I always have a bag of them in the freezer for quickie meals. You can mix up a batch of AnnT's remoulade sauce and drizzle over the shrimp piled in halved avocados.

They'll be tough if you recook them but can be heated without damage in a sauce like Newburg or a Creole tomato sauce.

Or marinate along with asparagus in honey-mustard dressing and serve over greens.

Sounds good, Ruthanna, but I have picky eaters and they won't eat. Sorry, appreciate your time in sharing.

I'm assuming the shrimp are cleaned and pre-cooked ... (if not, You'll need to defrost the shrimp and clean them, and add the uncooked shrimp while water is hot):

* Heat enough water to cover the shrimp (don't add shrimp!);
* add a Tblsp. of pickling spices (it helps if you can contain them in a tea strainer or cheesecloth);
* turn off heat; (you add the UNCOOKED shrimp at this point.)
* allow this to cool a bit -- so it's warm not hot;
* add pre-cooked shrimp and allow to "steep" for several hours -- or more in the fridge... the longer it steeps the stronger the flavors will be;
* serve chilled with cocktail sauce.

You can add them to a marinara or vodka cream sauce and serve over pasta.

The easiest dish would be Shrimp Scampi. Thaw the shrimp. I'd make individual dishes for each diner. In a pan of melted butter-add about 1 Tbs of parsley flakes, 1 big clove of fresh garlic..chopped real fine, the juice of a couple lemons, grated zest of a lemon and maybe a little dash of cayenne pepper for zip. Into a pot of boiling water-place the thawed shrimp in the water for 1 minute ONLY (you're just heating the cooked shrimp.). Quickly drain and place equal amounts of shrimp into each person's dish. Pour the hot butter w/herbs & seasonings over the shrimp. You could also make some rice and serve the scampi over the rice.

Sounds good Sharon....but Scampi it's not.
Scampi is an Italian way of cooking shrimp.....abd raw shrimp are broiled in a very garlickey butter sauce....
And scampi means shrimp....
I thaw a few frozen shrimp and pop it on my salad for lunch.....stick a few on a skewer, brush with a bit of a terayaki and grill. I always have at least that much frozen cooked shrimp in the freezer....
Linda C

A couple of things:
- Make their favorite spaghetti sauce, omitting the hamburger. At the last minute, toss in the shrimp to heat, and serve over angel hair pasta.

- Make a white sauce (melt butter + flour = paste, then whisk in milk till creamy, then add salt and pepper to taste), and add chunks of cheddar till it's nice and creamy. If they'll eat it, fold in come pre-cooked broccoli too. If not, a bit of fresh chopped parsley would be nice. At the last minute, fold in the shrimp and serve over wide egg noodles. If everyone likes hot sauce, you might want to toss in a dash or two of tabasco.

If they're picky, whay fight it? LOL Restaurants use the same type of shrimp and sell thousands of shrimp cocktails every day.

You could zip up the presentation if you have martini glasses or large wine goblets. Put a little shredded lettuce in the bottom, topped with cocktail sauce and hang the shrimp around the edges.

Shrimp Remoulade?

I'm not having a seated dinner!! Just gonna be snacks, munchies!!

Hot wing chicken dip
ham/cheese with potato rolls
pecan cheese ball with cranberry chutney'
and other stuff

Just bought the shrimp, (frozen and cooked) and was hoping for something to spice it up. No pasta, everything is finger food.

Just squeeze some lemon on it and serve it with the typical red sauce...truth is Glenda that picky eaters usually like to stick with things they know...so make some red cocktail sauce or buy it and maybe some garlicky mayonaisse...If you have anyone there that is likely to try something new...use this one..

Dipping sauce..make a day ahead, as it gets better with age

1 cup soy sauce
1 cup vinegar(rice is best, but may use regular)
few drops hot chili oil
2 t. sesame oil
2 minced garlic cloves
1t. minced fresh ginger
minced scallions

mix together and refrigerate to let flavors mix well.

This is a recipe for a dipping sauce for pot stickers from Bear at the OHH but I love it with Shrimp too.

Linda C...sorry I 'miswrote' what I was thinking-obviously meant to place shrimp in a scampi butter.

Glenda:

At Xmas Open house for many years-I'd take a cone shape styrofoam tree and 'ice it' with a thin coat of cream cheese, then roll the tree in chopped fresh parsley. I'd marinate my shrimp in a mixture of chili sauce, worchestershire & minced garlic & lemon juice-for 3 hours-then wrap in 1/3 slice of bacon & broil til bacon is crisp. Then place shrimp on a sturdy round toothpick & cover the tree with the shrimp.