Help me with dinner...

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wolfsong

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A friend of mine in Florida sent me 5 pounds of frozen 10/15 Gulf shrimp. So, here's my quandry: steamed and chilled shrimp with a spicey homemade cocktail sauce and a nice salad, OR shrimp sauteed in butter, garlic, scallions and lemon with s dash of pale dry sherry and some halfmoons of thinly sliced zucchini and diced fresh tomatoes thrown in at the end, over steamed rice.
Prep/cooking time is about the same for both, 30 minutes or so.

Decisions, decisions.
 

pleadthe2nd

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Nov 24, 2016
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Sautéed sounds like a winner to me, if you had more time , jambalaya, is always good with shrimp, and sausage
 

wolfsong

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Oh, the things you can do with shrimp!

I usually save the large prawns for steaming, sauteeing, stuffing or baking. I like 21/25s for breading and deep frying. Anything smaller gets cooked, chopped and turned into shrimp salad.
 
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I love cold boiled shrimp w/ good cocktail sauce. Add a nice salad and some sweet tea and feast away. I remember a seafood place outside of Kinston, NC where they had cold boiled shrimp as an entree. I have never seen another place that would do that. It was probably a dozen to fifteen 16-21's, great creamy coleslaw, FANTASTIC hush puppies(all you could eat), and your drink. Don't remember the cost but it was very reasonable. Every time I went there (to install/ service the equipment the Dupont plant near there bought from us) I would always have that at least once.
 

mr surveyor

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Apr 4, 2008
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fresh (large) shrimp, butterflyed with:

sauce:

equal parts of butter (real butter) and white wine
really good dose of cayenne pepper
dash or two of salt
dash or two of garlic powder
and the main ingredient is fresh chopped rosemary

coat the shrimp and lay it out on a slotted roasting pan - put it off to the side of the charcoal/hickory fire (close the lid) and cook only as long as it takes to get the "raw" out of it ... depending on the heat, 7-10 minutes is plenty

heat the rest of the "sauce" and use it for a "dip"

can't beat it.


jd
 
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Oct 24, 2007
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Large, done New Orleans Pascal's "Barbecue" style, which is really nothing more than a quick sautee with LOTS of butter and a few spices only just long enough to turn 'em pink. Must be served with French bread for "sopping up" the sautee sauce. Make more than you think you will need, at minimum a pound per person. :love::love::love: Sides to suit.
 

Chief 101

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Feb 14, 2007
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In my house we like both, but mostly do the sauteed version with rice and veggies. I do add a bit of serano chili to the sautee and pour the leftover sautee mixture over the rice. If I had smaller shrimps I might steam and make some coctail sauce to go with them. I think tomorrow it will be sauteed shrimp here.
 

Johnnu2

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Jun 26, 2003
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Sauteed in olive oil and crushed garlic. Then poured over linguine...... Simple, fast and minimal clean-up.

J.
 

rugeraficiando

Bearcat
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Feb 9, 2009
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What day are you preparing them to enjoy? I'll be there to help and consume. Actually the wife and me. She's the tremendously talented queen of the kitchen. I'm just a smoker and barbecue guy. :)
Perhaps Forrest Gump could chine in?
 

mike4570

Bearcat
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Nov 2, 2010
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Peel and devein. Sauté in olive oil with garlic, thyme, salt and pepper. Deglaze with a little white wine. Off heat whisk in some cold butter. Serve over toasted French bread. Sprinkle with chopped parsley and scallions.
 

RCA1504

Bearcat
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Jul 14, 2014
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Live on the Gulf coast, shrimp is always best if the cooking is kept simple. Otherwise the only thing you really taste is the stuff you put on it. I am a peel em and eat them kind of guy, boiled or steamed. Most folks on the Gulf use crab boil or Old Bay. I peel a shrimp in two moves.

If you want a sauce or gumbo always simmer the liquid with the shrimp shells, strain. The shells is where the good shrimp taste comes from in any liquid.
 

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