For the Neighborhood Potluck, Shrimp’s the Choice!
Our neighbors really enjoy hosting potluck BBQs during the summer. Over the years I’ve noticed that one of the most popular foods for sharing is shrimp. I mean shrimp ANYthing!
We’ve got a gathering coming up, and so true to form, I’m considering bringing a shrimp dish. I’ve noticed the most common way the folks I know buy it is frozen. Since I’m new to shrimp recipes, I’m going to follow this example and go the frozen route as well.
So I went hunting around on the Internet for an easy recipe that calls for frozen shrimp, and what do ya know! Martha Stewart (www.marthastewart.com) just happened to have an article on everything you could ever want to know about cooking with frozen shrimp!
She started off establishing why they’re such a good buy—economical and one of the easiest and most delicious proteins for a quick dish (but bonus: they can also be elevated for a dinner party).
The gist of her article focused on how to thaw them safely and efficiently and the best ways to cook them (just the info I needed!).
Now I know you savvy Cook’n cooks probably already know this stuff, but I’ll forge ahead anyway, in the off chance I’m not the only one that isn’t really proficient with frozen shrimp. So first thing to know is that there are two preferred methods when thawing frozen shrimp. The method you choose depends on how much time you have.
OVERNIGHT. Thaw frozen shrimp in the refrigerator 24 hours before you need to cook with them. Place the frozen shrimp in a bowl or a plastic bag to thaw. According to the Aquaculture Stewardship Council, defrosted shrimp can be stored in the refrigerator for up to three days.
But that said, you only want to thaw the amount of shrimp that you plan to cook, as you shouldn't re-freeze previously frozen seafood.
QUICK DEFROST. This is the other preferred method. According to the Food and Drug Administration (FDA), if you're in a time crunch, you can defrost shrimp by transferring them to a sealed plastic bag and submerging the bag in cold water. Within about 45 minutes, they should be completely thawed and ready to use.
With defrosting methods mastered, you’re ready to use this versatile shellfish in so many dishes—everything from paella and tacos to salads or risotto. Use defrosted shrimp in any recipe that calls for fresh shrimp. I’ll close with a shrimp salad recipe that you can stuff it into wraps for lunch, serve it in lettuce cups as an appetizer, add it to salads as the main protein, and more. It only takes 10 minutes to make! I found it on www.fifteenspatulas.com. See what you think:
Quick Shrimp Salad
Serves: 6
Calories per serving: 171
Ingredients:
Calories per serving: 171
1/2 cup finely chopped celery
1/3 cup chopped chives
1/4 cup chopped dill
1/4 cup minced shallots
1/4 cup mayonnaise
1 tablespoon extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon salt
1/4 teaspoon ground cayenne pepper
1/8 teaspoon freshly ground black pepper
2 pounds cooked shrimp (about 41/50)
Directions:
In a large bowl, mix together all the ingredients except for the shrimp. Add the shrimp and toss to coat. Serve cold, and enjoy!
NOTES:
*Use peeled and deveined shrimp that has already been cooked and frozen, then just thaw it for the salad.
Leftovers: Store in the fridge in an airtight container for up to 3 days.
Freezing: Not recommended.
Serving ideas: Stuff the salad into avocado halves, add it to salads as the main protein, serve in lettuce cups, place into New England style hot dog buns like lobster rolls, put it into sandwiches or wraps, serve in endive cups, etc.
NOTES:
*Use peeled and deveined shrimp that has already been cooked and frozen, then just thaw it for the salad.
Leftovers: Store in the fridge in an airtight container for up to 3 days.
Freezing: Not recommended.
Serving ideas: Stuff the salad into avocado halves, add it to salads as the main protein, serve in lettuce cups, place into New England style hot dog buns like lobster rolls, put it into sandwiches or wraps, serve in endive cups, etc.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Alice Osborne
DVO Newsletter Contributor since 2006
Email the author! alice@dvo.com
Sources:
- www.wangaratta.vic.gov.au
- www.walmart.com
- www.dreamstime.com
- www.fiftteenspatulas.com