What to make with 2lbs of Jumbo shrimp?

[bernse]

I've got the folks coming over for dinner tonight and I don't know what I should make. I've got 2 lbs of jumbo shrimp (gotta shell them first) that I'd like to somehow use as the base of a dinner.

 

[Willoughbyva]

2lbs isn't a lot of shrimp. Just cook it with some old bay seasoning and serve with butter. I forgot what else you cook it with. I never fix it as it is usually out of my price range. My brother fixes it all the time though.

 

[Spydermag68]

Shrimp and Sausage Gumbo with File


Making a dark roux can be dangerous. The mixture reaches temperatures in excess of 400 degrees. Therefore, use a deep pot for cooking the roux and long-handled utensils for stirring it, being careful not to splash it on yourself. One secret to smooth gumbo is adding shrimp stock that is neither too hot nor too cold. For a stock that is at the right temperature when the roux is done, start preparing it before the vegetables and other ingredients, strain it, and then give it a head start on cooling by immediately adding ice water and clam juice. So that your constant stirring of the roux will not be interrupted, start the roux only after you've made the stock. Alternatively, you can make the stock well ahead of time and bring it back to room temperature before using it.

Serves 6 to 8
1 1/2 pounds?small shrimp?(51 to 60 count), shelled, and deveined (if desired), shells reserved
1 cup?clam juice?(one 8-ounce bottle)
3 1/2 cups?water?iced
1/2 cup?vegetable oil?
1/2 cup?all-purpose flour?(preferably bleached)
2 medium onions?, chopped fine
1 medium red bell pepper?, chopped fine
1 medium rib?celery?, chopped fine
6 medium cloves?garlic?, minced
1 teaspoon?dried thyme?
1 teaspoon?table salt?
1/4 teaspoon?cayenne pepper?
2 bay leaves?
3/4 pound?smoked sausage?, such as andouille or kielbasa, sliced 1/4 inch thick
1/2 cup?minced fresh parsley leaves ?
4 medium scallions?, white and green parts, sliced thin
1 1/2 teaspoons?file powder?
ground black pepper?

Bridget serves up a taste of Louisiana in a big bowl.


1. Bring reserved shrimp shells and 4 1/2 cups water to boil in stockpot or large saucepan over medium-high heat. Reduce heat to medium-low; simmer 20 minutes. Strain stock and add clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees); discard shells. Set stock mixture aside.

2. Heat oil in Dutch oven or large, heavy-bottomed sauce-pan over medium-high heat until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes. Reduce heat to medium and stir in flour gradually with wooden spatula or spoon, working out any small lumps. Continue stirring constantly, reaching into corners of pan, until mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes. (The roux will thin as it cooks; if it begins to smoke, remove from heat and stir constantly to cool slightly.)

3. Add onion, bell pepper, celery, garlic, thyme, salt, and cayenne; cook, stirring frequently, until vegetables soften, 8 to 10 minutes. Add 1 quart reserved stock mixture in slow, steady stream, stirring vigorously. Stir in remaining quart stock mixture. Increase heat to high; bring to boil. Reduce heat to medium-low, skim off foam on surface, add bay leaves, and simmer uncovered, skimming foam as it rises to the surface, about 30 minutes.

4. Stir in sausage; continue simmering to blend flavors, about 30 minutes longer. Stir in shrimp; simmer until cooked through, about 5 minutes longer. Off heat, stir in parsley, scallions and file powder. Let rest until slightly thickened, about 5 minutes. Adjust seasonings to taste with salt, ground black pepper, and cayenne; serve.