what to do with...shrimp!?!

Question: What to do with...shrimp!?
I have some nice shrimp (raw) that I want to cook for dinner. Usually I will do shrimp scampi with rice. I (and my daughter) are not in the mood for that. My husband will eat anything.
Any ideas? Nothing too spicy. I just went to the market so I have a lot of ingredients.


Shrimp salad rolls!!!!
Per roll: 2 pieces cooked butterflied shrimp
half cup Vermicelli
1 rice paper wrap
1 piece lettuce
1 leave fresh basil

In wrap, place shrimp inside facing up in middle, next to each other, place vermicelli over shrimp, then basil, then lettuce, wrap, serve with peanut sauce or sweet chili thai sauce.
SO GOOD AND FRESH this is a weekly side at my place.

I like them in a Chinese-style stir fry. Make a veg stir fry with garlic, ginger, chilli (leave it out if you don't like spice, or just use a little) and whatever veggies you fancy, sliced thinly (scallions, zucchini, bell peppers, carrot, mushrooms, mangetout, sugarsnaps, babycorn and broccoli are all good). Flavour with 1tsp soy sauce per person and 1tsp wine vinegar per person, and a splash of sesame oil. Throw your prawns in too, or saute them separately in lots of garlic then stir in at the end. Check seasoning and add a little more soy sauce if you want more flavour. Serve with rice or noodles, and toasted sesame seeds if you have them.

I love shrimp & linguine! It is perfect for shrimp or chicken. Here is a picture to make your mouth water LOL
This is a spicy Thai version recipe:
12 oz Linguine , uncooked
12 oz Frozen Shrimp medium shrimp, peeled and deveined, or small , thawed
3 Red Bell Peppers , seeds and stems removed, cut into bite-size, thin strips
3 Scallions , thinly sliced (white part and tips of part)
2 tablespoons Peanut Butter smooth
1 tablespoon Sesame Oil
1/2 cup Chicken Broth low-sodium or water
1/2 teaspoon Cayenne Pepper crushed flakes
1 Jalapeno Pepper , stemmed, seeded and thinly sliced
1/2 teaspoon Ground Ginger
1 tablespoon Soy Sauce low-sodium
1 tablespoon White Vinegar
Prepare linguine according to package directions.
2. While noodles are cooking, combine remaining ingredients in a saucepan and place over low heat.
3. Cover and simmer until the sauce is smooth and the shrimp are cooked through, about 2 minutes.
4. When linguine is done, drain well and transfer to a large bowl.
5. Add sauce and toss gently until well combined. Serve immediately.

Another idea:

1 tablespoon olive oil
2 cloves garlic, sliced
Red pepper flakes
1/2 cup dry white wine
1 lb or more of cleaned shrimp
10 ounces linguine
3/4 cup tomato sauce
** optional...4 sea scallops, quartered throw in some clams too!
1/4 cup fresh flat-leaf parsley, coarsely chopped
Boil water in a large pot. Heat oil in a large sauté pan over medium heat. Cook garlic until it sizzles. Add red pepper flakes to taste; cook 1 minute. Add wine, shrimp n other seafood you choose, cover. Raise heat to medium-high; cook 5 minutes. Add linguine to boiling water. Cook until al dente. Uncover sauté pan; simmer 1 minute more. Add tomato sauce. Season with salt and pepper. Cook, stirring, if you use clams, wait until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley; toss.

try a basic prawn cocktail. some cooked king prawns, pan fry your shrimps in butter make up some fresh marie rose with some mayonnaise, tomato ketchup, lemon juice, worchester sauce. get some nice salad leaves and mix together and you have a nice light meal!

Chef John knows what to do! Check out his YouTube videos on shrimp recipes:





Addiemom, I would go with the stir fry also. Then that way you also have all your veggies also. You can kick it up and add a dash of oyster sauce if you have it.

I'd butterfly it and put in egg wash then Panko bread then deep fry it till golden brown.

And have some fries and some Green beans as well!

A shrimp Omlette perhaps?

The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources