Recipes from an Edwardian Country House

Recipes from an Edwardian Country House is a book that was repackaged from an earlier book. Frankly, I hate it when publishers do this sort of thing, as I often have the first book and then end up with another copy of the same book .

Seasonal Recipes From The Garden

For a long time my cable provider didn't provide a PBS station. It seemed weird, no PBS, but I learned to live it. After changing providers, I suddenly had PBS again.

Favorite Recipes of Famous Men

We are suckers for collections of recipes by "famous" folk. So naturally, Favorite Recipes of Famous Men a 1949 cookbook collection by Roy Ald is a great one.

Spoonbread and Strawberry Wine

There is not a single member of Norma Jean and Carole Darden's family that you want to hang out with. While most of them are gone now, they live on in this delightful cookbook and memoir.

Recipes from an Edwardian Country House

Recipes from an Edwardian Country House is a book that was repackaged from an earlier book. Frankly, I hate it when publishers do this sort of thing, as I often have

Showing posts with label COOKING TRICKS. Show all posts
Showing posts with label COOKING TRICKS. Show all posts

Friday, March 16, 2012

TENDER SHRIMP

By ,
I don't know about you, but I have ruined a LOT of expensive shrimp over the years by not cooking it properly. I have been known to turn $20 dollars worth of beautiful raw shrimp into a bowl of shrimp that "chew like erasers"!!  Very frustrating for sure!!

Well, not any more, my friends!! I have found the easiest, quickest, most fool proof and certainly most delicious way to cook RAW shrimp. Where has this recipe been all my life?? Am I the only one who didn't know this trick?



A QUICK 30 MINUTE BRINE
1 cup cold water
2 cups ice (I just used an ice cube tray full)
1/4 cup kosher salt
1/4 cup white sugar

Mix the brine ingredients well, then add 1 to 1½ pounds of large size shrimp (roughly 25 shrimp to the pound) that have had the head and shells taken off and the back vein removed (leave the tails on if you want).

Stir gently to make sure the brine reaches all of the shrimp evenly, then chill in the fridge for 30 minutes.

After 30 minutes, drain the shrimp and rinse well under cold running water.  Drain and blot dry with paper towels (keep the shrimp cold while you heat up your broiler).

When your broiler is turned on high and "going full blast", put a baking sheet (with NOTHING on it) under the broiler for a full five minutes.
 
While the pan is heating up, put 1 tablespoon olive oil in a bowl and add 1/4 teaspoon black pepper and 1/8 to 1/4 cayenne pepper (but no salt because the shrimp will still have a little salt from the brine on them). Stir until well mixed and then add the shrimp and gently toss to coat all sides of the shrimp.
 
After the pan has pre-heated under the broiler for five minutes, put the shrimp on it (they will sizzle). Quickly put the shrimp back under the broiler.

Broil (6" away from the flame) for 2 minutes, then flip the shrimp over, and broil for one more minute.
 
Remove the shrimp from your broiler, AND TAKE THEM OFF OF THE PAN IMMEDIATELY(or they will continue to cook and get rubbery). That's it!! Easy as pie.
 
 
Shrimp cooked with this method are extremely tender and flavorful. This is a great technique for ANY recipe that calls for pre-cooked shrimp.  It is also a GREAT method to cook shrimp for a big crowd!!

ENJOY !!

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