Carta Modelo With Shrimp On Top In Travis
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FAQ
Steaming is the best method to cook shrimp because it doesn't overcook the shrimp as quickly as boiling water would.
For a really great shrimp cocktail, you want to go with large shrimp. I use a 21-25 count, which means there are 21-25 shrimp per pound. Buy them deveined but uncooked. Easy-peel or already peeled is fine.
Frozen shrimp are OK. In fact, frozen shrimp are usually better quality than fresh shrimp unless you have a local fresh shrimp fishery or local indoor shrimp farm nearby.
The answer largely depends on two factors: how large each piece of shrimp is and how you are using the seafood in your meal. A good rule of thumb is to plan for a quarter-pound per person for an appetizer, or a half-pound for a main course.
Boil Add 1 quart of water and the salt to a large pot over high heat. Bring to a boil. Stir in the shrimp, cover, and remove the pot from heat. Let sit for 5 to 8 minutes, until all the shrimp are cooked through to a bright pink shade. Drain through a colander. Transfer the shrimp to a serving bowl or platter.
Fill a glass bowl or trifle dish about halfway full of ice. Place a small glass bowl in the center for the cocktail sauce and then place sliced lemons on the sides of the larger bowl. What is this? Top off the bowl with more ice and add the shrimp around the top and resting on the sides.
