ISO shrimp recipes

Hey all, I love reading your
recipes and the other forums in
Chef Talk. I think I missed my
calling to become a chef, so I
act like one with the family.

I love shrimp. One problem I
have where I live is that it is
real hard to get fresh Shrimp,
so I have to use the stuff in
the frozen food Aisle.

Can you help me with this dilema
and tell me how to kick this up
a notch. Any and all recipes
would be greatly appreciated.TIA

[Mezzaluna]

Jay, I usually can't stand frozen shrimp, but once I bought Celine brand at Sam's club and tried them. They are actually quite good. I buy the cooked medium ones and thaw as directed on the package (7 minutes under cool running water, or covered for a day in the fridge, in a colander to drain). None of that iodine flavor like most frozen shrimp, and the texture is very close to freshly cooked.

[Isa]

Jay,


There is a long article on shrimp & scampi written by the Cook's Illustrated staff. Maybe it will help you.
http://www.amazon.com/exec/obidos/tg...417851-0666551

Hi Iza, Thanks for that link. I
fount it pretty interesting with
a new way to devein Shrimp, I
usually just use a small pairing
knife. I love Scampi!

I fount another recipe with
shrimp stuffed tomato, It has a
dijon, honey dressing. sounds
pretty good.