In article >,
"JoeSpareBedroom" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > blake murphy > wrote:
> >
> >> >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
> >
> > Do you ever boil them?
>
>
> You never actually boil shrimp. You bring a large amount of water **TO** a
> boil - enough water so the quantity of shrimp you're adding doesn't lower
> the temperature TOO much. When the water (and perhaps spices) boils, you
> remove it from the heat, add the shrimp, and cover. The timing cannot be
> explained because it depends on the size of the shrimp, and whether you have
> a clue as to how much to cook shrimp.

I cook shrimp until they are evenly pink.
The cook quickly, so I watch over them.

I'm not fond of shrimp flavored rubber...
--
Peace, Om

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