Cool cd, you have those little plastic baskets!
Stuff mushrooms!The place I get a weekly grocery basket from has frozen shrimp fished in Quebec. I thought I would give them a try. I had an open faced shrimp sandwich and an open faced ham sandwich for supper. Oh my, that shrimp was delicious. It was so much better than the frozen shrimp the regular grocery stores carry. I will definitely be buying that again. Now, I just have to learn what else I can do with frozen, cooked shrimp.
Stuff mushrooms!
Cook the shrimp your favorite way. Finely chop. Sauté some diced onion, diced celery, diced red bell pepper, and minced garlic; I prefer butter to olive oil for this (ghee, actually). Season the onion mixture with your favorite flavor profile: Italian, Indian, Greek, it’s up to you. Add 1/2 cup to 1 cup dry white wine or vermouth. Allow to cook down half. Add bread crumbs and mix well to combine. Add more breadcrumbs if the mixture is too moist. Stir in the chopped shrimp..Shove some shrimp in a mushroom cap? And then what? More ingredients? Bake? How hot; how long? I have only ever used them in shrimp cocktail and I'm not eating tomato nowadays. I really am a newbie to using shrimp.
Make shrimp salad with mayo, lemon juice, chopped celery, S&P. Maybe a little thyme.The place I get a weekly grocery basket from has frozen shrimp fished in Quebec. I thought I would give them a try. I had an open faced shrimp sandwich and an open faced ham sandwich for supper. Oh my, that shrimp was delicious. It was so much better than the frozen shrimp the regular grocery stores carry. I will definitely be buying that again. Now, I just have to learn what else I can do with frozen, cooked shrimp.
150 to 250 per pound? That sounds more like plankton than shrimp!Thank you for the suggests Joel and GG.
GG, the description of the shrimp says they are 150/250 per pound, so not very big. These are frozen, cooked shrimp. I will almost always be making this just for me. Stirling doesn't like arthropods.