One of the most common mistakes is overcooking shrimp; it's all too easy to do. You might want to try this:
Put the shrimp (with the shells on) in a pot with a tight-fitting lid. Cover them (just) with water, and leave the lid tilted slightly.
Bring the water to a rolling boil, and when you see steam, close the lid and turn off the heat.
Using pot holders, slide the lid open just a bit and pour out the water. Immediately, close the lid tightly.
Let the shrimp steam in their own juices for 10 to 15 minutes. DO NOT continually lift the lid to peek!
Being married to a chef, I have to disagree that Boiled Shrimp and Steamed Shrimp are the same. We do a LOT of outdoor seafood events and STEAMED shrimp (lobster and crabs) are no comparison to boiled. The boiling process boils away a log of the flavor. Steamed brings outs the flavor.
Its as easy as putting some rocks in the bottom of the stock pot, put some water below the level of the rocks, add spices and steam away.
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