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on storing later in this chapter.) Retailers generally buy shrimp in four-pound boxes, that are only
occasionally displayed, but you can request a full frozen box. Asian markets always have them in
the freezer case. The fresh-looking shrimp on display at the fish counter are not fresh—the clerk
defrosted them just a few hours before you arrived. Usually the only way you can buy fresh,
never-frozen shrimp is from fishing boats just pulling in.
Don't ever buy pre-cooked shrimp. Cooking shrimp is almost as easy as cooking potatoes,
and you can do a far better job than the supermarket's underpaid cook in the back.
Best Way to Cook Shrimp
When you are planning to use shrimp cold, it is best to cook them soon after purchase.
Cooking kills microorganism and deactivates enzymes, both of which speed deterioration. Once
cooked and chilled, the shrimp's shelf life increases considerably.
Cooking shrimp is easy, but cooking for the perfect, succulent flavor and juicy, firm,
toothsome texture takes a good recipe and good method. I tested many, many recipes from
different sources and finally chose two that are quick and easy and result in firm but not dry
shrimp, that retain their flavor instead of releasing it into the cooking liquid. The first method is
particularly quick, but the second one has added flavor from spices in the cooking liquid. From
beginning to end, the first method takes 10 minutes, the second one 20 minutes (not including
cleaning the shrimp).
Remove shells from shrimp. The most efficient way is to pop open the shell from its belly
with your thumbs, as if you were removing green peas from their pods. Pull the shell apart and
peel it off the shrimp. If you are planning to leave the tail on as a handle, pinch the tail with your
fingers, and stop peeling when you reach your fingers. Pull off the rest of the shell. Devein if you
wish.
Method 1
1. Place shrimp in a bowl and barely cover them with water. Drain and measure the
amount of water then pour it into a pan. Stir to dissolve 1 tablespoon salt for every quart (liter) of
water. Bring the salted water to boil.
2
. When the water is at furious boil, take the pot off the heat, dump the shrimp in the
water, stir lightly with a spoon and cover. Set your timer for 5 minutes.
. Drain the water and quickly chill the shrimp in cold running water. Drain again and
refrigerate.
3
Method 2
1. Place shrimp in a pot and barely cover with water. Drain and measure the amount of
water, then return it to the pot. Add 1 tablespoon salt, 1 bay leaf, 1 teaspoon peppercorn, ½
teaspoon dry thyme and ¼ cup white wine for every quart (liter) of water. Pour the seasoned
liquid (which is a simple court-bouillon) over the shrimp in the pot.
2
. Cover the pot and bring water and shrimp to boil on high heat. Watch the pot. As soon
as you see steam escape, pour the water off. Replace the cover and let shrimp sit in the steam for
0 minutes.
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