I have tried for years to find a method that would guarantee that the shrimp shell does not stick to the meat after "boiling". We do not boil our shrimp, just steep it for about 5 minutes.
Since we do not vary our ingredients or method and the shrimp stick only occasionally, I suspect it has more to do with the molt stage of the shrimp than with cooking method.
Can anyone shed some light on this?
Sorry, should say "sticks" in title.
Since we do not vary our ingredients or method and the shrimp stick only occasionally, I suspect it has more to do with the molt stage of the shrimp than with cooking method.
Can anyone shed some light on this?
Sorry, should say "sticks" in title.