Nick_T
Banned
and man they were good. Seeing how folks have different ways of doing things I thought I'd post up my methiod.
Friend of mine came up Fri. evening from Ft. Walton carrying gift, a 10lb. bag of fresh shrimp. For those that don't know, fresh shrimp are a brownish color, not pink. Poured them in a large pot and dumped 2 hot cans of Natural Lite over the top and then put in just enough water to cover the shrimp. Hot beer does better than cold, I think because it foams more, but if ya want them a little stronger tasting a hot malt liquer is the ticket. Bring them to a boil, now is when they turn pink, and pull them off the heat when they just turned a bright pink and pour them in the sink and hit them with cold water immediatily. This'll stop the cooking process and keep them from getting mushy in the shell. Tarter sause or cocktail sauce seems to be the prefered dunking sauces but if done right they need no dressing. If I want something to dunk them in I melt some butter and add a little garlic salt.
Just my prefered way to do shrimp, expecially if they're good fresh ones. If ya'll do something else, lets here it. BTW, hope he comes up in the next few weeks, cause I'm placing a double order this time. Those were gone in just 2 sittings.
Nick T
Friend of mine came up Fri. evening from Ft. Walton carrying gift, a 10lb. bag of fresh shrimp. For those that don't know, fresh shrimp are a brownish color, not pink. Poured them in a large pot and dumped 2 hot cans of Natural Lite over the top and then put in just enough water to cover the shrimp. Hot beer does better than cold, I think because it foams more, but if ya want them a little stronger tasting a hot malt liquer is the ticket. Bring them to a boil, now is when they turn pink, and pull them off the heat when they just turned a bright pink and pour them in the sink and hit them with cold water immediatily. This'll stop the cooking process and keep them from getting mushy in the shell. Tarter sause or cocktail sauce seems to be the prefered dunking sauces but if done right they need no dressing. If I want something to dunk them in I melt some butter and add a little garlic salt.
Just my prefered way to do shrimp, expecially if they're good fresh ones. If ya'll do something else, lets here it. BTW, hope he comes up in the next few weeks, cause I'm placing a double order this time. Those were gone in just 2 sittings.
Nick T