"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Thread Tools Display Modes
Old 02-20-2009, 03:51 PM   #11
Head Chef
Jeff G.'s Avatar
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
Originally Posted by DOpig View Post
Thanks for your comments Callisto, Andy M and jabbur. I will definitely try this dish again by adding the shrimp at the end. I am having great fun learning this stuff, especially when it comes out tasting good and I don't set off the smoke alarm.

What combination of spices would you suggest I try for making this a better sauce?
When ever I am cooking shrimp, I like a bit of garlic in there. A touch of nutmeg won't kill it. I have never tried that but I can see that working with the shrimp. I wouldn't mind a touch of smoked paprika..

Jeff G. is offline   Reply With Quote
Old 03-01-2009, 12:50 PM   #12
Senior Cook
Join Date: Oct 2008
Location: Beautiful Brooklyn NY
Posts: 325
Originally Posted by DOpig View Post
Is there a set sequence of preparation that one should ALWAYS follow, or are there times to take liberty with when items are combined? Case in point: I wanted to make a white shrimp sauce to go over angel hair pasta. Well instead of starting with the development of the white sauce I started with sauteing shallots and garlic in EVOO. When the shallots were about caramelized I added the thawed precooked shrimp to the pan. I allowed the shrimp to come up in temperature THEN I added one TBL spoon of butter and one TBL spoon of flour to the shrimp and shallots and cooked for just a minute or so at which point I added one cup of milk and cooked till it reach the thickness I wanted.

About half way through this process I threw the pasta into the boiling water and the two were done at the same time. I drained the pasta and plated it with the shrimp sauce family style. I thought it tasted great and so did the wife.

Was I unconventional in preparing the sauce? Is there a better way?
p.s. I did use salt and pepper and fresh basil for seasoning.
If I read this correctly you were using pre-cooked shrimp and
then continued to cook them appx. 7-10 min more (the time it took to
cook your pasta).

I saute raw shrimp maybe 3 min.

Were your shrimp rubbery at the end?

I would also suggest not using EVOO for saute - most of its
special flavor is lost upon heating.

anything that does not kill me makes me stronger
mike in brooklyn is offline   Reply With Quote
Old 03-02-2009, 04:37 PM   #13
Master Chef
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
I'm a big believer in doing whatever works when it comes to regular cooking. In baking (which I avoid), I feel that you need to do it exactly as instructed unless you're very experienced. Baking is more of a science. When it comes to other dishes, look at the recipe and see if there really IS a reason for the order. For example, most shrimp recipes I use call for raw, fresh shrimp. Fine when I lived in Hawaii and Virginia and Florida. Now I buy some really great, IQF, pre-cooked shrimp. So I change the order often in recipes. I thaw the little (or big) buggers, and just toss them in at the last minute. Always a hit. A lot of it is simply common sense. On the other hand, don't ask me how to bake a cake or a loaf of bread! It has to be totally BY THE BOOK! But you liked it, your spouse did, guess what? You did it right!
Claire is offline   Reply With Quote
Old 03-02-2009, 07:18 PM   #14
Head Chef
Scotch's Avatar
Join Date: Oct 2006
Location: California
Posts: 1,042
Originally Posted by miniman View Post
Glad it tasted great, though I think you run the risk of overcooking the shrimp, I personally would add any seafood right at the end of cooking and get them up to temperature and then serve.
That was my first thought. Shrimp cook VERY quickly and can be overcooked in a flash.
Scotch is offline   Reply With Quote
Old 03-03-2009, 02:00 PM   #15
Assistant Cook
DOpig's Avatar
Join Date: Oct 2008
Location: Utah
Posts: 43
Mike in Brooklyn, thanks for your post and pointers. Yes the shrimp were on the rubbery side. Next time I'll use butter instead of olive oil.
DOpig is offline   Reply With Quote
Old 03-03-2009, 02:14 PM   #16
Assistant Cook
DOpig's Avatar
Join Date: Oct 2008
Location: Utah
Posts: 43
Claire and Scotch,
Thanks for posting. I am having fun in this experiment called cooking. In this thread I have been taught to use fresh shrimp instead of pre-cooked, butter instead of olive oil, throw the shrimp in at the end and have the shrimp and sauce balance. And most of all, if it tastes good then it's good!

DOpig is offline   Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:58 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.