RECIPE: REC:Creole Shrimp Rémoulade over Arugula- Now if I could just find some decent shrimp around here...

[meryl]

http://savorynotebook.blogspot.com/2005/08/creole-shrimp-rmoulade-over-baby.html

http://bp2.blogger.com/_CfEhlGaiJ0U/RgUo_A6nFPI/AAAAAAAAAN4/II_f1Xe9Jk0/s400/149-4921_IMG_edited.JPG

 

[lin-seattle]

That looks really good! Thanks, Meryl. I'll mail you some shrimp.

 

[rvb]

if you can find bama brand frozen shrimp anywhere, they're...

gulf shrimp and very acceptable.

i get mine at giant food and when they're on 1/2-price sale (fairly often) they're reasonable.

 

[meryl]

I haven't seen that brand - I've tried locally caught NC shrimp, plus packaged, frozen deveined

stuff from Thailand, and they've both been too mushy inside. Used to get tiger shrimp when I lived in FL, and they were perfect.

 

[meryl]

Please do!

 

[steve2-in-la]

Also, to bring frozen shrimp "back to life", try defrosting them in a brine. Works great!

 

[steve2-in-la]

3 cups Kosher salt in a gallon of 70 degree water for 45 minutes. Rinse well. Cook!

 

[meryl]

Hey Steve, it sounds like a good idea, but doesn't it permeate the shrimp and make it saltier?

 

[rvb]

i wonder if you might be overcooking them. i cook till just pink through.

 

[meryl]

Definitely not! Also, overcooking would make them rubbery, not mushy inside.

 

[meryl]

Hmmm - I just checked online - Apparently, mushiness can also happen if they're overcooked.

I didn't know that. Thanks for the info. But, I'm definitely not overcooking them. I've heard a lot of people complain about mushy shrimp - it may have to do with the freezing methods, etc.

 

[steve2-in-la]

Not at all. Well, not unless the shrimp are already peeled. Won't work if they're peeled. Sorry.

 

[meryl]

Okay, glad you clarified that! Thanks.