Quote:
Originally Posted by Easy 6
Throwing this out for CP to decide... got a bag of jumbo shrimp and I’m torn about what to do with them
Beer batter and fry
Skewer and grill
Ceviche
Or if you have a better idea, I’m all ears
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Butter, garlic, onion, simmer.
After a couple minutes, add shrimp to sear - remove shrimp once they start to firm up a bit. The garlic/butter mix should be just browning and fragrant.
Add in a little crushed red pepper, let it simmer for maybe a minute (watch the onions) and then add a half cup or so of dry white wine - put it to medium high and let it reduce to about half (3-5 minutes).
Add a cup of cream, 1/4-1/2 cup of shredded parmesan and some pepper. Stir it up, throw maybe 3/4 a cup of spinach in there and add the shrimp back in, lid it and let it simmer for 5-7 minutes (until shrimp is cooked through and sauce is thickened).
When I do it, I typically put some salmon filets skin side down in that butter/garlic mix and let them fry for a bit and then remove them and add them back in when I add the shrimp. So I use maybe 1/2 a lb of medium sized shrimp. But with a whole bag of jumbo shrimp, you just make the shrimp the primary protein.
Serve over whatever noodles you want, ladle the sauce on top.
It's friggen outstanding.