What to do with leftover boiled shrimp
January 3, 2012 § Leave a comment
What do you do with leftover boiled shrimp? If you can stop your husband from standing in front of the kitchen sink and eating ALL of them, then you can serve them for dinner. Here’s what we made with a pound of leftover cold boiled shrimp. This is a quick one dish meal; it takes about 20 minutes, start to finish, and most of that time is due to the rice cooking. If you want to eat more quickly, just use instant rice.
Shrimp and spinach
1 1/2 cups brown rice
3 cups water (for cooking the rice)
4 tablespoons olive oil, divided
12 ounce package frozen mire poix (a blend of onions, celery, peppers, and parsley)
1/2 cup chopped cooked ham
1 tablespoon chopped garlic
2 tablespoons flour
1 1/2 cup chicken broth
1/2 teaspoon cajun seasoning (use more if you’re feeling a little zippy)
1/2 teaspoon Herbs de Provence
1/2 teaspoon crushed red pepper flakes
1/2 cup cream
1 pound boiled shrimp
2 handfuls washed fresh spinach leaves (or 1 cup frozen spinach, thawed and cooked with a little water for a minute in the microwave)
grated fresh parmesan (optional)
In a rice cooker, or pan on top of the stove, cook the brown rice in the water, according to package directions.
Meanwhile, saute the frozen mire poix blend and chopped ham in two tablespoons of the olive oil. Add the garlic, and cook for about a minute, making sure that it does not burn. Pour in the remaining 2 tablespoons olive oil. Stir in the two tablespoons flour. When the flour begins to sizzle, whisk in the chicken broth. Stir in the cajun seasoning, Herbs de Provence, and red pepper flakes. Lower heat, and cook for 5-6 minutes, stirring gently, until mixture is thick and bubbling. Stir in the cream and shrimp, and cook until shrimp are warmed through (do not allow mixture to boil). Just before serving, stir in the spinach, and cook for about a minute, until wilted. Adjust seasonings and serve over the cooked rice. Garnish with grated fresh parmesan, if desired.
Serves 3-4, as a meal.