Shrimp is a high-quality protein — also rich in calcium, iodine, and good cholesterol. They have a delicate, slightly sweet flavor and tend to take on the taste of whatever you cook or serve with them. The key to cooking shrimp is to not overcook them.

Whether or not to de-vein shrimp is a matter of personal preference.  It’s only for cosmetics purposes.

How to defrost?

Ideally, defrost overnight in the refrigerator. Just place them in a covered bowl. The next day, give them a good rinse with cold water and pat dry with a paper towel before cooking

Alternatively, submerge for 15-20 minutes until completely defrosted. Rinse, pat try if needed.

Leave for another 10 to 20 minutes and the shrimp should be completely defrosted. Drain and pat them dry before cooking.

Now what to do with them. I don’t have the time.

You can boil:
In a large pot, bring water to a boil, add 1 tablespoon of salt. Make sure you can submerge all the shrimp at once. or split your batch and repeat this step.
Place the whole shrimps, shell head-on, into the boiling water. Give a little quick stir. Leave the shrimp until your water starts bubbling/boiling again. Your shrimps are done. Drain and place in cold water bath for 5 minutes. Drain again and reserve in the fridge.

Peel and serve as it is with mayonnaise, lemon or cocktail sauce. Peel and mix salad.

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