| There are many ways to cook shrimp. You will see | | | | cold water. Season and prepare shrimp, then broil in |
| me say it over and over again but it's important to get | | | | oven for 4-5 minutes. It is a good idea to baste the |
| the point across. The single biggest tip for cooking | | | | shrimp during broiling period to help prevent burnt |
| shrimp is "Do Not Over Cook It." | | | | edges. |
| Whether you are charcoal grilling or gas grilling shrimp, | | | | 7. For Pan frying shrimp (sautéing), be sure to |
| broiling shrimp, pan frying it or deep frying shrimp, you | | | | thaw the shrimp first. If you don't, it will tend to spatter |
| do not want to cook it too long. Overcooking shrimp | | | | too much. Then, Heat ¼ teaspoon olive oil in |
| makes it tough and it loses flavor. | | | | large skillet. Add shrimp and desired seasoning. (I |
| So what are the 10 tips for cooking perfect shrimp? | | | | recommend McCormick Bayou Cajun Seasoning. It's |
| Here they are: | | | | my favorite seasoning for shrimp) Cook 3 to 5 |
| 1. Do not over cook shrimp, I repeat Do Not Over | | | | minutes; do not overcook. (Did I mention, do not |
| Cook Shrimp! | | | | overcook it :) |
| 2. If your recipe calls for thawed shrimp, thaw shrimp in | | | | 8. For Grilled Shrimp - You also want to start with raw |
| the refrigerator (Allow it to thaw overnight.) or thaw | | | | shrimp because using pre-cooked shrimp and grilling it |
| under cold running water (this usually takes about 15 or | | | | will cause dried out, chewy shrimp. This can be bad, |
| less depending on how much you are thawing) | | | | very bad! |
| 3. Never thaw at room temperature or under warm | | | | 9. For grilling shrimp, my recommendation is to use |
| hot water. | | | | large or extra large shrimp. The larger sized shrimp |
| 4. Never refreeze thawed shrimp | | | | stay on the grill better. Also, If making shrimp kabobs |
| 5. Use fresh shrimp within 24 hours after purchasing, | | | | they hold on the skewer better. |
| the sooner the better. Shrimp is very perishable. Check | | | | 10. Have fun and be creative. Play with the recipe and |
| with your seafood market to see if the shrimp is fresh | | | | make it your own. |
| or previously frozen. Most shrimp is previously frozen | | | | One thing I have learned along the way is that you do |
| so you will not want to refreeze it. If you are wanting | | | | not have to follow cooking recipes 100% to get great |
| to freeze, just buy frozen shrimp to begin with (our | | | | results. (Baking may be another story) But for most of |
| recommendation anyway | | | | the recipes you can play around and give them your |
| 6. For Broiling Shrimp, clean and devein shrimp first and | | | | own twist, if you dare! |
| then spread the shell open until it lies flat, rinse it under | | | | |