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Old 03-07-2011, 08:53 PM   #1
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Peeling the shell off of bbq shrimp..

I'm a little confused. I was going to bbq shrimp in the shell but at the last minute decided to simply place it in the broiler in the oven. I cooked it about 4 minutes on one side and then about 2 or 3 on the other. It was certainly fully cooked. But the shells reallly did not peel off very well, they sort of stuck to the meat and really had to pick at them.

is there some technique to getting the shell to pull off nicely? Or does it have to do with the shrimp? This shrimp I bought defrosted as I did not have time to defrost it and bbq in a short time.

Thanks for your help...

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Old 03-07-2011, 10:25 PM   #2
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You cooked them way too long, although I don't know exactly how much too long, because it depends on the size of the shrimp. As soon as they turn pink, they are done......even a minute past that, they are over cooked. It's likely because they were over cooked, they were hard to peel.
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Old 03-07-2011, 11:20 PM   #3
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Oh. They were the large variety, the largest I could find, prolly between 2 1/2 to 3" in length. what is the suggested cooking time. You cant really cut them open and see if they are pink can you? We were going by the shape of the shrimp where it starts to from a "C" shape....
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Old 03-08-2011, 05:54 AM   #4
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You don't need to cut them open. It's the shells that turn pink.
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Old 03-08-2011, 07:53 AM   #5
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After the 4 min they were done, imo. They will cook a little bit more after they are taken out, too.

I don't know squat about ovens, though. How hot is the broiler?

I've overcooked so much shrimp it's pathetic. When I am worried if they are done enough, they are just right.
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Old 03-08-2011, 12:12 PM   #6
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Its a very hot broiler from what I gather, prolly 500 degrees.

So do you flip them after two min. or just let them stay on one side until they turn pink?

Thanks so much..
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Old 03-08-2011, 02:00 PM   #7
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jp, I'm just wondering why you don't peel the shrimp first? Ones that big are easy to do, and you can take out that yucky black poo strip. Yea yeah, some claim it's not poo but I'll never be convinced of that. The shell, and/or the outside of the shrimp turns pink when done..the inside will be white. I think everyone has overcooked shrimp at least once...when it's over cooked it's like rubber. Remember, even a minute after it's turned pink is too much. I wouldn't turn them over, but you can.
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Old 03-08-2011, 03:04 PM   #8
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Quote:
Originally Posted by Kayelle View Post
jp, I'm just wondering why you don't peel the shrimp first? Ones that big are easy to do, and you can take out that yucky black poo strip. Yea yeah, some claim it's not poo but I'll never be convinced of that. The shell, and/or the outside of the shrimp turns pink when done..the inside will be white. I think everyone has overcooked shrimp at least once...when it's over cooked it's like rubber. Remember, even a minute after it's turned pink is too much. I wouldn't turn them over, but you can.
I ditto the choice of peeling the shrimp first. Otherwise, I don't see much point in applying a barbecue sauce to them since the meat doesn't pick up much of the flavor which is also removed with the shell. And I know you were in a bit of a rush, jp, but frozen shrimp thaws very quickly in running faucet water.
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Old 03-08-2011, 03:06 PM   #9
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I'm with you Kayelle. It is intestines. That means poo, no matter how you look at it! The only time I've had trouble removing shells was when I overcooked it with dry heat (boiling/steaming or cooking in a sauce doesn't seem to cause as much problem). So, I guess it's if you're doing dry heat, shell first.
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Old 03-08-2011, 06:18 PM   #10
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I'm with you Kayelle. It is intestines. That means poo, no matter how you look at it! The only time I've had trouble removing shells was when I overcooked it with dry heat (boiling/steaming or cooking in a sauce doesn't seem to cause as much problem). So, I guess it's if you're doing dry heat, shell first.
If that is what it is, how come it is called de-veining the shrimp. You mean it is NOT a vein? Just askin!
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