Originally Posted by LizStreithorst
I will tell you what I did. For the past two days I have warmed up the shrimp in a dry skillet over a med high flame. They were not hot, but they were well warmed. They were not over cooked.
I'm glad to hear that, Liz.
Living alone (and loving shrimp) too, when I buy a pound I portion it out and cook what I want for that evening, then vacuum freeze the rest.
If I have leftover shrimp I've made or from Chinese take out that I can't finish in one meal, I'll usually just let them come to room temp the next day and nibble on them. Shrimp doesn't have to be hot to be good.
Raw shrimp really do freeze quite well, if they're wrapped and sealed well and used within a month or so.
Now I'm craving shrimp.