Monday, December 6, 2010

How To: Boil Shrimp

Few things are harder to cook right then shell fish. Most have internally thermometers, turning a bring red when done but shrimp are a little different. Yes they turn red, but they also become opaque, and go from being perfectly cooked to over cooked in mere seconds. They also tend to lack in flavor. By salting the water and adding in some lemon juice and lemons you can punch up the flavor a bit. You can add in dried chilies or even whole spices like peppercorns or coriander seeds.

What You Need:

lots of boiling water

What To Do:

Bring a lot pot of water to a boil. Once it's at a roiling boiling add in salt. You want fairly salty water, it should taste like the sea. Cut a lemon or two in half, squeeze the juice into the water and then add the lemons themselves into the water as well. If you water isn't boiling still, wait for it come back up to a full boil before putting in your shrimp. You'll notice that they sink to the bottom and start to change red almost immediately. Once the shrimp become opaque, start to just barely curl and float to the top, they're done. If you serving them cold, shock them in ice water as soon as you pull them out of the boiling water to stop the cooking. If you're eating them as part as a dish, pull them out a little before they're done and toss them with whatever your serving them with to finish the cooking.

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