To Botl Shrimps or Prawns
Ingredients
Directions
Cook
Bring a large pot of water to a fast boil and add the salt.
Add the shrimps and boil for 5 to 6 minutes, or less if they are very small.
For prawns, boil for about 6 to 8 minutes.
Remove from heat and drain in a colander.
Serve
Spread on a soft cloth to cool or serve hot on a napkin.
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
- Shrimps or prawns
- Provide the main protein, which turns firm and opaque when cooked through in boiling water.
- Coarse sea salt
- Seasons the cooking water so the shrimp are flavoured as they cook.
The step that matters
Timing the boil. Shrimp overcook quickly, and proteins that tighten too far become tough and rubbery. Small shrimp need less time than large ones, and prawns need slightly longer, so check for opaque flesh and remove them promptly.
“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.
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