What's for supper tonight?
03-20-2026, 10:02 AM
#487
Super Member
Join Date: Aug 2018
Location: Peoria, IL -- Midwest Transplant
Posts: 7,260
Tonight it is hopefully good freezer cleaning. Have a 4 pound bag of large white shrimp that have been in there long enough to get frosty. I usually don't go the boil method but part of why they haven't been cooked so far is they are labor intensive... They are deveined and have no eggs attached, but otherwise are whole with heads, feet and tails. I'm concerned there might be some freezer taste so I have rinsed them with cold water and am starting the water for the boil because of that thing about watched pots. I'm just going to use some Old Bay, maybe with an extra spoonful of red pepper flakes.
I expect hubby to help me peel them when he gets home. Then they will either be good to go or finished off with garlic butter. I'm betting butter will sound good to the hubby!
A long time ago when I was a young 20 something in Alaska, my next door neighbor was a shrimp fisher. She would trade me bags of the fully raw style shrimp for rides and things. It was a good system
but I've gotten lazy as I've gotten older.
I expect hubby to help me peel them when he gets home. Then they will either be good to go or finished off with garlic butter. I'm betting butter will sound good to the hubby!
A long time ago when I was a young 20 something in Alaska, my next door neighbor was a shrimp fisher. She would trade me bags of the fully raw style shrimp for rides and things. It was a good system
but I've gotten lazy as I've gotten older.
03-20-2026, 12:14 PM
#488
Power Poster
Thread Starter
Join Date: Jan 2011
Location: Southern USA
Posts: 17,810
It's 84 degrees here today. We are having a chef's salad with everything in it. Eggs, bacon, cheese, onions, peppers, celery, carrots, olives and lettuce. Using up the last small number of vegetables in the fridge. I'll toast some French bread for the side instead of having croutons,
03-21-2026, 04:08 AM
#489
Super Member
Join Date: Aug 2018
Location: Peoria, IL -- Midwest Transplant
Posts: 7,260
It was good to get those shrimp out of the freezer and dealt with... and I learned I just don't want to deal with head on shrimp any more. Plus being labeled as "de veined" but only maybe half were??
I used about 1/4 cup of Old Bay to a gallon or so of water. There was no freezer burn or off taste, and the Old Bay was not overwhelming.
Hubby helped me peel and then looked at me confused when I washed my hands and went to the computer. He asked wasn't I cooking, and I said not right now, I was just prepping but if you want to finish them in butter you go ahead. Which he did, a little too long so they were chewy but edible and that was the point or at least dinner and freezer clean out was the point and that was certainly accomplished!
I used about 1/4 cup of Old Bay to a gallon or so of water. There was no freezer burn or off taste, and the Old Bay was not overwhelming.
Hubby helped me peel and then looked at me confused when I washed my hands and went to the computer. He asked wasn't I cooking, and I said not right now, I was just prepping but if you want to finish them in butter you go ahead. Which he did, a little too long so they were chewy but edible and that was the point or at least dinner and freezer clean out was the point and that was certainly accomplished!
03-21-2026, 06:38 AM
#490
Super Member
Join Date: Oct 2019
Location: Corpus Christi, Texas
Posts: 2,814
Iceblossom, when I buy 5 pounds with heads, DH cleans them, and I package them for freezer. 12-14 per package for 2 people. So easy to thaw on a moments notice! The jumbo shrimp are so big that they are 2 bites. So,I started cutting them in half before frying, because the breading gets broken off when cutting fried shrimp with a knife. Last night, I cut them in half down the vein line, like 2 thinner shrimp. They are my favorite!
