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BOB...can we talk SHRIMP?
Dear BOB,
I am going through a shrimp thing. The best way is to ask someone in the know. I'm asking you..... What are your favorite easy (operative word....easy) shrimp recipes? love, louise...I'm going through a louise thing too! :o ps...meg...since you can work magic on protein powder...I bet you work wonders with shrimp too!!!! I want everyone's favorite shrimp recipe!!!!! |
Ummm .... shrimp ..... :doh:
First thing going through my mind is the Forrest Gump thing: shrimp gumbo, shrimp salad, fried shrimp :D Can we expand the parameters of the assignment to shrimp + other kinds of seafood? Cuz my favorite recipe is for seafood fra diavolo, loaded with shrimp, scallops, lobster, baby clams, and fish (though you could make it all shrimp it you insisted :lol: ). If you're interested, I'll post it in a bit -- right now I'm eating while I type (salmon and spaghetti squash with marinara sauce, little real parmesan -- I'm on a huge squash kick lately!) :hungry: |
broiled shrimp with fresh tomato, garlic, and basil.
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i dont know if you can use olive oil but i like pan frying some minced garlic with some olive oil or some margerine. Add some shrimp and cook until pink. I used to eat this over pasta but i am thinking of trying it over spagetti squash with a little parmesian cheese.
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PEACHIE,
I ABSOLUTELY LOVE SHRIMP!!!! Of course, my fav is breaded and fried....BUT since we can't have that choice, here are a few of my other DELITES!! Now, beingin FLA, you would thing that we could get the best there is....BUT I live on the West Coast....on the GULF....up in the panhandle, they can get the big ole honker prawns....here in Sarasota, they cost an arm and leg. SO I buy the jumbo in the bag in the freezer section at the grocery...put them in a collander and let warm water run over them until they defrost. THEN.... I take minced garlic, shallot, a little celery and some olive oil and put them in a skillet and cook just until everything is clear. THEN...I throw the shrimp in the pan, toss it together, cover and cook until the shrimp is pink. (lots of garlic) I eat that as a scampi with a salad. NEXT...I fix the shrimp the same way as above, but when it's done, I put it in a marinara (sp?) sauce...serve it over whole wheat vermacelli with a big ole salad and you've got a great dinner. SHRIMP SALAD....put the shrimp in a collander and thaw it out....chop up celery and just a tiny bit of onion(or shallot)(or tiny spring onions)....chop the shrimp and mix with your fav mayo....it's delicious! p.s. if you use the green onions, us the green part too! Of course, there is always the old standard.....shrimp cocktail, or peel em and eat em..... ANOTHER goof recipe that I do for protein.... Boil boneless chicken breast in chicken broth until done....pulverise in the food processer along with some celery and garlic (minced) until it's completely smooth....You will have the best chicken salad you've ever eaten. You can eat it with a spoon! OH...I forgot...mix it with your fav mayo...I ust Hellmans.. Your can put this in a lettuce rollup and it's to die for! Hope that helps you....if I think of any others, I'll let you know! BOB |
Meg! By all means....any fish recipe will be great! I made orange roughy last night. I dump some low fat italian salad dressing on it and let it marinade for a while, then bake. I seem to lose faster when I eat fish.
I love salmon!!! Jiff...my broiler is not trustworthy!!! :( dowsx! Me too!! I need to start using that spaghetti squash!!!! BOB!!!! Thanks so much for the recipes! I'll try them out soon. I never thought about using the celery with the garlic with shrimp :cool: The chicken salad sounds like something I would love!!!! Thanks!!!!! peach |
Okey dokey, Miz Peachie -- seafood fra diavolo will be right up. In the meantime, this is another awesome shrimp recipe -- if you like things spicy. :devil:
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Yum!!!!! :hun: Now I am hungry!!!!
thanks Meg!!! |
MEG,
That sounds DEVINE!!!!! I'm gonna try that..the lime would make a difference! BOB |
Seafood Fra Diavolo
For those of us on the "see food diet" :lol: ...
Seafood Fra Diavolo (this makes a lot — you could easily halve the recipe) Sauce olive oil lots of crushed garlic 3 large cans crushed tomatoes (I like Muir Glen brand) 2 bottles clam juice 2 cups white wine 3 T. sugar 2 t. salt 1 t. crushed red pepper (more or less to taste) 1 t. cracked pepper 2 t. Italian seasoning 1 t. thyme Make sauce: sauté garlic in olive oil. Add remaining ingredients and simmer for 45 minutes to an hour. Add sautéed seafood, below. Seafood You can use any combination of fish and seafood that you like, totaling about 4-5 pounds. I like shrimp, scallops, orange roughy, lobster and baby clams. Toss the seafood (except clams) in a little olive oil and another 2 teaspoons crushed red pepper. Sauté until cooked through — add to sauce. If you’re using the baby clams, set aside some of the sauce in another pan, throw the clams in, cover tightly and cook until the clams pop open (usually about 10 minutes but it depends on their size). Serve over pasta. This freezes well, so I always make a lot. |
YUM!!!!!! PEACHIE!!! i'll chip in for the fish!!!!
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Double YUM YUM! Meg
yum yum ....wasnt' that the name of the cat in the cat mystery books By Lillian Jackson Braun or something or other? I digress! Jiff...I'll make it but I am wondering if the clams would be a problem for me at this point? I'm not sure they would go down ok. Meg....you really can freeze this? I have never frozen cooked fish! later, peach |
KoKo -- male cat -- and YumYum -- female, right? :D
Cooked fish and seafood freeze really well except for clams (forgot to mention that -- clams are mostly water and get weird when you freeze them). Peachie, you got me on a fish kick here -- tomorrow I'll dig out my Mediterrean Orange Roughy recipe -- awesome if you like sundried tomatoes and garlic and wine and more garlic (very few things in life can't be improved with wine and garlic, you know :lol: ) |
koko and yum yum.....see...I like it when someone like you comes along, Meg and verifies that I am not nuts!!!!!
What time is dinner tomorrow, Meg? Do you soak those sundried tomatoes in wine for awhile and marinate the roughy and then bake? wine and garlic...if you add a tad of olive oil to it I would be tempted to improve my looks and just stick my whole face in it. :cool: peach |
Qwilleran!!!
and peachie.. i haven't been brave enough to try clams or mussels yet. remember.. they're not actuallky CHEWED and i'm afraid that they'll get stuck. i'll ask around and see if anyone else has tried... |
You CAN CHEW MUSSELS....BOB does it all the time...I fix mine in white wine & garlic...throw in the mussels (after you debeard them of course) and steam them...if you're up to some sourdough bread, you can dunk it in the juice...YUMMMMMMMMMMMY!!
I've also got a recipe that I'll have to dig out that is basically a fish stew. White fish...shrimp...mussels....white wine....clam juice...grated carrot....a little minced onion....OH MY GAWD IT'S GOOD!!!! I'll find it and post it for you. I absolutely love fish, especially fixed on the grill....Remember those PRAWNS that I told you that were so expensive? Every now and then, ALBERTSON'S will put them on sale (1/2 price) and I butterfly them, brush them with butter and garlic and throw them on the grill. Now you talk about being in heaven!!!! BOB |
contentedly sitting here sipping my iced tea....
BOB....did you know that it is a state law in new jersey that you have to have garlic bread when eating mussels? honest. I love those suckers in red sauce. How far out were you when you started eating them BOB? Jiff...let me know what you find out! I think after last night's steak problem that I will be sticking to fish ALOT! Question about the soup...I worry that when I put the fish in the stew that I am going to cook it too long and the fish will get tough. Does that happen to you? Our Dad used to make a boulabaise (sp) that was the best thing I ever had but man, that was a complicated recipe.....and that one is Jiff's job. Would love your recipe when it is convenient for you to do it. Also, about grilling the shrimp...because of my little guys....um, well interesting quirks (how delicate is that?) I don't have an out door grill...propane and the little guy make me quiver!!!! BUT! I did get a little george foreman grill for Christmas from my not jiff sister...do you think I could use that for the shrimp? I have to ask...I don't like to ruin my shrimp one bit!!!!! :wave: thanks! peach ps...what's the difference between a prawn and a shrimp? |
well peachie.. i OFFERED to make bouillabaise for christmas eve, but you and i were the only ones that wanted it!!!! we COULD make it just for ourselves, ya know.
and i'm not sure about the mussels. the fact that bob is eating them gives me hope, but i'll have to ask around. they scare me... shrimp doesn't, though. neither does lobster or crab. |
You'll have to chew them really well, but they are do-able..I think I was about 6months out when I started testing the waters with different foods...but as i've said so many times...things are done do differently now with the surgery and the only thing they warned me about was stringy beef and lettuce!
As for the GF grill..I've not used that for shrimp, but I'm sure you can. I've got a GF recipe book and I'll check it out to see if there is a time listed there. BOB |
PEACH
It says 1 minute and 10-15 seconds on a gilling machine. I would think you could start there and then play around with the time..one good thing about shrimp, you can tell when it's done by the color. BOB |
WAIT!!!!!
That was for large shrimp...here's what it says for prawns "if using an electric grilling machine, place the shrimp on the hot grill. Drizzle a bit of butter and garlic or marinade if you're using one, cover, and cook for about 2 to 2 1/2 minutes, or just until the shrimp turns pink (sometimes opaque white) Be careful not to overcook or the shrimpwill become tough and rubbery" BOB |
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