A few weeks ago I had an interest in something with shrimp. I'm not a seafood lover and only once in a while will I even consider shrimp. Usually this means popcorn shrimp. Along those lines, a couple weeks ago I bought some tempura batter (yea I know carbs!) and fried them up. The batter swelled up to 3 times the size of the shrimp (they are tiny) and the shrimp were WAY over cooked. The roof of my mouth and gums didn't forgive me for two weeks after eating about a cup worth of these things. So considering something like shrimp coctail is out of the question (don't like it) what would you do with the popcorn size shrimp?

Here is a site that has a lot of shrimp recipes


Shrimp recipes

jas, here is a great recipe from the Recipe of the Week newsletter from a couple of weeks ago, I hope that you will sign up for the newsletter because it is great for new cooks:

Cajun Shrimp
This is an easy recipe. You can substitute a ready-made Cajun spice blend for the custom spice blend here. Use 2-3 tablespoons of a ready-made blend, but be aware of increased sodium content and MSGs. To make it even easier for you jas, just pick up some combo seasoning mix and it doesn't have to be a Cajun blend if you don't care for spicy. A citrus blend works well or just a teaspoon of mild paprika and add pepper and garlic powder, that will work too. It really is quick and easy. The size of the shrimp doesn't matter. If they are smaller, they just cook quicker.

Ingredients:

1 1/2 pounds large shrimp, peeled and deveined
1 teaspoon paprika
3/4 teaspoon dried thyme
3/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground red pepper (1/4 to 1/2 teaspoons)
1 tablespoon vegetable oil

Combine first 8 ingredients in a large zip-top plastic bag; seal bag and shake to coat. Heat oil in a large nonstick skillet over medium-high heat until hot. Add shrimp; sauté 4 minutes or until shrimp are done.

Per 5 ounce serving: 215 calories, 35 grams protein, 6 grams fat and 2 grams carbohydrate. Rich inVitamin B12, zinc and Niacin.

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

- Private Benjamin Buford "Bubba" Blue

Way to go Jeff! Great, great new picture!!!!

I have used those little salad shrimp in soup...like recently I made the Hot & Sour Soup and tossed in about a cup of them. Tasty! You can also use them the same way that you'd prepare tuna or chicken salad.

Good idea kim. Nevr thought about shrimp salad like that ah hah!

I'm not crazy about these little shrimps of which you speak, but I usually just warm 'em up with a little tapatio (brand salsa picante) and add a touch of mayo(or a low fat creamy thing like cream cheese--but I don't eat that very often) then stuff 'em in little tiny grape tomatoes and eat 'em as "salad" (I pipe 'em in with a pastry bag). Instead of mayo or cream cheese I use tofu, but I'm weird that way. I love spicy hot food and it's easy for this to get way out of control with the heat, so be careful, and bon apetite! Another way I like them is when it's really hot outside, I mix well rinsed shrimp with lime and cilantro and lime juice (a dash of cumin is a nice addition too) and eat it with a spoon. The family puts this mix on tortilla chips, so if you can't resist the chips, don't serve them. I also use a minced jalapeno. Just put the bowl out and spoon it on a grilled chicken breast...

Thanks for the suggestions everyone. I'll pick one and give it a try.