Maybe it’s a childhood memory or maybe it’s something I dreamed, but it seems to me that super-tiny shrimp were popular in cold salads when I was a kid. I have absolutely no idea what they were called…I just remember thinking they were the cutest things ever. Can’t remember what they tasted like, either.
Whether it was a dream or reality, I was thrilled to find proof of the tiny shrimp’s existence at Trader Joe’s last week. They just started selling cans of “Crisp, Tiny Oregon Shrimp” alongside their other canned seafood offerings. I snatched a can and tucked it into my basket, visions of tiny-shrimp salads dancing in my head. Would the shrimp be as cute as I remembered?
They were. And they tasted a lot better than I assumed they’d be, too — firmer and more buttery than standard-sized shrimp. Another bonus is that they’re already shelled, precooked, and ready to go. You can add them to any dish: stir-frys, omelettes, salads, various hors d’oeuvres…the list is endless. Heck, they’re so tasty, you can eat them straight out of the can. I’m thinking this is a great road-trip choice if you’re the sort who likes to have easy snacks on hand or meal elements that you can assemble in a hotel room. Cute, delicious, and elegant! Can’t beat that.
Asian Buckwheat Stir-Fry with Tiny Shrimp This recipe serves 2, but can easily be doubled as needed.
2 servings of soba/buckwheat noodles (make sure they’re 100% buckwheat if you’d like to make this a gluten-free dish)* 1 crown broccoli, florets removed and rinsed 1 T. peanut oil, preferably unrefined** 2 carrots, peeled and chopped 1/2 a large onion, chopped 1 zucchini, chopped 1 bell pepper, chopped 1 T. tamari or soy sauce (use wheat-free tamari to make this a gluten-free dish) 1″ piece of fresh ginger root, peeled and minced 5 oz. can of tiny shrimp, drained
Prepare noodles according to package instructions. When done, rinse in warm water, drain, toss with a drizzle of oil, and set aside. Fill another medium-sized pot halfway with water and bring to a boil. Add broccoli, reduce heat to low, cover, and simmer for 5 minutes. Drain and set aside.
Sautée carrots and onion in the oil over medium heat for about 5 minutes or until they begin to soften, stirring occasionally to prevent them from sticking to the pan and burning. Add zucchini and bell pepper and continue to cook for another 5 minutes. Add tamari and ginger root and stir well. Reduce heat to medium-low, cover, and let cook for about 5 minutes more.
Stir in broccoli and drained noodles, adding more oil if the mixture seems dry. Top with tiny shrimp and serve promptly.
* Buckwheat has a strong signature flavor; if you’re not a fan of buckwheat, go with any whole-grain pasta. Brown rice pairs nicely with Asian dishes and is also gluten-free.
Since canned shrimp are already cooked, avoid rinsing them in hot water, as this may cook them to the point of being overdone. It’s also a good idea not to add the shrimp until the end of a recipe that requires heat, and to only use low heat if you need to warm them up.
Canned shrimp is cooked shrimp that has been packed in water. Canned shrimp is a perfect pantry staple that can be a great substitute for an emergency situation like power loss due to a hurricane or other natural disaster. You can eat the canned shrimp by itself or mix it into mayonnaise like this canned shrimp salad recipe. You can also add to soups and stews.
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Cut two large croissants, toast until golden brown. Add butter lettuce, and a generous scoop of shrimp salad. Easy as that you’ve made my shrimp salad sandwich recipe!
If you like canned tuna fish you’ll love this switch to this canned shrimp salad recipe. Even if you don’t like tuna…. and you like shrimp you’ll like this; however, it has the same consistency of tuna/ham salad!
Open, drain, and rinse the canned shrimp. Once drained, add to a mixing bowl. Add one teaspoon each of the dried onion flakes, parsley, and dill. Peel and diced cucumber, and add to the bowl. Add two tablespoon of mayonnaise to the bowl and mix, and pepper to taste.
Sautée carrots and onion in the oil over medium heat for about 5 minutes or until they begin to soften, stirring occasionally to prevent them from sticking to the pan and burning. Add zucchini and bell pepper and continue to cook for another 5 minutes. Add tamari and ginger root and stir well. Reduce heat to medium-low, cover, and let cook for about 5 minutes more.
* Buckwheat has a strong signature flavor; if you’re not a fan of buckwheat, go with any whole-grain pasta. Brown rice pairs nicely with Asian dishes and is also gluten-free.
They were. And they tasted a lot better than I assumed they’d be, too — firmer and more buttery than standard-sized shrimp. Another bonus is that they’re already shelled, precooked, and ready to go. You can add them to any dish: stir-frys, omelettes, salads, various hors d’oeuvres…the list is endless. Heck, they’re so tasty, you can eat them straight out of the can. I’m thinking this is a great road-trip choice if you’re the sort who likes to have easy snacks on hand or meal elements that you can assemble in a hotel room. Cute, delicious, and elegant! Can’t beat that.
Stir in broccoli and drained noodles, adding more oil if the mixture seems dry. Top with tiny shrimp and serve promptly.
Maybe it’s a childhood memory or maybe it’s something I dreamed, but it seems to me that super-tiny shrimp were popular in cold salads when I was a kid. I have absolutely no idea what they were called…I just remember thinking they were the cutest things ever. Can’t remember what they tasted like, either.
How to Cook Already Cooked Shrimp Safely & to Retain Flavour?
FAQ
Does shrimp come pre-cooked?
How can you tell if shrimp is cooked?
Is salad shrimp already cooked?
Does canned shrimp go bad?
Can you eat canned shrimp?
Canned shrimp make a versatile, convenient option that can be added to almost any shrimp recipe from around the world, such as shrimp scampi, fried rice, salad, and gumbo. Canned shrimp are a perfect pantry staple for the busy seafood fanatic. Just make sure to give them that quick rinse first — unless you really want a taste of the sea!
Can I eat raw shrimp?
Eating raw shrimp is not recommended. Raw shrimp can contain bacteria that can cause food poisoning. It is also a good source of purines, which can trigger gout attacks. If you want to eat shrimp, cook it thoroughly to reduce the risk of food poisoning and to help prevent gout attacks. Cook shrimp until it is opaque and pink to ensure that it is safe to eat.
Can you use canned shrimp in a recipe?
Instead of peeling and deveining each individual shrimp, all you have to do before adding canned shrimp to a recipe is give the contents of the can a quick rinse so they don’t overpower the rest of your food. During the canning process the shrimp are packed in water with sugar, spices, and salt.
Is shrimp good for canning?
Salt water seafood is perfect for home canning. Like fish, shrimp is also preserved in pint or half-pint jars and should be kept frozen or refrigerated until ready to preserve. Shrimp are very healthy. While there are many reasons, Global Seafood North America lists five splendid reasons to add shrimp to your canning calendar.