Cooking Shrimp the Beaufort Way
You bring a pot of water to a full boil, season the water with whatever you desire, a lot of folks use crab boil or just lemon pepper, and throw in the de-headed shrimp with shells on. You cook until the shrimp begins to float and turns pink. You can also turn the heat off after adding shrimp!
Frying Involves removing the shell first, then coating shrimp in flour or other coatings such as corn meal, and dropping into the hot oil. Cook until golden brown, usually about 30 - 60 seconds. Oil should be about 375 - 450 degrees. The secret to frying shrimp is to fry in small batches and not to overcook. Fresh shrimp should never need more than 1 minute! If not done - you're cooking to many at a time!
Satiating involves removing shells and cooking shrimp in butter or light oil, such as olive oil, in a skillet over medium heat. Cook for about 45 seconds or until opaque white in color. The biggest mistake made in cooking shrimp is overcooking!
"Microwave" shrimp is very tasty. Remove shells, brushed with butter and choice of spice if desired, place on a paper plate and cover with a paper towel. Nuke them for about 15 - 30 seconds. Only do about 8 - 10 medium or large shrimp at a time.
Grilled & Steamed Shrimp
Grilled shrimp can be cooked on the grate while brushing with butter, or can be placed in heavy foil with chunks of butter, choice of spice and a little lemon juice. Roll the ends to form an air tight seal and steam on the grill for 10 or 15 minutes.