I remember shrimp toast at that place folks went for 16th birthdays in Manhattan in the 70’s.
Maybe too late, but what are some other ideas? What would you do with typical, medium to large poached shrimp? And shrimp shells. Sometimes I think the shells of some shrimp are more valued than the shrimp itself!
Actually one of my go to quick meals is some spinach fettuccini, tossed with the shrimp, feta cheese, some scallions, evoo, s&p and a squeeze of lemon juice.
I think the 7 or 8 minutes to cook the pasta is the longest part of the meal! (eaten even quicker!)
One of my favorite sandwiches ever was a shrimp salad / crab cake club sandwich at a little diner type place in Maryland. Absolutely better than the sum of its parts.
That’s what I usually do when I thaw them and use them right away. I use some of the “shrimp my way” ideas from “How To Cook Everything” or something like that.
Thanks all. And I slightly undercooked the poached shrimp, and took a chance heating them gently in the mayo dressing, convincing myself it was just oil and eggs. It didn’t suck!
Did you save and freeze the shells? Those could be used to make a stock and then for risotto or cooking other grains if you don’t want to do a seafood soup