To prevent cooked shrimp from turning into a rubber sole, there are a few rules to follow when cooking.
1. Fresh frozen product
Only fresh-frozen shrimp should be boiled. Those that say "boiled and frozen" on the packaging are ready to eat - they were boiled in sea water on board a fishing vessel.
2. Defrosting
Do not throw frozen shrimps directly into a pot of boiling water – they must first be defrosted. It is better to do this in the refrigerator, and then at room temperature.
3. Cleaning
Experienced cooks advise boiling shrimp directly in the shell, and cleaning them after they are ready - this way the taste of the seafood will be even richer.
4. Time
Do not overcook the shrimp. Small specimens need one minute to cook, medium ones – 1-2, and large ones – 2-3. You should start counting the time from the moment the shrimp were thrown into the pan.
5. Salt
If you don't have sea water at hand, you should add sea salt to the pan. You will need a tablespoon per liter of water, and if the shrimp are unpeeled, then one and a half. By the way, there should be twice as much water in the pan as shrimp, and you can get more taste and aroma by adding spices.
