When boiling shrimp, take care to not cook the shrimp for too long, as this makes the shrimp bland and tough. The proper cooking time varies on the size of the shrimp. If you have a pound of shrimp with more than 50 shrimp, they can fully cook in approximately two to three minutes. Larger shrimp, ar
To boil shrimp, prepare the raw shrimp, and bring the required quantity of water in a pot to boil. Add salt and seasoning to the water, and bring it to a gentle simmer. Introduce the shrimp to the hot water, and cook until they rise to the surface.
Commercially packaged frozen shrimp goes bad if it is improperly handled during shipment or if it is allowed to thaw and is refrozen. It will also spoil if it is allowed to thaw and remain in temperatures above 40 F for more than 2 hours.
The best, most effective way to cook frozen shrimp is to thaw it before cooking. After the shrimp is thawed, it can be cooked in a variety of different ways.
As of 2015, a good place to find recipes that use frozen shrimp is the Kraft website. The Kraft site offers a variety of recipes.
Small shrimp (50 or more per pound) take only two or three minutes to cook. If 31 to 35 shrimp are in a pound, they need six to eight minutes of cooking time.
Boiled shrimp that is fully cooked has a pink, opaque appearance, and the meat feels firm to the touch. It usually takes one to three minutes to thoroughly cook shrimp in boiling water, but exact times differ depending on the size of the shrimp.
Sweet and Simple Shrimp Sauce, Simple Shrimp Cocktail Sauce and Ina Garten's Shrimp Cocktail sauce are three easy recipes that pair well with frozen shrimp. All three recipes require minimal preparation time and provide a rich and tangy bite to shrimp.
Trisha Yearwood's low-country boil recipe is an easy-to-make classic and a fun recipe for entertaining. The recipe includes shrimp, pork sausage, corn and potatoes, and it requires only a large stock pot to complete.
In general, plan to serve 1/4 to 1 pound of shrimp for each person. The amount may be scaled up or down depending on the accompaniments being served. For example, when making a shrimp boil with potatoes, corn and sausage, 1/2 pound of shell-on shrimp per person may be sufficient.