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Seafood lovers

post #1 of 12
Thread Starter 
What's the best sauce for shrimp any ideas?
post #2 of 12

Any number of sauces. How will the shrimp be prepared? Basic boil, tempura, sauted in butter? Served hot, or cold as in a shrimp cocktail or a salad like this?

 

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Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #3 of 12
post #4 of 12
Thread Starter 
Teamfat it will be sautéed and thanks mike 9!
post #5 of 12

What I often do with shrimp is melt a bunch of butter in the pan.  Once melted, sprinkle in red pepper flakes, remove from heat and let the pepper steep in the butter for 10 - 15 minutes, maybe 20 or more depending on what else is going on. Then get the butter back on the heat and once hot throw in the shrimp with lots of minced garlic. A healthy splash of vermouth or white wine doesn't hurt.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #6 of 12

Chinese sweet and sour shrimps

 

 

 

1. The fumet

 

Use the heads and shells of the shrimps to make a quick and concentrated fumet:

 

Broken shrimp heads and shells. Brown a while in a pot.

Slices of smashed ginger. 1 hot pepper, optional.

Mirepoix.

Add water.

Be careful with the salt.

Simmer for about 10 minutes

Sieve solids and reduce.

 

2. The sauce:

 

2 Tsp. of tomato paste.

1 Tsp. of Dou Pan Jian.

2 Tsp. of Chinese black vinegar (balsamic works also).

2 Tsp of black sugar.

1 Tsp. of sesame oil.

S&P (careful).

 

Mix well.

 

3. The shrimps and procedure

 

Chop green onions, garlic and ginger.

Quick wok sauté about 1 pound of shrimps with the green onions, the garlic and the ginger in peanut oil of the best quality. Mediocre peanut oil will ruin the dish. Deglaze with a touch of rice wine.

 

Pour the sauce in the wok. Sauté for a minute.

Add the concentrated fumet until the sauce gets the desired texture. No starch is needed here but its optional.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #7 of 12

How are you serving the shrimp?  Is it a main course? An appetizer?  For fried shrimp I'm quite partial to a good tartar sauce.  

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #8 of 12

That's a really open ended question.  There are tons of great sauces for shrimp.  A lot will depend of how you are cooking it, what the accompaniments are, what flavors you like, what types of cuisines you like.

 

Here are just a few of my favorites:

 

Vanilla-Rum Butter Sauce

Creole Sauce

Jerk Sauce

Tomato Butter Sauce

any number of spicy latin inspired tomato based sauces

various styles of "curry" from Southeast Asia

 

I can go on and on as there is no "one best sauce" for shrimp.

 

You have to give us a little more to go on to make really good suggestions.

post #9 of 12
Thread Starter 
The shrimp is going to be sautéed for an app.! I love to cook with alcohol! It's going to be followed with a rack of lamb for my main course!
post #10 of 12

I like my poached shrimp with a simple homemade lemon-mayo. Our traditional new year's eve app. 

post #11 of 12
Quote:
Originally Posted by French Fries View Post
 

I like my poached shrimp with a simple homemade lemon-mayo. Our traditional new year's eve app. 

 

In that picture of the shrimp salad I posted the green slime is a lemon - basil hand whisked mayo. It does play well with shrimp.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #12 of 12
Quote:
Originally Posted by cheftraysmith View Post

The shrimp is going to be sautéed for an app.! I love to cook with alcohol! It's going to be followed with a rack of lamb for my main course!

 

You love to cook with alcohol? Here's a sauce for a small quantity.

- sauté your shrimp as shortly as possible on hot fire, take out of the pan and set aside.

- deglaze the pan with 1/2 a cup of white wine and a tbsp. of Pernod or Sambuca or Ouzo or Raki. Let the alcohol cook away.

- add 1/2 cup of chicken stock or shrimp stock made from the heads (don't use stinky fish stock), reduce to half, add no more than a pinch of cayenne pepper

- add 1/2 cup cream and cook until you reach the consistency of your choice, taste and season. Optional; add finely chopped fresh tarragon (goes extremely well with the anisy booze)

- add the shrimp to just warm through; no more cooking!

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