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Becky Parker
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50 POUNDS of shrimp. Yes, that is what I said. We live in Michigan. Last year my husband's generous boss went to Alabama and brought back shrimp for the employees as a Christmas gift. It is packaged in 5 lb. boxes. The shrimp in each box is frozen in one big chunk. We like shrimp, but the problem is there is no way my dh and I can eat 5 pounds of it and my kids eat like one or two pieces. I guess I'm looking for a way that I could defrost it, cook it in a recipe, and then refreeze it for later. Any ideas? I'm asking now because we still have 8 boxes in the freezer and I have a sneaking suspicion that we are going to get more this Christmas! The other two boxes were used for parties and we just took shrimp cocktail. It was great but we don't go to that many parties!
Becky
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ladybugs
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Could you donate it to a food shelter?
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kjohnson
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Did you ever see Forrest Gump? This reminds me of Bubba Gump Shrimp.
Shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sautee it. There's, um, shrimp kebabs, shrimp creole, shrimp gumbo, pan fried, deep fried, stir fried. There's pineapple shrimp and lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich... That's, that's about it.  Movie Quote
Unfortunately, I have no helpful suggestions. I just couldn't resist.
Have a blessed feast of St. Nicholas!
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Elizabeth
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kjohnson wrote:
Shrimp is the fruit of the sea. ... shrimp creole, shrimp gumbo, shrimp soup, shrimp stew,
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I edited Katherine to show those things that will refreeze well without a huge texture issue. So, think about things you can make where the shrimp is thawed, cooked, and re-frozen *in* something like a stew or a casserole.
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Elizabeth
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Becky,
was it packaged raw or cooked? Shrimp can make a nice seafood pasta sauce. I'll hunt up a recipe...
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marihalojen
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Have friends over for a boil! Spread newspaper on tables and just spill out the goods on the table skipping preshelling and plates, both are frowned upon  traditionally! Frogmore Stew or Paula Dean's version or keep it simple and just use Old Bay to Steam Shrimp.
But if you're not in a partying sort of mood, I suppose you could make Quick Etouffee. It is a quick freezer sort of meal,  much faster than traditional style Etouffee.
1 cup uncooked long-grain rice
1/4 cup butter or margarine
1 large onion, chopped
1 green bell pepper, chopped
4 celery ribs, chopped (about 1 cup)
4 garlic cloves, minced
1 (10 ounce) can cream of mushroom soup
1 (14 ounce) can chicken or veggie broth
1 tablespoon Cajun seasoning
1/8 to 1/4 teaspoon ground red pepper
1 lb frozen cooked peeled shrimp, thawed and drained
¼ cup chopped green onions
3 tablespoons chopped fresh parsley
PREPARE rice according to package directions.
MELT butter in a large cast-iron skillet or Dutch oven over medium heat. Add onion and next 3 ingredients; cook, stirring constantly, 8 minutes.
STIR together soup and broth. Add to vegetable mixture. Stir in Cajun seasoning and ground red pepper.
COOK over medium-low heat 10 minutes, stirring occasionally. Stir in shrimp, green onions, and parsley; cook 3 minutes or until hot. Serve over rice.
NOTE: To freeze, divide étouffée evenly into 3 (1-quart) zip-top plastic freezer bags. Freeze up to 1 month. Thaw in refrigerator overnight. Remove from freezer bag, and warm in a saucepan, stirring until thoroughly heated. Each bag contains about two servings.
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Lisbet
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Becky, I'm not far from MI, we'd come for Jennifers suggestion! J/K
But really, 50LBS of shrimp?? Wow!
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KellyJ
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We like shrimp for shrimp scampi. Very easy to make too. I don't know about cooking them and then freezing the dish. I've not done that before, there are shrimp versions of microwave meals; so, I imagine it is possible.
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shartlesville
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If it is raw, you can thaw it, steam it, and refreeze it in smaller packages. 
It would be best to freeze them individually on cookie sheets and then package them so they don't stick together.
We love to make "shrimp cocktail" at our house. For 5 of us we generally use 2-3 pounds of shrimp (but we REALLY like shrimp, ) at a time.
You need: (ok that was odd, it posted by itself  )
A very large bowl or stew pot
Cooked shrimp (as much as you like)
1 Can or Bottle of V8 Cocktail
1 Small bottle of Clamato Juice
1/2 can of El Pato (spicy tomato sauce in a yellow can)
4-6 cucumbers peeled, seeds removed, and diced
4-6 celery stalks, washed and diced
1 tomato diced
1 carrot washed and then peeled into the bowl (use the peeler to put small pieces into the bowl) or you can used chopped or julienne carrots.
diced onion if desired (we don't use it)
chopped cilantro if desired (dh likes it but no one else does.)
avocados diced, if desired (YUM, YUM, YUM!)
lemons or limes
Add the cucumber, celery, tomato, carrot and onions, if desired, to the bowl, add the shrimp and all juice items. Gently mix. (This can be frozen for later).
Dish into individual bowls and add cilantro and/or avacado as desired, squirt a bit of lemon or lime juice in, stir and enjoy!
We eat it with saltine type crackers. I actually scoop out a bite onto the cracker before I eat it. YUM!! I think we will make this while John is here this weekend.
Do NOT put the avocado directly into the main bowl because it doesn't keep well if you have left-overs.
If anything is unclear, let me know. I have had a few interruptions while typing.
Blessings,
Krisann
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Angie Mc
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Wow! We just went through 5# of fresh shrimp from Mexico with this awesome recipe. We could have easily eaten a lot more...delicious! While checking out the recipe, you can search for more shrimp recipes at allrecipe.com. I would LOVE to join you for some shrimp, Becky!
Love,
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shartlesville
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I fixed the recipe, it posted by itself before I typed it.
Blessings,
Krisann
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Cheryl M.
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My first thought as an answer to your question was the Forest Gump quote....Ha! I am going to share a Shrimp Dip recipe with you that is so delicious - serve with chips or crackers.
2 lbs. highly seasoned boiled shrimp (coarsely ground)
1 - 8 ounce package of softened Philly cream cheese
Juice of 1 small lemon
Chopped green onions (4-5)
Mayonnaise
Worcestershire Sauce
Hot Sauce
Salt and Pepper to taste
Boil shrimp - peel - ground and set aside
Cream cheese and lemon juice together
Add shrimp and green onions
Add enough mayonnaise to make spreadable
Season to taste with condiments
Refrigerate overnight
You could always double the recipe and use an entire 5# box of your shrimp - great for gatherings and breakfast the next morning.
I also have a note on my recipe card that this recipe is delicious with crawfish too!....so if that generous boss gives you crawfish this year you can turn it into finger-licking dip!
This site has many shrimp recipes http://wwltv.com/frankdavis
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Becky Parker
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Thanks Everyone!
What great ideas these are! Wouldn't it be fun to have a huge "homeschool shrimp boil"? Everyone that wants to could come and camp here and you could all help me use this shrimp! I guess I'd have to run it by my husband first...
I do appreciate the recipes and ideas. I really don't want it to go to waste. My husband will be happy to see that I am actually using it.
Blessings!
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