"blake murphy" <blakepm@verizon.net> wrote in message
news:rp0oe3p2up1nidn5rva2que4e9kn97n9p0@4ax.com...
> On Fri, 14 Sep 2007 18:38:02 GMT, "JoeSpareBedroom"
> <dishborealis@yahoo.com> wrote:
>
>>"Omelet" <omp_omelet@gmail.com> wrote in message
>>news:omp_omelet-FF8F82.13351114092007@news.giganews.com...
>>> In article <btjle3hfhndrntf9lnb9pfp6jrp39mqrql@4ax.com>,
>>> blake murphy <blakepm@verizon.net> wrote:
>>>
>>>> >The trick for that I guess would be establishing a time per lb. for
>>>> >it,
>>>> >(I'm sure they do that commercially as the frozen pre-cooked shrimp I
>>>> >buy is always perfect), but I'd personally rather watch over them.
>>>> >
>>>> >They are too damned expensive to damage!
>>>>
>>>> you're right, boiling is probably more practical for the home cook.
>>>> and i suppose steaming large quantities could cause some to be over-
>>>> and some undercooked.
>>>>
>>>> your pal,
>>>> blake
>>>
>>> Do you ever boil them?
>>
>>
>>You never actually boil shrimp. You bring a large amount of water **TO** a
>>boil - enough water so the quantity of shrimp you're adding doesn't lower
>>the temperature TOO much. When the water (and perhaps spices) boils, you
>>remove it from the heat, add the shrimp, and cover. The timing cannot be
>>explained because it depends on the size of the shrimp, and whether you
>>have
>>a clue as to how much to cook shrimp.
>>
> right. the whole thing is over with in a couple minutes. i might
> 'boil' the spice bag for a few minutes beforehand to extract its
> flavor. 'poach' would be a better word for the shrimp itself.
>
> your pal,
> blake


.....which makes you a poacher, but this is usually kept a private matter,
never to leave the kitchen. :-)