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

On Sat, 14 Aug 2010 17:36:59 -0500, Sqwertz >
wrote:

>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
This is a favorite over here.

Roasted Tomatoes With Shrimp And Feta

5 large tomatoes, cut into eights
3 tb. olive oil
2 tb. minced garlic
3/4 tsp. kosher salt
3/4 tsp. fresh ground black pepper
1 1/2 lbs. medium shrimp, peeled-deveined
1/2 cup chopped fresh parsley
2 tb. lemon juice
1 cup crumbled feta

<oregano and scallions optional>


Preheat oven to 450F

Shake excess liquid from tomatoes and place in large baking dish.

Spoon olive oil and garlic all over. Sprinkle with salt and pepper.
Toss to coat.

Place in oven for 20-25 minutes.

Stir in shrimp, parsley, and lemon juice.

Sprinkle with crumbled feta

Return to oven for 10-15 minutes or until shrimp are done.

Serve on crusty bread or crudettes.

On Sat, 14 Aug 2010 17:50:20 -0500, Lou Decruss wrote:

> On Sat, 14 Aug 2010 17:36:59 -0500, Sqwertz >
> wrote:

I forgot Shrimp Curry (Thai, not Indian). Which is what I planned tonight
except I'm out of coconut milk. A rarity around here.

> This is a favorite over here.
>
> Roasted Tomatoes With Shrimp And Feta

That's sounds possible. I have everything but tomatoes. What happens to
tomatoes for 25 minutes at 450F? I could just use canned peeled tomatoes
and cook less.

-sw

"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.

I LOVE shrimp. But your post reminded me of Bubba. lol

I'd love to try homemade shrimp toast. Got a recipe tried and true?

On Aug 14, 3:36*pm, Sqwertz > wrote:
> 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

Here. I guarantee this will bring you joy. It's one of my favorite
things in the world.
I'm posting the link instead of the recipe because of the story that
goes with the recipe.

http://www.hizzoners.com/index.php?o...ites&Itemid=72

On Aug 14, 3:36 pm, Sqwertz > wrote:
>
> 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.
>
Make a pot of rice. To a hot wok or heavy pan add 2 TB oil, a chopped
scallion, a ginger slice or two, then the shrimp. Stirfry two
minutes. Stir in 2 TB garlic chile sauce and (optional) 1/2 tsp.
sugar. If you have any peapods, stirfry them until they're hot.
Serve. Send my $3 donation to your local food bank. -aem

On Sat, 14 Aug 2010 18:31:13 -0500, Sqwertz >
wrote:

>On Sat, 14 Aug 2010 17:50:20 -0500, Lou Decruss wrote:
>
>> On Sat, 14 Aug 2010 17:36:59 -0500, Sqwertz >
>> wrote:
>
>I forgot Shrimp Curry (Thai, not Indian). Which is what I planned tonight
>except I'm out of coconut milk. A rarity around here.
>
>> This is a favorite over here.
>>
>> Roasted Tomatoes With Shrimp And Feta
>
>That's sounds possible. I have everything but tomatoes.

Put your andy mask on and go steal some from a neighbors garden.

> What happens to tomatoes for 25 minutes at 450F?

<shrug> They roast and get soft and delicious?

>I could just use canned peeled tomatoes and cook less.

That would work but drain them well. I've never done it but it should
be fine. You just scoop it up on the bread. It's actually an
appetizer recipe that's so good we make a meal out of it.

Lou

On Sat, 14 Aug 2010 19:40:34 -0400, Cheryl wrote:

> I LOVE shrimp. But your post reminded me of Bubba. lol

Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it,
bake it, sauté it. There's, um, shrimp kabobs, shrimp creole, shrimp gumbo,
pan fried, deep fried, stir fried. There's pineapple shrimp and lemon
shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp
salad, shrimp in potatoes, shrimp burger, shrimp sandwich. That's, that's
about it.

-sw

On Sat, 14 Aug 2010 19:40:34 -0400, Cheryl wrote:

> I'd love to try homemade shrimp toast. Got a recipe tried and true?

I don't do recipes. I just grind shrimp with corn starch, pork fat, salt,
ginger, green onion, rice wine, spread on baguette rounds and fry.

Oh, and finely minced water chestnuts or daikon if I have it.

-sw

aem wrote:
> On Aug 14, 3:36 pm, Sqwertz > wrote:
>> 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.
>>
> Make a pot of rice. To a hot wok or heavy pan add 2 TB oil, a chopped
> scallion, a ginger slice or two, then the shrimp. Stirfry two
> minutes. Stir in 2 TB garlic chile sauce and (optional) 1/2 tsp.
> sugar. If you have any peapods, stirfry them until they're hot.
> Serve. Send my $3 donation to your local food bank. -aem


Ginger scallion! That would have been my recommendation.

-tracy

On Sat, 14 Aug 2010 17:04:04 -0700 (PDT), ImStillMags wrote:

> Here. I guarantee this will bring you joy. It's one of my favorite
> things in the world.
> I'm posting the link instead of the recipe because of the story that
> goes with the recipe.
>
> http://www.hizzoners.com/index.php?o...ites&Itemid=72

I already do something pretty similar as shrimp scampi. The attraction of
that recipe is great gobs of butter - the butter to shrimp ratio is 1:2,
which is unnecessary, IMO.

-sw

On Sat, 14 Aug 2010 17:36:59 -0500, Sqwertz >
wrote:

>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

<snip>

Barbecued shrimp? Makes a really, really nice first course:

@@@@@ Now You're Cooking! Export Format

Barbecue Fish Sauce

barbecue, sauces

1/2 cup vegetable oil
3/4 cup onion; chopped
3/4 cup catsup
3/4 cup water
1/3 cup lemon juice
3 tablespoons Sugar
3 tablespoons worcestershire sauce
2 tablespoons prepared mustard
2 teaspoons Salt
1/2 teaspoon pepper

Saute onion in oil in medium heavy saucepan over medium-high heat
until limp. Combine with all ingredients and simmer 10 - 15 mins.

Very nice with delcate fish such as salmon and mahi mahi. Also works
well with shrimp and prawns.

Contributor: Ellen Presley

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Sat, 14 Aug 2010 20:15:06 -0500, Lou Decruss wrote:

> On Sat, 14 Aug 2010 18:31:13 -0500, Sqwertz >
> wrote:
>
> Put your andy mask on and go steal some from a neighbors garden.
....
> That would work but drain them well. I've never done it but it should
> be fine. You just scoop it up on the bread. It's actually an
> appetizer recipe that's so good we make a meal out of it.

What's funny is that Sarah G (of Pizza Patches fame) just cooked this
tonight as well - according to her Facebook entry.

And I wouldn't steal tomatoes from my neighbors. I would finagle them.
I'm a very skilled suggestioner. It's starts out subliminal, and if that
doesn't work, then I get implicit. Trick I learned as a kid.

-sw

On Sat, 14 Aug 2010 18:02:34 -0700 (PDT), aem wrote:

> On Aug 14, 3:36 pm, Sqwertz > wrote:
>>
>> 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.
>>
> Make a pot of rice. To a hot wok or heavy pan add 2 TB oil, a chopped
> scallion, a ginger slice or two, then the shrimp. Stirfry two
> minutes. Stir in 2 TB garlic chile sauce and (optional) 1/2 tsp.
> sugar. If you have any peapods, stirfry them until they're hot.
> Serve. Send my $3 donation to your local food bank. -aem

I used a little oyster sauce, green onion, snap pea pods, chicken stock,
garlic, butter and finely grated ginger. While the butter may look odd
here, it works amazingly well with oyster sauce. Served over bean threads.

I didn't want to have to pay the $3 so I had to make adjustments.

-sw

In article >,
Sqwertz > wrote:

> And I wouldn't steal tomatoes from my neighbors. I would finagle them.
> I'm a very skilled suggestioner. It's starts out subliminal, and if that
> doesn't work, then I get implicit. Trick I learned as a kid.

Explicit requires a gun ;-)

leo

On Sat, 14 Aug 2010 19:46:11 -0700, Leonard Blaisdell wrote:

> In article >,
> Sqwertz > wrote:
>
>> And I wouldn't steal tomatoes from my neighbors. I would finagle them.
>> I'm a very skilled suggestioner. It's starts out subliminal, and if that
>> doesn't work, then I get implicit. Trick I learned as a kid.
>
> Explicit requires a gun ;-)

Figures somebody named LEO would automatically want to use a gun! ;-)

It would be a tossup between an explicit, "Can I have some damn tomatoes"
and Lou's suggestion of just stealing them. Because I figure if they
haven't succumbed to my subliminal and implicit charms, then they're
probably not planning on unloading any of them upon me willingly.

I know, I'm terrible. I probably shouldn't have minored in Forensic
Psychology.

-sw

On 8/14/2010 5:36 PM, Sqwertz wrote:
> 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


Just how much work do you want to do with the shrimp? There in lays
your dilemma perhaps? In addition to cleaning the shrimp of their
'vein' - what else do you want them to be ??? Fried, stewed, nude,
stuffed, poached, sushi, anything else ala-Gump?? pray tell? <G>

Sky, former "Redneck Riviera" resident

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Sat, 14 Aug 2010 21:10:26 -0500, Sqwertz >
wrote:

>On Sat, 14 Aug 2010 20:15:06 -0500, Lou Decruss wrote:
>
>> On Sat, 14 Aug 2010 18:31:13 -0500, Sqwertz >
>> wrote:
>>
>> Put your andy mask on and go steal some from a neighbors garden.
>...
>> That would work but drain them well. I've never done it but it should
>> be fine. You just scoop it up on the bread. It's actually an
>> appetizer recipe that's so good we make a meal out of it.
>
>What's funny is that Sarah G (of Pizza Patches fame) just cooked this
>tonight as well - according to her Facebook entry.

I remember patches but not Sarah's involvement. Is that the Sarah
that posts to A.B.F?

I have seen other versions similar to that recipe. One was on PBS and
included mint and it didn't seem right to me.

>And I wouldn't steal tomatoes from my neighbors.

The andy mask should have been a tip I was kidding.

>I would finagle them. I'm a very skilled suggestioner.

I just ask. Usually works.

Lou

On Sat, 14 Aug 2010 19:46:11 -0700, Leonard Blaisdell
> wrote:

>In article >,
> Sqwertz > wrote:
>
>> And I wouldn't steal tomatoes from my neighbors. I would finagle them.
>> I'm a very skilled suggestioner. It's starts out subliminal, and if that
>> doesn't work, then I get implicit. Trick I learned as a kid.
>
>Explicit requires a gun ;-)

Oh goodie. Another gun thread drift.

Lou

On Sat, 14 Aug 2010 23:25:34 -0500, Lou Decruss wrote:

> On Sat, 14 Aug 2010 19:46:11 -0700, Leonard Blaisdell
> > wrote:
>
>>In article >,
>> Sqwertz > wrote:
>>
>>> And I wouldn't steal tomatoes from my neighbors. I would finagle them.
>>> I'm a very skilled suggestioner. It's starts out subliminal, and if that
>>> doesn't work, then I get implicit. Trick I learned as a kid.
>>
>>Explicit requires a gun ;-)
>
> Oh goodie. Another gun thread drift.

You love those as much as I do, eh? Om will be here to direct traffic
shortly, I suspect.

-sw

On Sat, 14 Aug 2010 23:23:30 -0500, Lou Decruss wrote:

> On Sat, 14 Aug 2010 21:10:26 -0500, Sqwertz >
> wrote:
>
>>On Sat, 14 Aug 2010 20:15:06 -0500, Lou Decruss wrote:
>>
>>> On Sat, 14 Aug 2010 18:31:13 -0500, Sqwertz >
>>> wrote:
>>>
>>> Put your andy mask on and go steal some from a neighbors garden.
>>...
>>> That would work but drain them well. I've never done it but it should
>>> be fine. You just scoop it up on the bread. It's actually an
>>> appetizer recipe that's so good we make a meal out of it.
>>
>>What's funny is that Sarah G (of Pizza Patches fame) just cooked this
>>tonight as well - according to her Facebook entry.
>
> I remember patches but not Sarah's involvement. Is that the Sarah
> that posts to A.B.F?

That Swiss Sarah. No, I'm referring to Detriot Sarah/Saerah. She posted
the pizza picture to cafepress.com.

>>And I wouldn't steal tomatoes from my neighbors.
>
> The andy mask should have been a tip I was kidding.

Oh, pbbbt - I know that. I just saw a good opening for my 'finagle
method'.

-sw

On Sat, 14 Aug 2010 19:04:07 -0700, Terry Pulliam Burd
> wrote:

>On Sat, 14 Aug 2010 17:36:59 -0500, Sqwertz >
>wrote:
>
>>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
>
><snip>
>
>Barbecued shrimp? Makes a really, really nice first course:
>
>@@@@@ Now You're Cooking! Export Format
>
>Barbecue Fish Sauce
>
>barbecue, sauces
>
>1/2 cup vegetable oil
>3/4 cup onion; chopped
>3/4 cup catsup
>3/4 cup water
>1/3 cup lemon juice
>3 tablespoons Sugar
>3 tablespoons worcestershire sauce
>2 tablespoons prepared mustard
>2 teaspoons Salt
>1/2 teaspoon pepper
>
>Saute onion in oil in medium heavy saucepan over medium-high heat
>until limp. Combine with all ingredients and simmer 10 - 15 mins.
>
>Very nice with delcate fish such as salmon and mahi mahi. Also works
>well with shrimp and prawns.
>
>Contributor: Ellen Presley
>
>Terry "Squeaks" Pulliam Burd

This sauce is the greatest. I must admit I was a little leary when you
were making it to put on that beautiful salmon last weekend, but dang,
it works, not overpowering at all. And I have all the ingredients too
Yippie!!! Now all I have to do is find some shrimp that isn't farmed.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw

www.kokoscornerblog.com
updated 08/02/10
Watkins natural spices
www.apinchofspices.com

In article >,
Sqwertz > wrote:

> 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.

Dunno about the phyllo pastry, I don't cook it.

Howevar, what I sometimes do with shrimp is throw them in a hot pan,
give them a quick stir-fry, then throw some teriyaki or soy sauce
(whichever I have around) and some chipotle pepper sauce or habanero
sauce (whichever I feel like) on them, give them another stir to glaze,
then serve over rice.

Miche

--
Electricians do it in three phases

Shrimp tacos?

Shredded cabbage + shrimp + sour cream + chiles in some form,
on a tortilla.


S.

Steve wrote:

> 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.

These are all pretty easy, and don't appear on your list: Shrimp remoulade,
salt & pepper shrimp, ma po shrimp, shrimp rangoon (maybe using the phyllo
dough instead of wonton wrappers). Shrimp sausage would be a little higher
on the difficulty scale, though you already mentioned shrimp burgers.

Bob

On 8/14/2010 9:37 PM, Tracy wrote:
> aem wrote:
>> On Aug 14, 3:36 pm, Sqwertz > wrote:
>>> 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.
>>>
>> Make a pot of rice. To a hot wok or heavy pan add 2 TB oil, a chopped
>> scallion, a ginger slice or two, then the shrimp. Stirfry two
>> minutes. Stir in 2 TB garlic chile sauce and (optional) 1/2 tsp.
>> sugar. If you have any peapods, stirfry them until they're hot.
>> Serve. Send my $3 donation to your local food bank. -aem
>
>
> Ginger scallion! That would have been my recommendation.

That's substantially "General Tso's Chicken" only with shrimp. Seems to
be fashionable all of a sudden--saw a package of "General Tso's Shrimp"
in the frozen section.

Hmm--I've got some frozen shrimp to use up--I think I know what's for
dinner.

On Sun, 15 Aug 2010 03:39:52 -0500, Andy wrote:

> Lou Decruss > wrote:
>
>> The andy mask
>
> To the Lou [bw]itch...
>
> You're ugly! Ugly you can't wipe off your face!
>
> Try to have a nice day for the rest of your life!
>
> Andy

Judging by his posting habits, I'm betting Thorazine twice a day.

-sw

On Sun, 15 Aug 2010 02:42:08 -0700, Bob Terwilliger wrote:

> These are all pretty easy, and don't appear on your list: Shrimp remoulade,
> salt & pepper shrimp, ma po shrimp, shrimp rangoon (maybe using the phyllo
> dough instead of wonton wrappers). Shrimp sausage would be a little higher
> on the difficulty scale, though you already mentioned shrimp burgers.

That was Buford Blue that mentioned shrimp burgers.

I've never made S&P shrimp, amazingly. I order it out all the time. These
shrimp have no heads and I just threw away my sichuan pepper (it died).

The shrimp rangoon may be a possibility, using phylo. Anybody tried deep
frying phyllo purses? I guess I could bake them as well. Last time I did
the no-fry crab rangoon recipe posted here back in 1996 they all exploded
in the oven.

-sw

Steve wrote:

> The shrimp rangoon may be a possibility, using phylo. Anybody tried deep
> frying phyllo purses? I guess I could bake them as well. Last time I did
> the no-fry crab rangoon recipe posted here back in 1996 they all exploded
> in the oven.

Purses might be tricky because phyllo is more brittle than won ton. I'd go
with a basic blintz-type wrap.

As you must already know, exploding happens when you've got too much
filling. If you're baking, you can still stuff the packets pretty tightly if
you poke a few holes to allow steam to escape. You still can't pack them
*too* tightly, though, because the filling itself will also expand as it
gets hotter. If you're deep-frying, that's not a great option, and you just
have to try to leave enough room for expansion and steam pressure during
cooking.

Bob

On Sun, 15 Aug 2010 09:10:44 -0500, Sqwertz wrote:

> On Sun, 15 Aug 2010 02:42:08 -0700, Bob Terwilliger wrote:
>
>> These are all pretty easy, and don't appear on your list: Shrimp remoulade,
>> salt & pepper shrimp, ma po shrimp, shrimp rangoon (maybe using the phyllo
>> dough instead of wonton wrappers). Shrimp sausage would be a little higher
>> on the difficulty scale, though you already mentioned shrimp burgers.
>
> That was Buford Blue that mentioned shrimp burgers.
>
> I've never made S&P shrimp, amazingly. I order it out all the time. These
> shrimp have no heads and I just threw away my sichuan pepper (it died).
>
> The shrimp rangoon may be a possibility, using phylo. Anybody tried deep
> frying phyllo purses? I guess I could bake them as well. Last time I did
> the no-fry crab rangoon recipe posted here back in 1996 they all exploded
> in the oven.
>
> -sw

jesus. must have been a mess.

your pal,
blake

I use shrimp and scallops in my chowder if I don't have fish
available. Also, shrimp chow mein is an emergency meal around here.
i.e. quick and everything on hand.

On Sat, 14 Aug 2010 23:44:05 -0500, Sqwertz >
wrote:

>On Sat, 14 Aug 2010 23:25:34 -0500, Lou Decruss wrote:
>
>> On Sat, 14 Aug 2010 19:46:11 -0700, Leonard Blaisdell
>> > wrote:
>>
>>>In article >,
>>> Sqwertz > wrote:
>>>
>>>> And I wouldn't steal tomatoes from my neighbors. I would finagle them.
>>>> I'm a very skilled suggestioner. It's starts out subliminal, and if that
>>>> doesn't work, then I get implicit. Trick I learned as a kid.
>>>
>>>Explicit requires a gun ;-)
>>
>> Oh goodie. Another gun thread drift.
>
>You love those as much as I do, eh? Om will be here to direct traffic
>shortly, I suspect.

Cool. Then everyone can be called babe.

Lou

Shrimp taco -- grill the shrimp, serve it in a tortilla with pico de
galo.

Tara

On Sun, 15 Aug 2010 14:16:41 -0500, Sqwertz wrote:

> On Sun, 15 Aug 2010 05:06:00 +0000 (UTC), Steve Pope wrote:
>
>> Shrimp tacos?
>>
>> Shredded cabbage + shrimp + sour cream + chiles in some form,
>> on a tortilla.
>
> I remember when the first fish taco place opened up in San Jose (1989 or
> so) and they gave out free fish tacos. I was starved and very low on cash
> (probably broke) and decided to cash in on the free taco coupon.
>
> I just picked the fish out and threw the rest away. Cabbage just does not
> belong on tacos of any sort (well, except for kimchi on bulgogi tacos).
> Considering how hungry I was, it should have tasted better.

Oops. I thought that post got munched by my newsserver. It lied.

-sw

"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

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?

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.

"jmcquown" > wrote in message
...

> "Sqwertz" > wrote in message

>> 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.

> How about just have a shrimp cocktail and freeze the rest?

I don't think you can refreeze it if it's been thawed already.

"jmcquown" > wrote in message
...
> "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

How about just have a 3/4-pound shrimp cocktail?

Felice

On Mon, 16 Aug 2010 19:56:06 -0400, "Felice" >
wrote:

>
>"jmcquown" > wrote in message
...
>> "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
>
>How about just have a 3/4-pound shrimp cocktail?

That's not a lot of shrimp considering it's precooked weight... at 20
count that's fifteen medium shrimp.

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.

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.

-sw