Shrimps, Potted
Ingredients
Directions
Boil a quart of water with a handful of coarse salt.
Add the fresh shrimps and cook until they turn a nice color.
Remove the heads and tails from the cooked shrimps.
Carefully twist the shrimps out of their shells.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fresh shrimps
- Provide the main protein, which turns opaque pink and firms up when cooked in salted water.
The step that matters
Cook the shrimps until they just turn pink. Shrimp proteins firm and turn opaque within a few minutes of heating. Overcooking makes the flesh tough and rubbery, so pull them as soon as they change colour.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.