In article >,
blake murphy > wrote:

> 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

It's more difficult to observe them during the steaming process unless
you are using an open steamer of some sort, and stirred them around a
bit.

The trick for that I guess would be establishing a time per lb. for it,
(I'm sure they do that commercially as the frozen pre-cooked shrimp I
buy is always perfect), but I'd personally rather watch over them.

They are too damned expensive to damage!
--
Peace, Om

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