On May 21, 11:18*am, George Leppla > wrote:
> 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

Unless it's a spinach salad!