On Thu, 13 Sep 2007 14:26:54 -0500, Omelet >
wrote:

>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!

you're right, boiling is probably more practical for the home cook.
and i suppose steaming large quantities could cause some to be over-
and some undercooked.

your pal,
blake