Cindy Hamilton wrote:
>
> I had a bag of 21-25 shrimp in the freezer that was crying out to be
> cooked. I tried something a little different in cooking them: brought
> a pot of salted water to the boil, threw in the frozen shrimp, turned
> off the head, and walked away. Some time later I came back and the
> shrimp were perfectly cooked. I chilled them and had 1/4 of them on
> a big salad with avocado (underripe), thinly sliced scallion, grape
> tomatoes, radishes, and cucumbers. Dressed with lime juice, salt,
> and extra-virgin olive oil. I had intended to have some julienned
> jalapeno pepper on the salad, but forgot about it at the last minute.
>
> And a slice of bread drizzled with olive oil and sprinkled with salt.

Sounds very good, Cindy. Was your frozen bag one or 2 pounds?
When I buy them, they come in 2lb bags. I just take out enough
for one meal or so when I cook them. I'll eat them plain cooked
for a dinner and maybe save some for the next day. Either shrimp,
garlic, egg noodles or a plain shrimp sandwich is pretty
good..Fresh white bread, mayo and chopped shrimp.

Are you familiar with "Old Bay Seasoning?" That what I usually
use for shrimp. Salt your water well then add in quite a bit of
the Old Bay for the shrimp boil. Go heavy with it.
(and just enough water to cover the shrimp) I actually use enough
water to cover only about 1/2 then stir occasionally, then add in
quite a bit of the Old Bay for the shrimp boil. Go heavy with it.

That's very tasty and popular here. So tasty that I quit making
cocktail sauce long ago. Shrimp doesn't need that overpowering
sauce. Just the heavily spiced shrimp boil nails it.