tag:blogger.com,1999:blog-7897445.post109553413286836406..comments2024-02-11T02:33:50.060-05:00Comments on Tommy J's Kitchen: Recipe/Ingredient: Poached Shrimp(s)TommyJhttp://www.blogger.com/profile/06628633718715103363noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-7897445.post-81678975579442828992009-01-18T17:27:00.000-05:002009-01-18T17:27:00.000-05:00In North Florida we do NOT peel the shrimp first.....In North Florida we do NOT peel the shrimp first....that makes them rubbery. We poach/boil/simmer them in a massive amount of water seasoned with Kosher or rock salt (lots) and Zattaran's crab boil (a product of New Orleans) with the addition of limes/lemons that have been halved, squeezed and the hulls thrown into the pot. The cooking mixture is cooked for at least a half-hour prior to immersing the shrimp, to drive the oils from the citrus. The gray shrimp are cooked 2 or 3 minutes, or until they turn pink and are opaque. Depending on taste, they can be iced until they are cold, or iced until they are room temperature and have stopped cooking. Do not flush them with cold water--that gets rid of the seasoning. Then peel, and service Remalade or spicy red sauce using Chili sauce, not ketchup, for the base.Anonymousnoreply@blogger.com