How to Cook Shrimp

Learn how to wash, prepare, and cook shrimp in four different and delicious ways! Each cooking method will lend a different texture and flavor to your prawns. We're also showing you some important tips to keep in mind while cooking shrimp at home.
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PRINTABLE RECIPE: https://thestayathomechef.com/how-to-cook-shrimp/



Ingredients

1 pound raw shrimp

Sauted Shrimp
1 tablespoon salted butter
1 tablespoon olive oil

Roasted Shrimp
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Boiled Shrimp
1 large lemon
1 tablespoon salt
1 teaspoon whole black peppercorns

Steamed Shrimp
1/2 cup water
1/2 cup white vinegar

Instructions

Shrimp Preparation:
1 Shrimp can be purchased in several forms. If your shrimp is purchased raw with the shell on it will need to be peeled and most likely, also deveined. Rinse shrimp thoroughly. Use a sharp knife to slice 1/4 inch into the back of the raw shrimp (the outer edge of the curve). This will cut into the shell and make it easy to slip off, as well as expose the vein, if there is one. If there is a black, visible vein, use the sharp tip of your knife to gently lift it out of the shrimp and discard it. Once the vein is removed you can either peel the shrimp immediately or leave it on for cooking, which can add more flavor. Whichever you decide to do, the peel should easily slip off when given a little tug. Peel off any remaining shell and discard or save and freeze for making seafood stock later.

Sauted Shrimp:
1 Melt 1 tablespoon butter in a saucepan over medium high heat with 1 tablespoon olive oil. Add in shrimp. Season as desired. Stir continuously until shrimp just turns pink, about 2 minutes.

Roasted Shrimp:
1 Preheat oven to 400 degrees Fahrenheit. Season shrimp as desired or use 1 tablespoon olive oil and 1/4 teaspoon each of salt and black pepper.

2 Spread seasoned shrimp out into an even layer on a baking sheet. Roast in the preheated oven just until shrimp turns pink, about 6 to 8 minutes.

Boiled Shrimp:
1 Fill a small pot or large saucepan with water. If you want to add flavor to your water, squeeze the juice of 1 large lemon into the water and add in the lemon itself. Season the water with 1 tablespoon salt and 1 teaspoon whole black peppercorns. Bring to a boil over high heat.

2 Once boiling, add in the shrimp. Cook 2 to 2 1/2 minutes until shrimp turn pink and are no longer translucent. Drain the shrimp and immediately transfer to a bowl full of ice and water to stop the cooking process and cool quickly.

Steamed Shrimp:
1 Pour 1/2 cup water and 1/2 cup white vinegar into a saucepan fitted with a steamer basket. Bring to a boil.

2 Season shrimp as desired and place into steamer basket. Steam, covered, until shrimp just turns pink, about 4 to 6 minutes.

Grilled Shrimp:
1 Preheat an outdoor grill to high heat, about 500 degrees F. Season shrimp as desired and soak wooden skewers in water, if using, 10 minutes. Either thread shrimp onto skewers to cook, or place the shrimp directly on the grill individually. Be sure that your shrimp are large enough to not fall through the grates if you are not threading them on a skewer. Cook shrimp for 2 to 3 minutes per side until they are no longer translucent.

Notes:

Raw shrimp is often sold with the shells and tail on, and sometimes may include the head and legs. It needs to be deveined before cooking which is a quick process. You can also shell your shrimp at the same time. We prefer leaving the shell on for cooking as it adds more flavor. Once removed, shells can be frozen and saved for making a seafood broth or stock.

Shrimp tails can be removed for serving, if desired.


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