Shrimp and what to do with it

[den's wife]

We love shrimp put on skewers, marinated for awhile, then set on top of the cooking fire. You can't beat the combination of the marinade - we use spicy and sweet, along with the smoke flavor. I can't wait to do it again. It's especially great with a nice steak on the side.

[LeadOperator]

AHHHHHH, shrimps...
Absolutely love'em.
Judy Ann's right...it is called a low country boil...here in LA we take it a bit farther.
With y'alls permission...Start your water to boil. Add 1/2 of your spice. I personally use Louisiana brand powdered shrimp & crab boil and Zataran's liquid crap boil. Once the water is boiling, add your potatoes. I like the red skinned or "new" potatoes a little bigger than a golf ball.Try to get them as uniform sized as you can. If you can be consistant with the size, they will cook more uniformly. Wait for the water to boil again & start the clock. At 12 minutes, drop your corn and your sausage. I prefer Andouille, but you use what you like. Again the boil will stop, wait for the boil. 7 minutes after it boils again, take everything out of the water. Add the other 1/2 of your spice that you saved, & get a rolling boil going again. Cut 2 lemons and an onion in half & drop them and the shrimp in. This part is critical. When the water begins boilng, time it for 3 minutes...no more. At 3 minutes cut the fire, and dump a good double handfull of ice in the water. This does 2 things...it stops the cooking process, and the shrimp will suck all that spice in like a sponge. This works for both head on or head off shrimp. Immediately drop your potatoes & corn & sausage back in the water & let everything soak for 20 minutes. After the soak, dig it all out & prepare to go to heaven.
The reason you use 1/2 the spice at a time is because potatoes and to a lesser degree the corn will suck up quite a bit of it. If you play all your cards at once, the shrimp won't get much and can be a little bland. Nobody likes a bland shrimp.
The critical 3 minute thing? That is the optimal time to boil a shrimp so it will peel right. Nothing I hate more than a shrimp that the peel is stuck to because it was cooked to the consistency of rubber. 3 minutes. You should be able to peel the first ring segment off the shrimp, squeeze the tail & the whole thing will pop right in your mouth.

Y'all can thank me later.

[Pathfinder1]

Hi...


Boy, I wish somebody would give me a big bunch of shrimp...!!

I happen to be very skilled in stovetop cooking, so I frequenttly cook them like this:

Heat skillet and add a quarter stick of butter and a quarter cup of olive oil.
Add a pinch of red pepper flakes, a couple tsp grated garlic and ginger, and add the shrimp shells (lots of flavor there) and a few lemon slices.

Saute until aromatic, then add peeled shrimp and saute until pink.

Remove shrimp shells and eat as is, or pour over spaghetti for a delicious scampi...!! (and it takes only a few minutes to prepare).

[hikingprincess]

Originally Posted by Lamebeaver

Well, there's shrimp gumbo, fried shrimp, boiled shrimp, barbeque shrimp, shrimp soup, shrimp scampi, shrimp sandwiches, shrimp cocktail, shrimp salad...........

I love it! That made me really laugh. We usually make kabobs with it. Just thread it on the skewer with some veggies and Old Bay. It is really good that way.

[dinosaur]

Uhhh...shrimp also makes excellent bait.

[Pathfinder1]

Hi...


There was a little tourist trap in the Tempe area called Minder Binders. They had an item on their menu called (and yes, the spelling is exactly as on the menu) Shrim Plouie...!!

[Pathfinder1]

Hi...


There was a little tourist trap in the Tempe area called Minder Binders. One of their menu items was (and yes, it's spelled exactly as it was on their menu) Shrim Plouie...!!

[Pathfinder1]

Please excuse the double post...I fell asleep at the wheel...!!

[Judy Ann]

After reading these recipes I had to get ingredients for shrimp and grits with andouille sausage, grilled corn and carmelized onion and chopped fresh tomatoes to garnish. Got to start deheading those monster shrimp soon! No cheese in my recipe.....yummy!

[Judy Ann]

Originally Posted by LeadOperator

AHHHHHH, shrimps...
Absolutely love'em.
Judy Ann's right...it is called a low country boil...here in LA we take it a bit farther.
With y'alls permission...Start your water to boil. Add 1/2 of your spice. I personally use Louisiana brand powdered shrimp & crab boil and Zataran's liquid crap boil. Once the water is boiling, add your potatoes. I like the red skinned or "new" potatoes a little bigger than a golf ball.Try to get them as uniform sized as you can. If you can be consistant with the size, they will cook more uniformly. Wait for the water to boil again & start the clock. At 12 minutes, drop your corn and your sausage. I prefer Andouille, but you use what you like. Again the boil will stop, wait for the boil. 7 minutes after it boils again, take everything out of the water. Add the other 1/2 of your spice that you saved, & get a rolling boil going again. Cut 2 lemons and an onion in half & drop them and the shrimp in. This part is critical. When the water begins boilng, time it for 3 minutes...no more. At 3 minutes cut the fire, and dump a good double handfull of ice in the water. This does 2 things...it stops the cooking process, and the shrimp will suck all that spice in like a sponge. This works for both head on or head off shrimp. Immediately drop your potatoes
& corn & sausage back in the water & let everything soak for 20 minutes. After the soak, dig it all out & prepare to go to heaven.
The reason you use 1/2 the spice at a time is because potatoes and to a lesser degree the corn will suck up quite a bit of it. If you play all your cards at once, the shrimp won't get much and can be a little bland. Nobody likes a bland shrimp.
The critical 3 minute thing? That is the optimal time to boil a shrimp so it will peel right. Nothing I hate more than a shrimp that the peel is stuck to because it was cooked to the consistency of rubber. 3 minutes. You should be able to peel the first ring segment off the shrimp, squeeze the tail & the whole thing will pop right in your mouth.

Y'all can thank me later.

Thanks for taking the time to write out this recipe in such detail. It is unfortunate that everyone doesn't have access to shrimp right off the trawlers because frozen shrimp doesn't taste as good and not really worth the trouble. :-(