Colossal shrimp and something with the shells

nancedarJuly 22, 2012

I peeled and deveined a couple three dozen colossal shrimp. I so rarely buy those giants but they were on sale for 50% off and still fresh. I plan on just grilling them unless y'all have some other wonderful thing I can do with them?

As for the shells, I dimly recall a Filipino woman chef on TV using them to make some kind of sauce, saying a lot of flavor is in the shells, not to throw them away. Any of you have something to make with shrimp shells that you could share with me? Thanks!


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There are lots of things to do with colossal shrimp.....but rubbing with some fresh crushed or grated garlic and oil and grilling is right up there!!

Save the shells, put into a pot, cover with water....with some aromatics....onion, garlic red pepper, celery bay leaf.....simmer for a couple of hours...strain out the stuff.....adn you should have the beginnings of a lovely shrimp bisque...boulliabaise...cioppino....
Lucky you!

    Bookmark   July 22, 2012 at 8:25PM
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I use the broth from the shrimp shells as Lindac describes to cook rice and serve it with the shrimp.


    Bookmark   July 22, 2012 at 9:42PM
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Biggest shrimp I ever saw was at Wgeman's... 3-4 to the POUND!! Looked like small-ish lobster tails and were $24.99/lb!

    Bookmark   July 22, 2012 at 10:49PM
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These prawns were huge - Six inches long.

I seasoned them with lots of fresh garlic, hot red pepper flakes, olive oil and squeeze a lemon.

And then grilled them.

I like grilled shrimp served over pasta too.

    Bookmark   July 22, 2012 at 11:16PM
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Totally YUM!!!

    Bookmark   July 23, 2012 at 1:26AM
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For a change of pace when grilling shrimp, sometimes I skewer them individually to straighten them.

    Bookmark   July 23, 2012 at 11:15AM
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I once bought a shrimp that was 6lbs. 14 ounces.
(just kidding.... I thought this was turning into
a 'braggathon'). But yes, I'm sure the shells of
the large fresh shrimp would make great fish stock.

    Bookmark   July 23, 2012 at 4:06PM
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This is another favourite recipe.

Home Cookin Chapter: Recipes From Thibeault's Table

Shrimps - Skewered Shrimp With Lemon Pesto
Weber Grill REcipes
32 large shrimp (450 to 565 grams or 1-1 1/4 pounds) shelled and deveined (except for tails)

Lemon Pesto

1/2 cup firmly packed fresh basil
1/4 cup olive oil
2 tablespoons grated lemon zest
2 tablespoons grated Parmesan cheese
1 clove garlic
1 tablespoon pine nuts

In a food processor or blender, combine ingredients for Lemon Pesto.
Whirl until smooth. Rinse shrimp and pat dry. Place in a large
heavy-duty plastic bag or nonreactive bowl. Pour in pesto and seal bag
(or cover bowl). Rotate bag to distribute marinade and place in a
shallow pan. Refrigerate for at least 30 minutes or up to 4 hours,
turning shrimp occasionally.

Remove shrimp from bag and drain, discarding marinade. Thread shrimp on
skewers. Arrange skewers on cooking grate. If using charcoal, cook
directly over coals; if using gas, use medium heat and put skewers over
unlit side of grill (indirect heat method).

Place lid on grill. Cook, turning once halfway through cooking time,
until shrimp are opaque in thickest part (4 to 5 minutes; cut to test).
Transfer to platter or individual plates. Garnish with basil sprigs.

    Bookmark   July 23, 2012 at 4:26PM
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