5 lbs of 21/25 wild caught Gulf Shrimp. New Year's Eve. What to do? What to do?

We're doing our usual, a neighborhood party where everyone brings something.

The shrimp was cheap today. I bought a five pound bag. Here's what we decided:

Shrimp Sampler

Four kinds of shrimp:

Plain old boiled (think 1970s shrimp cocktail)
Steamed with Old Bay
Hickory smoked with lemon pepper on them
Barbecued

Four kinds of dipping sauces:

Cocktail sauce (think 1970s shrimp cocktail)
Asian Dipping Sauced, as invented just thing evening by Sparkly
Tartar Sauce
Apricot Citrus Balsamic, also as invented by Sparkly just this evening
Old Bay (sour cream based)

All on one huge platter. The party starts at 9.30. Come on over!

In/on what? And for how long?

Am way curious.

I'll be there when my chartered plane lands :)

We have a Cameron's stovetop smoker. The best 50 bux you can spend for a cooking gadget. Fish is 20 minutes per pound, more or less. Tonight's 1-1/4 pounds took right at 20 minutes.

http://www.cameronscookware.com/Stovetop%20Smoker.

Have a blissful new year.

http://www.cameronscookware.com/Stovetop%20Smoker.aspx

And we just missed the year-end blowout sale by a day.

Okay, that video of the Today Show...Harry Connick, Jr. is pretty funny. Kathy Lee, still annoying.







(Shhhh. I bet he's still sleeping.)

Boiled/steamed with old bay seasoning and chilled with cocktail sauce sounds good to me. We already had our fill of crab, but I always can eat shrimp!

The past few orders of crab we've gotten have been shaved (which really means the legs are split in half, or almost half) and are so much easier to get the crab out the shell.

Seafood - almost any kind - always my favorite. The simpler, the better for me.

Have a great and fun neighborhood New Year's party tonight!

to satisfy my new craving.

After having a tangelo for dinner, I scarfed down a package of Hostess Snoballs and a sleeve of Little Debbie Nutty Bars.

That's the kind of excitement going on here tonight!



:rofl:

Have a great time and save this chaste little smooch for midnight.

Have our own 'cocktail,' and may have these with/for dinner!

Happy Days/Months/Year!

First, I mixed together:

Soy sauce (about 2/3 cup I'm guessing)
Fresh ginger (about a golf ball size, grated)
Garlic (1 clove, grated on a microplane)
Sherry (1 or 2 Tb.)
Sesame Oil (about 1 Tb.)

Then I thought it was just too salty. So I added:
Aji Mirin, which is sweet cooking rice wine (kind of corn syrupy) - a few Tb.
Rice Wine Vinegar - about 2 Tb.

Still too salty. So I added:
Honey, which was too stuck in the little plastic bear to come out more than a few drops.

So I added:
Sugar - about a teaspoon.

It came out nicely! Especially good side-by-side with my apricot dip (melted apricot jam, orange marmalade, lemon and lime juice, balsamic vinegar, and pinch of salt!). The sweet and the salty went well together, I thought.

My regular old cocktail sauce was the party preference, though. Go figure.

Due to abundance of shrimp, been having 'my' cocktail sauce regularly!
Doing shrimp w/ Newman's Own pasta sauce shortly.

The shrimps sound delish. I bet there wasn't a bit left.

I made nachos with ground turkey as the base then cheese with peppers, diced tomato and onion. Watched some movies and am so thankful 2009 is over!

................. Happy New Year! ..................

Give Shrimp a quick saute then Combine Mai Ploy, butter and chopped garlic and pour over al dente thin spaghetti.

This is so fricken easy and delicious it should be illegal. (We make this without the shrimp all the time and it's also great with leftover cooked chicken)

It's normally used as a condiment or dipping sauce but I use it as a base for all kinds of sweet/spicey sauces. We love it with little Turkey Meatballs spiked with pineapple. It's excellent as a pasta sauce with butter and garlic and a great alternative to cocktail sauce for shrimp, chicken fingers or fish.

I can get it in any grocery store by me in the Asian foods section but we have a large Asian community in the PNW.

http://www.importfood.com/samp1001.html

And I just learned that Ethel Kennedy loved this sauce too!

They do cater to their local demographic.