On Sat, 15 Sep 2007 16:27:46 GMT, "JoeSpareBedroom"
> wrote:

>"blake murphy" > wrote in message
.. .
>> On Fri, 14 Sep 2007 18:38:02 GMT, "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.
>>>
>> right. the whole thing is over with in a couple minutes. i might
>> 'boil' the spice bag for a few minutes beforehand to extract its
>> flavor. 'poach' would be a better word for the shrimp itself.
>>
>> your pal,
>> blake
>
>
>....which makes you a poacher, but this is usually kept a private matter,
>never to leave the kitchen. :-)
>

they'll never catch me in the king's shrimp preserve. i disguise
myself as a shark.

your pal,
blakey