Cooking SHRIMP??????!


Question:

Cooking SHRIMP??????

I GOT PRE COOKED SHRIMP BUT WANT A NEW WAT TO COOK IT OTHER THAN JST COLD ANY IDEAS??? GOOD ONES


Answers:
Please don't yell.
.

You have a problem. If you cook them again, they will become very chewy. It's better to eat them in cold dishes, and get some raw to cook. Plus raw shrimp cooked has more flavor and texture than pre-cooked shrimp.

Ya kind of limit yourself to buy it precooked but I would make shrimp sauteed in olive oil and butter served with angel hair pasta.

If you like lemony dishes, try this...

1 pound linguine
1/2 lb cooked shrimp
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

Make sure that shrimp, if frozen, is thawed and drained. Place shrimp in a colander - you will heat it only by pouring hot pasta water over it...

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta over the cold shrimp (to warm it), reserving 1 cup of the cooking liquid. Toss the pasta with the shrimp, lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Enjoy!!

Hey Jen, Try getting Butter really hot in the pan with,Garlic Salt-Season Salt and Old Bay Seasoning, Bring that to a boil Drop shrimp in just until hot and ready to go... Have a steak on the grill (ready) and great Salad on the side.. Have a Great Time

You can add the precooked shrimp to anything, like Alfredo sauce just heat the sauce and add the shrimp at the end to avoid getting chewy.
Throw the shrimp on a foreman grill just to heat through and put in a salad or sauce of your liking. Just because they are precooked doesn't mean you can't reheat them just be careful not to do it too long, they will shrink in size.

When it comes to pre cooked shrimp you can add it to what ever recipe that has shrimp the only diffrence is that all you need to do is warm the shrimp up, don't cook it for a lond time beacuse it will get chewy and hard (overcooked). Heres a yummy recipe, just add the shrimp at the end.

Shrimp Lemon Pepper Linguini

INGREDIENTS
1 (8 ounce) package linguine pasta
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup chicken broth
1/4 cup white wine
1 lemon, juiced
1/2 teaspoon lemon zest
salt to taste
2 teaspoons freshly ground black pepper
1 pound cooked shrimp
1/4 cup butter
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
Mix , butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, then add shrimp and, Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

Shrimp can be very versatile in a lot of things, for summer food ideas they can be used in salads, seasoned and mixed up with your typical tuna or salmon salad mixtues for sandwiches. I also have a chicken recipe that calls for breaded chicken to be smothered in sour cream, shrimp, 1/2 teaspoon each of tarragon, thyme,garlic powder about the last 20 minutes of cooking...makes a yummy sauce.You could mix the shrimp with your favourite cheese and make sandwiches, cover with foil and heat them in the oven til the cheese melts.Since your shrimp are already cooked, you only want to cook them til just heated through, if you cook them much longer, thay will be tough and chewy

Avery Island Shrimp! All you do is bread the thawed shrimp and then pan saute them in butter to brown the coating. It is just enough time in the pan to warm them through and NOT over-cook them. You can find this recipe in any of the 'older' Betty Crocker cook books...but here is a link:

http://www.masterstech-home.com/the_kitc...

It really is good. I hope you try it!

You have to be VERY careful cooking already cooked shrimp. Since it's already fully cooked, you risk overcooking, and shrimp is tough when overcooked. Pretty much throw it in and take it out. If still frozen, you have at least some time while it thaws to brown a bit with your seasonings.

I wouldn't bother with the frozen. Nowadays you can get Frozen, deveined, easy-to-peel uncooked shrimp.

Since you have what you have, cook some angelhair pasta in an Ital. sauce, or add the shrimp to some cooked angelhair pasta with olive oil, herbs, fresh crushed garlic (yo can add a little white wine) and sprinkle a little parm. or romano cheese on top. Can toss in some steamed broccoli too. Or how about several veggies sauteed in some olive oil and herbs if you don't want pasta. You just have to be very careful how long you cook shrimp that's already cooked, so as not to end up with tough shrimp. There are sooo many ways to cook shrimp. Look up some recipes... there's an endless supply on here.

Look up some Asian recipes.. you should find some great ones.

grat site below

Chinese Imperial Shrimp

1 pound jumbo shrimp, peeled and deveined (can use chicken)
1 medium carrot, cut into strips
1 small onion, cut into strips
1 can bamboo shoots, drained
1 Tbsp. ginger, minced
1 Tbsp. garlic, minced
2 tsp. sugar
1/4 cup ketchup
1/3 cup vinegar
1/3 cup water
1 tsp cornstarch
1 Tbsp. dried red chili pepper, chopped into small pieces
1 Tbsp. oil
salt to taste

In a small mixing bowl, mix sugar, ketchup, vinegar, water and cornstarch. In wok, add oil, ginger and garlic. Stir fry in high heat. Add shrimp, stir fry until shrimp is cooked. Add onion and carrot stir fry until onion is cooked. Add bamboo shoot, stir fry for one minute. Add salt to taste Add sauce mixture and chili pepper, stir fry for one to two minutes. Serve hot with steamed rice.
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Creole Shrimp and Cheese Tart

Prep time: 15 min
Ready in 1 hour 15 minutes
Makes 16 servings

? lb cooked deveined shelled shrimp or crawfish, shrimp coarsely chopped
1 - 2 tsp dried Creole seasoning
1 cup shredded hot pepper-Monterey Jack cheese (4 oz)
1/4 cup finely chopped green onions (4 medium)
2 eggs, slightly beaten
1 Tbsp. butter or margarine, melted
1 Pillsbury? refrigerated pie crust (from 15-oz box), softened as directed on box
Red pepper sauce, if desired

1. Heat oven to 375°F. In medium bowl, toss shrimp and Creole seasoning to coat. Stir in all remaining ingredients except pie crust and pepper sauce.
2. Remove pie crust from pouch; place flat on ungreased cookie sheet. Spread filling over crust to within 1 inch of edge. Carefully fold 1-inch edge of crust up over filling, pleating crust as necessary.
3. Bake 32 to 37 minutes or until set in center and crust is golden brown. Cool 10 minutes. Cut into wedges. Serve warm with pepper sauce.

--Pillsbury Bake-Off Site
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Shrimp Alexander from Morton's of Chicago

1 C. plain bread crumbs
2-3 tsp. finely minced shallots
2 tsp. finely chopped parsley
1 1/2 Tbsp. finely chopped fresh garlic
Salt and pepper to taste
4 oz. melted butter or margarine
1 lb. jumbo shrimp (8-12) to the pound

Prepare bread crumbs by combing plain bread crumbs, shallots, parsley, and garlic. Add salt and pepper to taste. Preheat oven to 500oF. Shell and devein shrimp; butterfly. Dip shrimp in butter (butter should be warm, not hot) then in bread crumb mixture.

Place on cookie sheet which has been sprayed with a butter-flavored spray. Cook 6-8 minutes.
Serve with a white wine butter sauce or a light cream sauce.
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Olive Garden’s Shrimp Scampi

2? lbs Medium fresh shrimp, shelled
3 Tbsp Olive oil
1 1/2 Medium onion
3/4 cup(s) White wine
4? clove(s) Garlic, crushed
4? Tbsp Parsley, finely chopped
? tsp Crushed red pepper
6 oz Butter
1 lb. Angel Hair Pasta
Salt and Pepper to taste

Heat oil in a saute pan, add onion and saute 2 minutes.
Add garlic, saute 1 minute.
Add shrimp, cook 1-2 minutes.
Add butter, wine, red pepper, salt and pepper.
Cook pasta in rapidly boiling salted water and drain.
Place on plate, serve shrimp over it.

--Olive Garden website
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SHRIMP AND GRITS

1 cup grits (not quick or instant; 8 oz)
6 cups water
1 1/2 teaspoons salt
1 lb medium shrimp in shell (31 to 35 per lb; about 40), peeled (deveined if desired)
2 Hillshire Farms smoked sausage "Hot Links" (from a 5-link package), chopped
1 medium onion, finely chopped (1 cup)
1 green bell pepper, finely chopped (1 cup)
1 teaspoon all-purpose flour

Combine grits, 5 cups water, and 1 teaspoon salt and bring to a boil in a 3- to 4-quart heavy saucepan. Reduce heat and simmer, covered, stirring occasionally, until grits are creamy and soft, about 30 minutes. Season with salt and keep warm, covered.
Meanwhile, rinse shrimp under cold running water, then pat dry and sprinkle with 1/4 teaspoon salt. Cook sausage in a dry 12-inch heavy skillet over moderately high heat, stirring, until browned and fat is rendered, about 4 minutes.
Add shrimp to sausage mixture and cook, stirring, until shrimp just turn opaque, about 2 minutes, then transfer shrimp to a plate.
Add onion and bell pepper to sausage mixture and increase heat to high, then cook, stirring occasionally, until vegetables are softened, 8 to 10 minutes.
Sprinkle flour over sausage mixture, then cook, stirring, 1 minute. Add remaining cup water and bring to a boil, stirring and scraping up any brown bits from bottom of skillet. Return shrimp to skillet and stir in remaining 1/4 teaspoon salt, or to taste, then remove from heat.
Stir grits and divide among 4 plates, then spoon shrimp mixture with sauce on top and serve immediately.

Makes 4 servings.
--Gourmet, December 2005

What I like to do is skewer them up. Buy some of those little wooden skewers. Remove the shell if still on and skewer up the shrimp, put on your grill. Every few minutes brush some sauce on them. The sauce is made up of 1 stick of butter, a couple of shakes of garlic powder, a little crushed red pepper & a little Worcestershire sauce. Rotate every few minutes as well. Since they are already cooked they are ready whenever you are. Don't cook them too long or they will turn dry and tough.




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