shrimp: Leftover Logic
Okay, we know cleaning shrimp is no fun. But if you’re making a favorite scampi recipe for company, and you have to clean the little buggers anyway, why not double the batch and get all the pain out of the way right up front (what’s an extra 20 minutes when you’re having fun over the sink). Your reward will be a treasure trove of ready to go shrimp for an easy pasta or salad dish (like the chopped shrimp and Waldorf shown here) —even a great Mexican recipe made with avocado, lime, and tequila that might be the ultimate party appetizer.
To kick off, make sure you have a really good shrimp knife, the kind that curves under the shell to effortlessly peel away the crackly skin. We love the metal ones, but they’re harder to find. A plastic one will do. Then get into the Zen of cleaning shrimp. Put on some soothing music. There’s an assembly line simplicity to it all. This is your private time. Enjoy it.
But most of all, concentrate on how happy you’ll be when you have a couple of pounds of everybody’s favorite shellfish all set for a few extra meals. Go on, triple the batch you were about to clean and have your own shrimp festival the next day with all the work handily out of the way.
Pick any pasta you like; you can’t go wrong with the quick-and-easy crowd pleasing dish.
Although you could use frozen shrimp here, what’s the fun of that if you’ve got the fresh stuff leftover.
Kind of like a pasta variation, but this salad has it’s own distinct ingredients and flavors.
Whip this out as an appetizer at your next party and watch the crowd go crazy.
There’s no limit to your Shrimpathon with these great shrimp recipes!