On 5/21/2012 1:08 PM, Sqwertz wrote:
>> > The shrimp are apparently a variety called Blue and a size called
>> > Colassal - any recommendations on cooking them?

> I would thaw (in salt water) and chop them into bite size pieces and
> sautée them until just barely cooked. Then add them back into your
> pasta saute at the very end.

I would hesitate to use Colossal sized shrimp as an ingredient. Large
shrimp like this deserve to be the centerpiece... or at least let them
stand on their own.

I would butterfly them and saute in olive oil, butter, garlic and black
pepper. Serve over buttered noodles with maybe some parmesean cheese.

Save the spinach for a side dish or another meal. The taste is too
strong to combine with the shrimp.

George L