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Local waterman friends catching local shrimp (season opened 2-3 days ago).

They catch tens of thousand of pounds and sell at the wholesale level not culled (all sizes)... stay on the boats a week/few days (Virginia Beach docked)... then come home once or twice a week for a visit with their wives (about a 2 hour drive) and bring #200-#300 pounds of that day caught and culled shrimp (i.e. the day they come home they cull out the big ones and bring back for friends).

Picked up a #10 bag two days ago. Probably pick up #100 more for the freezer and other folks.

I do not stage pictures very well and my camera sucks.

But the chow is pretty good...

This thread will go on until I run out of ideas... or recipes.

ANYONE is welcome to cross-post their ideas and recipes.

Let the competition begin!

Bag-O-Shrimp...

[Linked Image from i.postimg.cc]


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55 second heads on boil with Alderwood smoked salt (about 1/4 shot glass full).

Peel and eat easy peasy...

[Linked Image from i.postimg.cc]

Laura did the bacon wrap thing next...

[Linked Image from i.postimg.cc]

Shrimp lasagna experiment tonight...


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"Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. There's shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That, that's about it." - Bubba

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Made Shrimp Marinara in Kawai in a hotel room once


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The head-on prawns work nicely with scampi butter too


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We are a day behind... Laura made me eat backstrap last night...

Lasagna prep...

[Linked Image from i.postimg.cc]

Final lasagna recipe... if it comes out well... to follow.


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I keep threatening to try to make Camerones al Chipotle some day. One of the best Mexican dishes of all time.

Mexican seafood dishes are sorely underrated.

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1/4 - 1/2 cup purée raw shrimp added to crab cakes instead of crackers/bread for binder.

Form the crab cakes and set in fridge for 35-40 minutes to let the proteins bind.

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We just made camerones al a diabla this week. Very good if you like spicy food.





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[Linked Image from i.postimg.cc]

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Laura doubled the shrimp to 2 pounds (2.5 to 3 pounds might have been better.

Hickory Smoked salt...

Solid meal... B+

Web Recipe:

Cajun Shrimp Lasagna

Spice things up with this Cajun Shrimp Lasagna! You'll be blown away with the flavor in this spicy Southern seafood version of lasagna.

Prep Time 40 mins
Cook Time 1 hr
Total Time 1 hr 40 mins
Course: Main Dish
Cuisine: American, cajun
Keyword: Cajun Shrimp Lasagna
Servings: 12 Servings
Calories: 454kcal
Ingredients
Sauce

1 tablespoon olive oil
1 white onion diced
1 bell pepper diced
2 stalks celery diced
6 cloves garlic crushed
2 tablespoons cajun seasoning
28 ounces crushed tomatoes
6 ounces tomato paste
2 teaspoons sugar

Cheese

4 ounces shredded sharp cheddar cheese
4 ounces shredded jack cheese
4 ounces shredded mozzarella cheese
16 ounces ricotta cheese
1 cup freshly grated parmesan cheese
2 eggs
1 tablespoon cajun seasoning

Shrimp

2 pound raw shelled shrimp tails removed
1 tablespoon cajun seasoning
1 pound oven ready lasagna noodles

Instructions

Heat olive oil in a saucepan over medium-high heat. Add in onion, bell pepper, and celery. Saute until tender, about 5 minutes.
Add in garlic and cajun seasoning. Toast 1 minute. Pour in crushed tomatoes, tomato paste, and sugar. Bring to a boil. Reduce heat to low and simmer 10 to 15 minutes.
In a mixing bowl, combine cheddar, jack, and mozzarella cheese. Toss to combine. In another mixing bowl, combine ricotta, parmesan, eggs, cajun seasoning, and a handful of the shredded cheese mixture. Stir well to combine.
Chop the shrimp so that it is in small pieces. Transfer to a mixing bowl and toss with cajun seasoning.

Assemble lasagna: spread a large spoonful of sauce to cover the bottom of a lightly greased 9x13 pan. Create a layer of the lasagna noodles, overlapping each noodle about 1 inch. Cover with 1/3 of the sauce. Spread half of the ricotta mixture on top. Top with half of the shrimp, and a handful of the shredded cheese. Repeat, creating another layer of noodles, sauce, ricotta, shrimp, and cheese. Top with a final layer of noodles, the remainder of the sauce, and the remainder of the shredded cheese.

Cover the pan with foil and bake in a 375 degree oven for 40 minutes. Remove foil and cook another 20 minutes until cheese is hot and bubbling.

Notes
Adapted from Creole Contessa
Nutrition
Calories: 454kcal | Carbohydrates: 41g | Protein: 30g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 174mg | Sodium: 841mg | Potassium: 647mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2360IU | Vitamin C: 24.8mg | Calcium: 464mg | Iron: 3.7mg


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I made shrimp lasagna with a white creamy garlic sauce (what a lot of us think of as Alfredo) plus sun dried tomatoes and it was great. With your shrimp I’m sure it would be all that much better.

Last edited by Hypocrite; 11/05/22.
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Originally Posted by Hypocrite
[Linked Image from i.postimg.cc]
I made shrimp lasagna with a white creamy garlic sauce (what a lot of us think of as Alfredo) plus sun dried tomatoes and it was great. With your shrimp I’m sure it would be all that much better.

SWEET... that looks amazing... or you have a better camera... LOL

Post up a recipe... Laura would like the try at it.

She is a good sport and keeps me well tended.

---------------------------

Thinking of a sweet something next... maybe a crepe batter heavy on vanilla, brown sugar and cinnamon... deep fried.

We shall see.


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I’ve mastered making [bleep] look tasty with my iPhone like any good millennial.

I’m not a recipe guy, the sauce was diced garlic,heavy cream, diced sun dried tomatoes and Parmesan cooked until the proper consistency. I don’t have any measurements.

Then layered with lasagna noodles, ricotta, and mozzarella.

I cooked the shrimp in butter with an Italian seasoning blend prior and if I did it again I’d probably cut the shrimp up for an easier to handle slice at the end.

Last edited by Hypocrite; 11/05/22.
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Wind and weather has been ROUGH for the past week...

BUT more shrimp inbound (and still cheaper than bologna)

Let's hear some ideas...

Thinking of a cinnamon/vanilla crepe batter and a deep fry next...


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Pacific is the best. Atlantic, still very good. And gulf in 5th place.

2lb shrimp
olive oil
cup/handful of bread crumbs, cracker crumbs, etc.
tablespoonish of fine chopped garlic or throw on some garlic salt
1/4 cup bunch of chopped fresh parsley
salt and pepper


Put shrimp in bowl with olive oil and crumbs, mix. Add garlic and parsley, salt and pepper and mix. Put in the fridge for half an hour to all day. Skewer them, grill 2 minutes then flip for 1 minute, depending on size. Serve hot w. lemon.

Don't overcook good shrimp.

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Thanks Ella... I'll give that a try


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Originally Posted by CashisKing
[Linked Image from i.postimg.cc]


What kind of stove is that?


Originally Posted by Bristoe
The people wringing their hands over Trump's rhetoric don't know what time it is in America.
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Originally Posted by rcamuglia
Originally Posted by CashisKing
[Linked Image from i.postimg.cc]


What kind of stove is that?

Whirlpool...


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Cash, where ya from? We only get to shrimp a handful of days up here, but god damn they’re excellent 👊🏻

Can’t imagine shrimp not bein good in anything, but don’t overcook em


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Originally Posted by Judman
Cash, where ya from? We only get to shrimp a handful of days up here, but god damn they’re excellent 👊🏻

Can’t imagine shrimp not bein good in anything, but don’t overcook em

Middle part of the Chesapeake Bay... and also Spruce Knob zone of WV.

The shrimp come from friends...

https://www.wtkr.com/2018/11/19/loc...commercially-off-coast-of-virginia-beach

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Frog a more stew , low country boil,


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