Patagonia shrimp 16-20 from Argentina $5.99/lb at QFC

[Guntrader]

Back on sale at QFC for $5.99/lb 1-3-18 through 1-9-18
Limit 10 pounds per trip.
Available thawed in the display counter or frozen in 2 pound bags.

Glad it's back on sale.
I went yesterday but the sale was over. QFC wanted $10.99
Safeway wanted $12.99

[UpDog]

my man. i was just thinking about this thread over the weekend.

[Barfly]

Teriyaki grilled shrimp on skewer FTW!

[Guntrader]

Tasty snack. Boil water with a tsp of Himalayan salt, turn off heat, throw in shrimp for 3 min, then drain/dump in ice water bath.
Served with Cross and Blackwell Shrimp Sauce.
Usually make my own sauce, but found this in the back of the fridge.
Maybe cut the cook time down next time, hard to cook these so they don't shrivel up.

[NWGunner]

Tasty snack. Boil water with a tsp of Himalayan salt, turn off heat, throw in shrimp for 3 min, then drain/dump in ice water bath.
Served with Cross and Blackwell Shrimp Sauce.
Usually make my own sauce, but found this in the back of the fridge.
Maybe cut the cook time down next time, hard to cook these so they don't shrivel up.

Try roasting....better control. As you get close to done, you can peak and pull 'em at your own desired doneness.

I also find the shrimp has more flavor since it isn't boiled away. YMMV.

I use Ina's recipe. It's all over the internet, has 310 5 star reviews on food network.

Here's one link....easy-peasy:

http://www.seriouseats.com/recipes/2008 ... ecipe.html

[Guntrader]

Thanks,

I used to lightly saute them in olive oil and garlic but they curled up too much.

[NWGunner]

YW. Yeah, since the pan heats unevenly, that's hard to get even doneness.

I also like this method because I can undercook by, maybe a minute , or 1/2 a minute, and then pack lunches to be nuked later, and the shrimp isn't overcooked & rubbery. Or cook 2/3 of the way, then add to pasta for shrimp scampi & finish in the pan.

[Guntrader]

Well, I'll go buy another 10 pounds and practice until I get it right. Hahahaha
They start out so big, just trying to keep them that way.

[golddigger14s]

I think in this case, this is a place where sous vide would really shine.
Shrimp cooked by traditional methods can be fantastic, but nailing the perfect temperature requires precision. Let them cook just a few seconds too long—whether poaching, searing, or grilling—and they go from tender and plump to rubbery and tough. With a sous vide cooker, you don't have this issue because that short window of time between perfect and overcooked stretches out to a good half hour or so.
https://recipes.anovaculinary.com/recip ... ide-shrimp

[Guntrader]

Still trying to dial it in with the sous vide method.
Last time was 22 min between 126 and 138F in a coconut Thai curry powder.


http://www.seriouseats.com/2017/01/the- ... hrimp.html

[WanderingWalrus]

While sous vide does work very well for consistent prawns like this, I've never had a problem with a pan. I preheat it on low for a long time to get it nice and even, while the prawns take a half-hour rest with salt and baking powder. Put heat on medium then and then add the prawns to the pan with some oil (or bacon fat) going clockwise, and flip them when they're between 1/3 and 1/2 cooked through, starting with the first prawn in the pan, going clockwise, again. This gives you very consistent prawns, all turned at the same timing. Same deal on that side, but remove from the pan instead of flipping, and let sit for 30 seconds. The carry-through heat will cook the middle.

http://www.seriouseats.com/recipes/2015 ... ecipe.html

[TechnoWeenie]

It's back on @ $6.99 - Starts 3/7/18-3/20/18

[Old Growth]

They are $6.99 at safeway right now.