ISO: Cooked Shrimp Ideas

Our grocery has "buy one 16 oz. pkg. cooked salad size shrimp, get two free." Any great ways to use the shrimp for entrees or side dishes? I usually cook the shrimp myself, but this was a great deal.

* Exported from MasterCook *

Seafood Casserole

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Crab
Shrimp Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound crabmeat
1 pound deveined and cooked shrimp
1 cup mayonnaise
1/2 cup chopped green pepper
1/4 cup finely diced onion
1 1/2 cup diced celery
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
2 cups crushed Ritz crackers
Paprika for sprinkling

Preheat oven to 400*F (205*C). Lightly grease a 13 x 9 x 2-inch baking pan; set aside.
Mix first eight ingredients together. Pour into prepared baking pan. Top evenly with the cracker crumbs. Sprinkle with paprika.
Bake for 20 to 25 minutes or until hot and lightly browned

pegg

* Exported from MasterCook *

Shrimp Casserole

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Casseroles Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
INGREDIENT
2 cups rice -- cooked
1 cup tomato juice
3/4 cup mayonnaise
1 can broken shrimp -- (may use more)
1 medium onion -- grated
1/2 cup milk
1/2 cup chopped green pepper

Mix all ingredients together well and bake at 350 degrees for 45 minutes.

pegg

* Exported from MasterCook *

Shrimp Sub Sandwiches

Recipe By :Kathleen Stang
Serving Size : 4 Preparation Time :0:00
Categories : Main Dish Sandwiches
Seafood Shellfish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
2 tablespoons white wine vinegar or lemon juice
1/4 teaspoon dried rosemary -- crushed
1/4 teaspoon freshly-ground black pepper
3/4 pound tiny cooked shrimp meat
1 medium tomato -- diced
1/2 small English cucumber -- diced
1/3 cup Kalamata or other black olives -- pitted, and coarsely chopped
1/3 cup diced feta cheese
1 slender loaf French bread (10 to 15 oz) -- split horizontally

To make the dressing, combine the olive oil, vinegar, rosemary and pepper in a jar with tight-fitting lid. Shake well, taste for seasoning and set aside.

Combine the shrimp, tomato, cucumber, olives and feta in a large bowl. Shake the dressing and pour it over the shrimp mixture; toss to thoroughly coat.

Spoon the shrimp mixture onto the bottom half of the bread loaf and cover with the top half. Slice across into 4 sandwiches and serve.

This recipe yields 4 servings.

pegg

I made stir-fry shrimp earlier this week. I used broccoli, mushrooms,onions, green onions, carrots & frozen green peas. DH & I prefer the vegetables cooked fork tender rather than crisp. I prepared my rice and set aside. Let the shrimp and green peas thaw to room temp. I used a large skillet and started the carrots & broccoli. After a couple of minutes, add the mushrooms and onions. After another 2 minutes add the peas and shrimp & green onions. I made a sauce with 2 tbls. cornstarch & 2 tbls. water mix well, add equal amounts of oyster sauce & soy sauce with a shot of your favorite hot sauce. Stir this sauce into vegetables and add enough water to desired consistency. Add salt and pepper to taste. I covered for just a couple of seconds to finish the vegetables. Serve over rice.

It takes more time to do the chopping and mixing than it does to cook the dish. Slice water chestnuts would also be good but DH doesn't like them.

Serve with a green salad and you have a hearty meal.

Thanks, Pegg_KS and kytraveler! All these look so delicious! I'm copying these recipes now.

I tried this last week for company and we liked it. Don't stint on garlic.

Stir-fried Shrimp and Mushrooms
Quick Cooking


4 garlic cloves, minced
2 teaspoons oil
1 pound medium shrimp, peeled
3 cups sliced fresh mushrooms
1 cup sliced green onions
¼ cup chicken broth
Hot cooked rice


Sauté garlic in oil for 1 minute. Add shrimp, mushrooms and onions; stir fry for 1 minute. Stir in broth; cook 2 minutes longer or until shrimp turn pink. Serve over rice; garnish with lemon slices. 4 servings.
This was good and easy, especially with chopped garlic from a jar and ready-sliced mushrooms. I used frozen small shrimp. They had enough moisture I didn’t need the chicken broth.

Red Kidney Beans and Shrimp


1¼ cups (½ pound) dried kidney
beans, cooked
1 cup sour cream
2 tablespoons chopped chives
½ teaspoon chopped dill
2 tablespoons butter
1 clove garlic, minced
1 onion, sliced
½ pound shrimp, cleaned
1 tablespoon chopped parsley
Salt and pepper
Cherry tomatoes


Combine sour cream, chives and dill; let stand at least 1 hour. Sauté garlic in butter until it gives off its flavor; remove garlic. Add onion to skillet and sauté until translucent. Add beans, shrimp, parsley, salt and pepper. Stir until heated through. Remove to warm serving platter. Warm sour cream mixture over low heat; pour over shrimp and beans. Garnish with cherry tomatoes and parsley or dill sprigs. 4-6 servings.
A different combination, but tasty. The beans without the shrimp would be a different side dish.

Spicy Sweet Imperial Onion and Shrimp
Sweet Imperial


1½ cup sweet onion, chopped
12 ounces cream cheese
6 tablespoons sour cream
1 tablespoon creamed horseradish
½ cup celery, minced
½ cup green olives, minced
5 ounces chopped frozen shrimp
¼ teaspoon salt
Pepper


Combine all, folding in shrimp last. Spoon into shallow oven-proof dish. Bake at 375º for 20 minutes. Serve as dip or stuffing for tomatoes.
I served as cold dip, very good.

Zesty Shrimp Dip
Southern Living


3 ounces cream cheese
8 ounces sour cream
2 teaspoons lemon juice
.6-ounce package Italian salad dressing mix
2 tablespoons finely chopped green
pepper
4½ ounce can shrimp, drained, chopped

Mix all together and chill at least 1 hour. Serve with fresh veggies.

I used frozen salad shrimp, thawed.

California Shrimp Salad
Sunset


1 pound shelled, cooked small shrimp
¼ cup olive oil
¼ cup white wine vinegar
2 tablespoons lemon juice
½ teaspoon garlic salt
¼ teaspoon salt
¼ teaspoon Tabasco
1/8 teaspoon pepper
1 bunch green onions, with about 2-inches
green tops, sliced
1 avocado, peeled, diced
1 tomato, peeled diced
1 cup shredded fresh coconut
or ½ cup flaked
½ head iceberg lettuce

Combine oil, vinegar, lemon juices, garlic salt, salt, Tabasco and pepper. Marinate shrimp in this dressing in refrigerator 1-2 hours. Set aside 1 cup shrimp. To remaining add onions, avocado, tomato and coconut. Mix gently. Line shallow salad bowl with lettuce leaves. Shred enough remaining lettuce to make 3 cups and arrange in bowl. Heap salad over lettuce. Sprinkle reserved shrimp over top.
I didn’t peel the tomatoes. The coconut is a nice touch. I used dried unsweetened. More shrimp could be used.

Perkedel Djagung (Indonesian Shrimp and Corn Fritters)
Grand Diplome


4 ears corn, cut from cob
1 small onion, grated
1 tablespoon cilantro
½ teaspoon ground coriander
1 clove garlic, crushed
1 tablespoon finely chopped celery tops
¼ cup finely chopped cooked shrimp
Salt
2 eggs, beaten to mix
½ cup oil


Mix first 7 ingredients. Stir in eggs. Heat oil in skillet and drop tablespoonfuls of mixture in. Fry until golden, turn and brown the other side. Drain and keep hot while frying remainder.
Easy and tasty, slightly crumbly. Would be good appetizers, but needs to be hot.

Wow--the recipes are coming fast and furious! Thanks--they all look so good!

Wow--the recipes are coming fast and furious! Thanks--they all look so good!

I would get out the jar of cocktail sauce and dip away. In fact that is exactly what I have decided to do for my evening meal!! LOL