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Old 02-07-2015, 03:16 PM   #11
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Just to report back on cooking those large wild tiger prawns in their shells (I found no vein - either along the back or on the underside...perhaps it had been done; when I washed them, there was a little 'blood')

I fried them in butter and oil, lowish heat with some garlic slivers. The garlic had to be removed before it burnt. Difficult to cook evenly, given its shape and the curling factor. It was not easily to peel off the shell whilst it was still fairly hot but delicious taste though.

In hindsight, I think it would have been better had I skewered them along the head part and grilled them (brushed in butter). The metal skewer would have acted like a good heat conductor. Close to the head they are quite thick and so the tail part is likely to be cooked before then.
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Old 02-07-2015, 03:31 PM   #12
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I think skewering them is a good idea. You could also butterfly them. I love coconut shrimp done that way.
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Old 02-07-2015, 07:18 PM   #13
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I love my seafood cooked in garlic butter. I'd definitely peel and devein first. That way when they are cooked you're done and ready for that ciabatta roll.

If they are really, really large you might want to split them down the middle before cooking.
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Old 02-07-2015, 07:50 PM   #14
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Quote:
Originally Posted by Cheryl J View Post
Meant to add a pic.
That looks exactly like what I had a few night's ago! They were HUGE mutant shrimp!

I just sauteed them, deveined and shell-on, in butter, garlic, lemon, and a splash of white wine. I also tossed in some parsley and red pepper flakes at the end.
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Old 02-07-2015, 09:43 PM   #15
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That looks exactly like what I had a few night's ago! They were HUGE mutant shrimp!

I just sauteed them, deveined and shell-on, in butter, garlic, lemon, and a splash of white wine. I also tossed in some parsley and red pepper flakes at the end.
Yum! Every now and then I find shrimp that look like small lobsters. What a find, me thinks. I'll have to try them with a little white wine and red pepper next time. I have to have several grinds of fresh cracked black pepper, too. :-)
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Old 02-07-2015, 10:08 PM   #16
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When my husband was shrimping down in Texas, he would bring home about 10 pounds from each trip. I would rinse them and sauté them in olive oil/butter and some garlic. It was us to the eater to remove the shell and head along with deveining them. My husband like to eat his with horseradish. I like to dip mine in melted butter. After about three months of these feasts, we both got a little sick of them. So he would still bring some home and I would give them to my neighbors. Needless to say, I was very popular. So between lobsters as a kid and shrimp from my husband, I can look at both and not drool.
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Old 02-17-2015, 10:07 AM   #17
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Very low and slow. Sautee in unsalted clarified butter at very low heat. Protein strands become rubber bands when heated over 212 F.
They are cooked when the flesh becomes just opaque. After a few minutes remove one and try it. Prawns don't have to be served hot. Warm is fine so consider the 'carryover' temperature.
I leave the shells on but devane. Removing the shells is part of the eating experience.
No garlic or any other flavors to mask the delicate flavor of the prawns.
A squeeze of fresh lemon juice when served.
Hot damp individual hand towels for everyone.
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Old 02-17-2015, 10:26 AM   #18
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Please, whatever you do never boil shrimp or prawns. If you're not going to grill them, put them into something such as a soup or stew, bring the liquid to a boil and turn off the heat. Then, put the shrimp/prawns into it, wait three minutes for shrimp, 5 minutes for prawns and then serve. Boiling or simmering would make them tough, over cooked and rubbery. Heating just below boiling will keep them tender and a pleasure to eat.
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Old 02-17-2015, 10:47 AM   #19
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Quote:
Originally Posted by puffin3 View Post
Very low and slow. Sautee in unsalted clarified butter at very low heat. Protein strands become rubber bands when heated over 212 F.
They are cooked when the flesh becomes just opaque. After a few minutes remove one and try it. Prawns don't have to be served hot. Warm is fine so consider the 'carryover' temperature.
I leave the shells on but devane. Removing the shells is part of the eating experience.
No garlic or any other flavors to mask the delicate flavor of the prawns.
A squeeze of fresh lemon juice when served.
Hot damp individual hand towels for everyone.
Opaque is not good enough for me. I want my seafood cooked. Having been married to a shimper, I know only too well what can be found in our seafood. That is why I will never eat sushi. I want my shrimp cooked until pink all around. And I don't care how long it takes to bring them to pink. One food I do know how to cook and do it well, is seafood.
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Old 02-17-2015, 11:27 AM   #20
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Opaque is not good enough for me. I want my seafood cooked. Having been married to a shimper, I know only too well what can be found in our seafood. That is why I will never eat sushi. I want my shrimp cooked until pink all around. And I don't care how long it takes to bring them to pink. One food I do know how to cook and do it well, is seafood.
Ya. Me too. I commercial fished off the West Coast for over twenty years. Did all the cooking on my boat. Owned and operated a restaurant specialising in serving fresh seafood.
It's nice to have someone on this forum who is an expert on seafood cooking as you.
What's your preferred method of cooking fresh halibut?
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