Recipe(tried): Shrimp for one - Suggestion:

In a previous post I talked about how important I thought treating yourself sometimes was when "cooking single". That one was about crab legs, this one is about my other favorite shellfish, shrimp.

Shrimp is usually not considered an economical food choice by most people. If you're only cooking for one or two however, it can be so versatial, and often not too expensive considering how much you purchase, and if you buy it on a good sale.

Consider this: fresh and frozen shrimp come in several different sizes and in a form that's easy to gauge portion sizes of choice --perfect when cooking for 1 or 2--(as opposed to making a roast for example).

Making a shrimp dish for one or two is going to be cheaper than making shrimp dishes for a number of people, so "the splurge" is not as much.

Shrimp can be butterflied to look bigger, and chopped into small pieces to flavor a dish or a salad. Shrimp is adaptable to being "stretched" in a dish.

11 years ago I was involved with some people here in FL who went shrimping at night off a bridge in an area "where the shrimp were running". We all spent a few very tiring late nights, but the result was I had a freezer so stocked with shrimp I got tired of eating it, and starting giving it away! Oh Glory Days!

Following are some of my favorite ways to have shrimp when I buy it in quantity on sale--all adaptable for 1 or 2. I'm not posting actual recipes because I don't measure, I dabble. I will be happy to share the ingredients I use though, if anyone is interested. I'm sure there are actual recipes posted on this site for everything. Here goes:

Shrimp Cocktail-- Raw, unpeeled shrimp boiled in Old Bay seasoning until pink; cocktail sauce made with either bottled cocktail sauce, or bottled chili sauce with bottled horseradish mixed in to taste. I've been know to just mix the horseradish with ketchup to save $ and a trip to the store.

Shrimp fried and deep fried different ways: Breaded with crumbs, breaded with corn meal, battered tempura style, beer battered, battered and dipped in coconut

Sauteed: Scampi-garlic, butter, white wine & parsley; Piccata-above with addition of lemon juice and a little cornstarch for thickening; Stir fried with veggies

Pasta: Mornay,Cooked, with shell pasta, mushrooms & peas in a swiss cheese, parmasan white sauce; Pasta salad with shell pasta, peas, other chopped veggies in a mayo, sour cream, ranch type dressing

Grilled: Marinated in a lemon based marinade, or Italian dressing, or Mojo Criollo,or B-b-q sauce; As part of a shish kabob;
My Favorite: Butterfly shrimp, put slice of pepper jack cheese inside and wrap with a partially cooked half strip of bacon; grill till shrimp is pink and cheese is melty. Serve with warmed B-b-q sauce for dipping.

Stuffed: I usually just use a prepared stuffing mix,like Peppridge Farm with my own additions, or Stove top stuffing, but if I have canned crab on hand I will mix it in, heavier on the crab, lighter on the breading, delicious!

Shrimp Creole, Buffalo Shrimp (made like the chicken wings)

Thousands more ideas on this site, treat yourself!