sheryl Posted June 14, 2016 Share Posted June 14, 2016 The problem is, after deveining, the shrimp become dry after preparation. When removing the vein, the slit or opening dries out the food. Any suggestions? Quote Link to comment Share on other sites More sharing options...
Seasider Posted June 14, 2016 Share Posted June 14, 2016 Place them in cold water until you actually add them to your dish. Be careful not to over cook them, they cook fast. The problem with most shrimp these days is that they've been flash frozen. They always taste drier and tougher than fresh caught. Quote Link to comment Share on other sites More sharing options...
StaceyinLA Posted June 14, 2016 Share Posted June 14, 2016 Yes, water or ice water til cooking and definitely don't overcook. Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted June 14, 2016 Share Posted June 14, 2016 don't overcook I'm confused by the line: "When removing the vein, the slit or opening dries out the food." Are you saying the shrimp dries out the food? Or do you mean you think the shrimp gets dry if you clean out the vein? Either way, it comes down to overcooking. 2 Quote Link to comment Share on other sites More sharing options...
sheryl Posted June 14, 2016 Author Share Posted June 14, 2016 ok, got it. I do keep it on ice water, ironically. so, it must be I'm overcooking it. boiling would keep it more moist - ? I can't sauté anymore, it just dries it out too much. Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted June 14, 2016 Share Posted June 14, 2016 ok, got it. I do keep it on ice water, ironically. so, it must be I'm overcooking it. boiling would keep it more moist - ? I can't sauté anymore, it just dries it out too much. If you want to mix it in a stir fry, fry it very very quickly first then take it out. Don't let it cook all the way. Hot pan, bit of oil or whatever you use and take it out and set aside. Do the rest of your stuff and then at the very end mix that back in to warm it up a bit. 2 Quote Link to comment Share on other sites More sharing options...
Seasider Posted June 15, 2016 Share Posted June 15, 2016 (edited) Boiling it would not necessarily keep it more moist. Maybe if you are keeping the shell & head on for a shrimp boil. If you are talking about peeled and deveined shrimp, boiling them would make them tough and chewy. Adding to a soup/stew/boiling dish, cook it all, then at the last toss it in and cook just til the shrimp turns pink - which could happen even if you take the boiling pot off the stove. It cooks very quickly. Again, the "modern" flash freezing method robs most shrimp of its succulent taste and texture. Fresh is best, by far. Edited June 15, 2016 by Seasider 2 Quote Link to comment Share on other sites More sharing options...
TammyS Posted June 15, 2016 Share Posted June 15, 2016 You're just overcooking it. Don't feel bad, most people do. Shrimp cooks incredibly, incredibly fast. Like, maybe 1 minute on a side, if that. Not more than 2 if they are large. When I saute shrimp I cook on the first side until the shrimp starts to turn pink, then flip it AND take the pan off the heat, residual heat will cook them. Done. I would never boil shrimp. They will just end up rubbery and water logged, which isn't moist, it's just wet. Quote Link to comment Share on other sites More sharing options...
sheryl Posted June 15, 2016 Author Share Posted June 15, 2016 If you want to mix it in a stir fry, fry it very very quickly first then take it out. Don't let it cook all the way. Hot pan, bit of oil or whatever you use and take it out and set aside. Do the rest of your stuff and then at the very end mix that back in to warm it up a bit. oh, that's great. never thought of that. we're having shrimp tonight and will try it out! thanks! 1 Quote Link to comment Share on other sites More sharing options...
sheryl Posted June 15, 2016 Author Share Posted June 15, 2016 Boiling it would not necessarily keep it more moist. Maybe if you are keeping the shell & head on for a shrimp boil. If you are talking about peeled and deveined shrimp, boiling them would make them tough and chewy. Adding to a soup/stew/boiling dish, cook it all, then at the last toss it in and cook just til the shrimp turns pink - which could happen even if you take the boiling pot off the stove. It cooks very quickly. Again, the "modern" flash freezing method robs most shrimp of its succulent taste and texture. Fresh is best, by far. here in nc we get "fresh" atlantic shrimp. BUT, I just realized I bought, for the first time, a package of the shrimp previously frozen! Arg! 1 Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted June 15, 2016 Share Posted June 15, 2016 I've seen shrimp advertised as "fresh" and then saw it sitting there in the case in so much ice it was frozen anyway. Quote Link to comment Share on other sites More sharing options...
sheryl Posted June 15, 2016 Author Share Posted June 15, 2016 You're just overcooking it. Don't feel bad, most people do. Shrimp cooks incredibly, incredibly fast. Like, maybe 1 minute on a side, if that. Not more than 2 if they are large. When I saute shrimp I cook on the first side until the shrimp starts to turn pink, then flip it AND take the pan off the heat, residual heat will cook them. Done. I would never boil shrimp. They will just end up rubbery and water logged, which isn't moist, it's just wet. ok, got that. 1 min per side and add a few seconds if large. YEP, I've been overcooking them. However, in restaurants, dh and I have had moist shrimp. Could it be lightly boiled in water/butter? 1-2 min? Maybe 1 min. 1 Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted June 15, 2016 Share Posted June 15, 2016 ok, got that. 1 min per side and add a few seconds if large. YEP, I've been overcooking them. However, in restaurants, dh and I have had moist shrimp. Could it be lightly boiled in water/butter? 1-2 min? Maybe 1 min. If you boil it, just a minute or until it turns colors then take it out and rinse in cold water or put some ice on it to stop the cooking. Adding butter on it is always helpful. LOL FWIW, most of the time in restaurants I get overcooked shrimp. It's very difficult to not overcook it. 1 Quote Link to comment Share on other sites More sharing options...
TammyS Posted June 15, 2016 Share Posted June 15, 2016 ok, got that. 1 min per side and add a few seconds if large. YEP, I've been overcooking them. However, in restaurants, dh and I have had moist shrimp. Could it be lightly boiled in water/butter? 1-2 min? Maybe 1 min. I can't imagine a restaurant boiling shrimp. They will saute in plenty of butter/oil. But again, fast fast. Also at pretty high heat. If you don't over cook the shrimp, they should be naturally moist. Quote Link to comment Share on other sites More sharing options...
sheryl Posted June 15, 2016 Author Share Posted June 15, 2016 I can't imagine a restaurant boiling shrimp. They will saute in plenty of butter/oil. But again, fast fast. Also at pretty high heat. If you don't over cook the shrimp, they should be naturally moist. oh gosh, don't hold me to it. :) I don't know how it's prepared. Boiling or sautéing in butter - I just don't know. I'm just guessing here. High heat for a shorter time span makes sense. Quote Link to comment Share on other sites More sharing options...
KungFuPanda Posted June 15, 2016 Share Posted June 15, 2016 If you don't want them cold, Try to teach yourself to pull the shrimp before they're completely done. They will continue to cook a little bit when removed from the heat. Quote Link to comment Share on other sites More sharing options...
sheryl Posted June 15, 2016 Author Share Posted June 15, 2016 If you don't want them cold, Try to teach yourself to pull the shrimp before they're completely done. They will continue to cook a little bit when removed from the heat. Will try that. No, don't want cold. I guess I'll stir fry some veggies first. Prepare shrimp last. They just cool off so quickly. Maybe wrap and set in preheated oven to keep warm. ??? Oh well, I'll just have to try these ideas out. Thanks! Quote Link to comment Share on other sites More sharing options...
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