| Shrimp Cooking Tips |
For the best Shrimp Cocktail possible –
For every half pound of shrimp, use 1qt of poaching liquid
Poach (not boil) at 165 degrees Fahrenheit
Do not overcook – stop cooking once the color has changed from translucent to opaque
in the center of the shrimp
Every second of overcooking reduces the size of your shrimp and changes the texture
from crisp, succulent, and snappy to rubbery, dry, or even sandy
Method – Heat water, stock, or other flavored liquid to 185 degrees, or until tiny bubbles
begin to form around the side of the pot (the precursor to boiling). Turn off the heat
and add the shrimp**. Gently move the shrimp around in the liquid to ensure even
cooking. Test the shrimp by cutting widthwise across the shrimp – if the center is just
turning opaque, it is perfectly cooked. Remove shrimp from the cooking liquid and
place in a liberal ice bath until their internal temperature is no longer warm to the touch.
Drain, cover, and place in the refrigerator until service time.
**colossal (U-7, U-10, U-12) shrimp may require the first minute of cooking on the heat
For sautéed preparations – scampi, al ajillo, etc.
For caramelization:
Add just enough oil to cover the bottom of your sauté pan**
Heat until oil begins to smoke
Lay clean, DRY, seasoned shrimp into your sauté pan
Do not move shrimp until you see color forming beneath them (if their tops start to
sweat prior to caramelization, your pan was not hot enough to start)
Turn shrimp and sauté until perfectly cooked, explained above
**butter may also be used, but it will brown – make sure that this is desired for your
recipe
For NO caramelization:
Add oil and/or butter to your pan over medium heat
Heat until butter is melted and frothing, or oil reaches approximately 250-300F
Lay clean, DRY, seasoned shrimp into your sauté pan
Swirl shrimp around the pan until 1/3 cooked
Turn shrimp and continue swirling until perfectly cooked, explained above**
**if wine or other liquid is to be added to make a sauce, do so after turning shrimp
For grilled preparations
Preheat grill (High)
Make sure shrimp are clean and DRY**
Season shrimp and brush them liberally with oil
Place on the grill and move only when desired color is achieved
Turn shrimp when 1/3 cooked
Remove from grill when perfectly cooked
**unless marinated – marinades should contain at least 50% oil to prevent sticking
For every half pound of shrimp, use 1qt of poaching liquid
Poach (not boil) at 165 degrees Fahrenheit
Do not overcook – stop cooking once the color has changed from translucent to opaque
in the center of the shrimp
Every second of overcooking reduces the size of your shrimp and changes the texture
from crisp, succulent, and snappy to rubbery, dry, or even sandy
Method – Heat water, stock, or other flavored liquid to 185 degrees, or until tiny bubbles
begin to form around the side of the pot (the precursor to boiling). Turn off the heat
and add the shrimp**. Gently move the shrimp around in the liquid to ensure even
cooking. Test the shrimp by cutting widthwise across the shrimp – if the center is just
turning opaque, it is perfectly cooked. Remove shrimp from the cooking liquid and
place in a liberal ice bath until their internal temperature is no longer warm to the touch.
Drain, cover, and place in the refrigerator until service time.
**colossal (U-7, U-10, U-12) shrimp may require the first minute of cooking on the heat
For sautéed preparations – scampi, al ajillo, etc.
For caramelization:
Add just enough oil to cover the bottom of your sauté pan**
Heat until oil begins to smoke
Lay clean, DRY, seasoned shrimp into your sauté pan
Do not move shrimp until you see color forming beneath them (if their tops start to
sweat prior to caramelization, your pan was not hot enough to start)
Turn shrimp and sauté until perfectly cooked, explained above
**butter may also be used, but it will brown – make sure that this is desired for your
recipe
For NO caramelization:
Add oil and/or butter to your pan over medium heat
Heat until butter is melted and frothing, or oil reaches approximately 250-300F
Lay clean, DRY, seasoned shrimp into your sauté pan
Swirl shrimp around the pan until 1/3 cooked
Turn shrimp and continue swirling until perfectly cooked, explained above**
**if wine or other liquid is to be added to make a sauce, do so after turning shrimp
For grilled preparations
Preheat grill (High)
Make sure shrimp are clean and DRY**
Season shrimp and brush them liberally with oil
Place on the grill and move only when desired color is achieved
Turn shrimp when 1/3 cooked
Remove from grill when perfectly cooked
**unless marinated – marinades should contain at least 50% oil to prevent sticking
