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Old 09-07-2012, 06:42 PM   #1
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Best way to cook shrimp for use in salads?

What is the best way to cook shrimp for use in salads? The object is to not impart any favors besides the natural taste of shrimp.

Or asking the question another way, what's the best way to turn raw shrimp into generic cooked shrimp for use in recipes that call for cooked shrimp as an ingredient?

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Old 09-07-2012, 06:47 PM   #2
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I use clarified butter and just a little salt and pepper (sprinkled in the butter instead of right on the shrimp). If you don't want to use butter, your oil of choice will work - just don't use too much oil and cook them until done - it is easy to both undercook or over cook shrimp, specially larger ones.

If I am using in a salad I like to use the butter, some sauteed fresh garlic and sometimes shallots, plus salt and pepper and then use the butter mixture as a dressing of sorts.
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Old 09-07-2012, 07:10 PM   #3
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Based on your objective, I'd say boil or steam using unseasoned water.

On the other hand, you also have the option of adding complimentary flavors via the cooking method.
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Old 09-07-2012, 07:15 PM   #4
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Quote:
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Based on your objective, I'd say boil or steam using unseasoned water.

On the other hand, you also have the option of adding complimentary flavors via the cooking method.
I agree if you don't want any flavour you can boil or stem with unseasoned water. But in my experience through school and work, not using even just a little salt and pepper and/or a bit of oil makes them taste bland - it doesn't bring out the natural flavour - specially boiling. But this is just my opinion.
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Old 09-07-2012, 07:15 PM   #5
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I would boil/poach the shrimp in a pot of water with a lemon wedge, stick of celery, six peppercorns and a bay leaf.
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Old 09-07-2012, 07:18 PM   #6
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Originally Posted by Rocklobster View Post
I would boil/poach the shrimp in a pot of water with a lemon wedge, stick of celery, six peppercorns and a bay leaf.
Yes, a flavoured poaching liquid - should have remembered that!
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Old 09-07-2012, 07:20 PM   #7
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Quote:
Originally Posted by Rocklobster
I would boil/poach the shrimp in a pot of water with a lemon wedge, stick of celery, six peppercorns and a bay leaf.
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Old 09-07-2012, 07:21 PM   #8
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Quote:
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I would boil/poach the shrimp in a pot of water with a lemon wedge, stick of celery, six peppercorns and a bay leaf.

That is the way I was taught to do it.

If you are concerned about the added flavors just drop frozen shell on shrimp into a large pot of boiling salted water and wait until the shells turn pink and the shrimp float aggressively, then remove and plunge into a bowl of ice water, peel and refrigerate. They only cook 2 to 3 minutes in total. The directions on the package are about the same as these.
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Old 09-07-2012, 08:11 PM   #9
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I always buy my shrimp frozen, cleaned, tail on or off, cooked. I just thaw them out, pat the water off and toss in the salad.

Sometimes I make garlic butter and add shrimp after taking the pan off the heat, and just let them marinade in the garlic butter overnight. Great garlic shrimp.
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Old 09-07-2012, 08:58 PM   #10
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Quote:
Originally Posted by LPBeier View Post
I agree if you don't want any flavour you can boil or stem with unseasoned water. But in my experience through school and work, not using even just a little salt and pepper and/or a bit of oil makes them taste bland - it doesn't bring out the natural flavour - specially boiling. But this is just my opinion.

I would want to introduce some flavor as well. I was just responding to Greg's specific question.

I would marinate the shrimp and either grill them or cook them quickly in a hot skillet. The marinade could be the salad dressing.
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