Cold cooked shrimp are tasty when served with cocktail sauce or added to salads. You can also heat cooked shrimp in just a few minutes. Heat cooked shrimp carefully to preserve their taste and texture, writes Fred Thompson in "The Big Book of Fish and Shellfish." Avoid overcooking, which alters the flavor and toughens the shrimp.
Defrost cooked frozen shrimp completely before heating. Place them in a bowl, covered, in the refrigerator overnight. For faster defrosting, wrap the shrimp securely in plastic wrap or a plastic bag and leave them covered with cold water in the sink. This will defrost 1 lb. of shrimp in about an hour.
Add the shrimp for just the last minute or two of cooking if you are combining shrimp with other hot foods such as vegetables or noodles.
Place cooked shrimp in a pot of boiling water for one minute. Remove the shrimp with a slotted spoon and place them in a serving bowl.
Cover the bottom of a frying pan with cooking oil. When the oil is simmering over medium-high heat, place the shrimp into the pan. Stir the shrimp so they are evenly heated, about one minute. Use a large slotted spoon to remove the shrimp from the frying pan. Place them in a serving bowl or on a serving plate.
- American Dietetic Association: How to Reduce Foodborne Illness from Seafood
- “The Big Book of Fish and Shellfish”; Fred Thompson; 2006
- Helpwithcooking.com: How to Cook Shrimp and Prawn