There are several ways to cook fresh shrimp for a seafood feast. Enjoy shrimp with a splash of lemon juice, or spice it up with some Tabasco sauce or Cajun seasoning. Shrimp cooks quickly, so take care not to ruin the delicate flavor by overcooking.
Instructions
Boiled Shrimp
1. Bring a quart of water to a full boil, and stir in 3 tbsp. of salt. Put 1 lb of shrimp in the water, put a lid on the pan and allow the shrimp to simmer.
2. Watch for the shrimp to float to the top, which will indicate they are done cooking. You can also tell the shrimp are cooked by their appearance, which will be opague and not glossy. Small shrimp will be done in 3 or 4 minutes, and larger shrimp in 7 or 8 minutes.
3. Dip the hot shrimp in icy cold water immediately to stop them from cooking further. Serve the shrimp hot, or chill them in the refrigerator to eat later.
Grilled Shrimp
4. Brush some shrimp lightly with olive oil or melted butter. Add salt and pepper, along with garlic salt or any seasoning of your choice. If the shrimp are small, put them on skewers before putting them on the grill.
5. Sprinkle the shrimp with salt, pepper, paprika and garlic salt. Grill them for about 2 minutes on each side.
6. Check the color of the shrimp, be evenly pink when they are finished cooking. Serve the grilled shrimp with lime or lemon juice.
Pan Fried Shrimp
7. Heat a small amount of regular cooking oil or olive oil in a heavy skillet. Add one large, chopped onion and two garlic cloves.
8. Cook the onion and garlic until the onion turns translucent. Remove the garlic from the pan and dispose of it.
9. Place 1 pound of shrimp in the hot oil with the onion, and add a dash of salt and pepper to taste. Cook the shrimp, stirring, until they turn pink. Serve the shrimp and onion as is, or put them on a bed of lettuce first.
Deep
10. Put some peanut oil or vegetable oil in a wok or deep fat fryer, and heat it to 375 degrees F. While the oil is heating, dip some large shrimp in a bowl of milk, then roll them in flour.
11. Fry the shrimp until they turn golden brown, about 2 to 3 minutes. Cook the shrimp a few at a time, and don't overfill the fryer.
12. Remove the shrimp from the hot oil with a slotted spoon and let them drain on a layer of paper towels. Season them to taste, then serve.
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