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Boiling Shrimp
Frank asks: I can't seem to settle on one method of boiling shrimp. I always heard that you bring the water to a boil, add the shrimp, let the water come back to a boil and then cook for three minutes. My shrimp typically stick to the shell using this method because it can take a long time for the water to come back to a boil. How do you boil shrimp where they don't stick to the shell? Tom sez: When shrimp are hard to peel, it's because they've been overcooked. Shrimp cook very quickly, and if you have the feeling that they need just a little more cooking, they're probably perfect. You have the basic technique almost right--except for one detail. When you boil shrimp, start by holding the pot of water ( a lot of water works better than a little) at a rolling boil with only the crab boil and other seasonings in it for about five minutes. Next, add the shrimp, keeping the fire on high. When you see the first bubbles come up as the water returns to a boil, turn off the heat completely and immediately. Let the shrimp just sit in the hot water for three to five minutes (depending on size). Then dump them into a bowl of ice water, or rinse them with cold running water. The only exception to this are very large shrimp. But you shouldn't be boiling them anyway. Revised 3/10/08 Copyright © 2008 Tom Fitzmorris. All rights reserved. |
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