble when sprinkled in wok. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add garlic and ginger root; stir-fry until garlic is light brown. Add shrimp; stir-fry until shrimp is pink. Remove shrimp from wok.
Add 1/4 cup vegetable oil to wok; rotate to coat side. Add bok choy stem and mushrooms; stir-fry 1 minute. Stir in bok choy leaves, oyster sauce, and 1 teaspoon salt. Stir in chicken broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened, about 10 seconds. Add shrimp and pea pods; cook and stir 30 seconds. Garnish with green onions.
i cook my frozen shrimp with a mixture of butter, garlic and parsley.....it works well for me...