FRESH gulf coast shrimp - how to cook?

[TheFied]

We just got back from a bay fishing trip at Aransas Pass. We caught 6 keeper reds, 6 keeper trouts and probably 2x more that we could not keep. As our guide was docking, we saw a shrimp boat that was parked next to him. He told us that this Vietnamese couple fishes and sells them for less than $5 a pound. We talked to them and bought 4 pounds of some great looking shrimp. We de-headed them as our guide was cleaning our fish.

So now I'm wondering, what is the best way to cook them?

 

[PipFunatUT]

yum fresh shrimp so many ways to prepare it... you have any basic ideas of what you want? like grilled, boiled, added to gumbo, creole, etc? I can go Buba on you if needed...

 

[Randy_Allen_Fan]

I like things simple and the fresher the shrimp the better the taste and simpler the preparation IMO. My favorite method would probably involve a little rub down with oil, salt & pepper and a quick grill. My second favorite would probably be a sauté in butter and garlic and tossed with some pasta, fresh herbs and a little parmesan.

 

[accuratehorn]

Just boil some water with some Zataraine's shrimp boil in it, toss 'em in and wait a couple of minutes until they are nice and pink, pour off the boiling water into a collander, put the shrimp on a plate of ice in the fridge. Then mix some ketchup and good hot horseradish, add a little lime juice and pepper, maybe a dash of worchestershire sauce, peel and eat.
Nothing better in my book.

 

[idigTexas]

You can't go wrong with fresh shrimp. It will make any shrimp dish better. The only thing you shouldn't do with good fresh shrimp is freeze it.

 

[lostman]

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[C-Man]

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[TheFied]

We put them on ice in our cooler after we de-headed them and washed them. When I got back to Austin, yesterday I put them in the fridge. How long are they good in the fridge? I was thinking of cooking them today but in case we wait until tomorrow....

 

[Sangre Naranjada]

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[orange avenger]

Squeeze a shitload of lemons. Add 1 tbsp of ground ginger and a tsp of hot curry powder (adjust amounts to taste). Brush shelled shrimp, wrap each with a slice of bacon, and double thread on skewers. Grill quickly over bed of coals.

 

[Mr.Wizard]

Dress with some olive oil, salt, and pepper.

Or, get some "crab boil" and cook those things in a pot.

 

[Mrmyke709]

Wrong, wrong, WRONG.
To boil shrimp that big is blasphemy. You need to make scampi.

Peel, de-vein and butterfly the biggest ones. Leave the tails on. Turn the tail around like this.
The idea is to make them stand up in the pan.
Sorry about the blur, I was sampling the pinot grigio.

Saute 2 tablespoons of shallots in olive oil. Add 1 tbsp chopped garlic. Cook 2-3 minutes. Add 2 tablespoons of lemon juice, and 1/4 cup of white wine. Reduce, then let the mixture cool.
Chop 4 tablespoons of fresh tarragon and 4 tablespoons of fresh flat leaf parsley.
Soften 8 tablespoons of butter, add the shallot mixture and the greens. This is the infused butter mixture. Let it cool in the fridge.
Rub some of the butter on a baking dish, then add the shrimp.

Place dollops of the infused butter in the shrimp, add another 1/4 cup of white wine, 2 tbsp of lemon juice.
Salt and pepper to taste.
You need a small bunch of fresh thyme sprigs, place them on top of the scampi.

Bake until the shrimp are translucent.
At this point, the chef was snockered.

Remove the shrimp to a serving dish, keep them warm in the oven.
Scrape the pan juices into a pan and bring to a boil. Reduce until it thickens, then plate the shrimp with some linguini and pour the sauce over the scampi.
Lidia is allsome.

You will attain culinary nirvana after the second bite.

 

[IRC]

Based on the original question, I picked up a pound of fresh from the Hong Kong Market yesterday afternoon.

No pix, sorry.

I sweated a handful of coarsely chopped onion and red bell peppers in olive oil.

When done, I added the peeled and rinsed shrimpies.

When opaque, I added 1/4 cup of roasted Hatch peppers, two large cloves of minced garlic, and 1/2 tsp of lemon zest.

Heated through and added freshly cooked spaghetti. Tossed to coat the pasta. Served with fresh chopped cilantro and slivers of Parmigiano.

Light, easy and deelish.

 

[DRAG69]

The way I like them....

Peel and devain shrimp. Rinse in cold water and dry on paper towels.
I take the tail off too because I want to be able to eat the whole thing without messing with it.

Melt a stick of butter in a sauce pan.
Add 5 or 6 smashed cloves of garlic and the jucie of 1 or 2 lemons.
Simmer on low to get good and garlicy.
Sprinkle in a little dill weed.

Let this cool.

Mix shrimp and some of the butter mixture in a bowl and refrigerate for awhile.
The butter will coagulate and stick to the shrimp.

Cook on the grill for a few minutes on each side.

Serve with the remainder of the garlic butter sauce.

 

[Summerof79]

I saw that Lidia gal on PBS this last weekend she looks like she's pretty good in the italian homestyle genre.

I probably would have marinated skwered and grilled them. Yes it's a waste to boil them unless you are indeed serving a crapload of people.

 

[msdw24]

i love me some shrimps

This thread has got me wanting to cook now. I like grilled shrimp, but right now I'm in the mood for some good fried shrimp....I know if they are large I should put them over pasta or something, but I really like fried shrimp.

I made a good cocconut shrimp back in march...mmmm it was good

 

[Beau Vine]

A couple of you are going to hell for suggesting that shrimp needs to be wrapped with bacon.

 

[Idahorn2]

Sittin' here watchin' some Jaws, Shaw talking about the USS Indianapolis. Good time for a fried shrimp recipe. You won't need a bigger boat.

Fried fish coating:

1 cup finely ground white corn meal or corn flour
1 cup all purpose flour
1/2 teaspoon dry mustard
1/2 teaspoon salt

Put all this in a blender and zip it up for about 30 seconds.

Dip the shrimps in buttermilk, then this mixture, then shake off the excess. Deep fry in canola or peanut oil at 365 degrees for 45 seconds to a minute and a half, depending on size.

We typically eat these right out of the deep fryer with a rather complex tartar sauce; made well in advance:

1 cup mayonnaise
2 T. minced sweet onion
2 T. finely chopped dill pickle
2 T. finely chopped sweet pickle
1/2 t. minced garlic
a few drops Tabasco
1/4 t. dry mustard
1 t. country style Dijon mustard

Try this and you will understand why we eat it standing up in the kitchen.

 

[HORNINTHEUSA]

I want to know how you cooked your "trouts"

 

[judgroybeanbag]

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[sportswriter]

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[jmrob93]

I tried this one a few weeks ago-- and got tons of compliments

I got the recepee for marinade from men's health

you need a food processor

4tbsp of fresh crushed garlic,
2 tsp of fresh crushed ginger
juice of 4 limes
1/4 cup olive oil
1 head of cilantro
1-2 jalapenos or serranos depanding on desired heat
salt and pepper to taste

this should have the consistency of a thin paste/salsa

use as marinade on shrimp--I did it overnight

skewer the shrimp-- I used pre-peeled

cook on grill-- don't over cook

the ginger is subtle but makes al the difference

 

[trkhorn]

If you got fresh bay shrimp in Aransas Pass then you got the best-tasting shrimp in the world. You can freeze them, just be sure to use within three months or so. Add a little water to the freezer bag before freezing..

Because these shrimp are so flavorful on their own here is a painfully simple recipe that takes full advantage of the shrimp's flavor.

Peel, devein & butterfly. Dredge in flour, add salt & pepper if you like. Sautee in olive oil w/garlic cloves, a minute to a minute and a half per side... do NOT overcook. That is all. You could then go on and do a Scampi or Fra Diavolo etc. but try 'em just plain, or pour a little bit of jalapeno juice(from a jar) into the pan while sauteeing them for a slight kick. ENJOY.

 

[NoleHorn]

Soak in Italian dressing and grill.

Leave the heads on while grilling.