Ki, where is your imagination? I saute or grill shrimp in massive amounts of garlic all the time. I also often just cook up a pound of shrimp in Old Bay, make my own cocktail sauce and snack on them. The only reason these big, bad boys are "special" is that they were almost the same price I usually pay for "large?" shrimp. I eat a lot of shrimp. Although I normally loath fried fish, I have a really good recipe for beer batter fried shrimp if anyone is interested. I only make it maybe once a year, but it's super yummy. Some where around here, I have a really good recipe for stuffed shrimp. I should try to find it. Did I say I eat a lot of shrimp? I've also been getting large lobster tails for $4 each, every couple of weeks, at the grocery store this summer. Been eating a lot of them too. Lobsters go really well with asparagus. (Kevin, drooling is unbecoming:) Okay, back to the quiche, I think I'll try that. Freezing small amounts is a great idea. However, although I can cook, I don't bake and don't own muffin pans. I don't even own a cookie sheet. Can I buy little pie crusts or something, maybe tart shells, or would they be too sweet? I have phyllo dough, is there some way I can use that? That's a good idea Kevin, about pre- sauteing mushrooms and freezing them but I eat mushrooms the way most people eat chips. I even put them in scrambled eggs. If they go bad, it's because they got "lost" in the back of the fridge. Yum, Vietnamese spring rolls. What is that sauce they give you with everything in Vietnamese restaurants? Now that would be super yummy too. It's the consistency of broth and maybe the color of beef broth. Does anyone know what I'm talking about? I don't think the dip included with Mark's link is the same sauce I'm thinking of. I think the sauce I'm thinking of has fish stock as a base, maybe. Mimi, Arthur can't say anything about buying food in "pounds". They sell everything by the kilo over there (2.2 pounds). The heads of lettuce in the grocery stores there were the size of basket balls. The fish market I would go to didn't sell prawns in small, smaller, tiny, super tiny, and too damn small to clean. They just sold the big, bad, super jumbo sized prawns. Okay, they still had their heads, and that may have skewed my perception of their size. Nah, I didn't eat the heads. Okay, tonight for dinner, I sauteed green onions, garlic, mushrooms, scallops and crab meat. Then I made a Marsala sauce and at the last minute added some fresh spinach leaves and gorgonzola. I served this over wild rice (pasta wasn't doin' it for me tonight, oddly) and had asparagus too. It was pretty yummy but needs some work. This weekend, I'll try the recipes you have suggested when I have more time.

How about Pickled Shrimp? They can be done a couple of days ahead. Serve in a pretty bowl with crackers alongside. Pickled Shrimp 7 1/2 cups water 2 1/2 pounds unpeeled fresh shrimp 3 medium onions, sliced Fresh ground pepper Whole peppercorns 4 bay leaves 2 whole cloves garlic, peeled 1 cup cider vinegar 1 tablespoon lemon juice Bring the water to a boil in a large saucepan. Add the shrimp and cook until just pink, no more than 3 to 5 minutes. Drain well and rinse in cold water to prevent further cooking. Peel and devein shrimp, leaving tails on. In a large glass airtight jar (about 1 1/2 quarts *) layer shrimp and onions and top each layer with ground black pepper, peppercorns, bay leaf and a clove of garlic. Keep layering until jar is about 2/3 full. Pour vinegar and lemon juice over layers until jar is almost full. Leave space at the top so you can gently shake jar to remix ingredients. Seal jar tightly and chill for a few days up to 2 weeks. Turn jar upside down to remix every other day or so. Serve chilled as an appetizer. * Note: for larger shrimp you may need a larger jar and adjust ingredients accordingly. PD says they'll keep for 2 weeks. Hugh Acheson in Saveur says a week - http://www.saveur.com/article/Recipes/Pickled-Shrimp. I'd go with a week or less. Here is a link that might be useful: Paula Deen's Pickled Shrimp

Really, there wasn't much trouble at all to it, except getting the rice in metal cookie molds shaped as hearts for the kids and trying it warm to get it to the table. It's a standard meal (prep time). It was good. Flavours a little less than expected. You def. have to boil down the marinade for extra flavour for the rice but pretty good overall. Like I said, I forgot the salsa in the fridge and this probably brings a little extra to it. I think I will make it again as it is a good marinade (with chicken anyways).

I think I have found the recipe.....LOL Googled under evaporated milk shrimp bisque recipes instead of cream of tomato....so I'll share with u! Shrimp Bisque 1/2 cup butter or margarine - divided use 1 pound medium shrimp, peeled, deveined and chopped 1/2 cup chopped onion 1/2 cup chopped celery 1/2 cup all-purpose flour 3 cups water 1 tablespoon tomato ketchup 1 teaspoon chicken soup base our bouillon 1 bay leaf 1 tablespoon seasoned salt 1/8 teaspoon cayenne pepper (optional) 1 (12-ounce) can NESTLÃÂî CARNATIONî Evaporated Milk 2 tablespoons dry white wine or water Melt 2 tablespoons butter in medium saucepan over medium heat. Add shrimp, onion and celery; cook, stirring occasionally, until shrimp turn pink. Remove from saucepan; set aside. Melt remaining butter in same saucepan over medium heat. Stir in flour. Gradually stir in water, ketchup, bouillon, bay leaf, seasoned salt and cayenne pepper. Boil, stirring occasionally; reduce heat to low. Cook, stirring occasionally, for 5 minutes. Add shrimp mixture; cook, stirring occasionally, for 2 minutes. Discard bay leaf. Stir in evaporated milk and wine. Heat through; do not boil. Makes 6 servings. Estimated Times Preparation Time: 10 mins Cooking Time: 15 mins Nutritional Information Per Serving (1/6 of recipe): Calories: 340 Calories from Fat: 180 Total Fat: 20 g Saturated Fat: 13 g Cholesterol: 175 mg Sodium: 1260 mg Carbohydrates: 17 g Dietary Fiber: .5 g Sugars: 7 g Protein: 21 g Recipe and photograph are the property of Nestléî and Meals.com, used with permission.