Irritable Bowel Syndrome Message Boards | Re: Roasted Shrimp with Thousand Island Dressing

It's funny. I used to be insistent that I wouldn't eat shrimp that had been frozen. Eventually, though, all the stores that sold unfrozen shrimp turned out to actually be selling frozen shrimp that they had thawed, so I figured I'd make my life easier and just buy the frozen stuff myself. Now it's rare for me to buy unfrozen shrimp. (Fascinating, I know.)

Anyhow. If I remember the frozen shrimp go in the refrigerator in their package the night before I plan to eat them and they're perfectly thawed by the time I'm ready to cook them.

If I don't remember, then if I'm going to boil them or cook them in a sauce (like scampi) I just put them in frozen and cook for an extra 2-3 minutes.

For something like the Roasted Shrimp or grilled shrimp, I would have to defrost them fast first. I've never done this mostly because there seem to be two conflicting schools of thought on how to do it:

1 - Remove shrimp from package, put in colander, run under cold water for a few minutes, then let stand for a few more minutes to thaw. I can't find the reference now but somewhere I read no more than 8 minutes.

2 - Leave shrimp in water-tight bag and thaw either under cold running water or by soaking in cold water making sure to check the water often to be sure it stays cold.

I'd try the loose-shrimp in colander under running water method myself just being sure to keep a close eye on the shrimp. They really shouldn't take long at all to thaw enough to roast or grill.

HTH.

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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]

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