Pre Cooked Shrimp Recipes
Leah Said:
Healthy and tasty shrimp recipes?We Answered:
===Patio Shrimp Salad
3 1/2 cups cooked white rice
1/4 cup chopped dill pickles
1/4 cup chopped black olives
1 tablespoon chopped onion
1/2 teaspoon salt
1 teaspoon minced green bell pepper
1/2 cup raisins
1 1/2 cups tomato juice
2 cups cooked salad shrimp
3/4 cup mayonnaise
Place rice in a medium-size mixing bowl. Mix pickles, olives, onion, salt, green pepper, raisins and tomato juice into the rice. Stir well and let mixture stand 5 minutes.
Mix shrimp and mayonnaise into the mixture, toss lightly and serve.
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Lorraine Said:
How to cook shrimp?We Answered:
Drop them in boiling, salted water and cook just until they turn pink.Cool them in cold water, then peel and add to your jambalaya.
Bert
Regina Said:
Recipes for pre-cooked shrimp?We Answered:
Easy Shrimp Quesadillas30-40 precooked medium sized shrimp
10 tortillas
1 green pepper
1 red pepper (if you don't have a red pepper, 2 green peppers work fine)
2 large sized yellow or white onion
1 packet of taco or fajita seasoning
2 to 3 cups shredded cheddar cheese
2 to 3 tablespoons of canola oil
Spray canola oil
Fill a large bowl with warm water and add shrimp.
Let shrimp dethaw for approximately 10 to 15 minutes.
If they are still partially frozen, drain some of the water off and add warmer water to complete the dethawing process
Remove shrimp from water and place on 2 layered paper towels to drain
Cut shrimp into small chunks, approximately 1/4 to 1/2 inch large
Chop green and red pepper and onion into thin strips approximately 1/4 inch thick
Place pepper and onions in a fry pan.
Drizzle with canola oil and add packet of taco or fajita seasoning
Heat and stir on medium high heat until soft
Spray a griddle or fry pan with canola spray
and heat on medium high heat for a minute or so
Add 1 or 2 tortillas (if using a griddle you may be able to add 2 tortillas) and sprinkle with cheddar cheese
When cheese is almost melted through, add a thin layer of peppers, onions, and shrimp.
Make sure the layer is thin, yet covers the whole tortilla
Sprinkle the top with another layer of cheddar cheese and heat for a few minutes.
Check the bottom tortilla to determine when to flip the tortilla.
When the bottom tortilla turns light brown,
flip the tortilla and heat for an additional 2 to 3 minutes
Place quesadillas on individual plates and cut into pie size servings with a pizza cutter
This recipe makes 5 quesadillas.
If you have extra quesadilla filling do not try to pile it all into the individual quesadillas, or they will be too thick and will fall apart when you try to flip them on the frying pan or griddle. Instead you can use the extra filling and make additional quesadillas or refridgerate the leftovers.
Shrimp Spring Rolls
For the filling:
1 teaspoon salt
1 pound medium shrimp, shells on
1 pound pork loin
8 ounces rice vermicelli noodles
For the rolls:
1 package (8-inch round) rice paper wrappers
1 head red leaf lettuce
1/2 cup fresh mint leaves
1 cup mung bean sprout
For the filling:
In a medium saucepan, bring 6 cups of water and salt to a boil over medium heat. Add shrimp, reduce to a simmer, and cook until pink, about 2 to 3 minutes.
Remove shrimp from the hot water and dip in a bowl of ice water. Next, peel and devein them.
Add pork to the pot, cover, and cook on low to medium heat for 10 minutes or until no longer pink.
Drain and let cool to room temperature.
Thinly slice the pork (about 1/4 inch thick).
In another pot, add 2 quarts of water and bring to a boil. Add rice noodles and cook for 3 to 4 minutes.
Drain and rinse under cold running water.
For the rolls:
Briefly dip one wrapper at a time in a shallow bowl of warm water until pliable. Lay wrapper on a dry surface and blot excess water with a paper towel.
Place 2 shrimp on the lower center of the wrapper.
Top with 2 slices of pork, some lettuce, mint leaves, noodles, and bean sprouts.
Fold in the sides of the wrapper, then fold over from the bottom and roll away from you, forming a tight log.
Repeat until all ingredients are used up.
Cover with a damp towel or plastic wrap until ready to serve at room temperature.
Consume within 2 hours.
Quick And Easy Coconut Shrimp Salad
Ingredients:
16 ounces of mixed organic salad greens
1 can mandarin oranges, drained
2 cups thawed cooked shrimp, (shelled, peeled, tail-off, devined)
1/3 cup Baker's Coconut
1 ripe avocado cut into large chunks
Catalina or Sweet French Dressing
Toasted Almonds for garnish
In Large salad bowl, toss together salad greens, mandarin oranges, shrimp, coconut and avocado.
Sprinkle on Toasted almonds for garnish
and serve with Catalina or Sweet French Dressing on the side.
Serves: 4
Easy No Cook Calypso Coconut Shrimp Salad
16 ounces fresh baby greens
2 cups red seedless grapes
2 cups thawed cooked shrimp, (shelled, peeled, tail-off, devined)
1 yellow bell pepper, seeded and chopped
1/4 cup chopped red onion
1 can of pineapple chunks, drained
Bottled raspberry vinaigrette salad dressing
Toss together all ingredients in large salad bowl and drizzle with raspberry vinaigrette salad dressing.
Tip: If you chill the can pineapple chunks in the refrigerator the night before, they taste even better cold than room temperature.
Serves: 4
Russell Said:
Does anyone out there have a good recipe for pre-cooked, flash-frozen shrimp?We Answered:
Angel Hair Pasta with Sesame ShrimpIngredients:
2 cups uncooked angel hair pasta
1 pound asparagus, trimmed and cut into 1 inch pieces
3-5 small cloves garlic
1 cup sliced mushrooms
1/4 cup reduced sodium soy sauce
2 teaspoons sesame oil
1 tablespoon brown sugar
3 tablespoon chutney
2 tablespoons toasted sesame seeds
1 bunch scallions
1/3 cup vinegar
1 pound fresh shrimp or frozen shrimp, thawed
Prepare pasta according to package directions. Add asparagus pieces during last 3 minutes of cooking. Drain pasta and asparagus. Place sesame oil in a large saucepan heat over medium heat. Add garlic and mushrooms and saute for 3-4 minutes. Add soy sauce, brown sugar, chutney, toasted sesame seeds, scallions and vinegar and simmer for 3-5 minutes. Add shrimp and cook another 8 minutes. Toss shrimp and sauce with pasta and asparagus and serve.
Makes 4 Servings
Phillip Said:
Recipe for shrimp and pasta?We Answered:
Garlic Shrimp and Pasta (Low fat recipe)Recipe #915613 ratings
by Charishma Ramchandani
4 servings 30 min 10 min prep
2 tablespoons cornstarch
1 (14 1/2 ounce) can Swanson chicken broth
2 cloves garlic, minced
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1/8 teaspoon ground red pepper
1 lb medium shrimp, shelled and deveined
4 cups hot cooked thin spaghetti, cooked without salt (about 8 oz. dry)
1.) In a medium saucepan, mix cornstarch, broth, garlic, parsley, lemon juice and pepper.
2.) Over medium-high heat, cook until mixture boils and thickens.
3.) Stir constantly.
4.) Add shrimp.
5.) Cook for 5 minutes or until shrimp turns pink.
6.) Stir often.
7.) Toss with spaghetti.
Angel Said:
Shrimp recipe calls for uncooked shrimp to be pan sauteed b-4?We Answered:
You are correct. The recipe strictly followed would probably taste better because the shrimp are freshly cooked and hot. But you have precooked. So just mix with the cheese and bake.