Perfect Boiled Shrimp

From: Peter J

On Aug 15, 2009

Wow what a great technique! I've boiled shrimp / prawns many times and my results have been as good as any restaurant or takeaway so I never thought I had anything to learn until I tried this. The constant stirring and vinegar really does make a great difference in addition to the ice bath which I'd tried before. Previously I'd only judged cooking by color but waiting for one or two to float to the top works wonderfully as long as you keep stirring around the outside to make sure it's not just the utensil pushing them up.

From: megnbrycesmom

On Jul 22, 2009

I tried to follow the directions, but it was completely unclear how to tell if my shrimp were floating (I had relatively few shrimp in a fairly small pot)--But my shrimp were fairly small and at room temperature, so I just cooked until the water temperature was just over 140F. The shrimp were nicely cooked and well flavored.

From: meltedcountry

On Jun 22, 2006

I am in heaven! These are the best shrimp I have ever eaten. Usually they are tough and rubbery. Not anymore!! Followed your recipe and I have the most tender, delicious shrimp ever! I will never make them any other way, and we are sure to be eating a whole lot more shrimp in our house! Thanks for sharing this fabulous secret!

From: TheReluctantChef

On Jul 24, 2009

Bizarre — goes against all shrimp cooking wisdom. Works as advertised — thanks! Notes: 1) Frozen shrimp work fine; they sink when they're thawed. 2) The "heads" of the shrimp pop to the surface when done — that's what "float" means. They are flush w/ the surface. 3) Don't worry that the Old Bay forms a cloud — you can still see the floating heads when done. 4) I tasted the first floater — perfect.