tough shrimp?

ohiojudyMarch 1, 2010

My DH recieved a large bag of boiled(? the kind you put with sauce or butter) shrimp for Christmas. I thawed some out and he said it's really tough, so I sauted a few in butter and that helped but not much. Does anyone have any ideas how to fix them so they'll be more tender? Does this make any sense, I don't care for shrimp so am at a loss.

Thank you for reporting this comment. Undo

Sounds like maybe they were cooked too much. Not sure what you could do now. The damage might have already been done.

I wonder if you could make shrimp patties (like salmon patties) try that?

    Bookmark   March 1, 2010 at 8:57AM
Thank you for reporting this comment. Undo

Maybe cut them up and make a bisque or chowder? Make the soup and add the already cooked shrimp to heat through.

This one from looked good:

* 1 Tablespoon butter
* ¼ cup onion, finely diced
* ¼ cup celery, finely diced
* ¼ cup carrot, finely diced
* 1 15-ounce can tomatoes, cut up in pieces (use the juice for another dish)
* 2 Tablespoons olive oil
* 1 pound shrimp in the shell
* 5 cups shrimp stock--or seafood/fish stock
* 1 cup dry white wine (dry vermouth is excellent)
* 4 Tablespoons raw rice
* 2 Tablespoons butter, softened
* ½ cup heavy cream
* salt and pepper

Garnish: reserved shrimp slices, sautéed in Cognac or white wine, tarragon (or other fresh herb), and croûtons (made from thin slices of bread fried in butter until crisp and brown).

In a skillet, sauté the onion, celery, and carrot (called a mirepoix) in the butter for 5 minutes, until the vegetable are soft, not brown. Add the tomato pieces and sauté for another 5 minutes. Scrape out into a bowl and reserve.

In the same pan, heat the olive oil then add the whole shrimp. Cook until the shells are red and crisp--about 4-5 minutes. Scrape out of the pan and let cool.

While the shrimp are cooling, heat the stock and wine in a large saucepan, add the reserved vegetables and the rice, bring to a boil, then reduce heat and, partially covered, simmer for 20 minutes.

Peel the cooled shrimp, separating the shells and the meat, and toss the shells into the cooking soup.

When the soup has finished cooking, puree in a blender, solids first (including the shells), then strain back into the pot.

Take half of the reserved shrimp, puree them in the blender (slowly adding enough hot stock to completely emulsify them)--and pour them into the pot.

Enrich the soup by whisking in the softened butter and the cream, then season to taste with salt and pepper. Let sit, for flavors to blend, until ready to serve.

When ready to serve, sauté thin bread slices in butter until crisp and brown, then drain. Slice the remaining shrimp lengthwise and briefly sauté them over high heat with the Cognac or wine. Mince the tarragon or other herb finely. Ladle the soup into bowls, top with the shrimp and minced herb, and pass the croûtons separately.

Here is a link that might be useful: A chowder recipe, too.

    Bookmark   March 1, 2010 at 9:05AM
Thank you for reporting this comment. Undo

I like the ideas your have. You could also do egg rolls or dumplings. We do fish or shrimp tacos - you could cut them up, add cabbage and sauce (my favorite is sour cream with chipotle and lemon juice) in a corn tortilla. Hope you find a way to enjoy them.

    Bookmark   March 1, 2010 at 5:22PM
Thank you for reporting this comment. Undo

I never have good luck with cooked and then frozen shrimp. It's either too tough or too watery.

Cooking then more will only make it worse. I think you need to think of making something that uses chopped or pureed shrimp. Maybe a shrimp salad or a shrimp dip or mousse,

    Bookmark   March 1, 2010 at 5:42PM
Thank you for reporting this comment. Undo

Dice them up small & use for Egg Foo Young and/or Egg Rolls...see Chinese Food Help thread. There are lots of ideas there that can easily be adapted to shrimp.

Sorry the shrimp were overcooked. Can't do much about it since they were a gift. If you ever purchase frozen the raw & prepare yourself so you'll have some control.


    Bookmark   March 1, 2010 at 6:03PM
Thank you for reporting this comment. Undo

I bought a bag of jumbo shrimp from the butcher.
I don't know what to do. I have undercooked, over cooked and nothing works.
It is a 4lb bag Jumbo shell less shrimp.
Should I return them ????

    Bookmark   February 14, 2011 at 1:48PM
Sign Up to comment
More Discussions
To Fava or not to Fava?
For my cooking/recipe club, I'm preparing Braised Lamb...
OT - spoon basket
So I am having some work done on my 'kitchen'. The...
25th Birthday Review
Hi everyone, My 25th birthday was a very special one,...
As Seen on Food Fortunes -- Can you measure flour?
Have you seen this show? Shark Tank for the comestibles...
Cheddar Cheese Bread
Cheddar Cheese Bread This was a 750g batch - two loaves. Normally...
Sponsored Products
Safavieh Indoor/Outdoor Area Rug: Safavieh Rugs Amherst Navy/Ivory 9 ft. x 12
Home Depot
White Cubby Shoe Bench
$49.99 | zulily
Umbrapet Portable Pop-up Dog Tent - Large (35-3/8" sq. x 35-3/8"H)
$159.00 | FRONTGATE
Contemporary Indoor/Outdoor Area Rug: Linon Home Decor Rugs Athena Natural and
Home Depot
Wayland Last Name Monogrammed Door Mat - 36" x 72"
$169.00 | FRONTGATE
Seafood Cakes - CRAB
$60.00 | Horchow
Tom Dixon | Lean Table Lamp
$400.00 | YLighting
Portable 3-in-1 Steel Tool Chest
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™