Culinary Tips From Chef Raven
Attention Vegetarians: You may wish to visit Chef Ravens website for another Culinary Tip this week as the following describes the detailed preparation of shrimp. http://www.sfpnn.com/chef_raven.htm
For the sea-food lovers, enjoy!
The Perfect Shrimp Cocktail
Start by going to your local fish market or supermarket and buying some shrimp or prawns in U-15 size. This will be marked on the label if you are buying a package.
Peel the shrimp and remove the large black vein from the back using a sharp small paring knife.
Boil a saucepot full of water and add a few tablespoons of salt, a bay leaf, some lemon juice (maybe a 1/4 cup) and some white wine if you have a bottle open.
When the water has boiled, add the shrimp and cook for 3 1/2 minutes. Remove a shrimp, run it under cold water and test it for doneness (you get to eat this one!) - if they are done, drain into a colander and rinse with cold water. The biggest problem people have in cooking shrimp is overdoing them. They can be refrigerated and held in a tupperware container for 24 hours.
--- © Chef Raven
http://www.sfpnn.com/chef_raven.htm
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