Cooking Shrimp (Cocktail) - Craig Cornish's Blog

Thought I'd share what I came up with in the last year or so about cooking shrimp. First, I never buy the precooked anymore even if I have zero time---serve cheese and crackers! Most people have over cooked shrimp for years and they're too tough--not good! Never refreeze what you buy because it's almost always been frozen before unless you met the shrimp boat at the dock. Okay, here it is---buy bags of frozen shrimp, preferably around the 20 per pound size---pay no attention to labels, just the count and make sure they are frozen uncooked/raw with shell on. Put however many you want in a sauce pan (still frozen) and cover with enough water so they look comfortable--in Italian "nota too little, nota too much". Here's the secret--bring to a boil (baby sit it or you'll be sorry cuz it boils over immediately and will STINK!) Take it off the stove and within a minute put it under cold running water, peel them leaving the tails for presentation and put them in the fridge to chill. Don't buy cocktail sauce, just use some ketchup, a little lemon and a little horseradish to taste and you're good. Thank me later.

Hey, cooking is poetry too!