What can I make with large shrimp that may be too tough in most recipes?

as long as you dont overcook them they will not be tough ....people have the tendancy to see the large shrimp and think thjey have to cook a long time but its not true the longer you cook shrimp the tougher they get...they only need to turn pink and they are done.....

Shrimp Cakes-Ha Behng

1 lb shrimp

1/3 c jicama, finely chopped

1 green onion

1/3 c barbecued pork or 1 c cooked ham (hams my choice)

1/2 ts salt

1 ts sugar

1 ts soy sauce

2 ts oyster sauce

1 sm egg

2 tb cornstarch

Instructions

Shell, devein, wash and drain prawns. Place prawns, jicama, green onion, and bbq pork or ham on chopping board and chop with cleaver until minced and well blended. Place in a bowl and blend in seasoning ingredients.

Flatten mixture into patties about 2" in diameter and 1/4" thick.

Aproximately 20 patties. Heat a frying pan, add 3 tbsp oil and fry 7 or 8 at a time for aprox. 2 minutes. Remove and keep warm. Serve with chili sauce or sweet and sour sauce.

Great with fried rice and a field green salad.

OK how stole my fortune cookie?

Bacon-Wrapped Pineapple and Shrimp Kabobs

2 lb. large shrimp - peeled & deveined

1/2 lb. sliced bacon - or about one half slice bacon for each shrimp

1 whole fresh pineapple - peeled, cored and cut in wedges

1 red bell pepper - cut into 1" pieces

1 green bell pepper - cut into 1" pieces

1/2 lb. fresh button mushrooms

1 pint firm cherry tomatoes

1-1/2 cups pineapple juice (canned or bottled)

1 cup sweet & sour sauce

Preparation -

Cut the bacon slices in half, crosswise. In a skillet, partially cook the bacon, then drain it on paper towels. Wrap a piece of bacon around each shrimp. Thread the bacon-wrapped shrimp on skewers, alternately with pineapplewedges, bell pepper chunks, cherry tomatoes and mushrooms. Arrange the kabobs in a large shallow pan.

Whisk the pineapple juice and the sweet & sour sauce together. Use half of the sauce mixture as a marinade. Pour it over the kabobs in the pan. Cover with foil and refrigerate for 1-1/2 to 2 hours. Remove the kabobs and discard the used marinade.

Grill the kabobs over medium hot coals for about 10 minutes, or until the shrimp are pink and the bacon is fully cooked. Rotate the kabobs and baste with the reserved sauce mixture while grilling.

Retired chef is right. Overcooking will make the shrimp tough, rubbery. If the shrimp/prawns are large enoug, try filling them with a stuffing mixture as an appy, peel n eat shrimp, a quick stir-fry w veggies and noodles, shrimp ceviche, or shrimp cocktail.

My favorite prawn dish is very easily prepared. Peal them and skewer them through the tail and head. Lay them on a cookie sheet. In a bowl make a marinade of minced garlic and sesame oil. Stir it lightly to infuse the garlic and oil flavors the liberally coat your shrimps and let them sit for a while. Baste them until they are good and happy then place them on a grill or in the oven. Do not over cook as they will be tough. When they are nice and pink pull them out. They will continue cook a bit while they are hot. Baste them again with the marinade in the pan and sprinkle a few sesame seeds on them. I serve it with a nice semi dry white wine.

Try them deep fried in crumbs

Dip in seasoned flour, then egg beaten with milk and then in breadcrumbs

Fry in hot oil til golden brown

Serve with lemon wedges, some french fries, tartare sauce, maybe some salad greens as well

You wont go wrong!

Or try cooking em in garlic butter

Leave the tail intact but slice down the back anrd remove the vein.

Marinate in some lemon juice, salt and a pinch of pepper.

Stir fry garlic slivers in alot of butter til flushed pink add shrimps and cook uncovered on high heat til the shrimps are pink.

Garnish with fresh chopped parsley and serve with rice or noodles.

Enjoy!

All shrimp gets tough if it is overcooked. Large shrimp on the grill is wonderful

try and find a recipe for barbequed shrimp. Not really barbequed, but that's what they call it. You use a lot of olive oil, pepper & shrimp/crab boil. Its a specialty in New Orleans.

make ceviche. Serve with nacho chips and a margarita. There are piles of recipes online but this is a favourite...

http://www.elise.com/recipes/archives/001923shrimp...

I have made it with and without the avocado, fish instead of shrimp. It is delicious

pre-heat oven 350"

Do you have any linguine if so, grab that...do you have any Parmesan cheese, Little garlic, with original...do not cook the linguine put it in a 8 x10 cake pan, in a bowl, add Little (pure olive) garlic,green peppers,chives,parmenchan cheese and 1 egg with a dash of salt & pepper, ok mix pour over the linguine put it in the oven...for 20min.check the linguine if it is turning soft ur doing good.if not put it in for another 10 mins..cut your shimp up in to small peices and add it, then put it in the over another 10mins...and wela, a great dish to serve if you have garlic bread and a glass of red wine, it taste great with it. Good Luck and enjoy.