Does shrimp have to thaw very long?

Question

I have a bag of shrimp, shells and all and would like to make it for dinner. Anyone know if it needs long to thaw? I forgot to take it out before work today. Also, any ideas on how to cook it/ what with, would be appreciated :)

Answer 1

No. Take the shrimp out of the bag and run them under cold water until thawed. Peel and de-vein them. Season with salt & pepper and coat with flour. Saute in olive oil until pink and curled. Set them aside.

In the same pan, toss in some minced garlic and shallots and stir until fragrant. Add a bit of white wine and reduce a bit. Add some chicken stock and cook until it thickens. Put the shrimp back into the pan and toss until coated.

Answer 2

the best way is to put them in a colendar and rinse under old water for 5 mins you will know when tyhey are ready by feeling them

Answer 3

It should probably take about 8 hours per pound depending on if they are frozen together or not.

You can submerge the bag in a large bowl  it of hot water and seal it and they should thaw in about 15-20 minutes. You may have to change the water after about 10 minutes.

I have done this with chicken and steaks.

Answer 4

Shrimp shouldn't take very long to thaw. The fastest way is to put them in some luke warm water. They should be thawed in about 15 -20 minutes.

Answer 5

You have a ton of answers on how to thaw and telling you again is pointless so I would think that some tasty shrimp scampi , fast and east to make and boil some pasta poof and dinner is made I am providing a link hope that helps enjoy your dinner.

Janice  

Answer 6

SHRIMP PENNE ALFREDO

Serves 4

1/2 lb. uncooked penne pasta

2 pkg. (1.6 oz.) alfredo sauce

1 1/2 c. milk

1 tsp. grated lemon peel

2 tbsp. butter

1/2 lb. med. mushrooms, sliced

1 med. onion, chopped

2 lg. clove garlic, crushed

12 oz. fresh spinach

1 lb. shrimp, shelled and drained

1/2 lb. shredded Mozzarella

2 tbsp. grated Parmesan

Preheat oven 350 degrees. Cook pasta and drain. Prepare alfredo sauce, using milk. Stir in lemon peel. Set aside. In large skillet, melt butter. Add mushrooms, onion, garlic. Saute. Stir in spinach. Cover. Cook until spinach wilts. Stir in shrimp. Cook 2 minutes.

Combine all ingredients in casserole dish. Bake for 30 minutes.

SHRIMP BROCCOLI ALFREDO

8 oz. fettuccine noodles

1/2 c. butter

1/2 c. half and half or whipping cream

1 c. grated Parmesan cheese

1 tbsp. parsley flakes

Salt and pepper

2 c. broccoli flowerets, cooked

1 to 2 c. cooked small shrimp

Cook noodles as directed. While noodles cook, heat butter and cream over low heat. Stir in cheese, parsley flakes, salt and pepper. Keep warm over low heat.

Return cooked, drained noodles to kettle. Pour sauce over noodles and add cooked broccoli and shrimp. Toss gently and serve hot.

SHRIMP SCAMPI

24 lg. uncooked shrimp (peeled, deveined, leaving tails on)

4 lg. garlic cloves, finely minced

1/2 stick butter

1/2 c. olive oil

1 c. white wine

1 tbsp. chopped parsley

Lemon wedges

bread crumbs

In a skillet, saute a few spoons of bread crumbs, parsley and garlic until lightly browned. (Add garlic after a few moments so that it doesn't get brown.)

Add shrimp, marinade and juice from a couple of lemon wedges and cook until shrimp are pink (a few minutes) and juices in pan are bubbling hot.

Serve shrimp with scampi sauce for dipping, and garnish with lemon wedges.

BAKED STUFFED SHRIMP

16 large shrimp

2 cups Ritz crackers, crushed

2/3 cup melted butter

1 tablespoon lemon juice

2 tablespoons white wine (optional)

1/2 teaspoon salt

1/3 teaspoon garlic powder

1/2 teaspoon Old Bay Seasoning or paprika (optional)

1/2 teaspoon pepper

Split shrimp and remove veins and all shells from shrimp except for the joint at the tail. Wash.

Brush shrimp with a little melted butter. Bake in a preheated 325°F for 3-4 minutes. Remove from oven.

Combine remaining ingredients to make stuffing. Stuff centers of shrimp with mixture of all remaining ingredients.

Bake until shrimp changes to a reddish color.

Place shrimp into a buttered casserole. Cook for another 3-4 minutes and cover the shrimp with the cracker stuffing. Bake at 325°F for about 20 minutes or until shrimp are pink.

hope these help.              good luck and enjoy.

Answer 7

Shrimp thaw quickly. Put 'em in a strainer and run cool water over them. The best way to prepare shrimp is skewered, seasoned with Tony Chachere's Cajun seasoning, and grilled over mesquite. The big shrimp take about three minutes per side.

Answer 8

Leave it frozen until you need to start to prepare dinner.

Run the emptied  bag under cool water in a strainer.   It will thaw within 10 minutes or so.    Occasionally toss the shrimp while thawing.   Keep the water cool otherwise the shrimp get mushy.

I like to cook them under a broiler after tossing with garlic and olive oil scampi style.   Make sure you dry the shrimp well after you thaw them if you plan on grilling, broiling or pan frying them.

Answer 9

No. It takes only few sec  keep it under running water for about 5- 10 minutes. And regarding cooking i would prefer a prawn chilly fry.

Ingredients: shrimps/corainder/green chillies/onions/ and tomatoes.

saute it in a frying pan  and add seasoning. good luck

Answer 10

Thawing shrimp is very easy and quick!  Put the frozen shrimp in a collender(draining) bowl and run cold water over the shrimp for a few minutes.  Make sure the shake the bowl about a bit to ensure all the shrimp are getting the water on them.  They will be thawed in about 5 minutes!

Put the shrimp on cabobs with steak and grape tomatoes, or mix into Alfredo sauce and noodles.  Or even on a salad.