Okayyyyyyy! Go for the oxymoron and enjoy some crispy, cold jumbo shrimp cocktail with a zesty horseradish dipping sauce. Or simply grill some beauties in garlic butter and sprinkle with some favorite herbs. For extreme decadence, bake some colossal shrimp with lobster-crab stuffing.
To get you started here’s the recipe for my Super Simple Shrimp Quesadillas.
2 (8”) flour tortillas
12 x-lg shrimp (16/30 count per pound), shelled & deveined; tails removed
½ c cream cheese, softened to room temp
½ c cheddar, Jack, or muenster cheese (or combo)
1 thinly sliced green onion
¼ c chopped yellow or red onion, microwaved on high for 2 min (3 if a red onion)
4 T chopped plum tomatoes
1 T sriracha (or garlic chili or Thai hot sauce)
1 T fresh lime juice
2 T butter
Combine cheeses, onions, tomatoes, hot sauce & lime juice. Divide between the tortillas, spreading on just half of one side of each. Top cheese mixture with a single layer of shrimp. Fold plain half of the tortilla over the filled half, forming a half-moon shape. Melt butter in skillet over med heat; place the 2 tortillas in the butter and let cook 3 min per side till brown and crisp. Turning just once with large spatula. Cut in wedges and serve with your choice of salsa, guacamole, and/or sour cream. These are delicious as appetizers or as a lunch, served with a chilled salad of corn, black beans, diced tomatoes, and diced avocado.
