How to Blanch Shrimps

Shrimp is America's favorite shellfish, according to the Epicurious Food Dictionary. Low in fat and high in protien, this versatile crustacean takes well to a wide variety of cooking methods. When you want shrimp for a cold application, such as sushi, ceviche or shrimp salad, blanching -- cooking by quick immersion in boiling water -- is a quick and easy method to use.

Step 1

Fill the bowl with water until half full. Add enough ice so that the water level reaches three-fourths of the way up the side of the bowl. Set the bowl aside, but keep it within reach of your stove.

Step 2

Fill a large pot with water, and place it over medium-high heat. Bring the water to a boil. Once it boils, add the salt, and stir. Do not add salt until the water boil, because it might damage the surface of your pot.

Step 3

Add the shrimp to the boiling water. If you're preparing shrimp for sushi or ceviche, fishmonger Frank Andra recommends cooking it for 60 seconds. If you want a fully cooked shrimp, cook them until right after they turn pink and curl up.

Step 4

Drain the shrimp into a colander. Place the colander inside your bowl of ice water so that the shrimp are fully submerged. When the shrimp are cool to the touch, remove them and proceed with your recipe.

Tips and Warnings

Shrimp are sold according to size. "30/35" means there will be 30 to 35 shrimp per pound. This is a medium-sized shrimp good for a variety of uses.
If using your shrimp for raw application, ask for deep-frozen, sushi-quality shrimp, buy it from a reputable seller, and refrigerate leftovers promptly. Deep freezing kills dangerous microbes that might be present in raw shrimp.