How do I make shrimp jumbo???????

Question

How do I make shrimp jumbo???????

Answer 1

jumbo shrimp Parmesan.. yum

Ingredients

    * 12 jumbo shrimp (10 to 12 per lb)

    * 2 tablespoons olive oil

    * 1 clove minced garlic

    * salt and pepper

    * 1/2 cup unseasoned breadcrumbs

    * 1/4 cup grated parmesan cheese

    * 2 tablespoons melted butter

    * 1 medium lemon, cut in wedges

Directions

   1.Preheat oven to 475 degrees.

   2.Peel and devein shrimp, leaving tails intact.

   3.Mix together olive oil, garlic and salt and pepper in a bowl.

   4.Add shrimp and toss lightly to coat.

   5.Refrigerate 30 minutes to an hour.

   6.In shallow bowl, combine bread crumbs and Parmesan cheese.

   7. Place each shrimp in bread crumb mixture and turn them to lightly coat both sides.

   8.Arrange shrimp so that they aren't touching each other in a ungreased 9 x 13 pan.

   9.Drizzle with melted butter.

  10. Place pan on the center rack of oven and bake for 10 minutes or until done.

  11.Serve immediately with lemon wedges.

Answer 2

jumbo shrimp or shrimp gumbo

Answer 3

stretch a shrimp

Answer 4

u dont they come "jumbo"

Answer 5

Hi Amber,

I am a Reference Librarian.  It will take me a few minutes to research your question.

Since you already have a recipe for Jumbo Shrimp, and I believe you meant Shrimp Gumbo - please see the recipes below.

Shrimp and Crab Gumbo

Ingredients--

1/3 cup all-purpose flour

3 bacon slices, diced

2 cups finely chopped onion

1 1/2 cups finely chopped green bell pepper (about 1 large)

4 celery stalks, thinly sliced

4 garlic cloves, minced

1 cup water

2 (14-ounce) cans fat-free, less-sodium chicken broth, divided

2 teaspoons salt-free Cajun seasoning

1/2 teaspoon salt

1/4 teaspoon crushed red pepper

1 (16-ounce) bag frozen cut okra, thawed

1 pound peeled and deveined medium shrimp

2 (6-ounce) cans lump crabmeat (such as Chicken of the Sea), drained

3 cups hot cooked long-grain white rice

Hot pepper sauce (optional)

Preparation--

Place flour in a small skillet; cook 5 minutes over medium heat or until flour is brown, stirring constantly. Place in a small bowl; cool.

Cook bacon in a Dutch oven over medium-high heat 3 minutes. Add onion, bell pepper, celery, and garlic; sauté 10 minutes or until vegetables are tender and lightly browned. Add water, and cook 1 minute, stirring constantly.

Combine toasted flour and 1 can of chicken broth in a medium bowl, stirring well with a whisk. Gradually pour broth mixture into pan. Stir in remaining can of chicken broth, Cajun seasoning, 1/2 teaspoon salt, crushed red pepper, and cut okra; bring to a boil. Cover, reduce heat, and simmer 15 minutes.

Add shrimp; cook 3 minutes or until shrimp are done. Gently stir in crabmeat. Remove from heat; serve gumbo over rice. Serve with hot pepper sauce, if desired.

Yield

6 servings (serving size: 1/2 cup rice and 1 1/4 cups gumbo)

Nutritional Information

CALORIES 464(28% from fat); FAT 9g (sat 2.9g,mono 3.4g,poly 1.7g); IRON 5.5mg; CHOLESTEROL 160mg; CALCIUM 192mg; CARBOHYDRATE 60.2g; SODIUM 955mg; PROTEIN 33.8g; FIBER 5.4g

Lorrie Hulston Corvin , Cooking Light, SEPTEMBER 2004

Shrimp and Andouille Gumbo Recipe courtesy Brigid Callinan

Show:  Tasting Napa  

Episode:  Food, Wine and the Arts  

This recipe can be made with prepared stock, but it makes perfect sense to use the shrimp shells you would otherwise discard to make your own, at a fraction of the cost and ten times the flavor. Don't worry if you don't have all the herbs; the most important ingredients are the shrimp shells, onion, bay leaf and carrot. The stock will still be good even if it's missing a few components.

1 red bell pepper, seeded and diced

1 green bell pepper, seeded and diced

2 large onions, diced

2 celery stalks, diced

3/4 cup vegetable oil or lard

3/4 cup flour

2 bay leaves

1 tablespoon kosher salt

1/2 teaspoon ground white pepper

1/2 teaspoon cayenne

1/2 teaspoon ground black pepper

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

6 cloves garlic, minced

5 1/2 cups reserved shrimp stock, recipe follows

1 pound andouille sausage, cut in 1/2-inch pieces (half-moons)

Peeled, deveined shrimp, reserved from making stock, below

Plain cooked white rice, for serving

Combine peppers, onions, and celery in a bowl and have ready next to the stove. In a large heavy skillet (cast iron is best) heat oil until it just begins to smoke. Gradually add flour, whisking constantly. Continue whisking constantly and cook over medium to medium-high heat until roux is dark brown and very fragrant. Add vegetable mixture and stir with a wooden spoon, continuing to cook, for 2 minutes. Add salt and dry seasonings and garlic and stir to combine, cooking for another 1 to 2 minutes, then remove pan from heat.

Place shrimp stock in a large Dutch oven or stockpot and bring to a gentle boil. Gradually add roux mixture to boiling stock, whisking constantly, until completely incorporated and dissolved. Return to a boil and add the andouille, then reduce to a simmer and cook for 15 minutes. Taste and adjust seasoning if necessary, then add shrimp and turn off heat. Let gumbo sit for 5 minutes to allow shrimp to cook, then serve immediately over a scoop of plain white rice.

Note: You can do everything in this recipe up to the point of adding the shrimp beforehand; bring gumbo up to a boil before adding shrimp to serve.

Cooking the roux can be tricky. For safety's sake, wear good oven mitts while whisking (roux can cook to nearly 400 degrees F!) and be very careful not to let it burn on the bottom. If black bits show up in the roux before it is done, you must start over, boo-hoo. If the roux starts to smoke, remove it from the heat for a few minutes and keep whisking?remember that the pan will retain a lot of heat that will continue to cook the roux even off the flame. This is not a quick project! Your patience will be rewarded with a rich, delicious gumbo.

Stock:

2 pounds medium shrimp, with shells

2 tablespoons vegetable oil

1 small onion, roughly chopped

1 carrot, roughly chopped

1 stalk celery, roughly chopped

1/2 cup white wine

Water

3 black peppercorns

1 bay leaf

1/2 teaspoon dried thyme leaves (or a couple fresh sprigs)

Peel and de-vein the shrimp and reserve the shells. Refrigerate the shrimp until needed. In a saucepan or stockpot, heat the oil over medium-high heat. Add the onion, carrot, and celery and cook until slightly softened, about 5 minutes. Then, add the shrimp shells and cook, stirring constantly, until shells are pink and fragrant. Add the wine and cook until reduced by half. Add water to the pot to just past the level of the shrimp shells and add peppercorns, bay leaf, and thyme. Bring to a boil and immediately reduce to a simmer. Skim impurities (i.e., scum) from top of stock and simmer for approximately 30 to 45 minutes. Strain stock and reserve.



Happy eating!

K

Answer 6

Umm, you buy larger ones? Are you asking about Gumbo? Like with a G, cause thats two completely different things? Jumbo is a size, Gumbo is a stew from the south thats damned good.

And you use crawfish, not shrimp! Don't ruin a good gumbo cause you can't find crawfish.

Answer 7

Ummm  What do you mean?  do you mean shrimp GUMBO (as in the soup).  Or do you breed your own shrimp and want to make them jumbo shrimp?  I don't get it.

Answer 8

gumbo? i dont know but it's sure hella tasty

Answer 9

You can't really make it jumbo, there are bigger shrimp that are called jumbo shrimp but you can't make mini shrimp any bigger unless you maybe stuff it

Answer 10

feed them steroids.

Answer 11

you don't.....you buy jumbo shrimp.... :l