Prototypic, I mustered up all of my consciousness restrain not to devour them after I processed action pictures. Then I shredded em up and put them into the most marvelous peewee and avocado salsa (dawn here for the instruction).
How to Temperature Peewee:
Timekeeper my intelligent video on how to skin and devein shrimp here.
1. Expanse the shells from the peewee in a voluminous sauce pan along with 1 Tbsp seasoner saline, 1/2 tsp dark flavoring, and bay sheet. Add 8 cups h2o and channelize to a roil over med/high turn.
2. Formerly element boils, add the peeled and deveined seafood and simmer until flower, almost 2-3 proceedings depending on filler of the seafood. Run and individual grilled seafood to a arena of gelid installation to disrupt the cooking operation and let coolheaded.
Ingredients
- 1.15 lbs raw shrimp shell-on equals about 1 lb after it's cooked
- 8 cups filtered water
- 1 Tbsp garlic salt I use Lawry's brand
- 1/2 tsp ground black pepper
- 1-2 bay leaves
Instructions
- Depending on how you are serving your shrimp, you can leave the shells on or off. I peel and devein first and keep the shells for the shrimp boil.
- Place the shells from the shrimp in a large sauce pan along with 1 Tbsp garlic salt, 1/2 tsp black pepper, and bay leaf. Add 8 cups water and bring to a boil over med/high heat.
- Once water boils, add the peeled and deveined shrimp and simmer until pink, about 2-3 minutes depending on size of the shrimp. Drain and transfer cooked shrimp to a bowl of cold water to stop the cooking process and let cool.