Food Talk And Fabulous Finds - Help with Shrimp

I recently purchased a bunch of frozen large cooked cocktail shrimp on sale at Cub. I have a recipe or two that I can follow, but I was wondering if anyone had any cooking tips about this.

Someone told me that since they are pre-cooked, they don't cook that nicely broiled. Can anyone verify this?

I have one creole-shrimp recipe, where the shrimp is added at the last minute.
I've also eaten these cold, served with cocktail sauce.

I love shrimp, so any tips or recipes would be greatly appreciated.

Thanks!

Right, since they are already cooked, you want to add them to things at the last minute. They are excellent in stir-fry; you can make a shrimp salad like tuna; add them (defrosted, of course) on any green salad. I have a great, but not low cal, shrimp dip recipe.

One of my favorite ways to have shrimp is in a Mexican style shrimp cocktail. I have ordered these at restaurants and love them, and have made a pretty good imitation at home.

The amounts of ingredients aren't really that important.

chopped green onion, couple tablespoons
salsa of your choice (I like medium), about 2/3 cup
finely chopped cilantro, couple tablespoons
avocado diced in small cubes (If I use, I only use a little bit of avocado)
cooked shrimp, about a cup
tomato juice (to thin the salsa, not really necessary you can just add more salsa)
little squeeze of lime (I don't use if I don't have it)
little bit of Splenda if the salsa is too tart


Just mix everything together (sometimes I don't thaw the shrimp, I just put them in the salsa the night before and let them thaw and marinate in the salsa - but don't add the fresh ingredients till right before I'm ready to eat it)

The restaurants always serve this with a lot of avocado and soda crackers, but I don't eat the crackers and omit or use only a bit of the avocado.

I like this one - I cheat and buy roasted red peppers in a jar (packed in water). I got this from a WW cookbook I found for a dollar in a thrift store.. :carrot:

Shrimp and Penne W/ Bell Pepper Sauce

4 red bell peppers roasted
1/2 c parsley leaves (fresh)
1/4 c dry white wine
2 garlic cloves
1 t dry oregano
1 lb shrimp
4 c hot cooked penne (tube shaped pasta)
pepper to taste

1. In a blender or food processor, puree the bell peppers, parsley, wine, garlic and oregano.
2. Pour the bell pepper mixture into a medium saucepan; bring to a boil. Add the shrimp. Reduce heat and simmer until shrimp turn pink (if added raw) or are heated through (if added precooked). Serve the penne topped with the shrimp mixture; sprinkle with the black pepper.

4 servings
336 calories
3 g total of fat 0 g saturated fat
140 mg cholesterol
143 mg sodium
48 g total carbohydrate 4 g dietary fiber
26 g protein
6 WW points

chopped green onion, couple tablespoons
salsa of your choice (I like medium), about 2/3 cup
finely chopped cilantro, couple tablespoons
avocado diced in small cubes (If I use, I only use a little bit of avocado)
cooked shrimp, about a cup
tomato juice (to thin the salsa, not really necessary you can just add more salsa)
little squeeze of lime (I don't use if I don't have it)
little bit of Splenda if the salsa is too tart

Just mix everything together (sometimes I don't thaw the shrimp, I just put them in the salsa the night before and let them thaw and marinate in the salsa - but don't add the fresh ingredients till right before I'm ready to eat it)

I made this the other day and it was absolutely delicious!! I actually made it a few times and served it with baked tortilla chips for a light dinner or a lunch. Thanks for the recipe!