How Many Ways Can You Think Of?
Maybe like me you are starting to feel a little like Forest Gump and the Bubba Gump Shrimp Saga…. You can Fryyyy it, Boilll it, Creeeam it…
Frozen Block Of Shrimp
This is what 5 pounds of frozen shrimp look like to me… What on earth am I going to do with all that shrimp?
Defrosting The Shrimp
At first, I was not sure how I would defrost it, but I knew that I did not want to put it in my sink and run water over it. What kept coming to mind was how I have defrosted Turkeys in the past. Following the directions on the bird, and leave them in the refrigerator for 2-4 days till they defrost… So that is what I decided to do with this shrimp. It took 2 full days and nights in the refrigerator before I could use them. I left the plastic wrap on them and put them in my big roasting pan.
This morning when I realized that the Shrimp had defrosted enough and could be separated, I could not wait to try them… I got out a sauce pan, added water, salt, pepper, Italian seasonings, garlic granules and brought it to a boil. When the water was boiling I added the shrimp, I didn’t wash them or anything I expected that the boiling water would take care of them, and it did. After several minutes, my Shrimp were pink and ready to eat… Not a conventional breakfast but one that got me excited…
When I was a teen, my step sister taught me to make Shrimp Creole, but over the years I never made it very much and have almost forgotten what went into it. What I do remember is that the vegetables were chopped very fine… A fan, gave me the gist, onion, bell pepper, garlic, tomatoes, and after a quick search, I think that Shimp Creole will be the next dish that I will make.
Another dish that comes to mind is Gumbo, I found a recipe by Alton Brown, in it, he shares a unique way to prepare the roux. In case you never heard of it, a roux is a flour and fat base, that you brown and use to thicken and flavor soups and Gumbos. I think that my Gumbo is going to be more of a chicken soup with File powder and Shrimp… My father married into a family from Lousiana and Gumbo was a common meal, my step Mothers version consisted of a huge pot of soup with vegetables and several kinds of proteins, chicken, sausage, shrimp, with file powder and a roux base… There was always a huge pot of greens to go along with the Gumbo…
These Shrimp are small enough to enjoy on a Spinach salad… Boiling and Peeling them seem to be the best way to use them. But I just had the thought of frying them in butter… Have you ever had Shrimp in potato salad, that would be another way to have them in a salad.
They are small but I think that I could still enjoy them fried in butter and garlic, I think that I would leave the shells on and peel them as I eat them….why not, it would be fast and easy.
I think that they would be good in a Shrimp Cocktail,,, Boiled and Peeled before adding to the Cocktail Sauce.
I love fish tacos, why not Shrimp tacos? Boiled, Peeled, in a tortilla with a little cole slaw, and hot sauce, yum yum yum.
If you find you have more Shrimp than you can use right away, boil what you can’t use and re-freeze it for later. The way that I did it was to put a pot of water on the stove and bring it to a boil, add salt, pepper, Italian seasonings and garlic powder, cook the Shrimp till pink and curled. Remove from water and place on a tray lined with freezer paper or plastic wrap. Then freeze Shrimp in a single layer, when frozen separate Shrimp and put in freezer container or bag, label, keep in the freezer and use as needed. By freezing in a single layer you can remove as much as you need at a time.
What Can You Think Of?
Please leave me a comment below with your ideas for using 5 pounds of Shrimp… I check comments daily…