How To Saute Shrimp

Shrimp recipes from Martha Stewart, including shrimp cocktail, crispy coconut shrimp, shrimp salad, shrimp scampi, several varieties of pasta, and many more.

More specifically, there are multiple ways, each specially tailored to the method you're using to actually cook the shellfish. We've done a whole lot of testing to figure out just what makes shrimp go from treasure to trash; luckily, getting it right just takes a little know- how.[Photograph: Vicky Wasik]First things first, though, you want to start with good shrimp. If the mere act of shopping for the stuff already feels overwhelming, be sure to check out our shrimp shopping guide and find out why raw frozen shrimp can be your totally reliable and delicious best friend. Start With a Brine, No Matter How You're Cooking. Before we dive into the details, there's one technique that we've found improves all shrimp, regardless of cooking method: a quick brine of salt and baking soda. It may sound minor, but the combination works wonders: the salt helps keep the shrimp nice and moist as they cook, while alkaline baking soda delivers a crisp, firm texture. You're looking for about 1 teaspoon of kosher salt and 1/4 teaspoon of baking soda for every pound of shrimp; give it a quick toss and rest the shrimp in the fridge for anywhere from 1.

Poaching[Photograph: Vicky Wasik]When it comes to poaching shrimp, getting the cooking just right is especially crucial—most poached shrimp are served chilled and minimally dressed, which means there's no warm, delicious sauce to compensate for a botched job. Whether you're tackling a classic shrimp cocktail (or our favorite Mexican- style version), a cooling shrimp- studded corn and tomatillo salad, or a chilled Vietnamese- style seafood pasta salad, we've found that starting the brined shrimp in cold water is a complete game- changer. Chuck Roast Recipe Oven on this page. Slowly raising the temperature of the water means that the shrimp will cook more slowly—it may not be the fastest method, but that expanded window of time significantly slows down how quickly the shrimp can slip into over- cooked territory.

Better yet, shrimp cooked this way have a more tender texture than shrimp tossed into simmering water and pulled when they hit the same internal temperature. It's an approach that echoes the benefits of cooking sous- vide: "At a boiling- hot 2. F, the outsides of your shrimp are going to get tough no matter what," Kenji explains. But by using the cold water- start method, you can restrict that upper bound." The sweet spot for perfectly cooked edge- to- edge tender shrimp, just stop heating your water once it hits 1. F. It's that simple (and at roughly seven minutes, still pretty darn quick).

Directions. In a 4-quart sauce pan, saute the okra with 1/2 of the oil until tender or slime is cooked out and set aside. In another sauce pan, heat remainder of oil.

Grilling[Photograph: J. Kenji Lopez- Alt]Grilling is a tricky business when you're working with fast- cooking proteins like shrimp—you want the smoky char that only searing- hot flames can produce, but not at the expense of overcooking your food. We already know that a salt and baking soda brine improves the texture and juiciness of shrimp, but adding a little sugar to the mix can help encourage better, faster browning and caramelization once they hit the heat. In other words, you'll get that pleasant pairing of sweetness and bitterness without the tough, rubbery shrimp beneath. For even better results, try grilling your shrimp nested on skewers. The nesting decreases each shrimp's individual surface area, so it's less likely to overcook or dry out.

You can serve this quick saute over rice, or toss it with your favorite pasta. Visit Charleston Seafood, Your online seafood store. Buy fresh seafood online. We offer shrimp, lobster, gift baskets and much more. Non-profit foundation providing reliable, scientifically accurate, personalized information for convenient and enjoyable healthy eating. Can You Freeze Sweet Potatoes After They Have Been Boiled & Mashed?

To catch all the hows and whys, plus more handy tips for grilling shrimp, just check out The Food Lab's 5 Steps to the Best Grilled Shrimp and put it all to the test with a simple plate of garlic and lemon- spiked skewers.[Photograph: Shao Z.]Not afraid of some extra work? Ditch the brine and sugar solutions and try keeping the shells (and heads!) on your shrimp. Those exoskeletons enhance flavor and help shield the delicate meat from the heat, keeping them extra tender. The only downside is a little mess, since you'll need to peel the shrimp table- side. Sautées and Stir- Fries[Photograph: Vicky Wasik]As for stovetop preparations, cooking shrimp perfectly is as simple as starting them in that baking soda and salt brine.

Well, that and knowing when to stop: as soon as they've lost their translucency and developed that hallmark pink hue, it's time to pull them. Sometimes, this can mean removing them from the wok or sauté pan partway through—just check out our recipes for stir- fried shrimp with Chinese chives, Spanish- style garlic shrimp (gambas al ajillo), or classic shrimp scampi for guidance.