Cooking Shrimp

[jaxrivers]

Originally Posted by Charlie&Rose

DH had always been very good at cooking shrimp. The last 3 times they have come out like rubber. He cooks them the same way....2 minutes in boiling water....then ice water. How do you cook yours?

Were the last three times in the heatwave?

I live in FL there's no such thing as fresh shrimp unless you're on the boat and grab them.

I stopped buying fresh after a couple times opening up the package to ammonia. They're caught across the state from my location.

Maybe try a different store who may handle the product differently.

[jaxrivers]

Originally Posted by North Beach Person

You can get Old Bay in Montana?

No. Being a cold, Western land-locked state the only thing they eat is bison.

In fact, the only states who eat seafood are the ones on water.

Not even any seafood in Las Vegas. So sad.

[steiconi]

Originally Posted by jaxrivers

No. Being a cold, Western land-locked state the only thing they eat is bison.

what about prairie oysters?

[ManApplet]

Nibblin' on sponge cake Watchin' the sun bake All of those tourists covered with oil Strummin' my six string On my front porch swing Smell those shrimp, they're beginnin' to boil --- RIP

[Jkgourmet]

Originally Posted by jaxrivers

It'll be a cold day in "the kitchen" before I'll spend an hour on cooking shrimp. Let alone adding baking soda so they stay firm. (recommended).


I'll stick with the frozen shrimp method. 5 min prep 5 min cook. DONE.

In fairness, with sous vide you don't really spend ANY time cooking. Simply put, you fill a container of water, heat the water to a certain temperature using a sous vide circulator, put your food in a Baggie, seal it, and throw it in the water. Leave it alone for X amount of time. Done.

Sous vide isn't for everyone - I get that. But in most cases, it requires the least amount of cooking time and energy from a human.

Baking soda does work, but if I forget, I really don't notice that much ofva difference.