Small Maine shrimp?!
Small Maine shrimp?
I have about 1 1/2 lbs frozen peeled Maine shrimp that I really don't know what to do with. Do you have any easy recipes?
Answers:
I have two options, both easy and taste great.
1. Shrimp "Pizza" Dip (An Appetizer)(children love this):
Let a package of cream cheese warm to room temperature, then mix it well with 1/8 cup of minced white onion, and 1/4 teaspoon lemon juice. Spread the mixture thinly onto a plate. Using one bottle of seafood cocktail sauce, spread the sauce thinly over the entire plate of cream cheese, except for a "crust" of about 1/4 inch along the edge of the cream cheese. Finally, sprinkle a thin layer of cooked shrimp evenly over the area of the sauce, except for within a 1/4 inch of the sauce's edge. Make sure the shrimp is either minced or "tiny" to start with.
Keep the appetizer in the fridge until presented. When you present it, it looks like a pizza. Serve using a knife for spreading the dip on Ritz crackers. People love it and it is so easy to make. It works just as well with crab meat instead of shrimp. It works even better with both crab and shrimp.
One warning: If you are going to wrap the dish, make sure it is with plastic wrap. Do not use aluminium foil! Make this mistake once and you will understand why immediately upon unwrapping the appetizer....
This recipe will only iuse a little of the shrimp, but it will make you very popular with whoever tries it.
2. Shrimp Salad (children usually do not like this):
Take two parts cooked shrimp (size is irrelevant) and one part cooked peas (allow both to cool prior to mixing) and just enough sour cream or mayonnaise (depends upon your taste) to bind the ingredients together. Add just enough paprika to give it the slightest "zing." A dash of lemon juice an also be added. Thoroughly chill the mixture.
You have multiple serving options. My favorites is a sandwich: Toast your favorite bread, spread the mixture,and add lettuce and tomato. I've also used it to stuff a tomato, and (with a little extra mayonnaise or sour cream), as a salad dressing.
This recipe will use a lot tof the shrimp, but unless you are feeding a large group at once, then remember this: The salad will only keep in the fridge for a couple days. Unless you want to eat this for breakfast, lunch, and dinner for a few days, do not use all of your shrimp at once.
A pound and an half of shrimp is a wonderful problem to face. If they are not cooked, then make sure to remove them from the water the instant they turn red, and drop them into ice if they are not intended to be served immediately. You can either boil them in a seafood boil mixture from your local store's spice isle, or just boil them in plain water. It is merely a matter of taste.
By the way, properly frozen, your shrimp will last a long time in the freezer. Spend that time looking up recipes on the internet.
If you can get grits where you live, then there is a wonderful, traditional, Southern breakfast (which is now served as a dinner in many high-end Southern restaurants) called "shrimp and grits." If you can, make it (which means only if you know how to properly cook grits). There is a reason chefs in the South are now serving this at dinner as a "fine cousine."
saute in butter with garlic until done than top with grated parm esan cheese, enjoy