How do I cook frozen unpeeled shrimp?!
How do I cook frozen unpeeled shrimp?
I need step by step instructions, Please!
Answers:
Hi, I've been a sous chef for about 30years. There are many ways to prepare shrimp, 1st most people want the shrimp to be peeled and deveined, which means you first would run continueous cold water which will thaw them quickly, then gently grab the back of the shrimp one at a time and pull the legs off(if they are still attached). Once you've done this, grab the shrimp by the tail and again gently peel the outer shell, it will come off easy. If you want to devein them, take a sharp small knife starting at the end away from the tail and make a small incision just enough you will see the vein, run it under cold water and rub it off. If this is too much trouble, it is alittle time consuming, most people will not go to this length. The easiest way to cook them if this does not appeal to you is start a large pan half full of water, bring to a boil and add some old bay seasoning, 1 to 2 teaspoons per pound of shrimp. Once water has come to a boil just throw the shrimp in whole. This will take about 4 minutes, the shrimp will become pink in color, if your eating them chilled rinse with cold water and refrigerate and serve with cocktail sauce, or for hot shrimp melt 1 stick of butter/margerine with 2 teaspoons of minced garlic(in the produce section of market) one lemon cut in half squeeze juice(no seeds) melt and dip shrimp in. Either of these methods just pull the shell and legs off as you eat, they will come off easily. Hope this helps!! Its one of my familys favorites!! Happy eating
The easiest way is to put in a pot, cover with water, and bring to a boil. Keep an eye on the shrimp; they're done when they're no longer translucent at all (so larger shrimp take longer than smaller ones, which will probably be ready before the water boils). As soon as they're done, drain into a colander and "shock" with cold water to stop the cooking process. Overcooked shrimp get tough and rubbery. Serve with cocktail sauce or garlic/dill butter for dipping.
i like to simmer them in a mix of wine and chili peppers until they're pale, then let them cool, remove the shells. put the shells back into the wine/chili and add 2 cups water (or veggie stock if you have it) and simmer for 15 minutes, strain and you have a delicous shrimp stock thats PERFECT for flavoring soups, rices, couscous, mmm.
now the shrimp: throw 'em on the grill, or sautee with chilis and garlic then simmer in coconut milk (YUMMM) or wrap them in bacon and broil....or cook in tomatos with onions and garlic, spanish style--basically make them anyway way you want.
they key is not to waste those wonderfull shells which can give you a great shrimp stock.
Boil a large pot of water. After it starts to boil, squeeze 1/2 lemon into the pot (juice). Add the shrimp.
After the water start to boil again, turn off the heat, cover and let sit for 5 minutes. PERFECTION! Enjoy.
There is a seasoning blend at the store called crab boil...it has all kinds of spices in it. If you place it in the water while its boiling the shrimp will have a cajun flavor.
You will need to peel them and devein them first. (slice along the top and pull out the dark line of waste inside). Then cook any way you like, you can boil and serve cool with cocktail sauce, use in shrimp scampi, batter dip and fry, or even barbecue.