Things You'll Need:
- u4 Shrimp
- Saucepan
- 3 1/2 Cups of water
- 2 tbsp. sea salt
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Step 1
Defrost shrimp properly. The best way to defrost them is to remove them from their packaging, put them in a covered bowl, and leave them in your refrigerator overnight. If you don't have that much time, put your frozen shrimp in plastic wrap into a sink full of cold water for about an hour.
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Step 2
Cook your shrimp with the shell and head still on. With the extra moisture, your shrimp will have a stronger flavor. Plus, once you've cooked the shrimp, you can use the heads and shells to make a stock. Fry the heads and shells in a little olive oil. Add some boiling water. Continue to boil for 15 minutes until it reduces. Pour what remains through a sieve.
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Step 3
Learn how to remove the heads and shell from shrimp. Twist the head and pull the legs off. Hold the tail and lift the shell upward, away from the body. You can either take the tail off or leave it on for decoration.
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Step 4
Make sure your shrimp is "deveined." You can remove the black "vein" that runs down the shrimp's back either before or after they have been cooked. That "vein" isn't poisonous; but the "vein" is the shrimp's digestive track. Trace it with a sharp, thin knife and rinse them in your sink under a running tap. It's easier to remove once the shell has been removed.
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Step 5
Buy precooked shrimp if you're worried about cooking it yourself. They'll be deveined, too. If you want to cook them yourself, boil raw U4 shrimp for 7 to 8 minutes. Cook them in a saucepan with 3 1/2 cups of water with 2 tbsp. of sea salt. Boiling is the healthiest way to cook them.
