Shrimp is one of my favorite meals, it keeps well in the freezer, thaws quickly, can be used in all sorts of cuisines from Cajun to Vietnamese, and is low in calories. In fact, shrimp is so adaptable that I keep a bag of raw shrimp in the freezer for unplanned meals. I can use it as the base in all kinds of made-up meals.
A couple of tricks: First, buy shrimp shell on. The shell adds flavor during cooking, but in fact I usually peel them and freeze the shells for use in making shrimp stock. Once I have a one gallon bag of shells I dump them in a stock pot with a small onions, stalk of celery, carrot, and bay leaf, then add enough water to cover to a depth of two inches and simmer the stock for an hour. Filter out the solids and freeze it for later use.
Second, previously frozen raw shrimp tend to be somewhat mushy. Place the thawed shrimp in a bowl, toss with a tablespoon of kosher salt, and let sit for 30 minutes in the refrigerator. Then rinse the shrimp thoroughly before proceeding, this will firm them up.
Here are some great shrimp recipes:
Shrimp Fra Diavolo: That 'sa Spicy Italian - Shrimp Fra Diavolo is a classic, slightly spicy Italian dish (but feel free to kick up the spice if you wish). It's perfect for a weeknight dinner but fancy enough for company. Serves 2.
Shrimp and Grits: Low-Country Classic - This recipe is medium spicy, a great match for the cheesy grits. It's certainly best with stone-ground grits, but quick grits work too. Serves 2.
Curried Shrimp in Puff Pastry - Curried shrimp is a quick, easy, and even elegant main dish suitable for a special occasion. Serves 2.
Shrimp and Grits: Low-Country Classic - An outstanding comfort food from the Carolina Low Country.
Shrimp Toast - This is the popular dim sum appetizer, with a shrimp mixture spread on slices of toast and deep-fried.
Shrimp Tostadas - Shrimp Tostadas are a quick and easy dinner recipe made by topping a crisp tortilla shell with shrimp, black beans, guacamole, and tomatoes.