"Sqwertz" > wrote in message
...

>
> I'm still technically allergic to shrimp, so I don't eat a bunch of it at
> any time, but I do have to eat at least a few every couple weeks to keep
> my
> immunity up and sensitivity down.

You need to be careful with that. Allergies tend to work the other way,
too. The more exposure, the worse the reaction. Poison ivy comes to mind,
and snake bites. And those who never had a bad reaction to a bee sting as a
kid can have a deadly reaction later in life. Allergies aren't things to
mess with. Be careful.

On Mon, 16 Aug 2010 21:21:06 -0400, Cheryl wrote:

> "Sqwertz" > wrote in message
> ...
>
>>
>> I'm still technically allergic to shrimp, so I don't eat a bunch of it at
>> any time, but I do have to eat at least a few every couple weeks to keep
>> my
>> immunity up and sensitivity down.
>
> You need to be careful with that. Allergies tend to work the other way,
> too. The more exposure, the worse the reaction. Poison ivy comes to mind,
> and snake bites. And those who never had a bad reaction to a bee sting as a
> kid can have a deadly reaction later in life. Allergies aren't things to
> mess with. Be careful.

I've been doing this for 20 years. I have slight reactions if I
don't eat any for 5+ weeks, and after 6 months I'd be back to square
one and have to build up my immunity again.

Same with fire ants/bees. The first few fire ant stings landed me
in the hospital when I first moved to Texas (the land of fire ants),
but now I get stung by them all the time - no problem. I was
previously allergic to bees - and the last round bees did require
the hospital.

-sw

"Janet Wilder" > wrote in message
...
> jmcquown wrote:
>> "Sqwertz" > wrote in message
>> ...
>>> But they're so cheap I can't resist.
>>>
>>> I need something east and new. in the past 4 months I've had multiple
>>> servings of:
>>>
>>> Shrimp and grits
>>> Shrimp and polenta
>>> Shrimp and couscous
>>> Shrimp and Angelhair aglio olio
>>> Shrimp wrapped in proscuitto
>>> Smoked shrimp
>>> Shrimp toast (Chinese)
>>> Shrimp (and sometimes beef) Chow Fun
>>> Fried Shrimp
>>> Shrimp Scampi
>>> Shrimp salad
>>> Shrimp fried rice
>>>
>>> And of course, shrimp and shrimp.
>>>
>>> I have 3/4lb 20ct shrimp thawed out and my brain is shrimpless. I have
>>> some phyllo dough I'm trying to get rid of as well, but I can't think of
>>> how to cook that both without overcooking the shrimp.
>>>
>>> -sw
>>
>>
>>
>> How about just have a shrimp cocktail and freeze the rest?
>>
>
> Can you refreeze shrimp once it's thawed?
>
Sorry, I didn't read correctly that he bought them frozen then thawed them.
I guess I'm just too used to having actual fresh shrimp where I live.
Ooops!

> I saute some peeled and deveined shrimp with onions and maybe green or red
> peppers then mix it with some home made pesto and put it over pasta like
> rotini or tiny-sized penne. I'll probably be making it tomorrow.
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

On Mon, 16 Aug 2010 23:11:54 -0400, jmcquown wrote:

> Sorry, I didn't read correctly that he bought them frozen then thawed them.
> I guess I'm just too used to having actual fresh shrimp where I live.
> Ooops!

Even the rock shrimp I bought in South Carolia was previosuly frozen and
sold thawed. And yes, you can refreeze them if you know how long they've
been thawed.

-sw

On Mon, 16 Aug 2010 20:31:42 -0700, Christine Dabney wrote:

> On Mon, 16 Aug 2010 22:29:08 -0500, Sqwertz >
> wrote:
>
>>On Mon, 16 Aug 2010 23:11:54 -0400, jmcquown wrote:
>>
>>> Sorry, I didn't read correctly that he bought them frozen then thawed them.
>>> I guess I'm just too used to having actual fresh shrimp where I live.
>>> Ooops!
>>
>>Even the rock shrimp I bought in South Carolia was previosuly frozen and
>>sold thawed. And yes, you can refreeze them if you know how long they've
>>been thawed.
>
> I think Louisiana shrimp season starts this week. Will you be able
> to get fresh shrimp then?

Gulf shrimp sucks. Tastes like bleach. It's all frozen, too. Most
retailers here don't trust "fresh" shrimp.

-sw

On Mon, 16 Aug 2010 20:08:26 -0500, Sqwertz >
wrote:

>On Mon, 16 Aug 2010 20:42:17 -0400, brooklyn1 wrote:
>
>> That's not a lot of shrimp considering it's precooked weight... at 20
>> count that's fifteen medium shrimp.
>
>Pre-cooked weight on headless shrimp is probably only about 5% waste. I
>generally don't eat more than 1/2lb at a time, but I know people half my
>size that will eat at least a pound in a sitting.

Many years ago, the one and only time I cooked shrimp at home, I
bought a pound of fresh headless medium shrimp at a fish monger. After
barely simmering and shelling there was barely enough to make two
appetizers. I very rarely eat shrimp, I think those ocean cockroaches
are way over rated... seafood that needs to be smothered in heavily
flavored sauce (tons of garlic and butter or intered in ketchup and
horseradish) to be edible makes one wonder why anyone would go gaga
over whale brill. The only saving grace I've found for cooking shrimp
at home is if one has a compulsive need to live with stench. While
cooking all the aroma of shrimp transfers to ones abode and all their
belongings until all that remains is the tofu of seafood. The only
times I eat shrimp is if they happen to be an ingredient in some house
special Chinese restaurant dish. The very worst dish on the planet is
deep fried breaded shrimp, corn dawg of the sea!

On Tue, 17 Aug 2010 09:04:11 -0400, brooklyn1 wrote:

> Many years ago, the one and only time I cooked shrimp at home, I
> bought a pound of fresh headless medium shrimp at a fish monger. After
> barely simmering and shelling there was barely enough to make two
> appetizers.

Anybody else ever experience headless shrimp that shrunk 60-70% when they
were cooked and shelled?

-sw

Steve replied to clueless AOL newbie Sheldon "Pussy" Katz:

>> Many years ago, the one and only time I cooked shrimp at home, I
>> bought a pound of fresh headless medium shrimp at a fish monger. After
>> barely simmering and shelling there was barely enough to make two
>> appetizers.
>
> Anybody else ever experience headless shrimp that shrunk 60-70% when they
> were cooked and shelled?

Pussy didn't say that. His "appetizer" portions each contain eight ounces of
shrimp -- and starting off with a pound of uncooked shrimp yielded "barely
enough" for those sixteen ounces of cooked shrimp.

Don't forget that Pussy is the same pig who eats and brags about a
fourteen-ounce burger.

Bob

"Sqwertz" > wrote in message
...
> On Tue, 17 Aug 2010 09:04:11 -0400, brooklyn1 wrote:
>
>> Many years ago, the one and only time I cooked shrimp at home, I
>> bought a pound of fresh headless medium shrimp at a fish monger. After
>> barely simmering and shelling there was barely enough to make two
>> appetizers.
>
> Anybody else ever experience headless shrimp that shrunk 60-70% when they
> were cooked and shelled?
>
> -sw

Things like this are a common occurrence in Sheldumbville. You know
Sheldumbville it's the place people go when they tire of reality.
Sheldumbville where vodka is considered a breakfast item, mid morning snack,
lunch time beverage, afternoon pick me up, dinner beverage, after dinner
beverage and a late night snack.
Sheldumbville where cat shit is considered potpourri.

"Sqwertz" > wrote in message
...
> On Mon, 16 Aug 2010 20:31:42 -0700, Christine Dabney wrote:
>
>> On Mon, 16 Aug 2010 22:29:08 -0500, Sqwertz >
>> wrote:
>>
>>>On Mon, 16 Aug 2010 23:11:54 -0400, jmcquown wrote:
>>>
>>>> Sorry, I didn't read correctly that he bought them frozen then thawed
>>>> them.
>>>> I guess I'm just too used to having actual fresh shrimp where I live.
>>>> Ooops!
>>>
>>>Even the rock shrimp I bought in South Carolia was previosuly frozen and
>>>sold thawed. And yes, you can refreeze them if you know how long they've
>>>been thawed.
>>
>> I think Louisiana shrimp season starts this week. Will you be able
>> to get fresh shrimp then?
>
> Gulf shrimp sucks. Tastes like bleach. It's all frozen, too. Most
> retailers here don't trust "fresh" shrimp.
>
> -sw

>
Good thing I'm not in the gulf, then I'm sure most of the stuff I get is
flash frozen. But I used to dredge them up in a shrimp net (live blue crab,
too).

Jill

On Tue, 17 Aug 2010 09:04:11 -0400, brooklyn1 wrote:

> The only saving grace I've found for cooking shrimp
> at home is if one has a compulsive need to live with stench.

<derisive snort>

blake

It's a big gulf. I've had good and not-so-much. Still it's better than shrimp farms. I love it how they act like it's some green, conservationist effort; when, really they just destroy the mangrove swamps that create more land to build their "farms."

I like shrimp from the Sea of Cortes. We don't get rock shrimp around here any more. I liked those back in the day.

Awe, come on fellas. Sheldon is basically a good guy; just misunderstood.

I have never experienced the "shrinkage" he has. Sheldon, we were talking about the shrimp you EAT, not your so-named schwagger (although, I'm sure little Sheldon qualifies for shrimpdon.) Oh, that's right, you eat those, too. Enoy your shrimp. Wink, wink, nudge, nudge, say no more.

Cat shit must dull the senses somefin aweful.

Cheap shrimp is no problem. I could eat ettoufee every day. Very versatile marisco there.

On Aug 17, 6:04 am, brooklyn1 > wrote:

>... seafood that needs to be smothered in heavily
> flavored sauce (tons of garlic and butter or intered in ketchup and
> horseradish) to be edible makes one wonder why anyone would go gaga
> over whale brill.

I nearly always enjoy the way you provoke your bevy of reactionaries
but this time the credibility of your hyperbole is spoiled by the
fairly recent memory of your posting a classic recipe for shrimp in
lobster sauce..

> ..... The very worst dish on the planet is
> deep fried breaded shrimp, corn dawg of the sea!

Right up there on the list. That's when you need the ketchup and
horseradish..... -aem

On Tue, 17 Aug 2010 13:59:36 -0700 (PDT), aem >
wrote:

>On Aug 17, 6:04 am, brooklyn1 > wrote:
>
>>... seafood that needs to be smothered in heavily
>> flavored sauce (tons of garlic and butter or intered in ketchup and
>> horseradish) to be edible makes one wonder why anyone would go gaga
>> over whale brill.
>
>I nearly always enjoy the way you provoke your bevy of reactionaries
>but this time the credibility of your hyperbole is spoiled by the
>fairly recent memory of your posting a classic recipe for shrimp in
>lobster sauce..

Actually I posted the recipe for the lobster sauce (someone asked
about it), in fact I remember saying I like it on fly lice. Most
Chinese Restaurnts/take-outs in anm d near NYC offer plain lobster
sauce, no lobster, no shrimp. Lobster sauce Cantonese contains no
seafood, it contains pork.

>> ..... The very worst dish on the planet is
>> deep fried breaded shrimp, corn dawg of the sea!
>
>Right up there on the list. That's when you need the ketchup and
>horseradish..... -aem

My mom would serve these often, they were very inexpensive, I think
10¢ each... my father would save the little glasses, he must have had
them by the thousands. I don't think he ever discarded any glass
containers, he had mayo jars filled with water lining the basement
walls, in case the Russians attacked.
http://www.allposters.com/-sp/Sau-Se...s_i869776_.htm

When I was a kid the neighborhood fish mongers would include a couple
pounds fresh shrimp with the order for regular patrons, free....
trimmings/heads for stock too, also free roe for those who wanted
it... I ate so much shrimp as a kid that to this day I find it
repulsive... just the sight of shrimp in a dish reminds me of lawn
grubs

jmcquown wrote:
> "Janet Wilder" > wrote in message
> ...
>> jmcquown wrote:
>>> "Sqwertz" > wrote in message
>>> ...
>>>> But they're so cheap I can't resist.
>>>>
>>>> I need something east and new. in the past 4 months I've had multiple
>>>> servings of:
>>>>
>>>> Shrimp and grits
>>>> Shrimp and polenta
>>>> Shrimp and couscous
>>>> Shrimp and Angelhair aglio olio
>>>> Shrimp wrapped in proscuitto
>>>> Smoked shrimp
>>>> Shrimp toast (Chinese)
>>>> Shrimp (and sometimes beef) Chow Fun
>>>> Fried Shrimp
>>>> Shrimp Scampi
>>>> Shrimp salad
>>>> Shrimp fried rice
>>>>
>>>> And of course, shrimp and shrimp.
>>>>
>>>> I have 3/4lb 20ct shrimp thawed out and my brain is shrimpless. I
>>>> have
>>>> some phyllo dough I'm trying to get rid of as well, but I can't
>>>> think of
>>>> how to cook that both without overcooking the shrimp.
>>>>
>>>> -sw
>>>
>>>
>>>
>>> How about just have a shrimp cocktail and freeze the rest?
>>>
>>
>> Can you refreeze shrimp once it's thawed?
>>
> Sorry, I didn't read correctly that he bought them frozen then thawed
> them. I guess I'm just too used to having actual fresh shrimp where I
> live. Ooops!
Post-menopausal narcissism?

"Larry" > ha scritto nel messaggio

> Post-menopausal narcissism?

I'm sorry if you are suffering that, but other people's obsessions are
BORING. So maybe you could just moan about it to your family?

Omelet wrote:

> In article >,
> "jmcquown" wrote:
>
>
> >"Sqwertz" wrote in message
> ...
> >
> >>But they're so cheap I can't resist.
> >>
> >>I need something east and new. in the past 4 months I've had multiple
> >>servings of:
> >>
> >>Shrimp and grits
> >>Shrimp and polenta
> >>Shrimp and couscous
> >>Shrimp and Angelhair aglio olio
> >>Shrimp wrapped in proscuitto
> >>Smoked shrimp
> >>Shrimp toast (Chinese)
> >>Shrimp (and sometimes beef) Chow Fun
> >>Fried Shrimp
> >>Shrimp Scampi
> >>Shrimp salad
> >>Shrimp fried rice
> >>
> >>And of course, shrimp and shrimp.
> >>
> >>I have 3/4lb 20ct shrimp thawed out and my brain is shrimpless. I have
> >>some phyllo dough I'm trying to get rid of as well, but I can't think of
> >>how to cook that both without overcooking the shrimp.
> >>
> >>-sw
> >
> >
> >
> >How about just have a shrimp cocktail and freeze the rest?
> >
> >Jill
>
>
> Shrimp quesadillas
> Shrimp omelettes
> Shrimp quiches.
>
> Switch to chicken if you are bored with shrimp.

Onw of my favorite flavor combo's is chicken and shrimp. Either sauted
together in butter, garlic & white wine or ground and combined & then
poached or sauted.


--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

On Tue, 17 Aug 2010 17:08:18 +0000, Gorio wrote:

> Sqwertz;1519535 Wrote:
>
>> Gulf shrimp sucks. Tastes like bleach. It's all frozen, too. Most
>> retailers here don't trust "fresh" shrimp.
>
> It's a big gulf. I've had good and not-so-much. Still it's better than
> shrimp farms. I love it how they act like it's some green,
> conservationist effort; when, really they just destroy the mangrove
> swamps that create more land to build their "farms."

Almost all the Gulf shrimp I've had taste bad. For about 6-7 years I've
been buying a store brand shrimp sold frozen in 2 pounds from Vietnam and
they are consistently excellent.

When I loved in SC, I did eat a lot of blue rock shrimp. These were only
shrimp I've had that were better than the Vietnamese-grown. Oh, except for
the spot prawns I would get in CA at Cosentinos.

-sw

Try making Shrimp samosas. This is an Indian dish. The customary way is to use curry spices to flavor the shrimp (but even curry spices can be adjusted to your own tastes.) Add some finely diced potatoes and a little mild finely diced anaheim pepper to the mix with a half cup of vegetable stock and a tsp or two of clam juice. Use two sheets of phyllo, then spoon about 1 1/2 Tbsp of the mixture onto them. Fold over and seal edges with an egg wash. These little pies can then be either deep-fried or baked. If baking, spray cooking spray on a cookie sheet and brush a little melted butter on the outsides of each samosa.

Vic in Springfield

On Tue, 24 Aug 2010 04:50:04 +0000, foofiefan
> wrote:

> Try making Shrimp samosas. This is an Indian dish. The customary way is
> to use curry spices to flavor the shrimp (but even curry spices can be
> adjusted to your own tastes.) Add some finely diced potatoes and a
> little mild finely diced anaheim pepper to the mix with a half cup of
> vegetable stock and a tsp or two of clam juice. Use two sheets of
> phyllo, then spoon about 1 1/2 Tbsp of the mixture onto them. Fold over
> and seal edges with an egg wash. These little pies can then be either
> deep-fried or baked. If baking, spray cooking spray on a cookie sheet
> and brush a little melted butter on the outsides of each samosa.

I used to love samosas, but don't recall coming across shrimp filled.
I'll look for them the next time I eat in an Indian restaurant.

--

Never trust a dog to watch your food.

sf replied to foofiefan:

>> Try making Shrimp samosas. This is an Indian dish. The customary way is
>> to use curry spices to flavor the shrimp (but even curry spices can be
>> adjusted to your own tastes.) Add some finely diced potatoes and a
>> little mild finely diced anaheim pepper to the mix with a half cup of
>> vegetable stock and a tsp or two of clam juice. Use two sheets of
>> phyllo, then spoon about 1 1/2 Tbsp of the mixture onto them. Fold over
>> and seal edges with an egg wash. These little pies can then be either
>> deep-fried or baked. If baking, spray cooking spray on a cookie sheet
>> and brush a little melted butter on the outsides of each samosa.
>
> I used to love samosas, but don't recall coming across shrimp filled.
> I'll look for them the next time I eat in an Indian restaurant.

I've eaten in many Indian restaurants and I've done a lot of Indian cooking,
but I've never seen shrimp samosas. I've also never seen samosas made with
phyllo dough.

That being said, I think the recipe is definitely worth trying. I'd just
call it something other than "samosa."

Bob

Bob wrote on Tue, 24 Aug 2010 13:23:32 -0700:

>>> Try making Shrimp samosas. This is an Indian dish. The
>>> customary way is to use curry spices to flavor the shrimp
>>> (but even curry spices can be adjusted to your own tastes.) Add some
>>> finely diced potatoes and a little mild finely
>>> diced anaheim pepper to the mix with a half cup of vegetable
>>> stock and a tsp or two of clam juice. Use two sheets
>>> of phyllo, then spoon about 1 1/2 Tbsp of the mixture onto
>>> them. Fold over and seal edges with an egg wash. These
>>> little pies can then be either deep-fried or baked. If
>>> baking, spray cooking spray on a cookie sheet and brush a
>>> little melted butter on the outsides of each samosa.
>>
>> I used to love samosas, but don't recall coming across shrimp
>> filled. I'll look for them the next time I eat in an Indian
>> restaurant.

> I've eaten in many Indian restaurants and I've done a lot of
> Indian cooking, but I've never seen shrimp samosas. I've also never
> seen samosas made with phyllo dough.

> That being said, I think the recipe is definitely worth
> trying. I'd just call it something other than "samosa."

Samosas don't have to be vegetarian, see links to lamb and chicken in
http://www.samosa-recipe.com/Vegetable_Samosa.html

I'll admit that I've never come across shrimp ones but I'll bet they'd
be good.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

I still love samosas; but, also, have never tried shrimp. Sounds ideal, though.

You can make perfect fajitas w/shrimp: high heat, but avoid overcooking.

I always thought shrimp and grits soudned nasty, until I tried it. Quite good(and I ain't no grit eater, usually.)

I often will often simply sauté shrimp in butter with garlic. Last night I wanted shrimp over pasta, which would have been good with Alfredo, but I was out of cream. I didn't want a sauce that would overpower the shrimp, like marinara, and so was at a loss for a sauce to make until I thought of this:

I used my usual sauté method for the shrimp, but then when it was nearly done I added sour cream to make a pan sauce with the butter and garlic. After a taste, I added some freshly grated Parmesan. Sauce came together almost instantly, and was very good. So good in fact, I won't even try to tweak it the next time I make it. This one is a keeper.

Two servings:

1 pound shrimp
1/2 stick butter
3/4 cup sour cream (approximately, go by consistency)
(lots) minced garlic.
Freshly grated Parmesan (to taste. I just grated it in there until it looked like enough, tasted, and it was.)

Shrimp had been brined, so no salt added to pan sauce.

The only thing I might change next time is to make more sauce relative to the amount of shrimp.

Sqwertz;151874272591376148317496391257397 Wrote:
>
> But they're so cheap I can't resist.
>
> I need something east and new.

How about far east, and old... shrimp filled wontons:
http://i35.tinypic.com/148nr0w.jpg

On 8/25/2010 11:13 AM, brooklyn1 wrote:
> Sqwertz;151874272591376148317496391257397 Wrote:
>>
>> But they're so cheap I can't resist.
>>
>> I need something east and new.
>
> How about far east, and old... shrimp filled wontons:
> http://i35.tinypic.com/148nr0w.jpg
>
>
>

The Chinese will have no problem with wontons filled with a mixture of
pork and shrimp. The idea of mixing pig and shellfish hasn't quite
caught on in the West. This filling is probably abhorrent to non-secular
Jews, the Chinese however, will happily use the stuff to fill crispy gau
gees, pork hash, shumai, and many different types of dim sum.

I could go for some dim sum right now. However, right now I have a
Hawaiian okazu-ya style plate lunch brought to me by one of my clients.
The plate has one large block of tofu that has been fried then boiled in
a shoyu sauce, eggplant boiled in a shoyu-mirin sauce, one large chicken
thigh boiled in a shoyu sauce, one large musubi, a slice of thick egg
omelet with cubed Spam and green onion. The only question is whether or
not the musubi contains an ume deep within it's center. Chances are that
it does not but I'm not willing to eat that large thing to make sure.
Life is like that - sometimes it's better to just leave some things a
mystery. :-)