What is the Best Way to Cook Frozen Shrimp?
Shrimp is without a doubt one of the most popular forms of seafood in the US and abroad. When compared to other types of shellfish, like lobster for instance, it is more affordable, and can be just as delicious if prepared correctly. It is an extremely versatile shellfish and with a bit of experience, is very easy to cook.
As the title of this post suggests, many people are asking: What is the best way to cook frozen shrimp? The reason why this is such a popular question is because this shellfish freezes very well. Many of us, after we buy some, store it in the freezer for future use. In fact, most of the shrimp we purchase is frozen before we buy it from the store. Even the shrimp that is supposedly fresh, has more than likely been recently thawed. There is nothing wrong with this, as I said earlier, this shellfish freezes quite well.
Hopefully the shrimp you already have on hand is still in the shell. You should avoid, if possible, purchasing any that has been peeled. A lot of the flavor is in the shells, so if it has been pre-peeled, it would have lost a good deal of essential flavor. Besides, if you peel it yourself, you can save the shells and use them to make a delicious stock that can be used in lots of other recipes.
Of all the various methods for 
cooking shrimp, grilling and broiling are by far my favorite methods as I believe they impart the best flavor and are rather simple to prepare. Below is a recipe and instructions for marinating and grilling shrimp.
ABOUT THAWING FROZEN SHRIMP
I highly recommend that you DO NOT use your microwave to defrost shrimp, or any meat for that matter. I know, from past experience, that the microwave can partially cook the meat during the thawing process and it also does something to the flavor and texture of the meat. I will usually take the shrimp out of the freezer a day or two before I plan on cooking, place it in a covered bowl, and defrost it in the refrigerator. If I am in a really hurry, I will place them in a colander and thaw under running cold water. Those are in my opinion, the best methods for 
thawing frozen shrimp.
ABOUT GRILLING SHRIMP
Grilling this delicious shellfish, preferably on a charcoal grill, provides intense flavor and they hold up wonderfully on the grill. Some of the best types of ingredients that compliment grilled shrimp are acids like lemon, lime, orange, tomato and vinegar. One of my all time favorite ways to grill them is by first marinating them in a citrus herb marinade. This is especially wonderful in the summertime. It is light, healthy and goes great with an ice cold beer or glass of wine.
A NOTE BEFORE WE BEGIN
Keep the shells on when marinating and grilling. Many recipes call for grilling with the shells removed. This is not recommended as the shells not only provide great flavor, but they also protect the shrimp from overcooking and drying out. This is not necessary, but it is also quite helpful to keep the tails on as well. After cooking, the tails provide an easy way to handle the shrimp while eating.
GRILLED SHRIMP WITH CITRUS HERB MARINADE
INGREDIENTS
1 Pound of Shrimp (Thawed if Frozen, Shells on & De veined)
1/4 Cup of Extra Virgin Olive Oil
2 1/2 Tablespoons of Fresh Lemon Juice
1 1/2 Tablespoons Fresh Orange Juice
1/3 Cup of Freshly Chopped Parsley
1/3 Cup Freshly Chopped Cilantro
2 Cloves of Garlic Minced
1 Teaspoon of Salt
1/4 Teaspoon of Freshly Cracked Black Pepper
4 skewers - Either Bamboo or Metal. (If using bamboo, soak in water for 15 -20 minutes before grilling)
DIRECTIONS
Step 1 - De vein the Shrimp - Cut a 1/4 inch slit, through the shell, in the back of the shrimp and carefully remove the vein, leaving the shell intact.
Step 2 - In a large bowl, mix together all ingredients except the shrimp
Step 3 - Add shrimp to the bowl with the marinade and toss to coat. Refrigerate for 1 Hour.
Step 4 - When you are ready to cook, thread the shrimp on the skewers and discard the marinade.
Step 5 - Preheat your grill to high and cook for 1 1/2 to 2 minutes per side.
Well there you have it. You now have a good idea of what to do with those frozen shrimp sitting in your freezer. I hope you enjoy the included summer grilling recipe. Enjoy and happy eating!
Shrimp With Sherry and Italian Breadcrumbs - A Fast and Fabulous Meal
Whether it is breaded, popcorn, batter-fried, paella, shish-ka-bobs or casseroles, Americans love shrimp. Grocery stores have the fresh version on ice, but it is often a frozen product that has been thawed. Fish should never be defrosted and frozen again. You may see ice crystals on fish and this tells you it is not fresh.
Frozen varieties keep for about two months in the freezer, according to the healthy Eating Website. As the expiration date draws near, grocery stores run fish specials. Check this date before you buy. Look for bags that are 36-40 count per pound.
The Whats Cooking in America Website tells shoppers not to buy any peeled or deveined products because the flavor and texture are compromised. Still, it is handy to have a bag of shrimp in the freezer. Follow safe food handling practices. Do it defrost fish at room temperature. Though you may be tempted, do not defrost fish in the microwave because it will become tough.
The best way to defrost any fish is to put it in a bowl of cold water and refrigerate it over night. You may also put it in a large strainer and run cold water over it. Even though frozen shrimp has been cleaned, examine it for black specks in the veins and, if you see any, remove them.
I have been making this dish for so many years I forgot its original name and do not use a recipe. My husband calls it drunken shrimp, but I like my name better. This is an elegant entree when paired with baked potatoes and a butter lettuce salad with fresh pears, blue cheese, and candied walnuts. We love this recipe and I hope you will, too.
2 pounds of cooked, frozen shrimp
1/4 cup butter or margarine
1/4 cup extra light olive oil
2 cloves of minced garlic from a jar
1/3 cup fresh parsley, chopped
1 teaspoon lemon pepper
1/4 cup extra dry sherry
3/4 cup Italian breadcrumbs
3 tablespoons extra light olive oil
Thaw shrimp as directed on package. Put butter in a bowl and melt in microwave. Remove and add olive oil, garlic, parsley, lemon pepper, an sherry. Fold in shrimp. Arrange mixture in individual, oven-proof dishes (I use giant scallop shells). Put Italian bread crumbs in a cup and stir in olive oil. Bake in 400-degree oven until the shrimp is hot and the breadcrumbs start to brown. Garnish with lemon wedges. Makes 4-6 servings.
Copyright 2009 by Harriet Hodgson
Harriet Hodgson has been an independent journalist for 30 years. She is a member of the American Society of Journalists and Authors, the Association of Health Care Journalists, and the Association for Death Education and Counseling. Her 24th book, “Smiling Through Your Tears: Anticipating Grief,” written with Lois Krahn, MD, is available from Amazon.
Centering Corporation in Omaha, Nebraska has published her 26th book, “Writing to Recover: The Journey from Loss and Grief to a New Life.” The company has also published a companion volume, the “Writing to Recover Journal,” which contains 100 writing prompts.
Please visit Harriet’s Website and learn more about this busy author and grandmother.
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Grilled Peppered King Crab With Mussels and Salsa Fresca
By Allie Moxley
Grilled Alaskan king crab legs are a perfect appetizer. In this easy-to-follow recipe, learn how to cook king crab legs with mussels and salsa fresca.
This recipe is for 4 portions.
Ingredients for King Crab:
- 2 long king crab legs
- 1 tablespoon of whole pepper
- 2 teaspoons of salt
Ingredients for Mussels:
- 25-30 fresh mussels
- 1 bay leaf
- 1 clove of garlic
- ΒΌ cup of white wine
Ingredients for Salsa Fresca
- 1 mango, small cubes
- 2 tomatoes, small cubes, skinned and without seeds
- 2 spring onions, thinly sliced
- 1 clove of garlic, finely chopped
- juice of 1 lime
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of basil, finely shredded
- salt
- pepper
Directions:
Start by making the salsa. Put all the ingredients in a large bowl and mix them together. Pour in the lime juice and olive oil. Stir in the basil. Add salt and pepper to taste.
Just below the joint, chop the king crab legs. Using a small and sharp knife to make round both ends of all the legs and pull the crab meat from each shell.
Toast the whole pepper in a dry frying pan. Then crush it with a pestle and mortar. Turn the meat in the pepper and add salt to taste.
Next, brush the grill with oil. Fry the crab meat for about 1 to 2 minutes on each side. The meat should still look and feel a little bit raw when you remove it from the grill. Leave it to cool for a few minutes before serving it. (However, if you are boiling the crab meat, which is the preferred way to cook king crab legs, it should only be heated for about 1 minute.)
Put the mussels in aluminum foil with the white wine, bay leaf, and garlic. Steam them on the grill until the shells open on their own after about 4 minutes.
Arrange the crab meat and mussels with the salsa on small portion plates. One plate for each person.
As you have seen, learning how to cook king crab is easy. Share and enjoy this recipe with your friends and family.
Are you are looking for a meal that is low in saturated fat, filled with nutrients and packed with good heart healthy Omega-3s oils? Then you should start with Alaska Seafood.
Browse thousands of extremely popular Alaska seafood recipes using our Internet based recipe database. Whether you are preparing a meal for one or 100, you are sure to find a recipe that fits the occasion.
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Shrimp Scampi With Orange Sauce
When Minnesotans say they are going “up North” it usually means they are going to the cabin. This past weekend six family members (three sons and their wives) met “up North” at the family cabin. We agreed to share in food preparation and I was responsible for Friday night dinner.
My younger brother-in-law and his wife were coming the next day, so I only had to cook for four people. After checking the long-term weather forecast I concluded that grilling outside would be chancy. Though I could grill indoors with a grill pan, I decided to fix a quick meal — Shrimp Scampi with Orange Sauce.
The original recipe, which I had made before, came from “The Healthy Cook.” To create more sauce I added chicken broth and orange zest to highlight the citrus. All in all, I thought I had planned a tasty dinner: Shrimp Scampi with Orange Sauce, a salad of Romaine lettuce, cucumbers, Kalamata olives, oil and vinegar dressing, and strawberry shortcake.
When my husband and I pulled up in front of the cabin, however, I found that my younger brother-in-law and his wife had arrived early. Could the shrimp recipe be expanded to feed six? Fortunately, I had brought two cans of chicken broth along and this saved the day. I simply made extra sauce. Judging by the empty dinner plates, Shrimp Scampi with Orange Sauce was a hit.
You may leave out four scallions, if you wish, and add a 1/2 cup of halved snow peas. Sliced fresh mushrooms and/or red peppers may also be added to the recipe. Get out the skillet and get started on this simple, delicious dish. Oh, in case you are wondering, the strawberry shortcake servings were really small. Nobody cared. We were already full and happy.
INGREDIENTS
2 pounds of frozen, tail-on shrimp
1 tablespoon light olive oil
8 scallions, cut into half-inch pieces
1/2 cup fresh orange juice
1 tablespoon orange zest, cut into thin strips and then tiny squares
4 cloves garlic, minced
1/2 cup fresh flat-leaf parsley
15 ounces of low-sodium, ready-to-serve chicken broth (one and a half 10 1/2-ounce cans)
lemon pepper to taste
3 tablespoons cornstarch
METHOD
Rinse shrimp under cold water to defrost. Remove tails and set aside.
Pour olive oil into a large skillet. Saute scallions and garlic in oil for one minute. Add remaining ingredients, except the cornstarch. Stir a little cold water into the cornstarch to make it pourable. Slowly add the cornstarch to the skillet, stirring constantly. Cover and simmer for two minutes. Serve immediately over Basmati rice. Makes 8 servings.
Copyright 2007 by Harriet Hodgson
Harriet Hodgson has been a freelance nonfiction writer for 28 years. She is a member of the Association of Health Care Journalists and the Association for Death Education and Counseling. Before she became a health writer she was a food writer for a local magazine. Her 24th book, “Smiling Through Your Tears: Anticipating Grief,” written with Lois Krahn, MD, is available from http://www.amazon.com A five-star review of the book is posted on Amazon. You will find additional reviews on the American Hospice Foundation Web site (”School Corner” heading) and the Health Ministries Association Web site.
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