Cooking with raw vs. cooked shrimp?

[maslex]

I found a recipe that I'd like to try this week. It's for a garlic baked shrimp. You take raw shrimp, garlic, white wine and spread on cookie sheet, sprinkle with salt & pepper. Then mix melted butter & panko bread crumbs and put on top of shrimp. Then bake for about 15 mins.

Problem is, my store had large cooked shrimp for buy one, get one free, so I picked up two bags of them. I didn't even think of needing raw shrimp. Will I still be able to make this dish with the cooked shrimp instead of the raw? Or will it be way overcooked?

 

[Luv Bunnies]

I found a recipe that I'd like to try this week. It's for a garlic baked shrimp. You take raw shrimp, garlic, white wine and spread on cookie sheet, sprinkle with salt & pepper. Then mix melted butter & panko bread crumbs and put on top of shrimp. Then bake for about 15 mins.

Problem is, my store had large cooked shrimp for buy one, get one free, so I picked up two bags of them. I didn't even think of needing raw shrimp. Will I still be able to make this dish with the cooked shrimp instead of the raw? Or will it be way overcooked?

I think you can use cooked shrimp. You just won't have to bake it for the full 15 minutes since the shrimp will already be cooked. Since none of your ingredients will be raw, you'll essentially be heating it rather than baking it. I would start checking it around 8 minutes and go from there. It sounds good. I think I would also add shredded parmesan cheese!

 

[anniemae]

That sounds really good! I always use cooked shrimp in recipes. Like the pp said, you are basically heating it. What is the oven temp it calls for?

 

[maslex]

Thanks. I'll will try it but maybe cutting the heat back and not leaving it in as long. The recipe calls for the oven to be at 425*. Here's the recipe....

http://www.keyingredient.com/recipes/574216508/garlicky-baked-shrimp/

 

[jen1977]

I think it would make it rubbery. Shrimp overcooks very quickly, and if it's already cooked, it won't take long to ruin it.

 

[anniemae]

Oh yeah, I would cut down on the oven temp. I would probably do about 375 or so and maybe give it a quick broil at the end to brown it up.

 

[The Mystery Machine]

I would nix the panko. It won't be heated enough to make it crispy.

 

[scrapquitler]

I think it would make it rubbery. Shrimp overcooks very quickly, and if it's already cooked, it won't take long to ruin it.

I agree with this. Maybe sautee all the toppings together in a pan, and then dip the shrimp in them and the panko and toss under the broiler for like one minute. If you bake those cooked shrimp all that time they are going to be very rubbery

 

[Tozzie]

I found a recipe that I'd like to try this week. It's for a garlic baked shrimp. You take raw shrimp, garlic, white wine and spread on cookie sheet, sprinkle with salt & pepper. Then mix melted butter & panko bread crumbs and put on top of shrimp. Then bake for about 15 mins.

Problem is, my store had large cooked shrimp for buy one, get one free, so I picked up two bags of them. I didn't even think of needing raw shrimp. Will I still be able to make this dish with the cooked shrimp instead of the raw? Or will it be way overcooked?

In my opinion and experience I woldn't use cooked shrimp in place of raw shrimp they will come out rubbery and with no taste. IF the cooked shrimp are frozen keep them for somehthing else and get raw shrimp.

 

[kwelch10377]

In my opinion and experience I woldn't use cooked shrimp in place of raw shrimp they will come out rubbery and with no taste. IF the cooked shrimp are frozen keep them for somehthing else and get raw shrimp.

I agree. The cooked shrimp will get rubbery and it won't obsorb the flavors of the other ingredients like raw shrimp will.

 

[Ciao Mickey]

In my opinion and experience I woldn't use cooked shrimp in place of raw shrimp they will come out rubbery and with no taste. IF the cooked shrimp are frozen keep them for somehthing else and get raw shrimp.

This.

You can't substitute cooked for raw in a recipe.

We make scampi all of the time and one of the best recipes I found is from, believe it or not, Ina Garten.

http://www.foodnetwork.com/recipes/ina-garten/baked-shrimp-scampi-recipe/index.html


Baked Shrimp Scampi
Ina Garten

2008, Barefoot Contessa Back to Basics, All Rights Reserved

Show: Barefoot ContessaEpisode: Italian Every Time

Recipe categories: Shrimp
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Total Time:
43 min
Prep
30 min
Cook
13 min

Yield:
6 servings

Level:
Easy

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Ingredients

2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges, for serving

Directions

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/baked-shrimp-scampi-recipe/index.html?oc=linkback