re: Boiling shrimp on the stovetop

I don't live in a museum and my kitchen is for cooking. I don't believe I've ever used the way my house might smell in deciding what and what not to cook. I'm not that sensitive about it.

I boil shrimp in the house. Season the water well, bring to a boil, add the shrimp, turn off heat shortly. If you're going to soak them a while, add ice to the water because they'll continue to cook and be overcooked. If you don't overcook them, the shells should come off easily.

I boil red potatoes in crab boil as well. I usually do it in a large bowl in the microwave until they're a bit tender. Then, I let them soak a while. I dry them and cut them in thick slices or chunks, toss them olive oil and roast in the oven. They're much creamier and crispier pre-cooked a bit.