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Shrimp's simple
Dear Fishlady: I've almost given up on cooking shrimp. They turn out so tough that my kids could bounce them off the wall. I boil the shrimp and try to take them out of the water at just the right time, but time after time, I ruin them.
- Boiling Mad
Dear Boiling Mad: Now cool down. As far as throwing overcooked shrimp away - don't. Grind it up and use in a dip or on top of a salad. Here's what you're doing wrong. You're just cooking your shrimp too long. Cooking time always depends on the size of the shrimp and if they're in or out of the shell. So here are some easy tips:
BOILING SHELLED SHRIMP: Drop shrimp into boiling water. At that time the water will stop boiling. When the water comes to a second boil, they're done (if shrimp is medium size). For jumbo size shrimp, boil about 20 seconds longer. Drain and let them sit in cold water until they cool down. Drain again. Keep refrigerated until use. They will stay fresh for two to three days.
BOILING SHRIMP IN THE SHELL: Drop shrimp into boiling water. The water will stop boiling. When the water comes to a second boil, boil shrimp for 30 seconds for medium-size shrimp and 60 seconds for jumbo-size shrimp. Drain and follow the same steps outlined above.
Cooked shrimp in the shell is perfect for parties. Just place shrimp over ice in a big bowl and serve with lemon wedges and cocktail sauce.
Homemade Cocktail Sauce
2 cups ketchup
1 tablespoon horseradish (or to taste)
1 /4 cup chili sauce
1 tablespoon lemon juice
(No Bake) Shrimp Pizza
2 (8-ounce) packages cream cheese, softened
8 ounces cocktail sauce
1 /2 pound cooked shrimp, cut into pieces
1 /2 cup chopped green onion
1 cup shredded mozzarella cheese
Spread cream cheese on pizza pan. Spread cocktail sauce on top. Layer shrimp, green onion and cheese on top. Serve with crackers and enjoy!
Ode to a Shrimp
Down deep in the sea,
Is no place for me
Swooped up in a net
From an ocean I'm let
To come to your store
For treats and more
My shell may be brown, white, pink or grey
But when cooked - we all look the same way
Parties to plan and people to serve
Hey, I make a great hors d'oeuvre!
So don't be at a loss -
I'm shrimp and don't forget the sauce!
Pat Kendall's "The Fishlady's Cookbook: The World's Easiest Seafood Cookbook" is available at Templegate Publishers, phone 522-3353, or templegate.com.
Pat Kendall can be reached at fishlady@;springnet1.com.
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