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Colossal shrimp and something with the shells

11 years ago

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!

Nancy

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Comments (8)

lindac
11 years ago
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!
seagrass_gw Cape Cod
11 years ago
I use the broth from the shrimp shells as Lindac describes to cook rice and serve it with the shrimp.

Yummy.
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I don't really like shrimp. The exception is our local spot prawns which are just in season for about six weeks in the spring. I left the shells on, but totally cleaned and split the prawns so that they would be easy to eat. The shells support the prawn, stopping it from curling and does contribute to the flavour of the finished dish. I also like coconut shrimp/prawns. Coconut Shrimp/prawns can be served as either an appetizer or a main course. Home Cookin Chapter: Recipes From Thibeault's Table Shrimp - Coconut-Crusted Fried Shrimp ===================================== 24 uncooked jumbo shrimp/prawns (about 1 1/2 pounds), peeled, deveined, tails left intact 1/3 cup cornstarch 3/4 teaspoon salt 1/2 teaspoon cayenne pepper 2 cups sweetened shredded coconut 3 large egg whites Vegetable oil (for deep-frying) Pineapple-Apricot Salsa . Using small sharp knife and starting at top of inward curve just below tail, butterfly shrimp, cutting each more than halfway through toward outward curve (do not cut shrimp in two). Open each shrimp (as for book) and press slightly to flatten. Mix cornstarch, salt and cayenne in medium bowl. Place coconut in pie dish. Beat egg whites in another medium bowl until frothy. Dredge shrimp in cornstarch mixture; shake off excess. Dip shrimp into egg whites, then press shrimp into coconut; turn shrimp over and press into coconut again to coat both sides. Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350ÃÂ°F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs or slotted spoon, transfer shrimp to paper towels to drain. Arrange shrimp on platter. Serve with Pineapple-Apricot Salsa for dipping. PINEAPPLE-APRICOT SALSA 1 cup finely chopped peeled cored fresh pineapple 1/2 cup finely chopped red onion 1/2 cup apricot-pineapple preserves 1/4 cup chopped fresh cilantro 2 tablespoons fresh lime juice 1 1/2 tablespoons minced seeded jalapeÃÂ±o chili Toss all ingredients in small bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Makes about 1 3/4 cups. Bon AppÃÂ©tit
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ann_t
11 years ago
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.
noodlesportland
11 years ago
Totally YUM!!!
ruthanna_gw
11 years ago
For a change of pace when grilling shrimp, sometimes I skewer them individually to straighten them.
lbpod
11 years ago
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.
ann_t
11 years ago
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.

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