Sigh I made shrimp cocktails for my niece's graduation and only half the people showed up to the party. I ended up freezing about 8 lbs of steamed shrimp. The shrimp was nice and tender when it went into the freezer, but I brought some out to have with a horseradish sauce and crackers and now it is extremely tough. Does anybody have a recipe that I could save this expensive treat with?