Shrimp Ideas

Fidel · March 2009

I have a nice pack of fresh caught wild shrimp fresh from the Georgia coast - 1.25 pounds of 21-25 ct. Now I need to figure out what I want to do with them.

I've done all the tried and trued staples posted here a dozen times or more, I am looking to do something a little different with this batch.

Anyone have anything new or different that will really help these little suckers shine?

I'm thinking of doing something like a scampi over pasta or something similar. I'm just kind of uninspired by anything that pops into my mind, so maybe someone can give me a good idea or recipe to follow.

FlaPoolman · March 2009

Have you tried Jay's shrimp burgers? CWM is the scampi pro maybe he can help. I love AZRP's recipe but I guess you tried that one by now.

thirdeye · March 2009

Fresh Gulf shrimp, man.....I would panko fry at least 8 of them, or 10.....nah, I'd fry up a dozen.

AZRP · March 2009

One of my favorites is boiled and chilled for shrimp cocktail. -RP

lowercasebill · March 2009

i think un inspired is good since they are fresh i would not want to hide the flavor
1/3 thirdeyes recommendation
1/3 azrp's
1/3 just grilled on the egg maybe brushed with lemon butter

Eggtucky · March 2009

aye..and if you have access to some fresh horseradish, make your own cocktail sauce with LOTS of horseradish :woohoo:

Car Wash Mike · March 2009

I woked some scampi once (HAHAHA) and put over angel hair pasta. Wish you were in KC, the Buster Dog and I have a full day of seafood planned. Will post many pics later. Congrats to the Tigers.

Mike

Bluecrab3 · March 2009

Fidel,

This is one of my favorites....Coconut shrimp with orange marmalade sauce....

Ingredients
2 cups shredded sweetened coconut
2 cups bread crumbs
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
4 large eggs, beaten
24 large shrimp, peeled and deveined
Vegetable oil, for frying
Dipping Sauce:
1/2 cup orange marmalade
1 to 2 tablespoons dark rum
Directions
In a large bowl, combine coconut and bread crumbs and season with salt and pepper. Place flour, eggs, and bread crumb mixture into 3 separate bowls. Dredge the shrimp in flour and shake off excess. Next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess. Finally, coat the shrimp thoroughly with the bread crumb mixture. Lay out the shrimp so they do not touch on a parchment-lined baking sheet or platter until ready to fry. In a large Dutch oven, heat several inches of oil to 350 degrees F. Fry the shrimp in batches until golden brown and cooked through, about 3 to 4 minutes per batch. Be careful not to overcrowd shrimp in the oil while frying. Drain on paper towels.

For the Dipping Sauce: heat the marmalade in a small saucepan over low heat. Thin with rum as desired.

Fidel · March 2009

Thanks Mike.

I'll be there April 7-11.

Fidel · March 2009

I had actually considered something like that, but like bill said - I don't want to do too much to hide the flavor.

Darnoc · March 2009

These were mighty tasty.Portabellas stuffed with shrimp,cheddar,mozzarella,asiago,and parma.

MakoBBQ · March 2009

This is one of our family favorites. We usually cook this inside but of course could be done on the egg. There are a lot of similar recipes for this but the sherry gives is a rich flavor.

Conca D’Oro Shrimp Scampi

• 3 tablespoons unsalted butter
• 5 large garlic cloves minced
• 1 pound large shrimp
• ¼ cup dry sherry
• 1 ½ tablespoon fresh lemon juice
• ¼ cup fine-chopped fresh parsley
• 2 teaspoon fresh-grated romano cheese
• Salt and fresh-ground pepper to taste

In a non reactive large skillet or sauté pan, melt butter over medium heat. Add garlic and cook, stirring about 3 minutes or until garlic is fragrant, soft and just beginning to take on color. Reduce heat to medium-low and sauté shrimp 1 and half minutes until they turn pink. Add sherry and lemon juice and continue cooking and stirring another 3 to 4 minutes. Remove from heat and stir in parsley, Romano cheese, salt and pepper.
Serve over toasted French or Italian bread.

Fidel · March 2009

This is pretty much what I have in mind. I have my hands on some Three Peppercorn fettucini to serve it over.

I don't have any sherry, but I think a nice dry white wine will work fine.

MakoBBQ · March 2009

Sounds good. Pick up some sherry to have on hand for next time just to try it out. This recipe is from a little Italian restaurant (Conca D'Oro) on the circle in Hollywood, FL.

Gator Bait · March 2009

I haven't been here long enough to know what all the trued and trues are but my first choice is always to wrap them in bacon (partially cook the bacon in advance)put them on a skewer and grill them about 3 min. to a side, just long enough to cook the shrimp. Then hit them lightly with a BBQ sauce.
If they are not large enough for something like that I might shell, de-vein, skewer and smoke until barely cooked. Chop them up for a shrimp salad to stuff in fresh tomato's. Bind the shrimp together with a little mayo, a little horseradish, maybe a pinch or two of your favorite sea food rub. Get creative but keep it simple so you don't mask that wonderful shrimp flavor, you could even take that bacon and crumble some into your shrimp salad. Hollow out tomato's and fill generously with shrimp salad, top with a mild grated cheese and a few bread crumbs and pop them under a broiler for a few or back in the egg. Serve with a wild rice blend and another fresh veggie, a light wine . . . I'm drooling. :P

Good Luck,

Gator

Beli · March 2009

Rod....got a delicious....I mean de...li....cious....recipe from Cádiz Spain...Camarones Gaditanos......Cádiz Shrimps.....with jamón serrano & pernod......yes....french pernod....now let me look for it ok??? :pinch: :laugh: sorry.....sure will find it for you soon..ok?....

Slick · March 2009

I just saw Alton Brown's shrimp episode the other night. His shrimp cocktail method is one I have to try. He put them under the broiler shell on for two minutes, flipped, cooked other side 1.5 minutes. Pulled and chilled. Can't remember what all he used to season them first, but it included Old Bay. His cocktail sauce was very simple: chili sauce, horseradish, and finely chopped tomatoes. Seems to me this would work great on the Egg, skewered for easier flipping. Now I need to go check the freezer to see if I have some!

Slick

Gunnar · March 2009

That looks really good and I have the sherry. I like cooking with sherry, but find it a little strong when added to dishes at the end of a cook.

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