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Feb 24, 2012 04:08 PM

perfect shrimp

I hope some of you would share some tips for cooking shrimp (steamed of in water). Had a wonderful, spicy peel and eat dish. Want to end up with the firmest possible meat. No ice bath as it is served warm, spicy clarified butter. Will be using large shrimp. Thanks

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    All you need to know right here. Omit the veggies and sausage unless so inclined and it will still turn out perfectly every time.


    1. A tip about cooking shrimp. If the cooked shrimp forms an"O"=overcooked; if it forms a "C"=Cooked perfectly! So stop at C, don't go to O!

      It's such a shame when someone has some beautiful fresh shrimp and then cooks them beyond recognition.

      1. As Mick Jaeger would probably say "it's the song, not the singer, Luv.
        The best shrimp are wild shrimp period, end of story. Farm raised shrimp, like the ubiquitous Black Tigers, have very little flavor. You need to get a shrimp that was trawled from the ocean not raised in some backwater pond in Asia. US Gulf Shrimp, Atlantic White Shrimp, Mexican or South American Wild caught Browns or Whites are the ticket. And please, shell-on not peeled & de-veined.These are generally loaded with water via soaking in the chemical sodium tripoly phosphate (think dry versus wet scallops). To cook, put in a pot of cold water, a little vinegar, some Old Bay if you like and heat just until warmed through. It is better to cook with the shells on & peel afterward because this prevents them from curling into a ball but in your case because you want to serve them warm peel & simmer gently just until heated through. I don't like to serve them with clarified butter (pure butter fat) because it's too greasy and lacks most of the good butter flavor. You can make a simple emulsified butter sauce by whisking some water (or better yet shellfish stock) into melted butter. Google call buerre fondue for method.

        1. I bring the liquid (water + aromatics of your choice) to a boil, add the shrimp, immediately take the pot off the heat, cover, let stand a few minutes. Check the shrimp; when pink and firm, they're cooked, but will not be overcooked because you're not boiling them.

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          1. Once when we were vacationing in Florida we saw an ad in the paper for a shrimp feast given at a local church. We found our way there, in a remote neighborhood. The shrimp was incredible---we had never tasted such shrimp. Given that it was probably a lot fresher than we get in Chicago, I was impressed by the method of cooking shrimp in the shell, and have used that method ever since. Bring water to a boil. Dump in the shrimp. Let water return to the boil. REMOVE IT FROM BURNER IMMEDIATELY. Cover and let stand until cool. (BTW this method also gives you the shrimp-flavored water, which is useful if you happen to be making Shrimp Bisque---use the minimum amount of water possible so you get a concentration of flavor.)