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Thread: What Can I Do With a Pound of Fresh Shrimp ?

  1. #1
    Boolit Grand Master

    gwpercle's Avatar
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    What Can I Do With a Pound of Fresh Shrimp ?

    Have you ever had shrimp , garlic and Parmesan Cheese and didn't quite know what to do with it ? Here's one answer to that pesky question.

    Garlic Shrimp Pasta
    4 tablespoons unsalted butter
    1 small onion , diced fine
    4 to 5 cloves fresh garlic, minced
    1 cup heavy cream
    1/2 cup sun dried tomatoes , julienned
    1 pound fresh shrimp, peeled and deveined (frozen shrimp can be used, thaw under cold running water and drain well)
    1 teaspoon sea salt
    1/2 teaspoon black pepper
    1 teaspoon dried oregano
    1 teaspoon dried tyme
    1 cup Parmesan cheese, finely shredded (use good cheese)
    12 ounces cooked pasts , your favorite ( I like linguine or angel hair).

    1.)In a 6 to 8 quart dutch oven , melt butter over medium heat.
    2.) Saute onions and garlic until clear.
    3.) Stir in cream and bring to a simmer.
    4.) Add sun dried tomatoes and shrimp, and spices , return to a simmer.
    5.) Simmer about 8 minutes or until shrimp are just turning pink and sauce begins to thicken slightly. Stir frequently.
    6.) Gently fold in shredded cheese, until melted.
    7.) Spoon shrimp and sauce over cooked pasta and serve.

    Talk about good...Some toasted French bread and a salad ...this is one of our favorites.
    Enjoy,
    Gary
    Certified Cajun
    Proud Member of The Basket of Deplorables
    " Let's Go Brandon !"

  2. #2
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    Sounds great. Will try it soon.

  3. #3
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    Eat or use for bait.


    I like mine steamed with Old Bay seasoning & then dipped in butter.
    Mmmmm Mmmm.

    Mouth watering time here..


    P.S. - Bookmarked the topic for the recipe though..
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  4. #4
    Boolit Master
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    I was thinking turn it into 25lb of catfish!

  5. #5
    Boolit Grand Master Outpost75's Avatar
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    Creole-style shrimp etouffee is made with tomatoes, fresh shrimp, and the "holy trinity" of onion, celery, and bell pepper.

    Etouffee means "smothered" or "suffocated." As you will see in the photo linked, the shrimp is smothered with a combination of chopped vegetables and tomatoes in a rich brown roux. The brown roux and the addition of tomatoes are typical of a Creole étouffée.

    https://www.thespruce.com/creole-shr...ouffee-3060807
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  6. #6
    Boolit Master MyFlatline's Avatar
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    We saute ours first to drain out some of the water, then add butter, garlic, paprika and chopped scallion tops. Serve over Angle Hair pasta and sprinkle with fresh Parmesan cheese. Salad, garlic bread and wine are a must...

    Love my Seafood

  7. #7
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    Cajun BBQ style shrimp, lots of recipes, not really BBQed... baked in the oven. Basics are shrimp, butter, garlic, any good grab boil(I can get Zatarain’s so that is what I use), dried mustard, bacon, bacon fat. Fry off the bacon, set aside and reserve the fat, melt butter in with it and add the rest of the ingredients minus the shrimp and stir in/simmer a bit. Add the bacon and shrimp back and make until the shrimp are done. Good french bread or garlic bread to sop up the butter and beer!

  8. #8
    Boolit Master

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    Shrink fried rice !


    Sent from my iPhone using Tapatalk

  9. #9
    Boolit Master

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    Simple plain steamed is awesome. If not steamed then scampi is a good second.

  10. #10
    Boolit Grand Master

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    Quote Originally Posted by Outpost75 View Post
    Creole-style shrimp etouffee is made with tomatoes, fresh shrimp, and the "holy trinity" of onion, celery, and bell pepper.

    Etouffee means "smothered" or "suffocated." As you will see in the photo linked, the shrimp is smothered with a combination of chopped vegetables and tomatoes in a rich brown roux. The brown roux and the addition of tomatoes are typical of a Creole étouffée.

    https://www.thespruce.com/creole-shr...ouffee-3060807
    Thanks Outpost...I printed this one out because I am going to fix it, ...looks Good !
    Certified Cajun
    Proud Member of The Basket of Deplorables
    " Let's Go Brandon !"

  11. #11
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    fry in lots of garlic, butter and dump it on noodles and sprinkle parmesan on it. Easy and not much better!

  12. #12
    Boolit Grand Master

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    Quote Originally Posted by Lloyd Smale View Post
    fry in lots of garlic, butter and dump it on noodles and sprinkle parmesan on it. Easy and not much better!
    Garlic , butter and fresh Parmesan cheese...... So easy and So good.
    Thanks Lloyd, this is a good one !
    Gary
    Certified Cajun
    Proud Member of The Basket of Deplorables
    " Let's Go Brandon !"

  13. #13
    Boolit Master trapper9260's Avatar
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    Quote Originally Posted by Thundarstick View Post
    I was thinking turn it into 25lb of catfish!
    When I was in the navy and we where in the I O ,in the well deck. Use shrimp for bait and got red snappers mainly.We where off the coast of Fantasy Island.Fun when you get 2 on a line at a time.
    Life Member of NRA,NTA,DAV ,ITA. Also member of FTA,CBA

  14. #14
    Boolit Grand Master
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    Fry up in butter and olive oil. I use more butter than EVOO. about 2:1
    Garlic, salt and pepper. Don't skimp on the fresh minced garlic. A shake or two of paprika adds some color. Takes around four minutes. They start turning pink almost immediately. Serve over buttered fettuccine noodles.

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