In article >,
"Felice Friese" > wrote:

> Thanks, all, for some good information and advice. I think I'll go back to
> the farmed. But first, I'm off to Ireland for a spell. Ever had Dublin Bay
> prawns?
>
> BTW, I should have mentioned that my cooking method was the same with both,
> so that wouldn't have accounted for the toughness. I follow someone's advice
> (Fruge, perhaps?) that one not cook shrimp, but just threaten them.
>
> Felice

I agree with that advice.
I cook them until they JUST turn pink all over.
Hard rubbery overcooked shrimp are a waste.
--
Peace, Om

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