What is you favorite way to cook shrimp for shrimp cocktail? ( Using frozen shrimp)
I will be making shrimp cocktail out of 21-25 count large frozen shell on shrimp.The way I cook them is to boil a pot of salted water with onion, celery and, a cup of cider vinegar. I toss the shrimp in frozen, turn off heat, cover and, let them sit for about 4-5 min. I then drain, peel and chill on ice till ready to serve.
Any other ideas on how to cook them?
For shrimp cocktail I generally steam frozen shrimp. I lose less flavor and it's quick. I put the shrimp in a steamer basket, put the steamer basket in a pan, sprinkle the shrimp with "Joe's Stuff" or other Cajun-style spice blend and then start the water. If the shrimp are already thawed, I sprinkle spice on both sides and put them in the steamer when the water has started steaming. When the shrimp are done I plunge them in ice water to stop the cooking.
I always thaw my shrimp first. Much like you I add aromatics to the pot. Usually garlic cloves, peppercorns and a bay leave. Bring to a boil, add the defrosted shrimp and cook for just a few minutes. The shells are bright pink and the tails curled. Drain in a colander and then cover with ice to cool,
When I want something different I really like Ina Garten recipe in which she roasts them in oven with olive oil and salt.
I learned this technique from an Italian chef and have used it ever since with wonderful results.
Shell and devein the shrimp. Bring a large pot of salted water to a rolling boil with high heat. Add the shrimp and cover the pot. As soon as the water returns to a boil, drain the shrimp and rinse with cold water. Watch carefully as the water will boil over quickly.
I have never put frozen shrimp into boiling water - it would be difficult for me to judge at what point they are still thawing and next when they are cooking, when both processes are happening simultaneously. Specifically for shrimp coctail, I begin with thawed or unfrozen shrimp, peel them, do a shallow cut all across the back side and remove the vein, and drop them in boiling water for about a minute. I add a juiced lemon which helps to whiten them up nice and purty. They curl up and the cut to remove the vein allows them to open up and fold back into interesting shapes perfect for serving with cocktail sauce. They cook so quickly I am careful.