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re: Pre-cooking Shrimp for Gumbo or Jambalaya
Posted on 12/8/12 at 9:05 am to Stadium Rat
Posted on 12/8/12 at 9:05 am to Stadium Rat
My guess is that the shells protect and shield the meat of the shrimp when they boil. Once boiled, the meat has locked in the moisture and flavor, and the outer layer is sealed.
Posted on 12/8/12 at 9:25 am to Jimbeaux
Here's a recipe from one of the oldest Creole cookbooks, "La Cuisine Creole" by Lafcadio Hearn. Sure enough, the shrimp are precooked.
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