How I cook shrimp for my chowder

[Marshal Mo Hare, SASS #45984]

The shrimp crawfish boil is a whole nother thing so I didn’t post this there.

 

in my chowder I want the shrimp to be obvious but not overly chewy. If they cook too long they will be tough as chewy.

 

first, I peel the shrimp and make a fumèe with the shells and heads (if I had them, rare since I am in New England),, a seafood stock with the shells. If you know anything about stocks other things get added, yeah those are secrets, it’s why I win.  So filter the fumèe, boil it. Carefully put 4 to 6 shrimp into the boiling stock. At 40 seconds take the shrimp out of the boil. They are not fully cooked, not to worry!

 

this is a real pain in the tush for a 15qt chowder but I do win, so I do it often at 2am the morning of the competition.

 

having “almost cooked” all the shrimp, I dice them. i start with large shrimp (15-20) so cut maybe  1.5 inch section of the big end, split it down the back and cut each part into three pieces. Cut what remains into approximately half inch pieces. 

 

When everything else is ready I add the shrimp to the chowder.

 

a couple more steps but that’s the basics.

[Utah Bob #35998]

Yup. Sounds perfect. Properly cooked shrimp takes a subtle hand.

[Cheyenne Ranger, 48747L]

need a pic or two so I can drool