cook fresh shrimp

Cook Fresh Shrimp

• Cooking Fresh Shrimp... Rule #1 ! Don't Over Cook Them.
• Shrimp is one of the easiest shellfish to cook. They can be cooked in an number of different ways and adapt well to many shrimp recipes.
• The second rule in cooking fresh shrimp is to start with a high quality shrimp, one that is full of flavor, firm and sweet.
• I prefer to always buy raw gulf shrimp in the shell for any way I plan on cooking shrimp. They are less processed and result in a better flavor. Shrimp are very easy to peel and devein.
• An already peeled and deveined shrimp looses a lot of it's flavor when they are processed.
• The same goes for cooked peeled and deveined shrimp, to me there is just not as much flavor as a shell on shrimp.
• So to have great shrimp, know what kind of shrimp you are buying, buy them in the shell, peel your own and get cooking.

FRESH-COOKED SHRIMP  

• 6 c. water
• 2 tbsp. salt
• 2 tbsp. vinegar
• 2 bay leaves
• 1 tsp. mixed pickling spices
• 2 stalks of celery
• 2 lbs. fresh or frozen shrimp in shells
• Combine water, salt, vinegar, bay leaves, spices and celery; bring to boiling.
• Add shrimp (in shells, or peeled and cleaned). Cover; heat to boiling, then lower heat and simmer gently until shrimp turn pink, about 5 minutes. Drain. If cooked in shell, peel shrimp; remove vein that runs down back. For appetizer, chill; pass Cocktail Sauce. Makes 4 or 5 servings.

COCKTAIL SAUCE:

• 3/4 c. chili sauce
• 2 to 4 tbsp. lemon juice
• 2 to 3 tbsp. horseradish
• 2 tsp. Worcestershire sauce
• 1 tsp. grated onion
• Few drops Tabasco sauce
• Combine ingredients; add salt to taste. Chill. Serve with shrimp. Makes 1 cup.