Post by chief_cook2 on May 26, 2003 19:47:21 GMT -6
TIPS ON SHRIMP
Shrimp is touted as America's favorite seafood. Fresh shrimp, cooked within hours of the catch are definitely the best! However, unless you are lucky enough to be shouting distance from the shrimp docks, you can be certain that any shrimp purchase from a grocer has been frozen. Shrimp are highly perishable, but freeze well, better than most other shellfish.
Never overcook shrimp. An easy way thing to remember when cooking shrimp is to use the "C-O Method". When boiled or steamed, shrimp are cooked when they curl to form the letter "C". Shrimp are overcooked when they curl to form the letter "O". Over-cooked shrimp are tough and rubbery ~ and a real shame.
When viewing the various varieties of shrimp, which should you buy? Here's a quick guideline to help you decide:
Tiger Shrimp - Mild flavor, with a sweet taste and a crunchy texture.
White Shrimp - Mild flavor, with a slightly salty, shrimpy taste and firm texture. Great for salads and stir-fry.
Pink Shrimp - Mild to medium flavor, with a medium texture. Perfect for shrimp thingytail.
Brown Shrimp - Full, robust flavor, with medium texture. Best when used for full-flavor dishes like gumbo or for frying.
Deep-Fry Shrimp by preheating (canola, vegetable or peanut) oil to 375 degrees F. Carefully place a small amount of breaded or battered shrimp in cooker. Fry shrimp 2 to 3 minutes, depending on size of shrimp, until golden brown outside and opaque in the center.
Stir-Fry or Saute Shrimp by preheating saute pan over medium-high heat. Add butter, margarine, olive oil or flavored cooking oil. Any combination may also be used. Carefully place shrimp in pan. Stir-fry large shrimp for 3 to 4 minutes; medium 2-1/2 to 3-1/2 minutes and small/bay 2 to 2-1/2 minutes.
Grill or Broil Shrimp by skewering peeled shrimp in a "horseshoe" fashion. That is, thread the shrimp onto the skewer at its large base, then at its tail so it curves around in a U-shape. Marinate, if desired. Place 4 inches above a preheated gas grill or charcoal grill at 375 degrees. To broil, place shrimp 4 inches under a heat source (leave oven slightly open when using an electric range). Grill or broil extra jumbo shrimp for 6 minutes, jumbo for 5 minutes, extra large for 4 minutes and large for 3 minutes. Baste with oil or marinade. Turn once halfway during cooking process
Boiled Shrimp is my personal favorite. To get the best out of boiled shrimp, add a can of beer to the boiling water. Refrigerate on ice after boiling. Dip cooled shrimp in a tantalizing shrimp sauce made up of ketchup and horseradish. How sharp you like it depends on amount of horseradish you add. Try it; you'll love it.
Shrimp is touted as America's favorite seafood. Fresh shrimp, cooked within hours of the catch are definitely the best! However, unless you are lucky enough to be shouting distance from the shrimp docks, you can be certain that any shrimp purchase from a grocer has been frozen. Shrimp are highly perishable, but freeze well, better than most other shellfish.
Never overcook shrimp. An easy way thing to remember when cooking shrimp is to use the "C-O Method". When boiled or steamed, shrimp are cooked when they curl to form the letter "C". Shrimp are overcooked when they curl to form the letter "O". Over-cooked shrimp are tough and rubbery ~ and a real shame.
When viewing the various varieties of shrimp, which should you buy? Here's a quick guideline to help you decide:
Tiger Shrimp - Mild flavor, with a sweet taste and a crunchy texture.
White Shrimp - Mild flavor, with a slightly salty, shrimpy taste and firm texture. Great for salads and stir-fry.
Pink Shrimp - Mild to medium flavor, with a medium texture. Perfect for shrimp thingytail.
Brown Shrimp - Full, robust flavor, with medium texture. Best when used for full-flavor dishes like gumbo or for frying.
Deep-Fry Shrimp by preheating (canola, vegetable or peanut) oil to 375 degrees F. Carefully place a small amount of breaded or battered shrimp in cooker. Fry shrimp 2 to 3 minutes, depending on size of shrimp, until golden brown outside and opaque in the center.
Stir-Fry or Saute Shrimp by preheating saute pan over medium-high heat. Add butter, margarine, olive oil or flavored cooking oil. Any combination may also be used. Carefully place shrimp in pan. Stir-fry large shrimp for 3 to 4 minutes; medium 2-1/2 to 3-1/2 minutes and small/bay 2 to 2-1/2 minutes.
Grill or Broil Shrimp by skewering peeled shrimp in a "horseshoe" fashion. That is, thread the shrimp onto the skewer at its large base, then at its tail so it curves around in a U-shape. Marinate, if desired. Place 4 inches above a preheated gas grill or charcoal grill at 375 degrees. To broil, place shrimp 4 inches under a heat source (leave oven slightly open when using an electric range). Grill or broil extra jumbo shrimp for 6 minutes, jumbo for 5 minutes, extra large for 4 minutes and large for 3 minutes. Baste with oil or marinade. Turn once halfway during cooking process
Boiled Shrimp is my personal favorite. To get the best out of boiled shrimp, add a can of beer to the boiling water. Refrigerate on ice after boiling. Dip cooled shrimp in a tantalizing shrimp sauce made up of ketchup and horseradish. How sharp you like it depends on amount of horseradish you add. Try it; you'll love it.