One Pound
 

On 02/12/2010 6:43 AM, Mr. Bill wrote:
> On Wed, 01 Dec 2010 21:10:49 -0600, >
> wrote:
>
>> I like 'em best sauteed just until pink in a little butter and olive oil
>> with a light sprinkling of garlic powder, dill weed and lemon pepper.
>
> Somewhere...I heard or read that if you cook shrimp until the retain a
> "C" shape, they are cooked perfectly. If they are an "O" shape, they
> are overcooked. Anyone else ever hear of this?


That is the way I usually figure it with shrimps, that and the colour
change. My preferred method for cooking big shrimp is to do them on the
gas grill. I keep a close eye on them and take them off when they have
curled, but before they curl too tightly.

One Pound
 

On 12/2/2010 2:01 PM, Dave Smith wrote:
> On 02/12/2010 6:43 AM, Mr. Bill wrote:
>> On Wed, 01 Dec 2010 21:10:49 -0600, >
>> wrote:
>>
>>> I like 'em best sauteed just until pink in a little butter and olive oil
>>> with a light sprinkling of garlic powder, dill weed and lemon pepper.
>>
>> Somewhere...I heard or read that if you cook shrimp until the retain a
>> "C" shape, they are cooked perfectly. If they are an "O" shape, they
>> are overcooked. Anyone else ever hear of this?
>
>
> That is the way I usually figure it with shrimps, that and the colour
> change. My preferred method for cooking big shrimp is to do them on the
> gas grill. I keep a close eye on them and take them off when they have
> curled, but before they curl too tightly.

For the gas grill, I put the shrimp on bamboo skewers that have been
soaked. I start soaking them before I start peeling and deveining the
shrimp. I like to mix some chopped garlic with olive oil and stir the
shrimp around in that for a bit before skewering them.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

One Pound
 

Omelet > wrote in
:


>
> I've gone to using flat metal stainless steel skewers tho' since I have
> a set. Keeps the shrimp from rotating without have to use double
> skewers...


Those flat skewers are also good for doing Souvlaki made of ground meat
(mince) over a little charcoal fire.


--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.

One Pound
 

Omelet wrote:
>
> I've gone to using flat metal stainless steel skewers tho' since I have
> a set.

I hate pierced nipples.