Those cleaned before boiling have a more delicate flavor, while those cleaned after boiling have a more attractive appearance. The choice depends on personal taste.
When cleaning fresh shrimp, remove the head and thorax if the shrimp are whole. Peel off the shell and devein the shrimp. Butterfly large shrimp for frying by cutting to but not through the back.
To devein, make a slit along the arch of the back with a knife. Rinse under cold water and remove the black vein.
Shrimp are delicious cooked in a number of ways. The most popular methods are frying and boiling. However, other methods should be explored, for there are many delicious ways of preparing shrimp. Shrimp can be baked, broiled, barbecued, or made into casseroles, salads, appetizers, stuffings, pizzas and breakfast entrees.
The secret of cooking shrimp is to cook only a short time. They are done when firm and a reddish pink color. Avoid overcooking because this shrinks them, and avoid rinsing with cold water as this toughens them. Cool and refrigerate.
FRESH COOKED SHRIMP
- In a large saucepan combine 6 cups water, 2 tablespoons salt, 2 tablespoons vinegar, 2 bay leaves, 1 teaspoon mixed pickling spices, and 2 branches celery.
- Bring this to a boil.
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Add 2 pounds fresh or frozen shrimp.
- Heat mixture to boiling, then lower heat and simmer gently until shrimp turn pink, about 3 minutes.
- Drain and serve.
This shrimp can be eaten alone or you can serve the shrimp with your favorite dish.
