cooking question

**Freedom** · 01-14-2009, 05:37 PM

I have a can of tiny shrimp. Can I use them right from the can? Or do they have to be cooked first?

I use tuna right from the can. I was planning to just dump them in a bowl of pasta, like I do the tuna, then realized I don't know if that is safe.

I never buy them, but this was a huge markdown (probably an error, based on the people piling around the bin!) But they rang up at the low low rate, so I have the one can.

Anyone use them, please let me know!

**Karen** · 01-14-2009, 05:38 PM

Yes, they're already cooked.

**Twisterdog** · 01-14-2009, 06:48 PM

Dump them in, they are cooked. They are also good on salad, cold.

**Karen** · 01-14-2009, 07:11 PM

Of course, if you just accidently dropped them all on the floor, I am sure you'd have some happy critters! No worries about cooking that way ...

**momcat** · 01-14-2009, 07:41 PM

I use them quite often straight out of the can. Soncat likes them mixed with tuna, peas,and alfredo sauce over biscuits. Don't forget to let a few of them get out on the floor, your furkids will love you!!!

**caseysmom** · 01-14-2009, 08:20 PM

Like everyone has said, they are cooked already and are great in macaroni salad.

**RICHARD** · 01-14-2009, 08:36 PM

Don't listen to anything anyone says about shrimp in the can!

Grab some ketchup, horseradish and celery.

Chop the celery up fine, and mix the ketchup and HR to taste.
Add the celery and the shrimp and you have

Easy Shrimp Cocktail! Squeeze a lemon into it for a little citrus flavor!

**kitten645** · 01-14-2009, 09:50 PM

You can substitute them for bay shrimp in this receipe...One of my all time favorites!

Ingredients
8 ounces fresh bay shrimp
1 cup shredded carrots, rinsed and drained
1/2 cup frozen petite peas, thawed
1/2 cup frozen cut corn kernels, thawed
4 tablespoons favorite vinaigrette (recommended: Champagne vinaigrette)
Salt and pepper
1 ripe avocado, halved and pitted
Directions
Toss shrimp, carrots, peas, corn, and 3 tablespoons vinaigrette in a medium bowl to coat. Season shrimp salad, to taste, with salt and pepper. Place 1 avocado half on each of 2 plates. Divide shrimp salad on top of avocado halves. Drizzle the remaining 1 tablespoon of vinaigrette over avocado halves and serve.