BASIC BOIL SHRIMP PREPARATION

Ingredients

• 2 to 3 quarts of lightly salted water
• 1 to 1½ lbs. raw shrimp
• cold water for rinsing

Directions

1. Bring 2 to 3 quarts of lightly salted water to a boil. Add 1 to 1½ lbs. raw shrimp then lower heat until it reaches simmer stage. Turn off heat. Drain immediately. Rinse with cold water and chill. Serve very cold.

As written

No. 1-S

Tops Kitchen Tested RECIPE

Ingredients

• 1 lb. of shrimp in the shell- “green” shrimp, or ½ lb. of cooked shrimp without the shells

Directions

1. For 3 servings, allow about 1 lb. of shrimp in the shell- “green” shrimp, or ½ lb. of cooked shrimp without the shells. 2 to 2½ lbs. “green” shrimp yield about 1 lb. cooked or 2 cups. Cooking shrimp in their shells adds flavor. To prevent curling and toughening, drain at once after cooking. Shucking is easy, either before or after cooking. A slight tug releases the body shell from the tail. Devein before or after cooking, using a small pointed knife, the end of a pick or scissors. This is essential. To butterfly before cooking, peel the shrimp down to the tail, leaving the tail on. Devein. Holding so the underside is up, slice down it's length, almost to the vein. Spread and flatten to form the butterfly shape.

Notes

• Cooking shrimp in their shells adds flavor; This is essential.