I have 1 pound of cooked peeled shrimp, what can I make for dinner with this?
- Thread starter kathy
- Start date
Robyn Lynn
New member
you can make a low fat shrimp fettuccine they have a great recipe on Kraft.com
you could make an appetizer like a shrimp cocktail
or you could put them on skewers with cut vegtables and grill them
you could make an appetizer like a shrimp cocktail
or you could put them on skewers with cut vegtables and grill them
Shrimp quesadillas
Heat your oven to 375. Saute some sweet onion and through in a chili. Meanwhile grate some melting cheese (like Chihuahua or Monterey Jack). Put some of the cheese on one half of a flour tortilla, add some of the onion/chili mixutre and top with the cooked shrimp. Fold the empty side over the top side and repeat depending on the number of quesadillas you want. Place the filled quesadillas on a baking sheet, cover with foil and bake for 15 minutes until the cheese is melted.
Serve with your favorite rice and heated refried black beans
Heat your oven to 375. Saute some sweet onion and through in a chili. Meanwhile grate some melting cheese (like Chihuahua or Monterey Jack). Put some of the cheese on one half of a flour tortilla, add some of the onion/chili mixutre and top with the cooked shrimp. Fold the empty side over the top side and repeat depending on the number of quesadillas you want. Place the filled quesadillas on a baking sheet, cover with foil and bake for 15 minutes until the cheese is melted.
Serve with your favorite rice and heated refried black beans
Coconut Shrimp
Yields: 2-4 servings
This is a tasty treat. This is one of our favorite ways in frying shrimp. Don't forget the sauce.
1 pound Medium - Large Fresh Shrimp (cleaned, shelled, and butterflied)
2 Eggs
1/4 cup Water
2/3 cup Corn Starch
7 ounce Package of Premium Flaked Coconut (small flake if possible)
1 Tablespoon Sugar
1 teaspoon Salt
1/2 cup Flour
Mix eggs and water. Set aside. Place 1/3 cup of corn starch in bowl for dusting of shrimp. Mix in separate bowl 1/3 cup (the remainder) of corn starch, coconut, sugar, salt, and flour, blend well.
Heat oil for deep frying. Roll shrimp in corn starch, then in egg wash, then finally roll in coconut mixture. Place shrimp in hot oil and deep fry until done. Shrimp will float to the top when cooked.
Take care not to overcook shrimp.
Serve with sauce (below).
Note: We have found the results to be slightly better when you process the coconut in a blender for a few seconds. It will grate up the coconut just a bit more.
Pineapple Dipping Sauce
1 (8 oz.) Can Crushed Pineapple Natural Juice (do not drain, add juice)
1/2 cup Sugar
1/4 cup Red Plum Preserves
1/2 cup Sweet and Sour Sauce ( the yellow type not the red sauce, we used Kraft Sweet and Sour Sauce)
Place all in a sauce pan and simmer on medium low to low heat for 20 - 25 minutes stirring frequently until mixture thickens slightly.
We find this sauce is great with Coconut Shrimp and it goes well with Chicken Nuggets.
Based on Joes Crab Shack
===================
Honeyed Walnut Prawns
This is a very quick-to-make dish if the walnuts have been prepared ahead of time.
12 freshwater prawns, shelled (see note)
1 tablespoon vodka
1/4 teaspoon salt
Batter
1 beaten egg
3 tablespoons cornstarch
Vegetable oil as needed for frying
Sauce
2 tablespoons mayonnaise
1 tablespoon sweetened condensed milk
1 tablespoon milk
Glazed Walnuts
3/4 cup granulated sugar
3/4 cup water
1 (6 to 8 ounce) bag shelled walnut halves
To deep-fry prawns: Rinse prawns with cold water. Pat dry and toss with vodka and salt in a bowl. Marinate 30 minutes. Drain and set aside.
Toss prawns first in egg, then in cornstarch. Allow to dry 5 minutes on a wire rack.
Heat about 2 inches of vegetable oil in a high-sided pan to about 325 degrees. Add prawns and cook until golden, about 2 minutes. Set aside cooked prawns on paper towels to dry.
To make sauce: Combine mayonnaise, sweetened condensed milk and milk. Set aside.
To glaze the walnuts: Place sugar and water into a pot over medium-high heat. Stir until sugar no longer feels grainy and mixture forms a syrup. Add walnuts; reduce heat to low and stir. Cook, stirring often, about 15 minutes. Cool nuts on wax paper.
To assemble dish: Toss prawns with sauce. Place on a platter and sprinkle with glazed walnuts to taste. If you have leftover walnuts, they may be frozen, or eaten as a sweet snack.
Serves 4 as an appetizer. Or serve with rice to make an entrée for 2.
======================
Margarita Shrimp
2 cups yellow onions, finely diced
1/2 cup garlic, chopped
1 1/4 cups lime juice
3 ounces triple sec
5 ounces tequila
4 ounces butter
1/2 tablespoon coriander, ground
3 tablespoons fresh cilantro, medium diced
1/2 cup poblano peppers, medium diced
1 1/2 tablespoons cornstarch
1 ounce water
36 medium shrimp, sautéed in butter
Sauté onions and garlic until tender. In saucepan, add lime juice, triple sec and tequila and simmer for about 5 minutes. Melt butter slowly and stir in ground coriander.
Combine all ingredients in saucepan and thicken with cornstarch and water. Top cooked shrimp with the mixture.
Yields: 2-4 servings
This is a tasty treat. This is one of our favorite ways in frying shrimp. Don't forget the sauce.
1 pound Medium - Large Fresh Shrimp (cleaned, shelled, and butterflied)
2 Eggs
1/4 cup Water
2/3 cup Corn Starch
7 ounce Package of Premium Flaked Coconut (small flake if possible)
1 Tablespoon Sugar
1 teaspoon Salt
1/2 cup Flour
Mix eggs and water. Set aside. Place 1/3 cup of corn starch in bowl for dusting of shrimp. Mix in separate bowl 1/3 cup (the remainder) of corn starch, coconut, sugar, salt, and flour, blend well.
Heat oil for deep frying. Roll shrimp in corn starch, then in egg wash, then finally roll in coconut mixture. Place shrimp in hot oil and deep fry until done. Shrimp will float to the top when cooked.
Take care not to overcook shrimp.
Serve with sauce (below).
Note: We have found the results to be slightly better when you process the coconut in a blender for a few seconds. It will grate up the coconut just a bit more.
Pineapple Dipping Sauce
1 (8 oz.) Can Crushed Pineapple Natural Juice (do not drain, add juice)
1/2 cup Sugar
1/4 cup Red Plum Preserves
1/2 cup Sweet and Sour Sauce ( the yellow type not the red sauce, we used Kraft Sweet and Sour Sauce)
Place all in a sauce pan and simmer on medium low to low heat for 20 - 25 minutes stirring frequently until mixture thickens slightly.
We find this sauce is great with Coconut Shrimp and it goes well with Chicken Nuggets.
Based on Joes Crab Shack
===================
Honeyed Walnut Prawns
This is a very quick-to-make dish if the walnuts have been prepared ahead of time.
12 freshwater prawns, shelled (see note)
1 tablespoon vodka
1/4 teaspoon salt
Batter
1 beaten egg
3 tablespoons cornstarch
Vegetable oil as needed for frying
Sauce
2 tablespoons mayonnaise
1 tablespoon sweetened condensed milk
1 tablespoon milk
Glazed Walnuts
3/4 cup granulated sugar
3/4 cup water
1 (6 to 8 ounce) bag shelled walnut halves
To deep-fry prawns: Rinse prawns with cold water. Pat dry and toss with vodka and salt in a bowl. Marinate 30 minutes. Drain and set aside.
Toss prawns first in egg, then in cornstarch. Allow to dry 5 minutes on a wire rack.
Heat about 2 inches of vegetable oil in a high-sided pan to about 325 degrees. Add prawns and cook until golden, about 2 minutes. Set aside cooked prawns on paper towels to dry.
To make sauce: Combine mayonnaise, sweetened condensed milk and milk. Set aside.
To glaze the walnuts: Place sugar and water into a pot over medium-high heat. Stir until sugar no longer feels grainy and mixture forms a syrup. Add walnuts; reduce heat to low and stir. Cook, stirring often, about 15 minutes. Cool nuts on wax paper.
To assemble dish: Toss prawns with sauce. Place on a platter and sprinkle with glazed walnuts to taste. If you have leftover walnuts, they may be frozen, or eaten as a sweet snack.
Serves 4 as an appetizer. Or serve with rice to make an entrée for 2.
======================
Margarita Shrimp
2 cups yellow onions, finely diced
1/2 cup garlic, chopped
1 1/4 cups lime juice
3 ounces triple sec
5 ounces tequila
4 ounces butter
1/2 tablespoon coriander, ground
3 tablespoons fresh cilantro, medium diced
1/2 cup poblano peppers, medium diced
1 1/2 tablespoons cornstarch
1 ounce water
36 medium shrimp, sautéed in butter
Sauté onions and garlic until tender. In saucepan, add lime juice, triple sec and tequila and simmer for about 5 minutes. Melt butter slowly and stir in ground coriander.
Combine all ingredients in saucepan and thicken with cornstarch and water. Top cooked shrimp with the mixture.