maxangel
08-04-2009, 07:50 AM
When you are planning to use shrimp cold, it is best to cook them soon after purchase.
Cooking kills microorganism and deactivates enzymes, both of which speed deterioration. Once cooked and chilled, the shrimp’s shelf life increases considerably.
Cooking shrimp is easy, but cooking for the perfect, succulent flavor and juicy, firm, toothsome texture takes a good recipe and good method. I tested many, many recipes from different sources and finally chose two that are quick and easy and result in firm but not dry shrimp, that retain their flavor instead of releasing it into the cooking liquid. The first method is particularly quick, but the second one has added flavor from spices in the cooking liquid. From beginning to end, the first method takes 10 minutes, the second one 20 minutes (not including cleaning the shrimp).
Remove shells from shrimp. The most efficient way is to pop open the shell from its belly with your thumbs, as if you were removing green peas from their pods. Pull the shell apart and peel it off the shrimp. If you are planning to leave the tail on as a handle, pinch the tail with your fingers, and stop peeling when you reach your fingers. Pull off the rest of the shell. Devein if you wish.
Method 1
1. Place shrimp in a bowl and barely cover them with water. Drain and measure the amount of water then pour it into a pan. Stir to dissolve 1 tablespoon salt for every quart (liter) of water. Bring the salted water to boil.
2. When the water is at furious boil, take the pot off the heat, dump the shrimp in the water, stir lightly with a spoon and cover. Set your timer for 5 minutes.
3. Drain the water and quickly chill the shrimp in cold running water. Drain again and refrigerate.
Method 2
1. Place shrimp in a pot and barely cover with water. Drain and measure the amount of water, then return it to the pot. Add 1 tablespoon salt, 1 bay leaf, 1 teaspoon peppercorn,1 /2 teaspoon dry thyme and 1/4 cup white wine for every quart (liter) of water. Pour the seasoned liquid (which is a simple court-bouillon) over the shrimp in the pot.
2. Cover the pot and bring water and shrimp to boil on high heat. Watch the pot. As soon as you see steam escape, pour the water off. Replace the cover and let shrimp sit in the steam for 10 minutes.
3. Chill the shrimp in cold running water. Drain and refrigerate
Cooking kills microorganism and deactivates enzymes, both of which speed deterioration. Once cooked and chilled, the shrimp’s shelf life increases considerably.
Cooking shrimp is easy, but cooking for the perfect, succulent flavor and juicy, firm, toothsome texture takes a good recipe and good method. I tested many, many recipes from different sources and finally chose two that are quick and easy and result in firm but not dry shrimp, that retain their flavor instead of releasing it into the cooking liquid. The first method is particularly quick, but the second one has added flavor from spices in the cooking liquid. From beginning to end, the first method takes 10 minutes, the second one 20 minutes (not including cleaning the shrimp).
Remove shells from shrimp. The most efficient way is to pop open the shell from its belly with your thumbs, as if you were removing green peas from their pods. Pull the shell apart and peel it off the shrimp. If you are planning to leave the tail on as a handle, pinch the tail with your fingers, and stop peeling when you reach your fingers. Pull off the rest of the shell. Devein if you wish.
Method 1
1. Place shrimp in a bowl and barely cover them with water. Drain and measure the amount of water then pour it into a pan. Stir to dissolve 1 tablespoon salt for every quart (liter) of water. Bring the salted water to boil.
2. When the water is at furious boil, take the pot off the heat, dump the shrimp in the water, stir lightly with a spoon and cover. Set your timer for 5 minutes.
3. Drain the water and quickly chill the shrimp in cold running water. Drain again and refrigerate.
Method 2
1. Place shrimp in a pot and barely cover with water. Drain and measure the amount of water, then return it to the pot. Add 1 tablespoon salt, 1 bay leaf, 1 teaspoon peppercorn,1 /2 teaspoon dry thyme and 1/4 cup white wine for every quart (liter) of water. Pour the seasoned liquid (which is a simple court-bouillon) over the shrimp in the pot.
2. Cover the pot and bring water and shrimp to boil on high heat. Watch the pot. As soon as you see steam escape, pour the water off. Replace the cover and let shrimp sit in the steam for 10 minutes.
3. Chill the shrimp in cold running water. Drain and refrigerate