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Recipes for pre-cooked shrimp?
- Thread starter Steve
- Start date
icybicycle
New member
Easy Shrimp Quesadillas
30-40 precooked medium sized shrimp
10 tortillas
1 green pepper
1 red pepper (if you don't have a red pepper, 2 green peppers work fine)
2 large sized yellow or white onion
1 packet of taco or fajita seasoning
2 to 3 cups shredded cheddar cheese
2 to 3 tablespoons of canola oil
Spray canola oil
Fill a large bowl with warm water and add shrimp.
Let shrimp dethaw for approximately 10 to 15 minutes.
If they are still partially frozen, drain some of the water off and add warmer water to complete the dethawing process
Remove shrimp from water and place on 2 layered paper towels to drain
Cut shrimp into small chunks, approximately 1/4 to 1/2 inch large
Chop green and red pepper and onion into thin strips approximately 1/4 inch thick
Place pepper and onions in a fry pan.
Drizzle with canola oil and add packet of taco or fajita seasoning
Heat and stir on medium high heat until soft
Spray a griddle or fry pan with canola spray
and heat on medium high heat for a minute or so
Add 1 or 2 tortillas (if using a griddle you may be able to add 2 tortillas) and sprinkle with cheddar cheese
When cheese is almost melted through, add a thin layer of peppers, onions, and shrimp.
Make sure the layer is thin, yet covers the whole tortilla
Sprinkle the top with another layer of cheddar cheese and heat for a few minutes.
Check the bottom tortilla to determine when to flip the tortilla.
When the bottom tortilla turns light brown,
flip the tortilla and heat for an additional 2 to 3 minutes
Place quesadillas on individual plates and cut into pie size servings with a pizza cutter
This recipe makes 5 quesadillas.
If you have extra quesadilla filling do not try to pile it all into the individual quesadillas, or they will be too thick and will fall apart when you try to flip them on the frying pan or griddle. Instead you can use the extra filling and make additional quesadillas or refridgerate the leftovers.
Shrimp Spring Rolls
For the filling:
1 teaspoon salt
1 pound medium shrimp, shells on
1 pound pork loin
8 ounces rice vermicelli noodles
For the rolls:
1 package (8-inch round) rice paper wrappers
1 head red leaf lettuce
1/2 cup fresh mint leaves
1 cup mung bean sprout
For the filling:
In a medium saucepan, bring 6 cups of water and salt to a boil over medium heat. Add shrimp, reduce to a simmer, and cook until pink, about 2 to 3 minutes.
Remove shrimp from the hot water and dip in a bowl of ice water. Next, peel and devein them.
Add pork to the pot, cover, and cook on low to medium heat for 10 minutes or until no longer pink.
Drain and let cool to room temperature.
Thinly slice the pork (about 1/4 inch thick).
In another pot, add 2 quarts of water and bring to a boil. Add rice noodles and cook for 3 to 4 minutes.
Drain and rinse under cold running water.
For the rolls:
Briefly dip one wrapper at a time in a shallow bowl of warm water until pliable. Lay wrapper on a dry surface and blot excess water with a paper towel.
Place 2 shrimp on the lower center of the wrapper.
Top with 2 slices of pork, some lettuce, mint leaves, noodles, and bean sprouts.
Fold in the sides of the wrapper, then fold over from the bottom and roll away from you, forming a tight log.
Repeat until all ingredients are used up.
Cover with a damp towel or plastic wrap until ready to serve at room temperature.
Consume within 2 hours.
Quick And Easy Coconut Shrimp Salad
Ingredients:
16 ounces of mixed organic salad greens
1 can mandarin oranges, drained
2 cups thawed cooked shrimp, (shelled, peeled, tail-off, devined)
1/3 cup Baker's Coconut
1 ripe avocado cut into large chunks
Catalina or Sweet French Dressing
Toasted Almonds for garnish
In Large salad bowl, toss together salad greens, mandarin oranges, shrimp, coconut and avocado.
Sprinkle on Toasted almonds for garnish
and serve with Catalina or Sweet French Dressing on the side.
Serves: 4
Easy No Cook Calypso Coconut Shrimp Salad
16 ounces fresh baby greens
2 cups red seedless grapes
2 cups thawed cooked shrimp, (shelled, peeled, tail-off, devined)
1 yellow bell pepper, seeded and chopped
1/4 cup chopped red onion
1 can of pineapple chunks, drained
Bottled raspberry vinaigrette salad dressing
Toss together all ingredients in large salad bowl and drizzle with raspberry vinaigrette salad dressing.
Tip: If you chill the can pineapple chunks in the refrigerator the night before, they taste even better cold than room temperature.
Serves: 4
30-40 precooked medium sized shrimp
10 tortillas
1 green pepper
1 red pepper (if you don't have a red pepper, 2 green peppers work fine)
2 large sized yellow or white onion
1 packet of taco or fajita seasoning
2 to 3 cups shredded cheddar cheese
2 to 3 tablespoons of canola oil
Spray canola oil
Fill a large bowl with warm water and add shrimp.
Let shrimp dethaw for approximately 10 to 15 minutes.
If they are still partially frozen, drain some of the water off and add warmer water to complete the dethawing process
Remove shrimp from water and place on 2 layered paper towels to drain
Cut shrimp into small chunks, approximately 1/4 to 1/2 inch large
Chop green and red pepper and onion into thin strips approximately 1/4 inch thick
Place pepper and onions in a fry pan.
Drizzle with canola oil and add packet of taco or fajita seasoning
Heat and stir on medium high heat until soft
Spray a griddle or fry pan with canola spray
and heat on medium high heat for a minute or so
Add 1 or 2 tortillas (if using a griddle you may be able to add 2 tortillas) and sprinkle with cheddar cheese
When cheese is almost melted through, add a thin layer of peppers, onions, and shrimp.
Make sure the layer is thin, yet covers the whole tortilla
Sprinkle the top with another layer of cheddar cheese and heat for a few minutes.
Check the bottom tortilla to determine when to flip the tortilla.
When the bottom tortilla turns light brown,
flip the tortilla and heat for an additional 2 to 3 minutes
Place quesadillas on individual plates and cut into pie size servings with a pizza cutter
This recipe makes 5 quesadillas.
If you have extra quesadilla filling do not try to pile it all into the individual quesadillas, or they will be too thick and will fall apart when you try to flip them on the frying pan or griddle. Instead you can use the extra filling and make additional quesadillas or refridgerate the leftovers.
Shrimp Spring Rolls
For the filling:
1 teaspoon salt
1 pound medium shrimp, shells on
1 pound pork loin
8 ounces rice vermicelli noodles
For the rolls:
1 package (8-inch round) rice paper wrappers
1 head red leaf lettuce
1/2 cup fresh mint leaves
1 cup mung bean sprout
For the filling:
In a medium saucepan, bring 6 cups of water and salt to a boil over medium heat. Add shrimp, reduce to a simmer, and cook until pink, about 2 to 3 minutes.
Remove shrimp from the hot water and dip in a bowl of ice water. Next, peel and devein them.
Add pork to the pot, cover, and cook on low to medium heat for 10 minutes or until no longer pink.
Drain and let cool to room temperature.
Thinly slice the pork (about 1/4 inch thick).
In another pot, add 2 quarts of water and bring to a boil. Add rice noodles and cook for 3 to 4 minutes.
Drain and rinse under cold running water.
For the rolls:
Briefly dip one wrapper at a time in a shallow bowl of warm water until pliable. Lay wrapper on a dry surface and blot excess water with a paper towel.
Place 2 shrimp on the lower center of the wrapper.
Top with 2 slices of pork, some lettuce, mint leaves, noodles, and bean sprouts.
Fold in the sides of the wrapper, then fold over from the bottom and roll away from you, forming a tight log.
Repeat until all ingredients are used up.
Cover with a damp towel or plastic wrap until ready to serve at room temperature.
Consume within 2 hours.
Quick And Easy Coconut Shrimp Salad
Ingredients:
16 ounces of mixed organic salad greens
1 can mandarin oranges, drained
2 cups thawed cooked shrimp, (shelled, peeled, tail-off, devined)
1/3 cup Baker's Coconut
1 ripe avocado cut into large chunks
Catalina or Sweet French Dressing
Toasted Almonds for garnish
In Large salad bowl, toss together salad greens, mandarin oranges, shrimp, coconut and avocado.
Sprinkle on Toasted almonds for garnish
and serve with Catalina or Sweet French Dressing on the side.
Serves: 4
Easy No Cook Calypso Coconut Shrimp Salad
16 ounces fresh baby greens
2 cups red seedless grapes
2 cups thawed cooked shrimp, (shelled, peeled, tail-off, devined)
1 yellow bell pepper, seeded and chopped
1/4 cup chopped red onion
1 can of pineapple chunks, drained
Bottled raspberry vinaigrette salad dressing
Toss together all ingredients in large salad bowl and drizzle with raspberry vinaigrette salad dressing.
Tip: If you chill the can pineapple chunks in the refrigerator the night before, they taste even better cold than room temperature.
Serves: 4
Veritas et Aequitas ()
New member
Well, you could just do shrimp cocktail. Or what I also like is cooking pasta and adding the shrimp to whatever sauce I am using.
sxcbabii_92
New member
10 MINUTE SHRIMP
1 lb. medium shrimp, pre-cooked, frozen
3 tablespoons butter
1/2 teaspoon (or more to taste) Old Bay seasoning
1 tablespoon fresh parsley, chopped (optional)
1 teaspoon chopped garlic or 1/4 teaspoon garlic powder
1 teaspoon Frank's Hot Sauce
1 teaspoon fresh lemon juice (optional)
Do not thaw shrimp. Place shrimp in a microwave-proof bowl (if using fresh garlic, add now) and microwave on high setting for 2-3 minutes or until shrimp are steaming hot. Drain liquid.
While shrimp are hot, add butter, hot sauce, (lemon and parsley, if using) and remaining seasonings. Return to microwave for 10 seconds, or until butter has melted.
Serving Suggestion: Serve garnished with lemon wedges and sprinkled with Morton's Hot Salt.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1 lb. medium shrimp, pre-cooked, frozen
3 tablespoons butter
1/2 teaspoon (or more to taste) Old Bay seasoning
1 tablespoon fresh parsley, chopped (optional)
1 teaspoon chopped garlic or 1/4 teaspoon garlic powder
1 teaspoon Frank's Hot Sauce
1 teaspoon fresh lemon juice (optional)
Do not thaw shrimp. Place shrimp in a microwave-proof bowl (if using fresh garlic, add now) and microwave on high setting for 2-3 minutes or until shrimp are steaming hot. Drain liquid.
While shrimp are hot, add butter, hot sauce, (lemon and parsley, if using) and remaining seasonings. Return to microwave for 10 seconds, or until butter has melted.
Serving Suggestion: Serve garnished with lemon wedges and sprinkled with Morton's Hot Salt.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
live for the moment
New member
I like to eat them just as they are or dipped in butter or cocktail sauce. You could try grilling(shish kabobs) them brushed with butter, thyme, and garlic powder, with a little lime juice and chili powder. There is a betty crocker recipe called Shrimp and stuffing bake(very tasty), google it if you like.