Thread: Request: Shrimp Salad
View Single Post
  #18 (permalink)   Report Post  
Posted to rec.food.cooking
sf[_19_] sf[_19_] is offline
external usenet poster
  
Posts: 1,169
Default Request: Shrimp Salad
On Thu, 19 Nov 2009 04:56:43 +0000 (UTC),
(Steve Pope) wrote:

>sf > wrote:
>
>>1 1/4 lb medium sized cooked shrimp; peeled and deveined
>
>So what type / quality level of shrimp do you use in
>such a salad? Shrimp is really variable in my experience.
>
>I suspect the best might be line-caught shrimp, sauteed
>and then peeled/deveined. Lots of work for a lot of people
>though. (Boiled instead of sauteed might be okay,
>but IME boiled shrimp are more rubbery, as are pre-cooked.)
>
>Steve

We get good quality shrimp here, so I buy what's a good price at
the time. If I don't feel like peeling, I'll buy a bag of preshelled
shrimp and if I buy bigger shrimp, I cut them into rounds about a half
and inch long.

FYI: I don't have a problem with precooked shrimp, probably because I
don't reheat them.

My issue with shrimp is having them taste like the sea. To do that,
I'll soak them in acidulated water, rinse and then give them a long
soak in salted water. I usually do that with raw shrimp, but it works
with precooked too.

--
I love cooking with wine.
Sometimes I even put it in the food.
Reply With QuoteReply With Quote