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Cooking shrimp

 
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0 cm



Joined: 15 Sep 2006
Posts: 1

PostPosted: Fri Sep 15, 2006 5:40 pm    Post subject: Cooking shrimp Reply with quote

Hello,

I searched the forum and scanned through the site but couldn't find any info on this. Any tips on cooking shrimp?

Restaurant shrimp always looks red/pink and the flesh is crisp, firm and doesn't stick to the shell. MY shrimp always tastes a little rubbery, looks yellowish and sticks to the shell.

Am I overcooking it? (I suppose I might be...) Or should I be steaming the shrimp or cooking it in a pressure cooker? Should I add onion skins to it?

Thanks a lot for any tips!
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kgb1001001



Joined: 21 Dec 2005
Posts: 107

PostPosted: Tue Oct 03, 2006 11:59 pm    Post subject: Rubbery means overcooked Reply with quote

Shrimp cooks VERY quickly -- when it turns pink it's done -- take it out immediately. High heat for short periods of time work best -- I've found that grilling and sauteing (e.g. as in Shrimp Scampi) work best.
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socal_chris



Joined: 02 Oct 2006
Posts: 49
Location: Southern CA

PostPosted: Wed Oct 04, 2006 12:40 am    Post subject: Re: Rubbery means overcooked Reply with quote

kgb1001001 wrote:
Shrimp cooks VERY quickly -- when it turns pink it's done -- take it out immediately. High heat for short periods of time work best -- I've found that grilling and sauteing (e.g. as in Shrimp Scampi) work best.

I concur. Shove a skewer through about 5 of them, peel on, brush with olive oil and the seasoning of your choice, and throw them on a hot grill for about 2 minutes per side. Crisp, firm, delicious! That's how I do 'em.
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Jules



Joined: 12 May 2005
Posts: 4

PostPosted: Sat Oct 14, 2006 5:31 am    Post subject: Reply with quote

If you want to boil shrimp, I would suggest using medium sized ones (26-35). If you can find easy-peel frozen shrimp get those.

As for the cooking:

Bring a large pot of water to the boil. Add salt so that the salinity resembles that of seawater. Add shrimp to water. Allow water to come back to the boil. Boil shrimp for one minute. (I know this does not seem very long, but trust me.) Remove shrimp from water and shock in an ice water bath. Peel, and refrigerate until needed.

This works for shrimp salad, shrimp cocktail, etc.
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