Do you have any recipes to add flavor to cooked shrimp? I have a bunch left over from shrimp cocktail.

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6 Comments

nutcakes February 6, 2012
Mix it with fresh salsa (not bottled) and some extra lime juice plus avocado chunks. Serve as salad or with chips.

Use in a pasta. Cream and peas maybe.
 
Sam1148 February 6, 2012
If you want to extend their usefullness.

A cucumber salad with shrimp in a vinegar dressing.

Slice and seed the cucumber thin. Salt them and let rest a few mins.
Chop up the shrimp.
Rinse and squeeze out moisture from the cucumber slices. Seeded and sliced thin or english cucumber.

Make a dressing with rice vinegar, a touch of sugar, a dash of soy sauce, and ice water, and a dash of salad oil. (oil optional).
For another option rehydrate some wakami sea weed for the salad.
That will extend the life of the shrimp a couple of days.
 
nutcakes February 6, 2012
Wakami extends the shelf life of cooked shrimp. How interesting, something I've never heard and makes no sense to me. But I love the kinds of salads you mention. I made this similar one twice in a week (one for a dinner, once for a potluck) and it was a hit. Chopped hrimp in here would be killer good:
http://www.willystreet.coop/recipe/cucumber_and_wakame_salad
 
Mr_Vittles February 6, 2012
The Shrimp Louie salad is a classic and one that my mother swears by when at homey seafood restaurants. If you have not tried it before I suggest using your extra shrimps in making one.
 
Tarragon February 6, 2012
This shrimp and chorizo sandwich is fabulous. I'm sure it is just as good with already cooked shrimp, which just need to be sliced in 1/4" slices. http://www.food52.com/recipes/9877_shrimp_and_chorizo_sandwich
 
Bevi February 6, 2012
I bet you could let the cooked shrimp sit in the ingredients in this recipe: http://www.food52.com/blog/936_shrimp_a_la_bittman

But not too long. This remoulade sauce looks pretty good too: http://staging.food52.com/recipes/6484_spicy_cajun_remoulade_sauce
 
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