re: Fresh Shrimp (head-on) in Fort Worth

quote:

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add shrimp and cut the fire. Ice 5 minutes in and soak for another 10.

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I have been having great results with the 5 minute "boil" with fire off and then going to an ice chest and then covered with ice and a few gallons of the boil water to make a slurry and soaked for 10-15 mins, testing every minute or so until done. The only issue is it would cool the shrimp a little more/less if the ratio was bad, but I like that anyway as it avoids them continuing to cook on the table.

Did this to avoid watering down the boil water with ice and the ability to bring the water back to a boil quicker as I generally do two smaller batches rather than a large one.

I have obviously over thought this but I love the results.