• Any size raw shrimp thawed or frozen, with the shells on

There is additional sweet shrimp flavor contained in shrimp shells, therefore you get better flavor when shrimp are cooked with their shells on. However, if time is of the essence, the convenience of buying pre-peeled shrimp may be worth the slight loss in flavor.

In a large kettle, bring 3 inches of cold water to a boil. Add the shrimp, cover the pot, and cook over high heat, stirring occasionally, 1 minute for small shrimp up to 6 minutes for jumbos. The shrimp are done when all have curled and turned pink. Rinse shrimp under cold water to stop the cooking, and peel.

NOTE: Shrimp keep better cooked than raw. They should be cooked as soon as possible after thawing (1day maximum). Once cooked, they can be kept covered and refrigerated for 2 days.

It is not recommended to reheat cooked shrimp, unless they can be heated quickly by adding to a hot sauce. Chilled boiled shrimp are best served in shrimp cocktail or salad.

Thanks to Leslie Glover Pendleton for this recipe