They are good lightly sauteed in some butter and garlic and added to pasta, or shrimp cocktail of course. I usually buy raw peeled and deveined shrimp so my options are greater, but my DW sometimes buys the fully cooked shrimp....not a big deal, but it limits the options in my opinion. Enjoy!

Duane

Thaw 'em....dip into cocktail sauce and eat...

Shrimp salad....chop them up, mix with mayo, chopped green onion, chopped celery a little lemon and put on a lettuce leaf.

Shrimp poboy...above in a poboy bun.

Scampi...melt some butter in a heavy bottomed oven safe pan...add lots of garlic...and your shrimp. Toss to coat and broil 4 minutes until just a little browned.

Shrimp stir fry...cut up some sweet onion, red and green peppers, celery, wash and halve some cherry tomatoes and either open a can or cut up fresh pineapple.
Stir fry the veggies, adding the tomatoes and pineapple and shrimp last. Sauce with the pineapple juice, mixed with cornstarch, soy sauce and a couple of shots of hot pepper sauce.

Cook some basmati rice, put some shrimp into a frypan with a little olive oil and melt some of Annie's hot jelly and a dash of soy sauce over it....serve over the rice.

The list goes on...shrimp in a curry sauce over rice, over pasta with pesto sauce...over pasta with alfredo sauce...over pasta with a marinara sauce.
Or just dip onto cocktail sauce and eat.
Linda C

They are great in any "cold" shrimp dish - like a marinated or shrimp cocktail sort of thing. If you are serving them as shrimp cocktail, defrost them, sprinkle with lemon juice (not a lot, literraly jsut a sprinkle to freshen them) or serve them in one of the following:

CITRUS MARINATED SHRIMP COCKTAIL

1 cup orange juice
1 cup fresh lemon juice
3/4 cup ketchup
1/3 cup vodka
1/4 teaspoon hot pepper sauce
1/4 cup olive oil
1 1/2 pounds cooked peeled large shrimp
1 small red onion, thinly sliced (about 1 3/4 cups)
1 cup finely chopped fresh cilantro

Combine juices, ketchup, vodka and hot pepper sauce in large bowl. Whisk in oil. Add shrimp, onion and cilantro and mix well. Cover and refrigerate at least 3 hours and up to 6 hours. Drain before serving.

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Shrimp with Garlic Citrus Sauce

Ingredients:
Shrimp, cooked and cooled

Garlic-Citrus Sauce
6 garlic, cloves, whole
1 1/3 cup fresh oranges, juice
6 tbsp limes, juice
1/2 tsp sugar
4 tbsp cold unsalted butter, cut into small pieces
1 tsp salt

Directions:

Garlic-Citrus Sauce
Into a small saucepan add the 6 thinly sliced cloves of garlic, orange juice, 2 tablespoons lime juice, sugar.
Bring to a simmer over medium heat. Reduce heat to medium low. Gently simmer the garlic cloves in the juice for about 25 to 30 minutes until the juice has reduced to a caramel-coloured syrup and the garlic is soft.
Using a fork, crush the garlic in the sauce.
Whisk in the butter one piece at a time until it is incorporated into the sauce and the mixture is emulsified. If the sauce is too thick thin it with the remaining lime juice. Season the sauce with 1 teaspoon salt.

Serve dipping sauce with cooked chilled shrimp.

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If I think of more, I will post them.

pat t:
I always have them, in my Freezer for different dishes.

But the precooked don't have any Spice flavor, so
I put some water in a Saucepan put in a lot of spices,eg.
Garlic Powder Onion Powder, Cooter Rub or Old Bay.

Bring it to a Boil and take it off the Range, put the separated Shrimp in and let it sit for about 10 minutes.

Then I use it for whatever, Shrimp Stir Fries,
Shrimp Alfredo, Shrimp w. Stir Fries and Eggroll, Etc.
LOU

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Shrimp Caesar Salad

Cooked/cooled shrimp
Rigtoni Pasta, cooked, cooled
Romaine Lettuce
Caesar Dressing
Fresh Garlic
Fresh Parm Cheese

Mix all, and enjoy!

IMHO commercial version of "frozen fully-cooked" is a joke. Eaten as-they-come they are grossly inferior to properly prepared version -- which are not available except in restaurants or in your kitchen. They are quite useable and delightful if you know what to do with them. I encourage you to look at them more like "prepared and with a head-start on cooking" for whatever actually-cooked dish you may have in mind at home.

I use them with noodles and rice and various vegetables from time-to-time when I don't have time to buy/prepare decent shrimp. They're always available, convenient, and cheap. They don't compare to the good stuff, but they can be quite satisfactory.

Yep, shrimp ceasar salad would be my first choice.
Second choice would be a cheater Mexican shrimp cocktail with salsa fresca, lots of avocado chunks, shrimp and a dash or three of hot sauce.

I don't like reheating pre-cooked shrimp too much. IMO, they get tough.

If I get them on sale at a great price, I'll stock up.

I use them in pretty much any shrimp recipe, but instead of cooking them with "whatever" sauce, I add them near the end of cooking time, just to make sure they are warm when the dish is served.

Linda

That's the only kind I buy because I can't seem to find raw ones that aren't deveined already. The only thing I do with them is make a garlic/pasta dish with them similar to Duane. They are OK, if you don't over cook them. When they get all curled up and hard from overcooking they can get pretty nasty. I got the raw ones once, and after an hour of deveining and stinking like shrimp I said, "Never again!" It's bad enough to pull the tales off the ones that are cooked already!

Hope you find something creative to do with them. I tried to make mini shrimp kabobs with them in the broiler using tooth picks for the kebabs. I brushed half with teriyaki sauce and the other half with carribean jerk sauce. Here's a bit of advice if you try that... don't have a few glasses of coke and rum beforehand!

Bobby - you're so funny!

Thanks guys - while I agree that fresh is always best (especially since I live right on the Gulf of Mexico), these were just too cheap to pass up. The Caesar salad sounds wonderful and I think I'll go with that for now.