On Wed, 12 Sep 2007 11:53:58 -0500, Omelet >
wrote:

>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.

shrimp don't suffer from boiling (simmering?) as much as crabs do, but
you have to watch 'em pretty close. steaming might be better, but i
haven't tried that.

your pal,
blake