Re: Perfectly safe (m)
07/25/07 05:40 PM
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Sand
Reged: 12/13/04
Posts: 4490
Loc: West Orange, NJ (IBS-D)
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I boil for 7 minutes for raw, a little more for frozen. Most recipes will say to boil for less time - like 3-5 minutes - but I like my seafood really, really dead.
I just put on a big pot of water, throw in some Old Bay Seasoning (at least a Tablespoon), bring to a boil, and throw in the shrimp. I'll boil either zip-strip (head gone, shell on but split down the vein and de-veined) or peeled and deveined. I drain them in a colander, run cold water over, then throw some ice on to quick chill. Eat them right away or store in fridge. I love them with lemon and store-bought Heinz cocktail sauce.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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