I eat a lot of frozen shrimp as it’s cheap, as fresh as any seafood will be on Sunday and helps me meet my quotient for environmental destruction. I feel like I’ve exhausted what I can do with it, though, and am really digging for new ideas. If you see something I should try that I haven’t, please give me a shake. If you see something I should like that for some reason I don’t, and you suspect I’m doing it wrong, please let me know. I tend to prefer savory to sweet, and typically cook shrimp really hot on the range to ensure that they stay moist and tender. I'm looking for more main dishes than appetizers, etc.
Preparations I’ve tried that I liked:
With cumin, coriander, and broccoli per the NYT (my favorite, and a good example of a non-classic preparation that I’m looking for).
Preparations I wouldn’t kick out of bed:
Scampi (the texture always seems thin and the flavor kind of one dimensional).
Fra diavolo style (I’m embarrassed to admit this is from De Laurentis).
Grilled with rosemary (again, kind of one dimensional).
Preparations that I’ve tried that I thought I’d like but didn’t:
Quick fried/Spanish tapas style with paprika, garlic, etc (the flavor of the shrimp and seasonings were really discordant – I’m using Penzey’s spices, perhaps it’s just their variant of seasoning?).
Chipotle (same problem as above).
In tacos/quesadillas/as a generic protein in Mexican food (same problem as above).
Cioppino, bouillabaisse, etc (sure, why not).
Etoufee, jambalaya, paella, and the other mixed dishes (every version I’ve had seems too sweet, I guess I just don’t like the dish).
Mayonnaise based salad (whenever I use Best Food’s/Hellmans or make my own mayonnaise, it seems too tangy – a problem I rarely have in restaurants).
Tequila lime (every version I’ve had seems too sweet).
In Tom Yum (I like this in restaurants but can’t source the ingredients do it proper at home – not really a shrimp problem, I guess).
Cocktail (I’m pretty confident that I don’t like it).
Vietnamese salad rolls (I don’t really like rice noodles in salad rolls, and the flavor profile seems off balance without them).
Tempura and other deep fried options are conspicuously absent from the list, because I have poor ventilation and whenever I deep fry it smells like oil in the house for a few days.
I've always had rough luck with bacon and shrimp. One always ends up overcooked or undercooked.
Anyways, what else do I do with these unsustainable seabugs?