ISO: Cooked Shrimp Ideas

Creamy Shrimp Linguine


8 ounces uncooked linguine

2/3 cup chopped onion

2 garlic cloves, minced

1-1/2 teaspoons dried oregano

3 tablespoons butter or margarine

3/4 cup whipping cream

3/4 cup shredded Swiss cheese

3/4 cup shredded Parmesan cheese

1 pound cooked small shrimp, peeled and deveine.

Cook linguine according to package directions.

Meanwhile, in a saucepan, saute the onion, garlic and oregano in butter until onion is crisp-tender.

Gradually add the cream and cheeses; cook and stir over low heat until cheese is melted.

Add the shrimp; heat through. Drain linguine; top with shrimp mixture.

Yield: 4 servings.

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Angel Hair Pasta Salad

1 lb. Angel hair pasta; prepared, rinsed in cold water
1/2 lb. cooked baby shrimp; peeled
3/4 cup chopped green onions
1 1/2 cups Ranch salad dressing

Toss together all ingredients.

Serve immediately.

Shrimp Macaroni Salad

Whenever I attend a potluck or family gathering, I'm asked to make this salad, which has been a family secret for over 50 years. My husband likes it as a main dish, served with garlic bread. —Barbara Robbins Cave Junction, Oregon

1 package (16 ounces) elbow macaroni

1 to 1-1/2 pounds cooked small shrimp

1 package (16 ounces) frozen peas, thawed

7 to 8 celery ribs, finely chopped

1 small onion, finely chopped

DRESSING:

1-3/4 cups mayonnaise

3/4 cup French salad dressing

2 tablespoons sugar

2 tablespoons white wine vinegar

1-1/2 to 2-1/2 teaspoons paprika

1 to 2 teaspoons salt

1 to 2 teaspoons garlic powder

1 to 2 teaspoons pepper

SERVINGS 16
Cook macaroni according to package directions; drain and rinse in cold water. In a large bowl, combine the macaroni, shrimp, peas, celery and onion.

In another bowl, whisk the dressing ingredients. Pour over salad and toss to coat.

Cover and refrigerate for at least 8 hours before serving.
Yield: 16 servings.

Shrimp Pasta Salad

From Taste of Home's Holiday & Celebrations Cookbook




A Thousand Island-type dressing adds some zip to this pasta and shrimp salad. My family prefers it to oil-based salad dressings. —Mrs. Herbert Waalkens, Albert Lea, Minnesota

1 package (16 ounces) small shell pasta

1 package (10 ounces) frozen cooked salad shrimp, thawed

1/2 cup chopped celery

1/2 cup chopped onion, divided

2 hard-cooked eggs, chopped, divided

1/4 cup minced fresh parsley

1 cup mayonnaise

1/4 cup chili sauce

1 tablespoon chopped dill pickle or dill pickle relish

1/2 teaspoon Worcestershire sauce

1/2 teaspoon seasoned salt

SERVINGS 10

Cook pasta according to package directions; drain and rinse in cold water. Place in a bowl; add the shrimp, celery, 1/4 cup onion, half of the chopped eggs and parsley.

In a small bowl, combine the mayonnaise, chili sauce, pickle, Worcestershire sauce, seasoned salt, and remaining onion and eggs.

Stir into pasta mixture. Cover and refrigerate until serving.

10 servings

Posted by: maincook

Quick Cooking 2005 Annual page 135

Simple Shrimp Scramble

Patty Cloninger, Rochester, Washington

1 small onion, chopped
1/4 cup chopped green pepper
1 garlic clove, minced
3 tablespoons butter, divided
1 pkg (5 ounces) frozen cooked salad shrimp, thawed

8 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded cheddar or Colby-Monterey Jack cheese

In a large skillet, saute onion, green pepper and garlic in 1 tablespoon butter until tender. Stir in shrimp. Remove to a bowl and keep warm.

In the same skillet, melt remaining butter over med. heat. Add the eggs; cook and stir until completely set. Stir in the shrimp mixture, salt and pepper. Sprinkle with cheese.

Remove from the heat. Cover and let stand for 3-5 minutes or until cheese is melted.

Yield: 4 servings

Spiral Shrimp Salad

From Taste of Home

"With lots of vegetables and delightful fresh flavor, this colorful salad makes a wonderful summer lunch or light dinner," assures Anne Day, a reader from Pilot Grove, Missouri.

INGREDIENTS


2-1/2 cups frozen cooked salad shrimp, thawed

2 cups broccoli florets

1-1/2 cups cooked spiral pasta

1/3 cup each chopped green pepper, sweet red and yellow pepper

1/3 cup sliced green onions

1/4 cup fat-free mayonnaise

1/2 cup fat-free Italian salad dressing

1/4 teaspoon dill weed

SERVINGS 6

PREP 15 min.
In a bowl, combine the shrimp, broccoli, pasta, peppers and onions.

In a small bowl, combine mayonnaise, salad dressing and dill. Pour over shrimp mixture and toss to coat.

Cover and chill for at least 2 hours.

Yield: 6 servings.

Seafood Salad Sandwiches

From Home-Style Soups, Salad and Sandwiches Cookbook

8 ounces cooked salad shrimp or flaked cooked crab

3/4 cup chopped celery

2/3 cup mayonnaise or salad dressing

1 teaspoon dried minced onion

1/2 teaspoon dried tarragon, crushed

1/2 teaspoon hot pepper sauce

4 sandwich buns, split

Fresh spinach leaves


SERVINGS 4


In a medium bowl, combine the first six ingredients; mix well. Chill for at least 1 hour. Spoon 1/2 cup onto each bun; top with spinach leaves.

Yield: 4 servings.

Boy, these sound so good. Especially the shrimp salad recipes. I'm going to have to give some of these a try.
Beth

This is one of my favorite ways to use cooked shrimp. Also, shrimp creole is another.

Dottie

Spicy Shrimp Dish

2 Tablespoons butter or margarine
1 red or green bell pepper, coarsely chopped
l large onion, coarsely chopped
1 cup thinly sliced celery
1 (26.5 ounce) jar marinara spaghetti sauce (I use Ragu)
1 (10 ounce can) diced tomatoes and green chilies (any brand)
1 1/2 pounds large cooked shrimp, peeled and deveined (I use bag of frozen shrimp and defrost.)

Directions:
In Dutch oven, melt butter over medium heat. Stir in bell pepper, onion and celery; cover and cook 5 minutes, stirring 2 or 3 times, until vegetables are crisp-tender.

Meanwhile, in medium saucepan, combine spaghetti sauce and diced tomatoes and chilies. Heat, covered, over medium heat until boiling. Reduce heat and simmer until thoroughly heated.

Add sauce and shrimp to vegetables in Dutch oven and continue to simmer until flavors blend (approximately 15 minutes.) Serve over hot buttered noodles or cooked rice.

My printer is happy now! I may have to go back to the store and get more bags of shrimp. Thanks, everyone!

That looks like a keeper...I'll try it this week...sounds YUMMY !!!  I'll probably put MORE garlic in it...I love garlic. Thanks for sharing !!!

Thanks everyone....I'll use all of them eventually. I appreciate your suggestions !!! 

I make a great shrimp salad with cooked shrimp and many times I do use that frozen shrimp you buy - for convenience.    I really don't have a recipe - just guidelines that I go by - but it's great and always well-received.   I haven't made it in awhile - my husband was allergic to shrimp  so I only made it when we had company.     Let me see if I can find it and post it where others can "figure it out".

 

I also love shrimp creole - some recipes on here, I'm sure.   You could also add that to some stir fried vegetables - adding it at the last to make sure you don't over cook it.    That great shrimp dip that someone posted on here - fantastic - could be made and possibly frozen to use at a super bowl party.   You can refreeze cooked products.

Heat the cooked shrimp in small amount of olive oil, add some minced galic to taste.. 1-2 teaspoons, in large skillet, stir well until heated through. 

Remove shrimp and reserve.

Prepare a package of  Lipton Pasta sides, Alfredo as directed,in same skillet, after done return shrimp to pan and heat  Sever with paremasan cheese if desired, (Sometimes I add a package of frozen peas or brocolli in the olive oil and garlic, before adding the shrimp. )

Yummy!!!

grdonna

Shrimp Spread Dip

 

Spread 8 oz. SOFT Philadelphia Cram Cheese on a platter.  Top with 1/2 to 3/4 bottle of Heinz Chili Sauce. 

 

Top with equal amount of:  green onion, green pepper, black olives and fresh mushrooms.

 

Drain 1 can of small shrimp and layer on above mixture.  Top with Mozzarella Cheese. 

 

Serve with any type of corn or tostado chips for dipping into the mixture.  GREAT!!!