Cooking Shrimp

Cooking Shrimp - Tips and Hints

• Be careful to not overcook shrimp or it will become dry and rubbery. Cook shrimp just until the flesh is opaque.
• When boiling, the shrimp will turn pink, float to the top when it's done.
• In some recipes you will be cooking  shrimp as you prepare the recipe itself. In other recipes you will need to cook the shrimp separately, usually using a simple boiling method possibly adding a mixture of spices like a crab boil mix.
• Boiling shrimp shells with spices, onion, garlic, and perhaps some celery and carrot makes a great broth. When you achieve the strength you desire,  cool and strain it  through cheesecloth then and freeze it for  use later in soups or chowders.
• You can use beer as the cooking liquid to give shrimp a wonderful, slightly sweet flavor.
• If your shrimp smells just a little bit bad, but are still fairly fresh from the market, they are probably still okay to eat. Try removing  the smell by rubbing the shrimp with baking soda, let them stand in the refrigerator for about 10 minutes, and then rinse them thoroughly to remove all traces of the soda.  Do not try this if the shrimp has a strong smell like ammonia, this is a clear sign that the shrimp are beyond saving.
• Raw shrimp is easier to peel and devein   than cooked shrimp
• Shrimp cooked in the shell has more flavor than shrimp peeled before cooking.
• The weight of raw shrimp will be reduced to half when it is cooked. Two pounds raw shrimp will give you 1 pound cooked, peeled shrimp.

Have a look at these other Shrimp Tips.

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