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Thank you Thanks to all of you. We buy our shrimp fresh, never frozen and we cook a substantial quantity so the time is about right. I have always suspected the molt was the problem, glad to see confirmation. I guess I'll have to avoid them around the full moon. I'll just have to eat...

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...

Sorry AllenOK, but physics tells us that it is not the total heat content of the water in the pot that cooks the shrimp since it is only in contact with the adjacent water. Thus, it is the temperature of the water that matters. Not trying to pick a fight, just thought you would want to know.