How to Cook Frozen Raw Shrimp

Knowing how to cook frozen, raw shrimp is a valuable tool for a cook. An almost perfect food, they are low in saturated fat and calories, high in protein and calcium, and rich in flavor.

Some manufacturers precook frozen shrimp as a convenience. These are usually peeled and thus have lost some of their flavor and moisture during the freezing process. They are easily overcooked, which makes them tough.

Raw frozen shrimp enable the cook to control the cooking process. They are more moist and flavorful, as the shells have protected them during freezing. They are usually less expensive.

Thaw frozen shrimp overnight in a covered bowl in the coldest part of the refrigerator. For a quicker thaw, run them under cold water until they become pliable.

Never thaw in warm or hot water or in the microwave; this begins the cooking process. Neither should you thaw them at room temperature, as this is a food safety hazard.

Rinse all shrimp thoroughly in cold water after thawing. Opinions vary on whether you should peel and devein shrimp before or after cooking, if at all. It is a matter of personal preference. If you prefer them peeled and deveined, the task is simple.

Most have already had the heads removed, but the shells and tails remain.

1. Line the kitchen sink with newspaper to keep the shells for fish stock later.
2. Hold with the underside up. Pinch the legs off.
3. Place your thumbs on either side of the shell and peel the shell apart toward the top side. The shell should come off easily.
4. Pull the tail off, if desired.
5. Rinse thoroughly in cold water to ensure all shell is removed.

The vein is actually the digestive tract. It is a dark line down the top of the shrimp, from head to tail. While it is not strictly necessary to remove it, some people find the vein unappetizing, especially in large shrimp.

To remove the vein, simply take a sharp knife and slice along the back next to the vein. Use your fingers or a dull knife to scoop out the vein. Doing this under cold, running water helps in removal. With large ones, you can pull the vein out in one piece.

Some recipes call for butterfly, or cut open, shrimp. To butterfly, do not remove the tail. After peeling, cut deeply on the underside from head to the tail, almost all the way through. Spread and flatten.

Most recipes will use one of these methods.

Many think shrimp should be boiled, but poaching is a better method. A full boil is too hard on this delicate seafood; the temperature is too high and it is easy to overcook them. Instead, poaching is gentler.

To poach shrimp, place them in a simmering liquid, such as water or a sauce. The liquid should be almost to a boiling point, but not bubbling. Let them simmer for three to five minutes, or until they have just turned pink and the tails have curled. If cooking in water, drain and rinse in cool water to stop the cooking process. If cooking in a sauce, add at the very end, so they do not overcook.

Sauteing is quickly cooking in a little hot oil or butter. To sauté shrimp, cover the bottom of a sauté pan with butter or oil that will withstand high heat. When the butter or oil is hot, place them in the pan; do not crowd. Turn once so they cook evenly. Cook for two to three minutes or until pink and curled.

Grilling is a quick and tasty way to cook shrimp. Marinate the thawed shrimp in the refrigerator for at least three hours before placing them on the grill or simply brush with garlic butter. Cook until pink on both sides. This will not take long, so watch closely; actual cooking time will depend on the heat of the coals.

Popular with children, fried shrimp is easy to prepare. Coat them in a batter or starch, such as coconut. Heat half of an inch of oil in a skillet until hot. Put the shrimp in the skillet, cook until golden brown on both sides. Remove and drain on paper towels.

For stir-fry, place unbattered shrimp in a hot skillet or wok with a little oil. Stir constantly for one to two minutes, until they are pink; remove.

When you learn how to cook frozen, raw shrimp, you can have a delicious and fast meal with simple ingredients already in the pantry. There are limitless recipe variations to suit all tastes.

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