Cooking Perfect Shrimp (the easy way)

Cooking perfect shrimp the easy way

Unless I can get live shrimp, I typically use frozen. Most of the “fresh” shrimp you’ll find at a grocery store has been previously frozen anyway, so flash-frozen will typically be fresher and of better quality anyway.

If you do buy it from the seafood counter, buy it early in the day. It’s usually put in the case frozen, first thing in the morning, and allowed to slowly thaw during the day. I never buy seafood counter shrimp after 2pm.

I like to get the “easy peel” stuff, so I can cook with the shells on, which not only helps keep the shrimp from over-cooking, and getting rubbery, but also adds a lot more flavor.

Tip: look for the words “flash frozen on boat” on the packaging.

Here’s the best way I’ve found to get perfecty cooked, juicy, tender shrimp from frozen.

Bring 4 cups of salted water to a full boil.

Remove from heat, add 1 cup of frozen shrimp, and cover.

Let rest 8-10 minutes, off heat.

Remove the shrimp from water and serve immediately (for warm dishes), or transfer to a bowl of ice water to quick chill and stop cooking, for cold salads, coctails, etc.

You can heat your salted water in the microwave, as well.

You’re welcome! šŸ˜‰

~Chef Perry
chefperryperkins.com

PS – If your dish calls for sauteing, or grilling, skip this method and thaw your frozen shrimp in cold, salted water overnight in the fridge.


Order The Home Chef Book

We are entering the age of the ā€œHome Chefā€, a title thatā€™s available to nearly everyone, regardless of age, or financial standing.

 

Thatā€™s what this book is aboutā€¦because something amazing has begun to happen in the last two decades, something that has never before happened in the history of cookingā€¦instead of growing wider, the gap between the home cook and the professional chef has actually begun to narrow, and continues to narrow exponentially with each passing year.

The time when these specialized skills were limited to those who could afford the cost and time required for culinary school are quickly passing into history.

The time when the sole requirement to elevate your cooking skills to this levelā€¦passionā€¦is emerging.

Itā€™s an amazing time to become a Home Chefā€¦and if you have that passion, Iā€™ll show you how.

Welcome!

~Chef Perry

 

Please follow and like my pages!
0