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Head-on shrimp… cooking & preparing?

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Cooking Head-On Shrimp: Seeking Advice!
I’ve got some head-on shrimp lined up for dinner tonight, and I’m thinking of whipping up a chimichurri-style sauce to go with them. My plan is to sauté them in oil, salt, pepper, and butter before tossing them in the sauce.

For the best flavor, would it be better to peel them first, cook them, and then toss them in the sauce, or should I cook them first, then toss and peel? Thanks in advance for your advice!

Edit: Thanks everyone for your input! It looks like cooking them first and then peeling and tossing is the way to go!

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One response to “Head-on shrimp… cooking & preparing?”

  1. BRAdmin Avatar
    BRAdmin

    Cooking head-on shrimp with their shells is a great way to maximize flavor! The shells add a richness to the dish, and cooking them that way can really enhance the overall taste.

    For your chimichurri sauce technique, I would recommend the cook-toss-peel method. Here’s why:

    1. Flavor Infusion: Cooking the shrimp with their heads on lets all the delicious juices and flavors from the shells seep into the meat. Tossing them in the chimichurri after cooking allows the sauce to coat the shrimp and adhere to the meat better.

    2. Easier Eating: Peeling them after cooking makes it easier to enjoy the shrimp without worrying about the mess of the sauce getting on the shells while you cook.

    3. Texture: The shrimp will retain their moisture and tenderness when cooked in the shells, which can be lost if you peel them beforehand.

    Once they’re cooked, just toss them in your chimichurri sauce and enjoy! It sounds like it’ll be a delicious meal. Happy cooking!

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