Q&A for How to Cook Shrimp

The best way to approach this is by turning it into a process. Start by cutting the backs of all the shrimp first, then peel them all. Don't cut and peel one by one, since that will slow you down.

That depends on your preference. You can leave it on if you want, but you can also cut it off with a pair of scissors!

You don't have to (eating veined shrimp is not unhealthy), but most people prefer de-veined shrimp.

Yes, but try to thaw them first in a bowl of cold water. This way, you won't have to worry about overcooking them. If you overcook the shrimp, they will become tough and chewy.

These shrimp are cooked. But they could still be bad if expired. The color does not determine if they are fresh or expired.

Yes. There are different batters in the seafood aisle at your local grocery store.

Salt and pepper, as usual, then lemon, orange or lime peelings (dried or fresh and without white part) and garlic. You can also try with ginger, coconut milk or curry for an exotic taste.

Yes. You could use it as a stock for other dishes as long as it has boiled properly.

Some people eat it raw, but it is risky, as it can contain bacteria and other microorganisms that are killed by cooking. If you want to eat it raw, it's best to know where your shrimp comes from and make sure that it is from a relatively clean area.

If steeping according to the instructions in Method 1, you should allow 12-14 minutes. However, extra large shrimp (4-6 per pound) are excellent for grilling and will usually cook to perfection in 3-4 minutes per side on a hot grill.

Yes it can. I like to melt the bourbon and butter together and then sautée them over a bed of onions and bacon.

Shrimp are actually very easy to peel regardless of how they're cooked. First pull the legs off. Then break the shell along one side of the belly from the head to the tail. Tear away the shell in one piece leaving the tail and the first joint. Hold the flesh with one hand, squeeze the first joint gently with the other hand, and pull.

The sauce must be brought to a boil. The shrimp must be allowed to steep for a minimum of the cooking times mentioned above.

Just melt together butter and garlic and whatever other seasoning you prefer. Herbs are good, particularly parsley. I also add crushed red pepper to mine. Some people also like to add peppercorn and fresh lemon to the garlic butter. Toss the cooked shrimp and cooked pasta in with the marinade (heat all ingredients up in a sauce pan first). Garnish with grated Parmesan.

You can eat the head, but whether you choose to do so is a personal preference. If you do decide to eat the whole shrimp, you'll want to avoid shrimp larger than 12 per pound. You'll also want to remove the antennae before cooking. And finally, you might want to choose the cooking method carefully. Most people prefer them crispy, dusting them lightly with corn starch and frying in hot oil.

Shrimp shells are not easily digested and can trigger allergies in some people. However, there are proteins and minerals just under the shell that can provide some health benefits.

To serve shrimp cold, they should be arranged on a bed of ice shortly after cooking.

You should always use a fresh clean water bath to chill the shrimp after cooking. This avoids introducing any bacteria that may be lingering in the original water bath.