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Need Shrimp Ideas

MamaKass

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MamaKass Newbie
MamaKass
Posted

I dont eat shrimp but my 2 yo loves it! I bought some for her but I have no idea how to make it!

If anyone has any good shrimp recipes they would be greatly appreciated!

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jkmunchkin Rising Star
jkmunchkin
Posted

I love risotto with shrimp and asparagus but that may be taking on a bit more than you had in mind, especially for a 2 year old ;)

Go on Epicurious.com and type in shrimp... there are tons of recipes.

Viola 1 Rookie
Viola 1
Posted

Our favourite way to serve it, especially if we had company was to get a fancy crystal glass ... usually one with a stem to make it really special. Put in a bed of lettuce, put the shrimp in, spoon on some rich, yummy shrimp cocktail sauce, put a thin stick of celery on one side and a slice of lemon on the other and serve it like a fancy drink :lol: Our kids used to love it as they always thought we were doing something really special, and it's so easy :lol:

Lisa Mentor
Lisa
Posted

I love shrimp boiled in Old Bay Seasonings

Eat warm and dip in butter. Serve with steamed broccolli w/Kraft ranch dressing

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Shrimp sauteed in butter, garlic, parsley and served over rice.

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Shrimp wrapped in bacon, broil, flip and drizzle Sweet Baby Rays BBQ Sauce

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Shrimp Kabobs, with pineapple and onions and peppers brushed with La Choy Terriaki Sauce- Grill

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Shrimp Casserole, chopped up shrimp, crab meat, Progresso Creamy Mushroom soup, pimentos, bake and top with gluten free bread crumbs or crushed potato chips when begin to get bubbly or brown on the sides.

There are more..... Just call me Bubba Lisa Gump.

larry mac Enthusiast
larry mac
Posted
I dont eat shrimp but my 2 yo loves it! I bought some for her but I have no idea how to make it!

If anyone has any good shrimp recipes they would be greatly appreciated!

mk,

What kind of shrimp does your 2 yo love? Did she eat it at a restaurant? Let us know and we'll tell you how to cook it.

best regards, lm

Juliebove Rising Star
Juliebove
Posted

One way my husband likes it is served with a garlic pasta. I don't really have a recipe for this. I just cook it briefly in some olive oil then add a bit of chicken broth. I use several cloves of garlic, minced and also a little bit of parsley. Then I toss it with cooked spaghetti. He likes to let it sit for a day so all the garlic is absorbed in the pasta and then eats it cold. Daughter doesn't like shrimp but she does like garlic and will eat the pasta part.

At a place where I used to work they often made a shrimp dish for potlocks using canned shrimp. They'd start with a block of cream cheese on a plate, topped a jar of cocktail sauce and then a can of shrimp. This was served wtih crackers to dip in it.

My dad had a shrimp dish for lunch today that he loved. It was Arroz Con Shrimp. Made like Arroz Con Pollo but they used shrimp instead of chicken. I should think you could just sub the shrimp in for chicken if you can't find an actual recipe for this, remembering that shrimp doesn't take long to cook. They left the tails on.

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      Sainsbury's Free From White Sliced Bread - Now Egg Free - Completely Ruined It

      By Rogol72 · Posted

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      In the U.S., most regular wheat breads are required to be enriched with certain B-vitamins and iron, but gluten-free breads are not required to be. Since many gluten-free products are not enriched, we usually encourage people with celiac disease to consider a multivitamin.  In the early 1900s, refined white flour replaced whole grains, and people began developing serious vitamin-deficiency diseases: Beriberi → caused by a lack of thiamin (vitamin B1) Pellagra → caused by a lack of niacin (vitamin B3) Anemia → linked to low iron and lack of folate By the 1930s–40s, these problems were common in the U.S., especially in poorer regions. Public-health officials responded by requiring wheat flour and the breads made from it to be “enriched” with thiamin, riboflavin, niacin, and iron. Folic acid was added later (1998) to prevent neural-tube birth defects. Why gluten-free bread isn’t required to be enriched? The U.S. enrichment standards were written specifically for wheat flour. Gluten-free breads use rice, tapioca, corn, sorghum, etc.—so they fall outside that rule—but they probably should be for the same reason wheat products are.
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