Shrimp brick

This week is challenging.  I have far too many shrimp to use up.

Yes, I know…this is totally a white girl problem.  Shush.

The hubs and I bought a large bag of shrimp at the Seafood Roadshow at Costco a few weeks ago and, unsupervised, he apparently just shoved the whole bag in the freezer.  Which of course froze in to a solid 3-pound block of rather delectable 12-count prawns.

There was no way to unfreeze them expect to thaw the whole block.  And so….it’s shrimp week around here!

Today’s EAT: I also had some won-ton wrappers to use up and kind of had a Chinese-food hankering, so I whipped up some rangoons:

Recipe: Shrimp Rangoons with Spicy Apricot Sauce (original!)

I was really impressed with how these came out!  I am now plotting all sorts of things that might be plopped into a wonton wrapper in a muffin tin.  Hmm.

Today’s DRINK: Bluefin Pinot Noir:

Not bad for a <$5 bottle of wine!

Also, if you’re a TJ’s wine junkie like me, check out this handy compilation of mini-reviews from Jason’s Wine Blog.  (Thanks to my go-to wine guru at A Glass After Work for the heads up on that one!)

Today’s RUN:  Was poopy.

Okay, that’s pouty.  But it kind of was.  Tuesday is track day, but since I had mile repeats on the agenda, I thought it might be more fun to take the workout to a (relatively) flat stretch of the greenway and bang them out there.

The assignment: 3 X 1 mile, 400M recovery, 5K pace.  Simple and straightforward.

The results: Painful, and a good 15-20 seconds/mile slower than planned.

I’m sure it didn’t help that it was 80* and humid as all get-out today (WTF October?) and that the path was covered in slimy wet leaves.  But, still.  A 7-minute mile should not feel like an all-out sprint.  Ouch.

I suppose it’s possible that I’m still feeling the effects of the marathon, but if that’s the case, then why did I feel awesome during my speed work last week?  Both yesterday’s run and today’s have been in the dreaded 10% category according to Sarah’s breakdown.  I’m not sure why.  It’s a mystery.

A mystery that I hope resolves itself before I humiliate myself at Sunday’s 5K.  Which you can see the details of on my newly-remodeled Races page.  (I finally went through and updated things and added recap links.  You’re welcome!)

Anyway.  Here’s to a better run (and hopefully less wacky weather?) tomorrow!

Today’s QUESTION: What should I do with all of this dang shrimp? Halp.  Share your favorite recipe, please.  Because I’m at a loss.  I’ll pick my favorite and make it for dinner tomorrow.

28 responses to “Shrimp brick

  1. Totally just Kart’d this recipe – yum!!

  2. lifeisbeachykeen

    We eat a boat load (ha ha, pun intended) of shrimp around here. We had it last night actually, but my recipe is no where near as creative as yours. It’s rather simple, and kind of boring, but it’s pretty tasty.

    Whole wheat spaghetti noodles – boiled till tender
    Zucchini sauted in balsamic vinegar
    boiled shrimp
    italian dressing
    put it together and what do you have? Shrimp & Zucchini Pasta.
    Yup. It’s that easy.

    I also read the “white girl” post, pretty funny. Boo to the NC weather not cooperating for you. FL weather is no better, and I doubt it will get any better any time soon here =(

  3. dare i link my sole shrimp recipe?

    there, i did it. i’m all about the shrimp + pasta combo. this is definitely a white chick recipe, along with my slew of white chick problems. oh, life.

  4. I defer to Forrest Gump for this one:

    “You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.”

    Loved the white girl problems link. I immediately thought “that’s a white whine!”

  5. Shrimp FREAK ME OUT. That is as close as you can get to eating a live bug without going all Fear Factor. Which is my way of saying, can’t help you out there. As for the runs…that’s lame. I am quite certain that your bizarroface weather is at least a partial culprit. Maybe shrimp has some depressants in it. Maybe…it’s just one of those things. At least you didn’t tire yourself out for the race, eh? EH???

    • They totally freak me out when they have the heads still on. They’re fond of serving them that way in SE Asia, and it took a lot of getting used to when I was traveling there! Agree that they are rather insect-like. Delicious insects, though.

  6. send it to me. granted i’ve never prepared shrimp myself but my roomie loves it and would have ideas.

    my run was poopy today too. yay for shared poopy runs 🙂

    i think the weather got to both of us because, at least for me, my body was adjusting to cooler temps!

  7. Going back to something from last week… I checked into the Garmin distances for running on a track and mine is always over by about .04 miles. I did a speed workout last night also and it felt SOoooo much harder than it should have. I don’t make much shrimp but love ordering shrimp pad thai… my mom makes an awesome garlicy shrimp scampi, tons o’ butter.

  8. Um shrimp lo mein? I did that same workout last week, haha mine looked muuuuuuuuch different ie slower.

  9. Whew, mile 5 really snuck in there. I wouldn’t call that workout a waste.

    I’m boring, I’d prepare them the same I cook 99% of our chicken breasts…. grilled or in a stir-fry.

  10. you always post the best links annnd shrimp stir-fry? that’s all i got.

  11. Love the white girl problems link. I know I don’t have it that tough, but it’s always good to be reminded. Good luck with the shrimp! I don’t live near much tasty, readily available seafood. I love it, but it’s rare that I buy much to cook with.

  12. shrimp ceviche! super easy, no cooking, and so good.

  13. I have had a few rough runs lately also. Fall has totally been holding out on me. I shouldn’t be forced to run in 80+ degree weather in October – especially not this far north!

    Sounds like you have a shrimp problem. Have you thought about shrimp tacos or okonomiyaki?

  14. I recently made a pasta fresca that was eerily similar to Noodles and Co.’s version. I used chicken but shrimp would be the way to go.

    Thai peanut shrimp pizza? I like to put everything on a crust and call it pizza.

  15. My mom won’t shut up about Bluefin. Guess I’ll have to give it a try.

    I had that shrimp thing happen too but in my infinite ghetto-ness I just cracked the whole thing against the countertop and broke off a big chunk. Innovation. But those rangoons look way beyond my capacity to not screw up. Yum.

  16. Shrimp are my fav!

    The most successful pre-race meal I have ever made (and I now make it before all races) is Shrimp Scampi.

    – In a saucepan saute finely minced garlic in oil and 2-3 tablespoons of butter.

    – Add in shrimp(s)… 6 per person dining.

    – While the shrimp are cooking squeeze half of a lemon on top. Add fresh pepper and salt.

    – Serve over linguine or fettuccine. Garnish with fresh parsley and a lemon wedge.


  17. Hello!
    Stumbled across your blog on the Nest. Love it. I’m an avid runner, eater and drinker as well 🙂

    fave EASY shrimp pasta recipe – Penne Pasta, tub of fresh salsa, small log of goat cheese.
    Cook pasta according to package.
    In another pan combine the salsa & goat cheese (I typically don’t use all of the liquid of the salsa to get the right sauce consistency). Add the shrimp and voila, easy and seriously delish.

  18. Shrimp tacos!! Oh my god the ones we made last week were so good!

  19. Jambalaya! I think my recipe is somewhere in my blog archives…

  20. Hmmmm, shrimp. Other than a simple shrimp scampi, I’ve got nothing. Unless you’re feelin’ really adventurous and have other seafood for some sort of stew? Mmmm, that could be good…

  21. Wait. Why are you doing speed workouts? Didn’t you just run Chicago? TR is cursing at you in Spanish.

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