Sounds great but I’d have to make another trip to the store :-)
[Reply]

Shrimp Scampi or Shrimp Boil
[Reply]

Butter, garlic, onion, simmer.

After a couple minutes, add shrimp to sear - remove shrimp once they start to firm up a bit. The garlic/butter mix should be just browning and fragrant.

Add in a little crushed red pepper, let it simmer for maybe a minute (watch the onions) and then add a half cup or so of dry white wine - put it to medium high and let it reduce to about half (3-5 minutes).

Add a cup of cream, 1/4-1/2 cup of shredded parmesan and some pepper. Stir it up, throw maybe 3/4 a cup of spinach in there and add the shrimp back in, lid it and let it simmer for 5-7 minutes (until shrimp is cooked through and sauce is thickened).

When I do it, I typically put some salmon filets skin side down in that butter/garlic mix and let them fry for a bit and then remove them and add them back in when I add the shrimp. So I use maybe 1/2 a lb of medium sized shrimp. But with a whole bag of jumbo shrimp, you just make the shrimp the primary protein.

Serve over whatever noodles you want, ladle the sauce on top.

It's friggen outstanding.
[Reply]

You’re all giving me a lot to think about, may well have to go to the store again after all
[Reply]

Could probably get by with milk and the canned parm if that's what you have. May need to change the order you add some stuff or skip the 'sear' with the shrimp so you can keep it covered long enough to thicken. Little corn starch might work as well.

I keep cream in the fridge now since I make my iced coffees instead of dropping $5/each on 'em. And Sams sells big ol tubs of shredded parmesan you can freeze.

Rest of it's probably stuff you'd have at home.
[Reply]

Smoke?
[Reply]

More of an appetizer, but you take the shrimp, marinate it for a bit in Franks (or your vinegar based cayenne sauce of choice), fry it for a minute or so, split it, put a strip of jalapeno down the split, wrap it in bacon, grill it and then when the bacon's cooked, toss it one more time in hot sauce then sprinkle lemon pepper on it.

{chef's kiss}
[Reply]

wasting what was hopefully a good shrimp? by the time the bacon cooks the shrimp should be rubber.

But my buddy's restaurant fries white cheddar cheese wrapped in bacon so I guess.....




[Reply]

use big count shrimp (15 count) and regular thickness bacon.

Also, if the shrimp gets cooked before the bacon, try using a torch to finish the bacon.
[Reply]

Anything but Beer batter and fry :-)
[Reply]

You’ve CLEARLY never had my beer battered skrimps :-)
[Reply]

Hatch chile burger with white cheddar and air fried onion rings


[Reply]

This.
[Reply]

[Reply]

Now Tempura battered shrimp are great!

Here's a grilling idea for you that I do for shrimp:

Take your 12-15 count jumbo peeled and deveined shrimp and coat them in a 1/2 and 1/2 mix of extra virgin olive oil and either Tabasco, Pete's or a similar hot sauce to wet them for about 10-15 minutes. No Sriracha or other pasty thick sauce. Won't work.

Prepare a dry mix of chili powder, cinnamon, garlic powder, onion powder, cumin powder, curry powder, salt and pepper.

Take the shrimps and toss in the dry mix to coat, shaking off any clumps. You just want them coated.

Put on hot grill about 1-2 minutes per side.

Serve with a thinned out yogurt and mango sauce or a mango relish, not spicy.

Thank me later
[Reply]