But they're so cheap I can't resist.

I need something east and new. in the past 4 months I've had multiple
servings of:

Shrimp and grits
Shrimp and polenta
Shrimp and couscous
Shrimp and Angelhair aglio olio
Shrimp wrapped in proscuitto
Smoked shrimp
Shrimp toast (Chinese)
Shrimp (and sometimes beef) Chow Fun
Fried Shrimp
Shrimp Scampi
Shrimp salad
Shrimp fried rice

And of course, shrimp and shrimp.

I have 3/4lb 20ct shrimp thawed out and my brain is shrimpless. I have
some phyllo dough I'm trying to get rid of as well, but I can't think of
how to cook that both without overcooking the shrimp.

-sw

On Sat, 14 Aug 2010 17:36:59 -0500, Sqwertz >
wrote:

>But they're so cheap I can't resist.
>
>I need something east and new. in the past 4 months I've had multiple
>servings of:
>
>Shrimp and grits
>Shrimp and polenta
>Shrimp and couscous
>Shrimp and Angelhair aglio olio
>Shrimp wrapped in proscuitto
>Smoked shrimp
>Shrimp toast (Chinese)
>Shrimp (and sometimes beef) Chow Fun
>Fried Shrimp
>Shrimp Scampi
>Shrimp salad
>Shrimp fried rice
>
>And of course, shrimp and shrimp.
>
>I have 3/4lb 20ct shrimp thawed out and my brain is shrimpless. I have
>some phyllo dough I'm trying to get rid of as well, but I can't think of
>how to cook that both without overcooking the shrimp.
>
>-sw
This is a favorite over here.

Roasted Tomatoes With Shrimp And Feta

5 large tomatoes, cut into eights
3 tb. olive oil
2 tb. minced garlic
3/4 tsp. kosher salt
3/4 tsp. fresh ground black pepper
1 1/2 lbs. medium shrimp, peeled-deveined
1/2 cup chopped fresh parsley
2 tb. lemon juice
1 cup crumbled feta

<oregano and scallions optional>


Preheat oven to 450F

Shake excess liquid from tomatoes and place in large baking dish.

Spoon olive oil and garlic all over. Sprinkle with salt and pepper.
Toss to coat.

Place in oven for 20-25 minutes.

Stir in shrimp, parsley, and lemon juice.

Sprinkle with crumbled feta

Return to oven for 10-15 minutes or until shrimp are done.

Serve on crusty bread or crudettes.

On Sat, 14 Aug 2010 17:50:20 -0500, Lou Decruss wrote:

> On Sat, 14 Aug 2010 17:36:59 -0500, Sqwertz >
> wrote:

I forgot Shrimp Curry (Thai, not Indian). Which is what I planned tonight
except I'm out of coconut milk. A rarity around here.

> This is a favorite over here.
>
> Roasted Tomatoes With Shrimp And Feta

That's sounds possible. I have everything but tomatoes. What happens to
tomatoes for 25 minutes at 450F? I could just use canned peeled tomatoes
and cook less.

-sw

On Sat, 14 Aug 2010 18:31:13 -0500, Sqwertz >
wrote:

>On Sat, 14 Aug 2010 17:50:20 -0500, Lou Decruss wrote:
>
>> On Sat, 14 Aug 2010 17:36:59 -0500, Sqwertz >
>> wrote:
>
>I forgot Shrimp Curry (Thai, not Indian). Which is what I planned tonight
>except I'm out of coconut milk. A rarity around here.
>
>> This is a favorite over here.
>>
>> Roasted Tomatoes With Shrimp And Feta
>
>That's sounds possible. I have everything but tomatoes.

Put your andy mask on and go steal some from a neighbors garden.

> What happens to tomatoes for 25 minutes at 450F?

<shrug> They roast and get soft and delicious?

>I could just use canned peeled tomatoes and cook less.

That would work but drain them well. I've never done it but it should
be fine. You just scoop it up on the bread. It's actually an
appetizer recipe that's so good we make a meal out of it.

Lou

On Sat, 14 Aug 2010 20:15:06 -0500, Lou Decruss wrote:

> On Sat, 14 Aug 2010 18:31:13 -0500, Sqwertz >
> wrote:
>
> Put your andy mask on and go steal some from a neighbors garden.
....
> That would work but drain them well. I've never done it but it should
> be fine. You just scoop it up on the bread. It's actually an
> appetizer recipe that's so good we make a meal out of it.

What's funny is that Sarah G (of Pizza Patches fame) just cooked this
tonight as well - according to her Facebook entry.

And I wouldn't steal tomatoes from my neighbors. I would finagle them.
I'm a very skilled suggestioner. It's starts out subliminal, and if that
doesn't work, then I get implicit. Trick I learned as a kid.

-sw

In article >,
Sqwertz > wrote:

> And I wouldn't steal tomatoes from my neighbors. I would finagle them.
> I'm a very skilled suggestioner. It's starts out subliminal, and if that
> doesn't work, then I get implicit. Trick I learned as a kid.

Explicit requires a gun ;-)

leo

On Sat, 14 Aug 2010 21:10:26 -0500, Sqwertz >
wrote:

>On Sat, 14 Aug 2010 20:15:06 -0500, Lou Decruss wrote:
>
>> On Sat, 14 Aug 2010 18:31:13 -0500, Sqwertz >
>> wrote:
>>
>> Put your andy mask on and go steal some from a neighbors garden.
>...
>> That would work but drain them well. I've never done it but it should
>> be fine. You just scoop it up on the bread. It's actually an
>> appetizer recipe that's so good we make a meal out of it.
>
>What's funny is that Sarah G (of Pizza Patches fame) just cooked this
>tonight as well - according to her Facebook entry.

I remember patches but not Sarah's involvement. Is that the Sarah
that posts to A.B.F?

I have seen other versions similar to that recipe. One was on PBS and
included mint and it didn't seem right to me.

>And I wouldn't steal tomatoes from my neighbors.

The andy mask should have been a tip I was kidding.

>I would finagle them. I'm a very skilled suggestioner.

I just ask. Usually works.

Lou

"Sqwertz" > wrote in message
...
> But they're so cheap I can't resist.
>
> I need something east and new. in the past 4 months I've had multiple
> servings of:
>
> Shrimp and grits
> Shrimp and polenta
> Shrimp and couscous
> Shrimp and Angelhair aglio olio
> Shrimp wrapped in proscuitto
> Smoked shrimp
> Shrimp toast (Chinese)
> Shrimp (and sometimes beef) Chow Fun
> Fried Shrimp
> Shrimp Scampi
> Shrimp salad
> Shrimp fried rice
>
> And of course, shrimp and shrimp.
>
> I have 3/4lb 20ct shrimp thawed out and my brain is shrimpless. I have
> some phyllo dough I'm trying to get rid of as well, but I can't think of
> how to cook that both without overcooking the shrimp.

I LOVE shrimp. But your post reminded me of Bubba. lol

I'd love to try homemade shrimp toast. Got a recipe tried and true?

On Sat, 14 Aug 2010 19:40:34 -0400, Cheryl wrote:

> I LOVE shrimp. But your post reminded me of Bubba. lol

Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it,
bake it, sauté it. There's, um, shrimp kabobs, shrimp creole, shrimp gumbo,
pan fried, deep fried, stir fried. There's pineapple shrimp and lemon
shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp
salad, shrimp in potatoes, shrimp burger, shrimp sandwich. That's, that's
about it.

-sw

On Sat, 14 Aug 2010 19:40:34 -0400, Cheryl wrote:

> I'd love to try homemade shrimp toast. Got a recipe tried and true?

I don't do recipes. I just grind shrimp with corn starch, pork fat, salt,
ginger, green onion, rice wine, spread on baguette rounds and fry.

Oh, and finely minced water chestnuts or daikon if I have it.

-sw

On Aug 14, 3:36*pm, Sqwertz > wrote:
> But they're so cheap I can't resist.
>
> I need something east and new. *in the past 4 months I've had multiple
> servings of:
>
> Shrimp and grits
> Shrimp and polenta
> Shrimp and couscous
> Shrimp and Angelhair aglio olio
> Shrimp wrapped in proscuitto
> Smoked shrimp
> Shrimp toast (Chinese)
> Shrimp (and sometimes beef) Chow Fun
> Fried Shrimp
> Shrimp Scampi
> Shrimp salad
> Shrimp fried rice
>
> And of course, shrimp and shrimp.
>
> I have 3/4lb 20ct shrimp thawed out and my brain is shrimpless. *I have
> some phyllo dough I'm trying to get rid of as well, but I can't think of
> how to cook that both without overcooking the shrimp.
>
> -sw

Here. I guarantee this will bring you joy. It's one of my favorite
things in the world.
I'm posting the link instead of the recipe because of the story that
goes with the recipe.

http://www.hizzoners.com/index.php?o...ites&Itemid=72

On Sat, 14 Aug 2010 17:04:04 -0700 (PDT), ImStillMags wrote:

> Here. I guarantee this will bring you joy. It's one of my favorite
> things in the world.
> I'm posting the link instead of the recipe because of the story that
> goes with the recipe.
>
> http://www.hizzoners.com/index.php?o...ites&Itemid=72

I already do something pretty similar as shrimp scampi. The attraction of
that recipe is great gobs of butter - the butter to shrimp ratio is 1:2,
which is unnecessary, IMO.

-sw

On Aug 14, 3:36 pm, Sqwertz > wrote:
>
> I have 3/4lb 20ct shrimp thawed out and my brain is shrimpless. I have
> some phyllo dough I'm trying to get rid of as well, but I can't think of
> how to cook that both without overcooking the shrimp.
>
Make a pot of rice. To a hot wok or heavy pan add 2 TB oil, a chopped
scallion, a ginger slice or two, then the shrimp. Stirfry two
minutes. Stir in 2 TB garlic chile sauce and (optional) 1/2 tsp.
sugar. If you have any peapods, stirfry them until they're hot.
Serve. Send my $3 donation to your local food bank. -aem

aem wrote:
> On Aug 14, 3:36 pm, Sqwertz > wrote:
>> I have 3/4lb 20ct shrimp thawed out and my brain is shrimpless. I have
>> some phyllo dough I'm trying to get rid of as well, but I can't think of
>> how to cook that both without overcooking the shrimp.
>>
> Make a pot of rice. To a hot wok or heavy pan add 2 TB oil, a chopped
> scallion, a ginger slice or two, then the shrimp. Stirfry two
> minutes. Stir in 2 TB garlic chile sauce and (optional) 1/2 tsp.
> sugar. If you have any peapods, stirfry them until they're hot.
> Serve. Send my $3 donation to your local food bank. -aem


Ginger scallion! That would have been my recommendation.

-tracy

On 8/14/2010 9:37 PM, Tracy wrote:
> aem wrote:
>> On Aug 14, 3:36 pm, Sqwertz > wrote:
>>> I have 3/4lb 20ct shrimp thawed out and my brain is shrimpless. I have
>>> some phyllo dough I'm trying to get rid of as well, but I can't think of
>>> how to cook that both without overcooking the shrimp.
>>>
>> Make a pot of rice. To a hot wok or heavy pan add 2 TB oil, a chopped
>> scallion, a ginger slice or two, then the shrimp. Stirfry two
>> minutes. Stir in 2 TB garlic chile sauce and (optional) 1/2 tsp.
>> sugar. If you have any peapods, stirfry them until they're hot.
>> Serve. Send my $3 donation to your local food bank. -aem
>
>
> Ginger scallion! That would have been my recommendation.

That's substantially "General Tso's Chicken" only with shrimp. Seems to
be fashionable all of a sudden--saw a package of "General Tso's Shrimp"
in the frozen section.

Hmm--I've got some frozen shrimp to use up--I think I know what's for
dinner.

On Sat, 14 Aug 2010 18:02:34 -0700 (PDT), aem wrote:

> On Aug 14, 3:36 pm, Sqwertz > wrote:
>>
>> I have 3/4lb 20ct shrimp thawed out and my brain is shrimpless. I have
>> some phyllo dough I'm trying to get rid of as well, but I can't think of
>> how to cook that both without overcooking the shrimp.
>>
> Make a pot of rice. To a hot wok or heavy pan add 2 TB oil, a chopped
> scallion, a ginger slice or two, then the shrimp. Stirfry two
> minutes. Stir in 2 TB garlic chile sauce and (optional) 1/2 tsp.
> sugar. If you have any peapods, stirfry them until they're hot.
> Serve. Send my $3 donation to your local food bank. -aem

I used a little oyster sauce, green onion, snap pea pods, chicken stock,
garlic, butter and finely grated ginger. While the butter may look odd
here, it works amazingly well with oyster sauce. Served over bean threads.

I didn't want to have to pay the $3 so I had to make adjustments.

-sw

On Sat, 14 Aug 2010 17:36:59 -0500, Sqwertz >
wrote:

>But they're so cheap I can't resist.
>
>I need something east and new. in the past 4 months I've had multiple
>servings of:
>
>Shrimp

<snip>

Barbecued shrimp? Makes a really, really nice first course:

@@@@@ Now You're Cooking! Export Format

Barbecue Fish Sauce

barbecue, sauces

1/2 cup vegetable oil
3/4 cup onion; chopped
3/4 cup catsup
3/4 cup water
1/3 cup lemon juice
3 tablespoons Sugar
3 tablespoons worcestershire sauce
2 tablespoons prepared mustard
2 teaspoons Salt
1/2 teaspoon pepper

Saute onion in oil in medium heavy saucepan over medium-high heat
until limp. Combine with all ingredients and simmer 10 - 15 mins.

Very nice with delcate fish such as salmon and mahi mahi. Also works
well with shrimp and prawns.

Contributor: Ellen Presley

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Sat, 14 Aug 2010 19:04:07 -0700, Terry Pulliam Burd
> wrote:

>On Sat, 14 Aug 2010 17:36:59 -0500, Sqwertz >
>wrote:
>
>>But they're so cheap I can't resist.
>>
>>I need something east and new. in the past 4 months I've had multiple
>>servings of:
>>
>>Shrimp
>
><snip>
>
>Barbecued shrimp? Makes a really, really nice first course:
>
>@@@@@ Now You're Cooking! Export Format
>
>Barbecue Fish Sauce
>
>barbecue, sauces
>
>1/2 cup vegetable oil
>3/4 cup onion; chopped
>3/4 cup catsup
>3/4 cup water
>1/3 cup lemon juice
>3 tablespoons Sugar
>3 tablespoons worcestershire sauce
>2 tablespoons prepared mustard
>2 teaspoons Salt
>1/2 teaspoon pepper
>
>Saute onion in oil in medium heavy saucepan over medium-high heat
>until limp. Combine with all ingredients and simmer 10 - 15 mins.
>
>Very nice with delcate fish such as salmon and mahi mahi. Also works
>well with shrimp and prawns.
>
>Contributor: Ellen Presley
>
>Terry "Squeaks" Pulliam Burd

This sauce is the greatest. I must admit I was a little leary when you
were making it to put on that beautiful salmon last weekend, but dang,
it works, not overpowering at all. And I have all the ingredients too
Yippie!!! Now all I have to do is find some shrimp that isn't farmed.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 08/02/10
Watkins natural spices
www.apinchofspices.com

On 8/14/2010 5:36 PM, Sqwertz wrote:
> But they're so cheap I can't resist.
>
> I need something east and new. in the past 4 months I've had multiple
> servings of:
>
> Shrimp and grits
> Shrimp and polenta
> Shrimp and couscous
> Shrimp and Angelhair aglio olio
> Shrimp wrapped in proscuitto
> Smoked shrimp
> Shrimp toast (Chinese)
> Shrimp (and sometimes beef) Chow Fun
> Fried Shrimp
> Shrimp Scampi
> Shrimp salad
> Shrimp fried rice
>
> And of course, shrimp and shrimp.
>
> I have 3/4lb 20ct shrimp thawed out and my brain is shrimpless. I have
> some phyllo dough I'm trying to get rid of as well, but I can't think of
> how to cook that both without overcooking the shrimp.
>
> -sw


Just how much work do you want to do with the shrimp? There in lays
your dilemma perhaps? In addition to cleaning the shrimp of their
'vein' - what else do you want them to be ??? Fried, stewed, nude,
stuffed, poached, sushi, anything else ala-Gump?? pray tell? <G>

Sky, former "Redneck Riviera" resident

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

In article >,
Sqwertz > wrote:

> But they're so cheap I can't resist.
>
> I need something east and new. in the past 4 months I've had multiple
> servings of:
>
> Shrimp and grits
> Shrimp and polenta
> Shrimp and couscous
> Shrimp and Angelhair aglio olio
> Shrimp wrapped in proscuitto
> Smoked shrimp
> Shrimp toast (Chinese)
> Shrimp (and sometimes beef) Chow Fun
> Fried Shrimp
> Shrimp Scampi
> Shrimp salad
> Shrimp fried rice
>
> And of course, shrimp and shrimp.
>
> I have 3/4lb 20ct shrimp thawed out and my brain is shrimpless. I have
> some phyllo dough I'm trying to get rid of as well, but I can't think of
> how to cook that both without overcooking the shrimp.

Dunno about the phyllo pastry, I don't cook it.

Howevar, what I sometimes do with shrimp is throw them in a hot pan,
give them a quick stir-fry, then throw some teriyaki or soy sauce
(whichever I have around) and some chipotle pepper sauce or habanero
sauce (whichever I feel like) on them, give them another stir to glaze,
then serve over rice.

Miche

--
Electricians do it in three phases

Shrimp tacos?

Shredded cabbage + shrimp + sour cream + chiles in some form,
on a tortilla.


S.

Steve wrote:

> I need something east and new. in the past 4 months I've had multiple
> servings of:
>
> Shrimp and grits
> Shrimp and polenta
> Shrimp and couscous
> Shrimp and Angelhair aglio olio
> Shrimp wrapped in proscuitto
> Smoked shrimp
> Shrimp toast (Chinese)
> Shrimp (and sometimes beef) Chow Fun
> Fried Shrimp
> Shrimp Scampi
> Shrimp salad
> Shrimp fried rice
>
> And of course, shrimp and shrimp.
>
> I have 3/4lb 20ct shrimp thawed out and my brain is shrimpless. I have
> some phyllo dough I'm trying to get rid of as well, but I can't think of
> how to cook that both without overcooking the shrimp.

These are all pretty easy, and don't appear on your list: Shrimp remoulade,
salt & pepper shrimp, ma po shrimp, shrimp rangoon (maybe using the phyllo
dough instead of wonton wrappers). Shrimp sausage would be a little higher
on the difficulty scale, though you already mentioned shrimp burgers.

Bob

On Sun, 15 Aug 2010 02:42:08 -0700, Bob Terwilliger wrote:

> These are all pretty easy, and don't appear on your list: Shrimp remoulade,
> salt & pepper shrimp, ma po shrimp, shrimp rangoon (maybe using the phyllo
> dough instead of wonton wrappers). Shrimp sausage would be a little higher
> on the difficulty scale, though you already mentioned shrimp burgers.

That was Buford Blue that mentioned shrimp burgers.

I've never made S&P shrimp, amazingly. I order it out all the time. These
shrimp have no heads and I just threw away my sichuan pepper (it died).

The shrimp rangoon may be a possibility, using phylo. Anybody tried deep
frying phyllo purses? I guess I could bake them as well. Last time I did
the no-fry crab rangoon recipe posted here back in 1996 they all exploded
in the oven.

-sw

Steve wrote:

> The shrimp rangoon may be a possibility, using phylo. Anybody tried deep
> frying phyllo purses? I guess I could bake them as well. Last time I did
> the no-fry crab rangoon recipe posted here back in 1996 they all exploded
> in the oven.

Purses might be tricky because phyllo is more brittle than won ton. I'd go
with a basic blintz-type wrap.

As you must already know, exploding happens when you've got too much
filling. If you're baking, you can still stuff the packets pretty tightly if
you poke a few holes to allow steam to escape. You still can't pack them
*too* tightly, though, because the filling itself will also expand as it
gets hotter. If you're deep-frying, that's not a great option, and you just
have to try to leave enough room for expansion and steam pressure during
cooking.

Bob

On Sun, 15 Aug 2010 09:10:44 -0500, Sqwertz wrote:

> On Sun, 15 Aug 2010 02:42:08 -0700, Bob Terwilliger wrote:
>
>> These are all pretty easy, and don't appear on your list: Shrimp remoulade,
>> salt & pepper shrimp, ma po shrimp, shrimp rangoon (maybe using the phyllo
>> dough instead of wonton wrappers). Shrimp sausage would be a little higher
>> on the difficulty scale, though you already mentioned shrimp burgers.
>
> That was Buford Blue that mentioned shrimp burgers.
>
> I've never made S&P shrimp, amazingly. I order it out all the time. These
> shrimp have no heads and I just threw away my sichuan pepper (it died).
>
> The shrimp rangoon may be a possibility, using phylo. Anybody tried deep
> frying phyllo purses? I guess I could bake them as well. Last time I did
> the no-fry crab rangoon recipe posted here back in 1996 they all exploded
> in the oven.
>
> -sw

jesus. must have been a mess.

your pal,
blake

I use shrimp and scallops in my chowder if I don't have fish
available. Also, shrimp chow mein is an emergency meal around here.
i.e. quick and everything on hand.

Shrimp taco -- grill the shrimp, serve it in a tortilla with pico de
galo.

Tara

"Sqwertz" > wrote in message
...
> But they're so cheap I can't resist.
>
> I need something east and new. in the past 4 months I've had multiple
> servings of:
>
> Shrimp and grits
> Shrimp and polenta
> Shrimp and couscous
> Shrimp and Angelhair aglio olio
> Shrimp wrapped in proscuitto
> Smoked shrimp
> Shrimp toast (Chinese)
> Shrimp (and sometimes beef) Chow Fun
> Fried Shrimp
> Shrimp Scampi
> Shrimp salad
> Shrimp fried rice
>
> And of course, shrimp and shrimp.
>
> I have 3/4lb 20ct shrimp thawed out and my brain is shrimpless. I have
> some phyllo dough I'm trying to get rid of as well, but I can't think of
> how to cook that both without overcooking the shrimp.
>
> -sw



How about just have a shrimp cocktail and freeze the rest?

Jill

jmcquown wrote:
> "Sqwertz" > wrote in message
> ...
>> But they're so cheap I can't resist.
>>
>> I need something east and new. in the past 4 months I've had multiple
>> servings of:
>>
>> Shrimp and grits
>> Shrimp and polenta
>> Shrimp and couscous
>> Shrimp and Angelhair aglio olio
>> Shrimp wrapped in proscuitto
>> Smoked shrimp
>> Shrimp toast (Chinese)
>> Shrimp (and sometimes beef) Chow Fun
>> Fried Shrimp
>> Shrimp Scampi
>> Shrimp salad
>> Shrimp fried rice
>>
>> And of course, shrimp and shrimp.
>>
>> I have 3/4lb 20ct shrimp thawed out and my brain is shrimpless. I have
>> some phyllo dough I'm trying to get rid of as well, but I can't think of
>> how to cook that both without overcooking the shrimp.
>>
>> -sw
>
>
>
> How about just have a shrimp cocktail and freeze the rest?
>

Can you refreeze shrimp once it's thawed?

I saute some peeled and deveined shrimp with onions and maybe green or
red peppers then mix it with some home made pesto and put it over pasta
like rotini or tiny-sized penne. I'll probably be making it tomorrow.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Janet Wilder" > wrote in message
...
> jmcquown wrote:
>> "Sqwertz" > wrote in message
>> ...
>>> But they're so cheap I can't resist.
>>>
>>> I need something east and new. in the past 4 months I've had multiple
>>> servings of:
>>>
>>> Shrimp and grits
>>> Shrimp and polenta
>>> Shrimp and couscous
>>> Shrimp and Angelhair aglio olio
>>> Shrimp wrapped in proscuitto
>>> Smoked shrimp
>>> Shrimp toast (Chinese)
>>> Shrimp (and sometimes beef) Chow Fun
>>> Fried Shrimp
>>> Shrimp Scampi
>>> Shrimp salad
>>> Shrimp fried rice
>>>
>>> And of course, shrimp and shrimp.
>>>
>>> I have 3/4lb 20ct shrimp thawed out and my brain is shrimpless. I have
>>> some phyllo dough I'm trying to get rid of as well, but I can't think of
>>> how to cook that both without overcooking the shrimp.
>>>
>>> -sw
>>
>>
>>
>> How about just have a shrimp cocktail and freeze the rest?
>>
>
> Can you refreeze shrimp once it's thawed?
>
Sorry, I didn't read correctly that he bought them frozen then thawed them.
I guess I'm just too used to having actual fresh shrimp where I live.
Ooops!

> I saute some peeled and deveined shrimp with onions and maybe green or red
> peppers then mix it with some home made pesto and put it over pasta like
> rotini or tiny-sized penne. I'll probably be making it tomorrow.
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

On Mon, 16 Aug 2010 23:11:54 -0400, jmcquown wrote:

> Sorry, I didn't read correctly that he bought them frozen then thawed them.
> I guess I'm just too used to having actual fresh shrimp where I live.
> Ooops!

Even the rock shrimp I bought in South Carolia was previosuly frozen and
sold thawed. And yes, you can refreeze them if you know how long they've
been thawed.

-sw

jmcquown wrote:
> "Janet Wilder" > wrote in message
> ...
>> jmcquown wrote:
>>> "Sqwertz" > wrote in message
>>> ...
>>>> But they're so cheap I can't resist.
>>>>
>>>> I need something east and new. in the past 4 months I've had multiple
>>>> servings of:
>>>>
>>>> Shrimp and grits
>>>> Shrimp and polenta
>>>> Shrimp and couscous
>>>> Shrimp and Angelhair aglio olio
>>>> Shrimp wrapped in proscuitto
>>>> Smoked shrimp
>>>> Shrimp toast (Chinese)
>>>> Shrimp (and sometimes beef) Chow Fun
>>>> Fried Shrimp
>>>> Shrimp Scampi
>>>> Shrimp salad
>>>> Shrimp fried rice
>>>>
>>>> And of course, shrimp and shrimp.
>>>>
>>>> I have 3/4lb 20ct shrimp thawed out and my brain is shrimpless. I
>>>> have
>>>> some phyllo dough I'm trying to get rid of as well, but I can't
>>>> think of
>>>> how to cook that both without overcooking the shrimp.
>>>>
>>>> -sw
>>>
>>>
>>>
>>> How about just have a shrimp cocktail and freeze the rest?
>>>
>>
>> Can you refreeze shrimp once it's thawed?
>>
> Sorry, I didn't read correctly that he bought them frozen then thawed
> them. I guess I'm just too used to having actual fresh shrimp where I
> live. Ooops!
Post-menopausal narcissism?

"Larry" > ha scritto nel messaggio

> Post-menopausal narcissism?

I'm sorry if you are suffering that, but other people's obsessions are
BORING. So maybe you could just moan about it to your family?

"jmcquown" > wrote in message
...

> "Sqwertz" > wrote in message

>> I have 3/4lb 20ct shrimp thawed out and my brain is shrimpless. I have
>> some phyllo dough I'm trying to get rid of as well, but I can't think of
>> how to cook that both without overcooking the shrimp.

> How about just have a shrimp cocktail and freeze the rest?

I don't think you can refreeze it if it's been thawed already.

"jmcquown" > wrote in message
...
> "Sqwertz" > wrote in message
> ...
>> But they're so cheap I can't resist.
>>
>> I need something east and new. in the past 4 months I've had multiple
>> servings of:
>>
>> Shrimp and grits
>> Shrimp and polenta
>> Shrimp and couscous
>> Shrimp and Angelhair aglio olio
>> Shrimp wrapped in proscuitto
>> Smoked shrimp
>> Shrimp toast (Chinese)
>> Shrimp (and sometimes beef) Chow Fun
>> Fried Shrimp
>> Shrimp Scampi
>> Shrimp salad
>> Shrimp fried rice
>>
>> And of course, shrimp and shrimp.
>>
>> I have 3/4lb 20ct shrimp thawed out and my brain is shrimpless. I have
>> some phyllo dough I'm trying to get rid of as well, but I can't think of
>> how to cook that both without overcooking the shrimp.
>>
>> -sw
>
> How about just have a shrimp cocktail and freeze the rest?
>
> Jill

How about just have a 3/4-pound shrimp cocktail?

Felice

On Mon, 16 Aug 2010 19:56:06 -0400, "Felice" >
wrote:

>
>"jmcquown" > wrote in message
...
>> "Sqwertz" > wrote in message
>> ...
>>> But they're so cheap I can't resist.
>>>
>>> I need something east and new. in the past 4 months I've had multiple
>>> servings of:
>>>
>>> Shrimp and grits
>>> Shrimp and polenta
>>> Shrimp and couscous
>>> Shrimp and Angelhair aglio olio
>>> Shrimp wrapped in proscuitto
>>> Smoked shrimp
>>> Shrimp toast (Chinese)
>>> Shrimp (and sometimes beef) Chow Fun
>>> Fried Shrimp
>>> Shrimp Scampi
>>> Shrimp salad
>>> Shrimp fried rice
>>>
>>> And of course, shrimp and shrimp.
>>>
>>> I have 3/4lb 20ct shrimp thawed out and my brain is shrimpless. I have
>>> some phyllo dough I'm trying to get rid of as well, but I can't think of
>>> how to cook that both without overcooking the shrimp.
>>>
>>> -sw
>>
>> How about just have a shrimp cocktail and freeze the rest?
>>
>> Jill
>
>How about just have a 3/4-pound shrimp cocktail?

That's not a lot of shrimp considering it's precooked weight... at 20
count that's fifteen medium shrimp.

On Mon, 16 Aug 2010 20:42:17 -0400, brooklyn1 wrote:

> That's not a lot of shrimp considering it's precooked weight... at 20
> count that's fifteen medium shrimp.

Pre-cooked weight on headless shrimp is probably only about 5% waste. I
generally don't eat more than 1/2lb at a time, but I know people half my
size that will eat at least a pound in a sitting.

I'm still technically allergic to shrimp, so I don't eat a bunch of it at
any time, but I do have to eat at least a few every couple weeks to keep my
immunity up and sensitivity down.

-sw

"Sqwertz" > wrote in message
...

>
> I'm still technically allergic to shrimp, so I don't eat a bunch of it at
> any time, but I do have to eat at least a few every couple weeks to keep
> my
> immunity up and sensitivity down.

You need to be careful with that. Allergies tend to work the other way,
too. The more exposure, the worse the reaction. Poison ivy comes to mind,
and snake bites. And those who never had a bad reaction to a bee sting as a
kid can have a deadly reaction later in life. Allergies aren't things to
mess with. Be careful.

On Mon, 16 Aug 2010 20:08:26 -0500, Sqwertz >
wrote:

>On Mon, 16 Aug 2010 20:42:17 -0400, brooklyn1 wrote:
>
>> That's not a lot of shrimp considering it's precooked weight... at 20
>> count that's fifteen medium shrimp.
>
>Pre-cooked weight on headless shrimp is probably only about 5% waste. I
>generally don't eat more than 1/2lb at a time, but I know people half my
>size that will eat at least a pound in a sitting.

Many years ago, the one and only time I cooked shrimp at home, I
bought a pound of fresh headless medium shrimp at a fish monger. After
barely simmering and shelling there was barely enough to make two
appetizers. I very rarely eat shrimp, I think those ocean cockroaches
are way over rated... seafood that needs to be smothered in heavily
flavored sauce (tons of garlic and butter or intered in ketchup and
horseradish) to be edible makes one wonder why anyone would go gaga
over whale brill. The only saving grace I've found for cooking shrimp
at home is if one has a compulsive need to live with stench. While
cooking all the aroma of shrimp transfers to ones abode and all their
belongings until all that remains is the tofu of seafood. The only
times I eat shrimp is if they happen to be an ingredient in some house
special Chinese restaurant dish. The very worst dish on the planet is
deep fried breaded shrimp, corn dawg of the sea!

Omelet wrote:

> In article >,
> "jmcquown" wrote:
>
>
> >"Sqwertz" wrote in message
> ...
> >
> >>But they're so cheap I can't resist.
> >>
> >>I need something east and new. in the past 4 months I've had multiple
> >>servings of:
> >>
> >>Shrimp and grits
> >>Shrimp and polenta
> >>Shrimp and couscous
> >>Shrimp and Angelhair aglio olio
> >>Shrimp wrapped in proscuitto
> >>Smoked shrimp
> >>Shrimp toast (Chinese)
> >>Shrimp (and sometimes beef) Chow Fun
> >>Fried Shrimp
> >>Shrimp Scampi
> >>Shrimp salad
> >>Shrimp fried rice
> >>
> >>And of course, shrimp and shrimp.
> >>
> >>I have 3/4lb 20ct shrimp thawed out and my brain is shrimpless. I have
> >>some phyllo dough I'm trying to get rid of as well, but I can't think of
> >>how to cook that both without overcooking the shrimp.
> >>
> >>-sw
> >
> >
> >
> >How about just have a shrimp cocktail and freeze the rest?
> >
> >Jill
>
>
> Shrimp quesadillas
> Shrimp omelettes
> Shrimp quiches.
>
> Switch to chicken if you are bored with shrimp.

Onw of my favorite flavor combo's is chicken and shrimp. Either sauted
together in butter, garlic & white wine or ground and combined & then
poached or sauted.


--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3