Ask MetaFilter questions tagged with Shrimp

Hong Kong style noodles. Recipes requested.

lilywing13 — Sun, 23 Aug 2009 22:20:48 -0800

Hong Kong style shrimp noodles and what to do with them? Give me your recipes please. We are lucky to have wonderful Asian markets in my semi-rural area. Sometimes, when we're shopping at them, we'll find items that look and sound great. Most often, I can google the item plus the word "recipe" and figure out what to do with it.

So, now, I have two large bags of Hong Kong style noodles, one is shrimp and the other is scallop. They are in little bundles within the bag, kind of like how mung bean noodles are packaged, but these area clearly wheat noodles. There are only the most rudimentary English instructions on the bags.

I only found a few recipes when I searched. A couple of lo mein type meals, a couple about frying them until crispy in places (boiled first or dry? they didn't say!) and a soup that also includes wontons.

I'm probably overthinking a bag of noodles, but I want to make something good and not have to toss it out and call for pizza. If it helps, I learned how to make pad woon sen, and my kids like it a lot. We are adventurous eaters here.

Please help out a woman that loves a good food experiment. Thanks.

I live in the boonies, help me recreate a meal!

thisperon — Wed, 24 Jun 2009 13:11:04 -0800

Recently I had a great meal at a place in Southern California. They bring out a bunch of boiled shrimp (and other assorted items) in a huge bag, covered and mixed with a spice rub. The rub consisted of a cajun mix, a lemon pepper mix, and garlic butter. Since I live very far away from this restaurant, any tips on how could I recreate this dish at home? It was very yummy! I'm a novice cook, so any tips on boiling techniques would be great. I've never cooked large shrimp before (I think there were prawns.) Perhaps I should just keep it simple and buy the spices off the shelf?

Why does prawn / shrimp sushi come with the little tail still attached to the prawn?

UbuRoivas — Sun, 08 Feb 2009 17:14:35 -0800

Should-I-eat-it-filter: Why does prawn / shrimp sushi come with the little tail still attached to the prawn? Does anybody actually eat the tail? Should I?

Should I eat it and if so, how?

desjardins — Mon, 26 Jan 2009 18:25:34 -0800

Should I eat it and how, the cooked shrimp edition. Bought a bag of frozen shrimp (cooked, tails on) on Saturday night. Husband defrosted about half of it by running it under water, then changed his mind and cooked something else for dinner. Shrimp has been in the refrigerator since (in sealed tupperware). Is it still OK to eat? Will it be OK tomorrow (i.e. 3 days since defrosting)? How about Wednesday?

If the answer's yes, what creative things can we do with it? We usually have it scampi or alfredo style, and I'm bored with both. I don't want anything spicy. We have normal kitchen implements, including a wok.

Potted Shrimps for Tea.

tallus — Mon, 06 Oct 2008 07:14:23 -0800

How do you eat Potted Shrimp? Hot or Cold? I brought some today (already potted) and don't know how to eat them. The recipes for cooking them from scratch all talk about chilling them in the fridge, but it seems a bit weird to eat them cold as there is a layer of cold butter on top. I want to eat them on toast rather than putting them in a sauce. Do you reheat them, mash them up or just put them on hot toast so the butter melts by itself?

Should vegetarians eat marine creatures?

jpg15 — Mon, 15 Sep 2008 20:15:56 -0800

Should vegetarians eat fish? How about shrimp? Mollusks? I'm a recent vegetarian convert, having read Peter Singer's seminal work. It took me about 30 minutes to realize that this is what I needed to do.

Singer only devotes two pages to the subject of marine life, and it lacks the authority that most of his writing carries (he notes this at the beginning of the section). There are a small number of for/against webpages, but I'm very interested hearing in the rationales of practicing vegetarians.

The question, as Singer always puts it, is whether or not the animal in question "has interests" and whether or not it can suffer, in the sense that humans can. Most people agree, for example, that insects do not. What about the various marine creatures? My instinct tells me that they do not, but this is based on scant data.

Shrimp Recipe Me

cashman — Thu, 21 Feb 2008 12:27:53 -0800

Give me your easy, your delicious, your nummy shrimp recipes, yearning to be free! I don't eat red meat and I'm trying to cut back on chicken, so I'm eating seafood. I need different shrimp recipes because I hate shrimp scampi and just frying it up in a stir fry is boring and repetitive.

Please give me your favorite recipes with shrimp to fry, bake or George Foreman grill. I have the cooking skills of a stegosaurus so please dumb it down for me.

MegaUltra Bonus points if you somehow know how to make Creamy Spicy Rock Shrimp Tempura in Chili Garlic Sauce from this restaurant in Miami (lord have mercy that's delicious).

How to prepare shrimp to be grilled in the shell?

polyhedron — Mon, 13 Aug 2007 17:47:33 -0800

How should I prepare shrimp to be grilled in the shell? Last night we grilled some shrimp. I made a marinade and the meat was moist and flavorful. Delicious, but a total pain in the ass to eat. In my ignorance I neglected some crucial steps in preparation. I know I've had grilled shrimp cooked in the shell before, and the meat pulled out of the shell easily. I would like to replicate that experience.

How can I prepare the shrimp next time to ensure easy consumption? I know a lot of people just shell them before cooking them, but to me that's kind of like using fresh lemon juice without the zest.

Prior to last night my only experience preparing shrimp was buying a bag of preshelled ready to eat cocktail shrimp, so if there are essential shrimp tricks I should know, please feel free to enlighten me.

Can I make myself like seafood?

tastybrains — Tue, 03 Apr 2007 15:04:35 -0800

Is there any way to acquire a taste for seafood after a lifetime of total disgust? Why is this distaste for seafood something I can't seem to get over? I do not like seafood. At all. For as long as I can remember, I have found the smell, taste, texture, and even concept of eating fish or shellfish repulsive. I've tried forcing myself to eat it, telling myself that everyone else must seem to like it for a reason, and that I just need to keep trying it. Well, I have choked down a lot of seafood, some of which made me gag, some of which I could eat a few bites of, but none that I found even remotely pleasant to eat.

I live in New England and have a family and in-laws and husband who all lust after seafood. I have tried a lot of fish & shellfish. I have tried ahi steaks & swordfish steaks after being told that they aren't fishy in taste or texture. I've tried fish & sticks and popcorn shrimp in the hopes that the deep-frying would make it tolerable. I've tried crab dip and shrimp cocktail and clam chowder. I've tried gorgeous, expensive lobster with butter that I *really* wanted to like (and expected to like) and found that it tasted (to me) kind of how body odor smells. This isn't an isolated case, I've tried lobster a few times and had the same strong, unpleasant taste from it each time, even though everyone else eating the lobster said it was perfect and exactly as lobster should taste.

The only seafood I have found remotely tolerable (and this means I can eat a few bites without gagging or feeling grossed out, not that I actually enjoyed it) is (1) raw salmon sushi rolls when the salmon is very thinly sliced and paired with avocado & rice, (2) california rolls which I know isn't even real crab, and only sometimes I can stand the texture of the fake-crab (3) very specific tuna salads made with white albacore (not the cat-food like pink stuff) and just the right amount of mayo ... I have only found these tuna salads that I can eat at NY delis & bagel shops. I also once had some shrimp at a hibachi restaurant that wasn't too bad, but when I tried it again at the same place I couldn't eat it beyond a single bite.

The thing is that I am trying to eat healthier and I know seafood is an often low-fat, high protein food that a lot of other people seem to enjoy. I wish I liked it and could look forward to some gri. What is blocking me from being a ble to enjoy seafood? Is this just the way I'm wired?

I'm not a picky eater - I will try almost anything at least once and I like a lot of different foods and cuisines.

By the way, I'm 26 years old, and I've disliked fish since I was about 3 or 4. I think it started when my parents bribed me to finish my (breaded flounder) dinner, and I have had serious hatred of seafood ever since.

Also note that I think the concept of eating bugs (like mealworms or crickets) less disgusting than eating a slab of fish. What is wrong with me?

Hmmmm, Lemon-Shrimp Soup!

markesh — Thu, 18 Jan 2007 06:39:53 -0800

In paris at the weekend, I was in chinatown and I had a soup in an a small restaurant. The most noticable tastes were shrimp and lemon. I want to make that soup. This restaurant could have been vietnamese, thai, or chinese. The soup was in a small bowl with a ceramic spoon, and was half clear, had some leaves in it, had tiny maize cobs in it, had shrimp and lime of course. The shrimp had the tails still on, but the body was peeled off, so you could hold the tail and simply bite off the flesh.

There were other things in the soup, but I forget. It is a native soup of an asian country. Anybody have an idea what this soup is, and how I can make it using ingredients commonly available in an average german city?

Good eatin, or lurking horror?

ducksauce — Wed, 24 May 2006 15:09:00 -0800

How long is it safe to keep cooked shrimp in a refrigerator before eating? I bought them on Monday and thought I'd eat them that night, but fell asleep early. Tuesday I wasn't home. Now it's Wednesday and they still look pretty good. Is it safe to eat them? (total time since leaving the display case: 51 hours)

My refrigerator is on the cold side but I don't know exact temperature. Milk usually lasts a little beyond the expiration date. The shrimp were not unrefrigerated for more than half an hour (straight from the store to the refrigerator). If they smelled bad I wouldn't eat them even if I had bought them moments before.

Help me make Japanese Shrimp Sauce, Jacksonville Florida style.

mhuckaba — Thu, 19 Jan 2006 16:02:56 -0800

Help me make Japanese Shrimp Sauce, as found in Jacksonville, Florida. Yellow/Dark Orange Cream sauce, found at practically every place Japanese food is served at in Jacksonville, Florida.

MANY MANY Google searches, hours of trying recipes have yeilded nothing.

Here is what I can tell you about it:
-It is creamy, and if left for a long period oil droplets will start to separate.
-It doesn't have a distinct flavor, like soy, garlic, MAYO (you cannot taste mayo if it contains it), vinegar, ginger, or mustard. Some places do add ginger, or mustard, but that is not true to the basic recipe.
-The sauce itself, in its best form, is orange, smooth and textureless, will coat a spoon, and has small dark orange/red bits (not flying fish eggs, they aren't firm).
-The sauce is savory, served cold, and definitely contains perishable dairy or egg products.
-It is recommended for use with vegetables, fish, and chicken.

I'm relatively sure the recipe MUST contain cream (or butter, perhaps), and it does not contain anything with texture, including black pepper, sesame seeds, chopped garlic or ginger. It does not have tomatos in it, as far as I know.

I know SOMEONE out there has to know the recipe. At least 40 unaffiliated Asian restaurants in the Jacksonville area serve it.

What do I do with shrimp paste?

duck — Sat, 26 Feb 2005 14:17:35 -0800

I bought shrimp paste. I wanted to make vietnamese grilled shrimp paste. But I'm not sure I bought the right thing. Did I buy the right thing and if not, what do I do with the stuff I bought? I've had grilled shrimp paste in vietnamese restaurants. It was yummy. So when I saw shrimp paste at an asian supermarket today and it was cheap, I bought it. The ingredients say shrimp, salt, sugar.

Now I go on allrecipes.com and do a search for recipes with shrimp paste as an ingredient, and turn up one, but it's something else entirely. It seems recipes for grilled shrimp paste start from the whole shrimp and work from there. What's more it looks like where they go from there is to a shrimp paste that involves more than just shrimp, salt, and sugar.

So can I somehow add things to this paste and make grilled shrimp paste? How do I figure out how much of each ingredient to add per X amount of pre-made shrimp paste? And if this is just the wrong stuff entirely, what can I do with it?