Four ideas for meals to make with frozen shrimp - Tampa Bay Times

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One thing I always have in my freezer is a bag of frozen shrimp. I like to find the largest ones possible, even though I laugh every time I read the term “jumbo shrimp.“ I will buy cooked or uncooked, as long as they are peeled and deveined.

Frozen shrimp can be thawed as I prepare the rest of my meal ingredients. I simply pile them into a colander in my sink and run cool water over them.

I use shrimp in a variety of dishes including as a salad topper, as a main course for shrimp scampi, as part of a Mediterranean meal with feta cheese, olives and grains, or atop any type of pasta.

The members of our Taster’s Choice food tasting panel have a similar appreciation for the freezer staple. For this month’s Taster’s Challenge we asked them to share some favorite recipes featuring frozen shrimp.

All of the shrimp dishes would satisfy family or friends, making it especially difficult to determine the winner of this challenge. But two stood out. First, Hodnett’s presentation couldn’t be beat. She wins that hands-down. Hehn, though, used imagination and creativity and developed a recipe that took flavor combinations to a new level. He wins this week’s challenge.

Asian Shrimp Curry

Dietician Nan Jensen whipped up an Asian Shrimp Curry from a compilation of some of her most-used recipes. Coconut milk is one of Jensen’s go-to ingredients and something she always has on hand, so she included it in this recipe. She omitted fish sauce because it’s not a standard pantry ingredient. Instead, she added red curry paste to achieve a similar consistency in the dish. She also adds some lime wedges to the plates before serving. “It’s easy to dress up any weeknight dinner with a little garnish,” she said.

Asian Shrimp Curry [ By Nan Jensen ]

3/4 pounds linguine

1 red bell pepper

1 cup sugar snap peas

1 pound uncooked large shrimp, peeled and deveined

1 clove garlic, minced

3 teaspoons curry powder

1/2 teaspoon ground ginger or 1 tablespoon grated fresh ginger

1 1/2 teaspoons red curry paste

1 (13.5-ounce) can coconut milk

1-2 tablespoons canola oil

1/2 teaspoon salt

1/4 teaspoon pepper

1/3 cup chopped fresh cilantro

1 lime, cut into wedges

Cook linguine according to package directions. Drain and set aside.

Cut red pepper into strips, and remove and discard the stem end and string from each sugar snap pod.

Saute shrimp 2-3 minutes in oil. Transfer to a plate.

In a large skillet over medium heat, saute garlic, red pepper and sugar snap peas 3-5 minutes.

Add curry powder, ginger, red curry paste, coconut milk, and salt and pepper. Bring to a boil. Add cooked shrimp and allow them to warm.

Top the linguine with shrimp mixture and garnish with cilantro and a squeeze of lime to brighten the flavor.

Tequila Lime Shrimp in a Pineapple Boat

Personal Chef Kay Hodnett came through for the challenge with her family favorite, Tequila Lime Shrimp in a Pineapple Boat. Like Jensen, she developed the recipe herself from a few similar options. The best part of this dish is the presentation. Hodnett used an electric knife to cut the pineapples.

Pineapple Shrimp Boats [ By Kay Hodnett ]

For the marinade:

1/2 cup tequila

1/4 cup fresh lime juice

2 teaspoons cumin

1 teaspoon salt

1/2 teaspoon pepper

2 cloves garlic, minced

2 shallots, minced

1 jalapeno, minced

1/2 cup olive oil

1 tablespoon lime zest

1 1/2 tablespoons honey

1 1/2 pounds uncooked, tail-on shrimp, peeled and deveined

For the dish:

1 pineapple, whole

White rice

Lime slices

1/4 cup cilantro, minced

1/2 cup red bell pepper, 1/4-inch diced

Make the marinade: Combine all ingredients except olive oil in a food processor. Pulse and slowly add olive oil to emulsify. Pour over shrimp in a non-reactive, glass bowl. Refrigerate for at least one hour, and up to four hours.

Meanwhile, soak 12 wooden skewers in water for 1 1/2 hours. Cut pineapple in half and core with a sharp knife, leaving a half-inch border.

Cook rice per package instructions.

Drain shrimp, reserving marinade. Boil marinade, stirring occasionally, until reduced by half. Set aside for dipping sauce.

Thread six shrimp on two parallel skewers to hold form. Cook on barbecue grill or grill pan over medium heat for 2-3 minutes, turning once until shrimp are pink and cooked through.

To assemble, spoon rice loosely into pineapple boats. Top with shrimp, then garnish with lime slices, cilantro and red pepper.

Sparky’s Shrimp & Pork Meatballs with Red Jalapeno Sauce

Taster John Hehn is a self-avowed food experimenter. He loves to combine his favorites to make creative meals. For the challenge of using frozen shrimp, he didn’t disappoint. Hehn, an electrician, made shrimp and pork meatballs with red jalapeno sauce.

Shrimp Meatballs [ By John Hehn ]

For the meatballs:

1/2 pound uncooked shrimp, peeled and deveined

1/2 pound ground pork

1 egg

2 cloves garlic, minced

1 tablespoon grated fresh ginger

1/4 cup chopped cilantro

3 teaspoons sesame oil

3/4 cup panko bread crumbs

1 tablespoon lemon zest

1 teaspoon salt

A baguette

For the sauce:

2 tablespoons olive oil

1 small red onion, chopped

1 (15-ounce) can fire-roasted diced tomatoes

1 jar roasted red peppers

1-2 red jalapeno peppers with seeds removed

1/2 cup chicken broth

1/4 cup cilantro

Make the meatballs: Pulse shrimp in a food processor or cut into small pieces. In a mixing bowl, add shrimp, pork, egg, garlic, ginger, half of the cilantro, sesame oil, panko bread crumbs, lemon zest and salt.

Mix together and form into meatballs about twice the size of a golf ball.

Bake meatballs in 400-degree oven for 20 minutes.

Make the sauce: In a deep saucepan, saute onions in olive oil until just soft. Add remaining ingredients except cilantro and simmer. Use a hand blender or transfer to regular blender to get sauce to a spaghetti-sauce texture then continue simmering back in saucepan. When meatballs are done, add them to sauce and sprinkle with cilantro and continue cooking, covered, for about 10 minutes. Add more chicken broth if necessary and stir the meatballs to keep them covered in the sauce. Serve over slices of toasted baguette and garnish with more cilantro.

Low-Country Shrimp and Grits

Bob Devin Jones, actor, writer, chocolate chip cookie baker and artistic director at Studio@620, has a thing for low-country cooking. The Los Angeles native prepared one of his specialties, shrimp and grits.

Low Country Shrimp and Grits [ By Bob Devin Jones ]

1 heaping cup coarse white corn grits, like Daniel Boone

3/4 pounds spicy (hot) turkey Italian sausage

1 tablespoon flour

1 tablespoon butter

12 yellow small tomatoes, quartered

1 cup chicken stock

1 bag frozen deveined shrimp (with tails on), may be used thawed or frozen

1 large shallot, finely chopped

2 cloves garlic, finely chopped (chopped garlic in a jar also works fine)

Black pepper

Nutmeg

1 teaspoon herb du province

1 teaspoon dried parsley

1/4 cup white wine (Chardonnay or Sauvignon Blanc)

1 cup finely julienned baby spinach

12 sprigs of fresh chives

Cook grits according to package directions and set aside.

Sautee turkey sausage in a skillet, then remove sausage and leave pan drippings. Add flour and stir until dissolved and a roux forms. Add butter, and when the roux has cooked long enough to be a dark caramel color, slowly stir in chicken stock. Add quartered yellow tomatoes.

In a separate small skillet, saute shallots, garlic, 1/4 teaspoon coarsely cracked black pepper, two pinches nutmeg, 1 teaspoon herb du province and 1 teaspoon dried parsley. Cook for one minute, then add to the roux mixture, along with white wine. Then add baby spinach.

Add shrimp, and cook for two minutes.

Plate in large warm pasta bowls and garnish with chive sprigs. Serve with warm crusty bread and green salad.

The Link Lonk


May 19, 2021 at 10:29PM
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Four ideas for meals to make with frozen shrimp - Tampa Bay Times

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