I'm cooking a package of bacon now.

I have a package of frozen shrimp and a package of frozen spinach in the
freezer I'd like to use up today.

Thoughts for what to make? I'm thinking of some sort of fried/sautéed
shrimp and spinach, garlic as the main seasoning, over rice or pasta.

-S-

On Monday, May 21, 2012 10:49:17 AM UTC-6, Steve Freides wrote:
> I'm cooking a package of bacon now.
>
> I have a package of frozen shrimp and a package of frozen spinach in the
> freezer I'd like to use up today.
>
> Thoughts for what to make? I'm thinking of some sort of fried/sautéed
> shrimp and spinach, garlic as the main seasoning, over rice or pasta.
>
> -S-

Go for it...sounds good. I love shrimp no matter how it is prepared.

Steve Freides wrote:
>
> I'm cooking a package of bacon now.
>
> I have a package of frozen shrimp and a package of frozen spinach in the
> freezer I'd like to use up today.
>
> Thoughts for what to make? I'm thinking of some sort of fried/sautéed
> shrimp and spinach, garlic as the main seasoning, over rice or pasta.
>
> -S-

Hi Steve,
Personally, I would use the fried shrimp and spinach sauteed in plain oil
with garlic. Serve over pasta. Maybe just a bit of crumbled bacon added to
that.

The remaining bacon, I would eat as snacks on buttered toast. Just my
opinion.

Gary

Sqwertz wrote:
> On Mon, 21 May 2012 12:49:17 -0400, Steve Freides wrote:
>
>> I'm cooking a package of bacon now.
>>
>> I have a package of frozen shrimp and a package of frozen spinach in
>> the freezer I'd like to use up today.
>>
>> Thoughts for what to make? I'm thinking of some sort of
>> fried/sautéed shrimp and spinach, garlic as the main seasoning, over
>> rice or pasta.
>
> Just add cream and egg yolks and make a pasta carbonara Florentine.
> Use fettucine or linguine.
>
> -sw

The shrimp are apparently a variety called Blue and a size called
Colassal - any recommendations on cooking them? Not knowing what to do,
my inclination would be to thaw them then sautee them on a medium heat
with garlic and olive oil

I think I'd cook the spinach separately, probably first and in the same
pan, make the pasta in a pot at the same time as the shrimp and spinach,
then basically put all the ingredients, each already cooked except for
the cream and eggs, together right before serving.

-S-

Gary wrote:
> Steve Freides wrote:
>>
>> I'm cooking a package of bacon now.
>>
>> I have a package of frozen shrimp and a package of frozen spinach in
>> the freezer I'd like to use up today.
>>
>> Thoughts for what to make? I'm thinking of some sort of
>> fried/sautéed shrimp and spinach, garlic as the main seasoning, over
>> rice or pasta.
>>
>> -S-
>
> Hi Steve,
> Personally, I would use the fried shrimp and spinach sauteed in plain
> oil with garlic. Serve over pasta. Maybe just a bit of crumbled
> bacon added to that.
>
> The remaining bacon, I would eat as snacks on buttered toast. Just
> my opinion.
>
> Gary

Yes, the bacon won't all be used. We like to make a package here then
keep it around already cooked. Great on top of a burger, in a BLT
sandwich or any of a thousand other ways.

-S-

Roy wrote:

> I love shrimp no matter how it is prepared.

I made a shrimp toast once that bordered on inedible. You wouldn't
have liked it unless your genome is at least 50% canine.

On 5/21/2012 1:08 PM, Sqwertz wrote:
>> > The shrimp are apparently a variety called Blue and a size called
>> > Colassal - any recommendations on cooking them?

> I would thaw (in salt water) and chop them into bite size pieces and
> sautée them until just barely cooked. Then add them back into your
> pasta saute at the very end.

I would hesitate to use Colossal sized shrimp as an ingredient. Large
shrimp like this deserve to be the centerpiece... or at least let them
stand on their own.

I would butterfly them and saute in olive oil, butter, garlic and black
pepper. Serve over buttered noodles with maybe some parmesean cheese.

Save the spinach for a side dish or another meal. The taste is too
strong to combine with the shrimp.

George L

On 5/21/2012 11:49 AM, Steve Freides wrote:
> I'm cooking a package of bacon now.
>
> I have a package of frozen shrimp and a package of frozen spinach in the
> freezer I'd like to use up today.
>
> Thoughts for what to make? I'm thinking of some sort of fried/sautéed
> shrimp and spinach, garlic as the main seasoning, over rice or pasta.
>
> -S-
>
>
How about making a pesto with the spinach?

Thaw the spinach in a big seive or strainer with a clean white tea towel
weighted down with a couple of cans to press out the liquid. Then make a
pesto in the blender with EVOO, garlic and whatever nuts float your boat
along with some good quality Parmesan.

Saute the defrosted shrimp in olive oil, cover it with the spinach
pesto. Throw the whole thing on some linguini.

We live on the Texas gulf Coast so there is always a bag of wild-caught
Texas Gulf shrimp in the freezer. I have basil plants in the garden and
make pesto from the leaves. Pesto shrimp over a little pasta is one of
our favorites with a nice salad on the side.

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

On May 21, 9:49*am, "Steve Freides" > wrote:
> I'm cooking a package of bacon now.
>
> I have a package of frozen shrimp and a package of frozen spinach in the
> freezer I'd like to use up today.
>
> Thoughts for what to make? *I'm thinking of some sort of fried/sautéed
> shrimp and spinach, garlic as the main seasoning, over rice or pasta.
>
> -S-

That would make a tasty quice/casserole.

On May 21, 11:18*am, George Leppla > wrote:
> On 5/21/2012 1:08 PM, Sqwertz wrote:
>
> >> > *The shrimp are apparently a variety called Blue and a size called
> >> > *Colassal - any recommendations on cooking them?
> > I would thaw (in salt water) and chop them into bite size pieces and
> > sautée them until just barely cooked. *Then add them back into your
> > pasta saute at the very end.
>
> I would hesitate to use Colossal sized shrimp as an ingredient. *Large
> shrimp like this deserve to be the centerpiece... or at least let them
> stand on their own.
>
> I would butterfly them and saute in olive oil, butter, garlic and black
> pepper. Serve over buttered noodles with maybe some parmesean cheese.
>
> Save the spinach for a side dish or another meal. *The taste is too
> strong to combine with the shrimp.
>
> George L

Unless it's a spinach salad!

Steve Freides wrote:
>
> I'm cooking a package of bacon now.
>
> I have a package of frozen shrimp and a package of frozen spinach in the
> freezer I'd like to use up today.
>
> Thoughts for what to make? I'm thinking of some sort of fried/sautéed
> shrimp and spinach, garlic as the main seasoning, over rice or pasta.

A variation on oysters Rockefeller. Dice the shrimp, spinach and
garlic, dust with crumbs. Serve dollops on big spoons.

Janet Wilder > wrote:
-snip-
>>
>How about making a pesto with the spinach?
>
>Thaw the spinach in a big seive or strainer with a clean white tea towel
>weighted down with a couple of cans to press out the liquid. Then make a
>pesto in the blender with EVOO, garlic and whatever nuts float your boat
>along with some good quality Parmesan.
>

walnuts and asiago make my spinach 'pesto'. [and more garlic<g>]

>Saute the defrosted shrimp in olive oil, cover it with the spinach
>pesto. Throw the whole thing on some linguini.
>
>We live on the Texas gulf Coast so there is always a bag of wild-caught
>Texas Gulf shrimp in the freezer. I have basil plants in the garden and
>make pesto from the leaves. Pesto shrimp over a little pasta is one of
>our favorites with a nice salad on the side.

I'll be doing this to some shrimp in the near future. Don't know
why it hadn't occurred to me before. We do chicken that way
regularly.

Thanks,
Jim

I like all the pasta suggestions. I might also try an omelet or
eggs and shrimp Florentine.

Tara

On 21/05/2012 2:18 PM, George Leppla wrote:
> On 5/21/2012 1:08 PM, Sqwertz wrote:
>>> > The shrimp are apparently a variety called Blue and a size called
>>> > Colassal - any recommendations on cooking them?
>
>> I would thaw (in salt water) and chop them into bite size pieces and
>> sautée them until just barely cooked. Then add them back into your
>> pasta saute at the very end.
>
> I would hesitate to use Colossal sized shrimp as an ingredient. Large
> shrimp like this deserve to be the centerpiece... or at least let them
> stand on their own.
>
> I would butterfly them and saute in olive oil, butter, garlic and black
> pepper. Serve over buttered noodles with maybe some parmesean cheese.

Nice big shrimp like that can be marinated and grilled.... olive oil,
lemon juice (or lime) lots of garlic, some ketchup, Worcestershire,
salt, pepper, some chopped parsley and hot sauce. Marinate an hour or
two ...not long enough to cook it. Then cook them on a grill.




> Save the spinach for a side dish or another meal. The taste is too
> strong to combine with the shrimp.

Bacon is a good ingredient for a spinach salad.

Steve Freides wrote:
> I'm cooking a package of bacon now.
>
> I have a package of frozen shrimp and a package of frozen spinach in
> the freezer I'd like to use up today.
>
> Thoughts for what to make? I'm thinking of some sort of fried/sautéed
> shrimp and spinach, garlic as the main seasoning, over rice or pasta.
>
> -S-

A follow-up on what we actually did.

First of all, I looked at my teaching schedule and saw that I had _zero_
breaks between 3:15 and 6:30, so my lovely wife ended up making dinner.
She was _delighted_ not to have to think about what to make - I sent her
an email with a link to this thread on Google Groups.

The shrimp were cut up and combined with the sauteed spinach and
garlic - I haven't yet had a chance to ask about the cooking details but
that was dish #1.

We had leftover spaghetti in the freezer. I know, I know, but she does
this for the kids and has been doing it for years. She found a
carbonara recipe and used that - she reheated the blog of frozen pasta
in boiling water as the recipe called for using some of the pasta water
in the sauce. No cream, alas, but grated cheese.

We got to use up three things that had been in the freezer for a while -
the pasta, the shrimp, and the spinach - and it was all very tasty, so
she and I offer a big "Thank You" to everyone here for their
suggestions.

-S-

On 5/21/2012 12:49 PM, Steve Freides wrote:
> I'm cooking a package of bacon now.
>
> I have a package of frozen shrimp and a package of frozen spinach in the
> freezer I'd like to use up today.
>
> Thoughts for what to make? I'm thinking of some sort of fried/sautéed
> shrimp and spinach, garlic as the main seasoning, over rice or pasta.

I made a dish with the same ingredients last week. A cream sauce with
fresh chopped spinach and garlic, a little flour and Parmesan freshly
grated (not as much as the recipe called for; I only used maybe 1/4
cup), half and half and butter. The shrimp were lightly tossed in cajun
seasoning and cooked just very briefly in olive oil, and the cream sauce
tossed with fettuccine pasta with the shrimp on top. Leftovers were
reheated without the shrimp and the shrimp warmed in the hot pasta and
sauce to keep from overcooking.

On 5/21/2012 2:58 PM, Janet Wilder wrote:
>>
> How about making a pesto with the spinach?
>
> Thaw the spinach in a big seive or strainer with a clean white tea towel
> weighted down with a couple of cans to press out the liquid. Then make a
> pesto in the blender with EVOO, garlic and whatever nuts float your boat
> along with some good quality Parmesan.
>
> Saute the defrosted shrimp in olive oil, cover it with the spinach
> pesto. Throw the whole thing on some linguini.
>
> We live on the Texas gulf Coast so there is always a bag of wild-caught
> Texas Gulf shrimp in the freezer. I have basil plants in the garden and
> make pesto from the leaves. Pesto shrimp over a little pasta is one of
> our favorites with a nice salad on the side.

I can agree with the spinach pesto!!

On Mon, 21 May 2012 13:14:02 -0400, "Steve Freides" >
wrote:

>
> The shrimp are apparently a variety called Blue and a size called
> Colassal - any recommendations on cooking them? Not knowing what to do,
> my inclination would be to thaw them then sautee them on a medium heat
> with garlic and olive oil

Colossal shrimp? Too late now, but stuffed (Florentine) is the
obvious choice.

--
Food is an important part of a balanced diet.

On Mon, 21 May 2012 13:18:08 -0500, George Leppla
> wrote:

> Large
> shrimp like this deserve to be the centerpiece... or at least let them
> stand on their own.

Absolutely! You're just throwing your money down the drain if you
don't spotlight something that.

--
Food is an important part of a balanced diet.

>Steve Freides wrote:
>
> I have a package of frozen shrimp in
> the freezer I'd like to use up today.

You can use frozen shrimp to plant corn, drop one in with each seed.

RFC's Braintrust-in-Chief demonstrates the stellar intellect that so
impressed the Cabbie.

> You can use frozen shrimp to plant corn, drop one in with each seed.

Brilliant! Genius!

[crescendo of applause]

Another pearl, Shelley! Regale us with your wit!

On Tue, 22 May 2012 22:28:54 -0400, Cheryl >
wrote:

> On 5/22/2012 3:05 AM, sf wrote:
> > On Mon, 21 May 2012 13:14:02 -0400, "Steve >
> > wrote:
> >
> >>
> >> The shrimp are apparently a variety called Blue and a size called
> >> Colassal - any recommendations on cooking them? Not knowing what to do,
> >> my inclination would be to thaw them then sautee them on a medium heat
> >> with garlic and olive oil
> >
> > Colossal shrimp? Too late now, but stuffed (Florentine) is the
> > obvious choice.
> >
>
> I like the idea of stuffed shrimp. I have jumbo shrimp but even those
> cook up pretty tiny. I haven't tried butterflying them to stuff them
> though. It might be nice. What else would you use besides spinach?

You really need the colossal shrimp to make it worthwhile stuffing
them. As an alternative, you could use the crab mixture they stuff
fish with.

--
Food is an important part of a balanced diet.

On Wed, 23 May 2012 11:38:23 -0700, sf > wrote:

>On Tue, 22 May 2012 22:28:54 -0400, Cheryl >
>wrote:
>
>> On 5/22/2012 3:05 AM, sf wrote:
>> > On Mon, 21 May 2012 13:14:02 -0400, "Steve >
>> > wrote:
>> >
>> >>
>> >> The shrimp are apparently a variety called Blue and a size called
>> >> Colassal - any recommendations on cooking them? Not knowing what to do,
>> >> my inclination would be to thaw them then sautee them on a medium heat
>> >> with garlic and olive oil
>> >
>> > Colossal shrimp? Too late now, but stuffed (Florentine) is the
>> > obvious choice.
>> >
>>
>> I like the idea of stuffed shrimp. I have jumbo shrimp but even those
>> cook up pretty tiny. I haven't tried butterflying them to stuff them
>> though. It might be nice. What else would you use besides spinach?
>
>You really need the colossal shrimp to make it worthwhile stuffing
>them. As an alternative, you could use the crab mixture they stuff
>fish with.

Stuff fish "with"... with what? A real educator would expess themself
with some modecum of literacy, not like an uneducated trailer trash
bimbo.

On 5/22/2012 11:55 PM, Sqwertz wrote:
> On Tue, 22 May 2012 22:28:54 -0400, Cheryl wrote:
>
>> I like the idea of stuffed shrimp. I have jumbo shrimp but even those
>> cook up pretty tiny. I haven't tried butterflying them to stuff them
>> though. It might be nice. What else would you use besides spinach?
>
> Crabmeat.

Ooh, I could eat up a bunch of that.