re: Shrimp Etouffee - Cook Shrimp Separately?

For etouffee, Roban, scampi, etc., I tend to pre-cook halfway -- until they turn pink, in a separate pan, pull them, and set aside.

I don't like overcooked or mushy shrimp. And they can only take on so much flavor. Once the rest of my dish is cooked, I will then add them back in to finish cooking, which usually only takes another minute or two.