What to do with leftover shrimp?

Creamed shrimp on toast (or over rice) is good.

A shrimp stir-fry would be excellent with those flavors.

Jumbalaya. Even if I can’t spell it I love spicy foods.
Sending this to our food shark.

You don’t HAVE to use them. You are not COMPELLED to. Throw them away. No child in Africa will starve because you did so. If you actually want to do some shrimp thing more power to you but I worry you feel a “pressure” to because it is the “right thing to do”.

Paella, or a variation on the dish. Technically it should be saffron rice, but you can use white in a pinch. Add shrimp, sausage, chicken, peas and roasted red peppers. You want the meats to add flavor to the rice so cook up the sausage and then make the rice in that same pan. Use chicken broth rather than water for more flavor.

Ha-ha! You’re right, I don’t HAVE to use them up – I just want to. Especially after trying the shrimp spaghetti. I got the idea after hearing Gordon Ramsay talk about lobster spaghetti. I made up the recipe – thin spaghetti, red, yellow and orange peppers, garlic, and a Newburg sauce. It was SO yummy!

I am liking the ideas you are coming up with. Tell me more about shrimp/sausage combinations. That sounds wonderful. I would like the jambalaya recipe, and the paella recipe. I have never made or even tasted either one of those. Wouldn’t know where to begin.

@Skaggfacemutt I LOVE using the red, yellow and orange peppers in my sauce too, the best!
Yes, a stir fry would be great over rice or rice noodles, or what the heck…go all out and cook them up with a delicious T-Bone steak. Steak and shrimp with salad and garlic bread! OMG!

For very little effort, just make a big green salad and toss the shrimp in with the tomatoes, avocado or anything else you like in a salad. It’ll make it a dinner salad with some French bread and butter or olive oil.

Use it as fishing bait !

In my house, there is no such thing as left over shrimp.
If there were, I suppose Shrimp Tacos would be the way I would roll.

@gambitking Yeah, I would trade a shrimp for a nice brown trout any day. Can’t go fishing right now, though.

I like the green salad idea, per @Sunny2

2 cups coconut milk (canned or homemade)
4 fresh Thai red chili peppers, stemmed, seeded and minced
2 tablespoons peeled and minced fresh ginger
2 tablespoons minced garlic
1 lb ground pork
½ lb cooked bay shrimp
2 tablespoons nam pla (Asian Fish Sauce)
salt pepper 4 green onions, trimmed and chopped
4 tablespoons fresh cilantro, chopped
4 tablespoons fresh mint leaves, chopped
rice Directions:
1Start Rice cooking, this takes 3 times as long as cooking the sauce.
2Put the coconut milk, chiles, ginger, and garlic in a medium saucepan. Bring the mixture to a boil.
3Stir in the pork and adjust heat to keep mixture at a light boil. While stirring, cook mixture 4 – 5 minutes.
4Take pan off of stove and add shrimp.
5Stir in the nam pla fish sauce, then salt and pepper to taste.
6Serve over rice; garnish with onions, cilantro and mint

Leftovers… How much did you make.

I have never had leftover shrimp, but a bisque or gumbo would be near the top of the list.

@KNOWITALL Thanks, this sounds wonderful. Does this recipe have a name? I want to put it in my collection.

I finished off the shrimp by having it over a steak, and paired that with a nice lettuce and avocado and shrimp salad, so thank you, @Coloma and @Sunny2 . Now I am going to get some more shrimp to try @KNOWITALL ‘s recipe.