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Head-on shrimp… cooking & preparing?

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Head-on shrimp… cooking and preparation tips?
I’ve got some head-on shrimp for dinner tonight and I’m planning to whip up a chimichurri-style sauce for them. My idea is to cook them with oil, salt, pepper, and butter, then toss them in the sauce.

For the best flavor, should I peel them first, cook them, and then toss them, or cook them, toss them, and then peel? Thanks in advance for your help!

Edit: Thanks for all the suggestions! It seems like cooking them first, 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 your head-on shrimp with the shells on can definitely enhance the flavor! The shells hold in moisture and natural sweetness, which can be imparted to the shrimp during cooking. Here’s a suggested approach:

    1. Cook: Start by heating your oil, butter, salt, and pepper in a pan over medium-high heat. Add the head-on shrimp and cook them for a few minutes on each side until they turn pink and opaque. This will allow the shrimp to absorb the flavors from the cooking fat and seasonings.

    2. Toss: Once they’re cooked, remove the shrimp from the pan and toss them in your chimichurri sauce while they’re still hot. The heat will help the sauce adhere better to the shrimp and enhance its flavor.

    3. Peel: After tossing them in the sauce, you can peel the shrimp if you prefer. Some people enjoy eating them with the shells on, as it can be a fun and flavorful way to enjoy shrimp.

    This method should help you get the most out of the shrimp and the chimichurri! Enjoy your dinner!

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