A bag of frozen shrimp in the fridge is worth its weight in gold when you have surprise guests, a hankering for seafood or you just want a tasty, quick, low-fat protein that you can eat with your fingers. It thaws in no time, cooks in less than no time, and is a virtually guaranteed crowd-pleaser. I also use any leftovers for lunch the next day!
This recipe is so basic it almost doesn’t seem like a recipe to me, but it gets the job done when you just want to eat without fussing and be able to sit down with your guests and actually eat and relax.
15-20 medium frozen shrimp (31-40 is fine and usually reasonably priced; pre-peeled is nice….).
1 tsp Old Bay Seasoning
1 Tbs extra virgin olive oil
Do a Quick Thaw McGraw on the shrimp in a bowl of room-temperature water, turning occasionally changing water if things are moving too slowly. Ten minutes is all you really need. Peel shrimp if necessary, leaving tails on.
Drain shrimp and pat dry with a paper towel and place in a bowl. Add Old Bay Seasoning and stir to coat.
Heat oil at medium high in a skillet. When oil is loose and fragrant, add shrimp and cook for about two minutes, stirring frequently until they are pink-white (not translucent) and curled up. You don’t want to overcook, so pull them out as soon as they begin to stiffen. You can cut through one experimentally to check that all translucence is gone.
Remove from heat and serve as finger food with plenty of napkins and cocktail sauce, lemon wedges or anything else you like to dip shrimp into. Garlic mayo (aioli) comes to mind https://hotcheapeasy.wordpress.com/2010/12/17/tapas-1-make-your-own-mayo/ Or use to top a salad. I have used them in wraps, cold out of the fridge and sliced in half lengthwise, along with fresh or roasted vegetables, white cheese or feta and a smear of hummus. You can also stir into pasta, adding a bit more oil and lemon.