On 21/05/2012 2:18 PM, 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.

Nice big shrimp like that can be marinated and grilled.... olive oil,
lemon juice (or lime) lots of garlic, some ketchup, Worcestershire,
salt, pepper, some chopped parsley and hot sauce. Marinate an hour or
two ...not long enough to cook it. Then cook them on a grill.




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

Bacon is a good ingredient for a spinach salad.