I just glanced and saw "cooked shrimp" and said no way Jose
This comment by CITWTT
from the "Jambalaya" recipe thread reminded me of this subject.
Poppy Tooker, in researching Madame Begue's old cookbook, had this to say in the Times Pic
The most treacherous part is when you add the shrimp," Tooker said. "How do you keep them from getting mushy? But...whenever she used shrimp in a recipe, she boiled them first." It was probably a food safety issue, Tooker speculates, but it completely altered their texture.
And when she added boiled shrimp to Begue's jambalaya and gumbo, following the 19th century directions, "The shrimp were not overcooked. They were perfect. The moisture in the cooking liquid of both plumped them up a little further. The color really impressed me, and seemed more vivid. They had this perfect toothsome quality.
So I began to try to puzzle through this. Why in the world? And in talking to other people about this procedure, I discovered that most everybody's grandmothers and great-grandmothers did the same thing! It's a technique that's evolved that I think deserves a revisit.
Somebody here needs to try this and report back.