kris asked in Food & DrinkCooking & Recipes · 1 decade ago

I have 5 lbs of cooked cleaned frozen shrimp, any suggestions how to use them up?

10 Answers

  • 1 decade ago
    Favorite Answer


    Shrimp cakes. (make just as you would a crab cake but use the shrimp.)

    Stuffed shrimp

    Bacon wrapped shrimp


    For more ideas rent the movie Forest Gump.

  • tracy
    Lv 7
    1 decade ago

    Shrimp Cocktail

    Shrimp Scampi

    Shrimp Bisque

    Shrimp Etoufee

    Shrimp Salad

  • botygy
    Lv 6
    1 decade ago

    Shrimp salad. Alternate layers of shrimp and thin-sliced Bermuda onion in a large casserole dish or non-reactive pan. You want at least 2 layers of each, finishing with onions. Now cover the lot with however many bottles of Kraft Catalina dressing it takes, food film it and let it hang out in the fridge for a day or so. Finest kind...

  • 1 decade ago

    Is it in shell? If it is you can steam a lb and make a chili sauce from chilies, soy sauce, garlic, a little bit of sesame oil, and serve it peel and eat. You can make shrimp pasta, you can chop up the shrimp and put it inside of meat and stuff the meat in vegetables, you can grill shrimp, oh dear, my cholesterol just hit the roof. Be careful, shrimp is high in cholesterol!

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  • 1 decade ago

    So many ways.....check out for recipes...also depends on the size of the shrimp...If they're large or jumbo..then make shrimp scampi, shrimp and pea pods, ginger lime shrimp....or just saute in a little butter...yum....If they're small....use in shrimp salad or macaroni/shrimp salad.....

  • 1 decade ago

    ever seen Forest Gump? Lol. Shrimp salad, shrimp gumbo, shrimp cocktails, shrimp fettuccine....

  • 1 decade ago

    all of the above plus pasta sauce, garlic and oil sauce, shrimp cocktail.

    Pretty much anything you want.

  • 1 decade ago

    mayonaise and tomato sauce equal parts to your liking shrimp salad

  • annie
    Lv 4
    1 decade ago


    1/3 cup flour

    1/3 cup Martha White's Buttermilk Cornbread Mix

    1/2 teaspoon cream of tartar

    1/2 teaspoon baking soda

    1/2 teaspoon paprika

    1/2 teaspoon salt

    1/2 teaspoon sugar

    1/4 teaspoon each garlic and onion powder

    seltzer water, enough to make medium thin batter

    Shell-on Shrimp to fry

    oil for deep frying

    Heat oil to 365 degrees. After oil comes up to appoximately the correct temperature, test it by frying one shrimp. One shrimp should take about 2-3 minutes to be golden brown. Adjust heat accordingly.

    Prepare batter by stirring all the dry ingredients together until mixed well. Add the seltzer water in a thin stream in the center, mixing with a whisk to avoid lumps. Stir until smooth but do not overbeat. The batter should be similar in consistency to pancake batter.

    If you have a tendency to make tough tempura, use cake flour instead of all-purpose flour.

    Dip the shrimp in the batter, drain for 10 seconds and drop in hot oil. Remove when golden brown, season to taste, drain on paper towels, and serve with cocktail sauce or tartar sauce for dipping.

    You can use this same batter to make great onion rings with vidalia onions sliced 1/2 inch thick. Sprinkle with onion powder before they cool.

    If you can't find the Corn Meal Mix at your store, substitute fine corn meal (1/3 cup), 2 tablespoons of dry buttermilk powder, and a half teaspoon baking powder and continue to use the other ingredients listed above.


    1 lb. cooked shrimp

    1 can condensed mushroom soup

    1/4 c. seedless raisins

    1 lg. onion, finely chopped

    2 tbsp. butter

    1/4 each tsp. salt and pepper

    2 tsp. curry powder

    1/4 c. sour cream

    dash of tabasco

    lemon juice, to season

    Sauté the finely chopped onion and 2 tbsp. butter. When onion has browned, add condensed mushroom soup and curry powder (mixed to paste).

    Add shrimp, seedless raisins, and heat thoroughly. Season with salt and pepper.

    Stir in sour cream, a few drops of lemon juice, and a dash of tabasco.

    Serve over hot rice.


    24 lg. uncooked shrimp (peeled, deveined, leaving tails on)

    4 lg. garlic cloves, finely minced

    1/2 stick butter

    1/2 c. olive oil

    1 c. white wine

    1 tbsp. chopped parsley

    Lemon wedges

    bread crumbs

    In a skillet, saute a few spoons of bread crumbs, parsley and garlic until lightly browned. (Add garlic after a few moments so that it doesn't get brown.)

    Add shrimp, marinade and juice from a couple of lemon wedges and cook until shrimp are pink (a few minutes) and juices in pan are bubbling hot.

    Serve shrimp with scampi sauce for dipping, and garnish with lemon wedges.


    3 dozen shrimp, de-veined

    1 tablespoon salt

    1 teaspoon oregano

    1 teaspoon thyme

    1/2 cup butter

    5 cloves garlic, pressed

    1 tablespoon fresh parsley, minced

    1/4 lb. sliced mushrooms

    1/4 cup butter

    6 thin orange slices, for garnishing (optional)

    green onions, for garnishing (optional)

    Shell and de-vein shrimp, leaving tails on. Place shrimp in small bowl with salt, oregano, thyme.

    In a separate bowl, cream together butter, garlic and parsley.

    In a small skillet, sauté mushrooms in butter. Brush seasoning mixture lightly from shrimp, allowing some to remain. Divide the shrimp among six individual oven proof baking dishes; top with sautéed mushrooms and drizzle with remaining butter from skillet.

    Spoon garlic butter mixture (as desired) on top of mushrooms.

    Bake at 375°F. for 12 minutes or until done.

    Garnish each serving with a thin orange slice, cut through to the center on one side and arranged in a twist over the shrimp. Top with a curl of green onion, if desired.

  • Anonymous
    1 decade ago

    shrimp scampi

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