How to boil shrimp2013-09-08
Most shrimp sold in Swedish supermarkets are already cooked and bland in taste and texture. Raw shrimp are easily available at the Asian supermarkets. Cooking them is a cinch and they contain so much flavour compared to the supermarket version. Try to get raw shrimp when you can.
Shrimp can be boiled unshelled and deveined or as is, depending on the dish that you’ll be using them in. Boiled shrimp is used in a variety of dishes, from goi cuon (summer rolls), goi du du (Vietnamese papaya salad), som tum (Thai papaya salad), etc. The trick is to cook the shrimp until just done so that the flesh is still firm and slightly chewy with no loss of taste.
- 500g raw shrimp
- 2 tablespoons salt
Fill a 2L pot with water. Add the salt and heat at the highest power until the water is at a roiling boil (boiling vigorously for several minutes).
Add the shrimp to the boiling water, ensuring that the shrimp is totally submerged in the water. Bring the water back to a boil.
As soon as the water comes to a boil or a few bubbles appear, turn off the heat. Depending on the size of the shrimp, they should be cooked at this point and pinkish in colour. Drain the shrimp in cold water to stop the cooking process and to remove the salt. If the shrimp are extra big and not yet cooked through, turn off the heat and cover the pot, allowing the shrimp to continue cooking in the hot water. Remove and drain the shrimp when they turn pink.
Allow the shrimp to cool before using.