When you’ve splurged on jumbo shrimp, it’s worth making them the centerpiece of a dish that will really show off their size.
They can be steamed, broiled, or grilled and served with a dipping sauce, such as cocktail sauce or rémoulade. ipsedixit favors a combination of soy sauce, black vinegar, sesame oil, and minced garlic, but Peg suggests that sauce might not even be necessary. Peg rubs shrimp with olive oil and salt, and then broils them as hot as possible for just a few seconds. “Then I’d eat them all by myself, no accompaniments and no company needed,” she says.
Some American regional classics highlight very large shrimp. Baked shrimp stuffed with Ritz cracker crumbs and butter are a New England tradition, says escondido123. “I know it sounds like a waste but done right, these guys are wonderful,” she says. And the superbuttery New Orleans–style barbecue shrimp recipe from Mr. B’s Bistro is “[a]n excellent use of huge shrimp!” says gingershelley.