Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Shrimp - Let the competitions begin!

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...

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

Peel and eat easy peasy...



Laura did the bacon wrap thing next...



Shrimp lasagna experiment tonight...

"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

Made Shrimp Marinara in Kawai in a hotel room once





The head-on prawns work nicely with scampi butter too

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

Lasagna prep...



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

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.

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.

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

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

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.

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.

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...

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.

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

What kind of stove is that?

Whirlpool...

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

Frog a more stew , low country boil,

50 more pounds of prime shrimp today...

When shrimp is cheaper than bologna or pepperoni...

Well... pizza it is.

Hickory smoked salt over standard fixings...

🤷🏿‍♂️

Since shrimp enchilada and shrimp pizza (bonus points for Po' Boy style) are already suggested, I will submit the obvious of fire grilled shrimp tacos and burritos. It may be difficult to find good tortillas and salsa depending on your location.

That is a given... easy peasy...

I can do that... maybe a pecan smoke also... we will see.

Local boys threw me a quart of shucked oysters (with she crabs)... pondering some oddball combo.

Midnight snack...

Shrimp Burrito... Parmesan cheese and mexi blend... smoked salt.

Peanut butter and kiwi cookies in the background.

general tao shrimp;

Oyster and shrimp pasta... I'll post up a recipe in a bit...



About 9-10 pounds of chow... AND the last tomato of the year...

Grits or mashed potatoes?

I can see a coconut vanilla grit/smoked fish & shrimp variant.

Oyster Pasta

Shuck a quart of oysters (about 20-25 oysters)... save the liqueur (oyster juice) and add to cheese/butter sauce pan at about 0:20 minutes. Start times are given in minutes (This is important).

Start Time 0:00
2 quart saucepan on LOW (1/10 or 2/10):
- 1/2 stick of butter (or... I used bacon grease today)
- 2 packs of neufchatel or cream cheese (each is 8 oz.)
DO NOT RUSH/PUSH or it will stick or burn... expect 40 minutes to become a sauce/liquid.
-Season sauce with cayenne, black pepper, whatever you like... personally I use 1/8 to 1/4 cup of garlic... 1/8 cup of Texas Peter or Tabasco (you are not looking for heat, just flavor).
(NO OLD BAY seasoning or Habanero/Ghost)... oyster/pasta/cheese recipe it is a delicate flavor. Too much heat will overpower everything. Old Bay overpowers everything. I never use with oysters.)

Time - 0:20
Start 2-3 gallons of water (salt and olive oil added) at the 20 minute mark on the sauce.
Add oyster liqueur to cheese sauce that is still cooking.
Chip/chunk nuggets of Smithfield ham (4 oz to 1 lbs (your call... a little or a lot)).
Open and drain a can of Le Sueur Early Peas. Kernel corn works also... OR baked/roasted green beans... asparagus etc. (I used 2/3 of a pound of spinach today)
You get the idea... freelance

Time 0:35.
- With water boiling, cook 1.5 pounds of Angel hair pasta.
- Turn up heat on butter/cream cheese/oyster liqueur to 4/10 or 5/10 and stir some. Add liqueur (oyster juice) if you have previously forgotten to done so.

Time 0:38
Sauce is a smooth even liquid add the quart of oysters and dial back to LOW 2/10.
(DO NOT let oysters sauce/cheese cook more than 2-3 minutes... NEVER overcook an oyster).
Drain pasta and put in a large mixing bowl (12-15 liter) while HOT...
Pour the sauce into the pasta and stir completely for 1+ minute.

- Plate pasta... then add peas/ham/corn etc. after.

SERVES 6-10 PEOPLE...
Tupperware leftover in 1/2 quarts (i.e Pints). Eats cold the next day very well. Freezes great also.
Mussels, smoked fish, shrimp, scallops, or any type of chunked seafood works well also.

Shrimp & oyster gumbo, Ed ?

Scampi




Bagna Cauda




Gazpacho Martini




Roasted Stuffed Mushrooms on Seafood Cream




Alla Pescatore

Nice!!👊🏻

Beautiful, translucent bastards !!

Stir fry on rice noodles




With Green Curry




In Seafood Lasagna with Squid Ink Pasta





With Castelvetrano Olives, Pistachios, lemon





Spiedini

Quite the plates.

Damn rc, your hittin that [bleep] outta the park!!👊🏻

Bang Bang Shrimp

1/2 cup mayonnaise
1/4 cup Thai sweet chili sauce
1/4 teaspoon Sriracha
1 pound shrimp shelled and deveined
1/2 cup buttermilk
3/4 cup cornstarch
canola oil for frying

In a small bowl add the mayonnaise, Thai sweet chili sauce and Sriracha and stir.
In a second bowl add the shrimp and buttermilk and stir to coat all the shrimp.
Remove from the buttermilk and let excess liquid drain away.
Coat the shrimp in cornstarch.
In a heavy bottomed pan add 2-3 inches of canola oil and heat to 375 degrees.
Fry the shrimp until lightly brown, 1-2 minutes on each side.
Once fried coat with the sauce and serve immediately.

Cooked these in the shells, suck the goodness off the shells, peel & devour !

Super flavourful !

Based, loosely off this, due to availability of ingredients:

https://hangrywoman.com/spicy-honey-gochujang-shrimp/

Yes, this is great too !

It’s my job. It’s what I do. 👍🏼

😂

You a chef????

Chef, owner, chief bottle washer.

😂

You fuuckin cheater!!! Haha

You wanna camp/hunt sometime together?? 😂😂😂

Camp food is pretty good. 😂

Fuuck, I bet!!! Haha

Jud's a lil' slow on the uptake !!

Beautiful Dan !

Amoli cooking a Piaya for a party she threw for us (Panama fishing trip)...

She had a business... weddings and corporate stuff. She did very well.

100 pounds for sure...

Shrimp, crab and linguisa.

Blackened shrimp salad;



Bang, bang shrimp lettuce cups;

Mexican style shrimp cocktails are the chit....Coctel De Cameron. Or some shrimp ceviche is also good eats.

Quick brunch...

Homemade maple syrup relish, coconut oil sauteed with Sea Salt Triscuits...





3 minutes to cook... 3 minutes to eat...

Nice zing...

Scrimps I get from the Sams club in St. Joe don't look like these !