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DH had always been very good at cooking shrimp. The last 3 times they have come out like rubber. He cooks them the same way....2 minutes in boiling water....then ice water. How do you cook yours?
Hmmmm, I don't make shrimp too often, but they have generally either been sauteed with flavoring agents like garlic and cilantro - and I just keep them moving and look at them and once opaque they are pretty much done, or, they have been incorporated into a Cajun gumbo stew with andouille sausage, okra, tomatoes, peppers, etc where I followed the recipe. I am usually using medium or large shrimp, not the XL or jumbo... Another way I like them is on slim BBQ skewers, alternating with cut and folded bacon pieces, and of course, BBQ sauce over a hibachi with hardwood coals - learned that from my family when we used to go to the NC Outer Banks for summer vacation...
DH had always been very good at cooking shrimp. The last 3 times they have come out like rubber. He cooks them the same way....2 minutes in boiling water....then ice water. How do you cook yours?
Were they the same type of shrimp y'all are used to cooking? Different kinds of shrimp have different textures/taste and cook differently.
The water is kept at a low, consistent temperature, typically between 140-158°F. This precise temperature ensures the shrimp are cooked evenly so they stay juicy and tender. . . but never overcooked. https://www.primeshrimp.com/blogs/ea...us-easy-recipe
- - - https://en.wikipedia.org/wiki/Sous_vide
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Some InstantPots come with a built in sous vide option.
I made a DIY version with a W-M hot plate, and a thermostatic controller from eBay.
I blew some peoples brains when I steamed some crabs out here for a summer party. They were like ‘What did you do!!! Tell me!!!!!’.
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