Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [shrimp]

56 questions
5
votes
3 answers

What variety of shrimp paste should I use for Brazilian Vatapa?

I recently saw a recipe for vatapa, a Brazilian shrimp stew that looks kind of like a curry gravy in texture. The recipe calls for a reconstituting handful of dried shrimp and then blending it into a paste. Could I substitute a jar of shrimp paste…
Mirthquakes
  • 173
  • 4
5
votes
2 answers

How can you prevent the lettuce from wilting if covered with something hot?

If I want to make a shrimp salad, I put the lettuce and other raw vegetables on the plate, cook the shrimps and put them on the veggies. However, after a minute or so, the lettuce becomes soft, like it's wilting, probably because of the heat. Is…
Mien
  • 13,280
  • 37
  • 96
  • 139
5
votes
2 answers

Thawed shrimp floating vs. sinking

I bought two 2-pound bags of frozen 41-50 count/pound shrimp. When I thawed them in cold water, one bag's shrimp all sank and the other bag's shrimp all floated. Bag 1 Bag 2 buoyancy sink float color more white …
ErikE
  • 155
  • 1
  • 1
  • 6
4
votes
1 answer

What species of shrimp is "delicate pale colored river shrimp"?

Which is the species? There are YouTube videos how to make 龍井蝦仁. Dragon Well Green Tea Shrimp Stir Fry 龍井炒蝦仁 | Chinese Recipes at TheHongKongCookery.com Traditionally delicate pale colored river shrimp were used for this dish. As river shrimp are…
user24882
4
votes
2 answers

Is there anything wrong with soft shrimp?

Once in a while when I'm thawing and prepping frozen shrimp, I'll come across one that's quite a bit softer than the others. The flesh is a bit floppy and not firm like the others, and even the shell seems thinner and flexible. Other things like…
Tesserex
  • 1,770
  • 3
  • 18
  • 23
4
votes
1 answer

What does buttermilk do to fried shrimp batter?

I have been using ice water in my shrimp batter and it seems to make the batter too hard after frying them. Would replacing the ice water with buttermilk make the batter less hard but still crispy?
Ron
  • 41
  • 1
4
votes
1 answer

Proper way to prepare shrimp?

Yesterday I tried to prepare shrimp for the first time. Basically the idea was to prepare shrimp and pasta. I bought frozen shrimp and followed the recipe. It was something like this: Heat olive oil and fry garlic. Add frozen shrimps and fry them…
Huske
  • 143
  • 1
  • 5
4
votes
1 answer

Cooked or Raw - Shrimp peeling

I'm not very good at peeling shrimp, but I've been practicing lately with raw shrimp. I have the theory that raw shrimp are peeled more easily than cooked. Every time I try to peel a cooked shrimp, the flesh sticks to the skin. Is there a way to…
BaffledCook
  • 13,096
  • 24
  • 87
  • 129
4
votes
3 answers

Should I peel and devein whole shrimps?

I bought some precooked whole shrimp. Do I need to peel and devein them before eating or is it possible to leave this step out? I intend to saute them in garlic butter.
VoY
  • 1,152
  • 6
  • 17
  • 30
3
votes
1 answer

Shrimp/Fish Paste with rice

When I was young my step-mother, who was Filipino, did most of the cooking. She often served plain white rice with this Shrimp/Fish paste on the side instead of soy sauce. I'm trying to find the paste. (it wasn't a paste-paste or dry) I have no…
Matty
  • 31
  • 1
3
votes
1 answer

Why does the shrimp stick to the shells?

I made some NoLa bbq shrimp last night, using the same recipe I’ve used countless times; the only difference is that, on Alton Brown’s advice, I brined the shrimp in a salt/sugar bath for 15 minutes before I cooked them. The dish was delicious,…
Just Joel
  • 630
  • 7
  • 15
3
votes
1 answer

Skillet Cooked Shrimp Texture

I was wondering exactly what a perfectly cooked shrimp's texture should be. I know the "rubbery" texture means over cooked and that if it's clear in the middle it's undercooked. But in terms of mouth feel and texture what should I expect? There is…
Bill Hamilton
  • 41
  • 3
3
votes
2 answers

Sous-Vide shrimp, minimum time and temp for safety?

It seems that the Internet has not quite caught up with sous-vide technology, I'm getting a lot of conflicting information by Googling. I am making Gumbo for sale at private clubs. I'm packaging it frozen, with instructions to let it defrost…
Jolenealaska
  • 58,386
  • 30
  • 196
  • 321
3
votes
1 answer

Super soft fried shrimp in a light batter

I dined at a sushi restaurant recently that had an appetizer called buffalo rock shrimp. Essentially its fried shrimp in a buffalo sauce. To describe the dish more specifically. The shrimp itself is the most soft, the batter almost has the same…
AnchovyLegend
  • 228
  • 1
  • 5
3
votes
1 answer

How can I make a raw vegan shrimp paste substitute?

I would like to make a raw vegan shrimp paste substitute. I have seen people suggest using mushrooms -- yes, but.. how would you make it taste like Thai shrimp paste?
user17652
  • 31
  • 1
  • 2
1
2
3 4