what is the best but quickest way to cook shrimp?

Answer 1

saute in pan for 5 min or untill pink
make sure to put in some olive oil or butter first, med-high heat

Answer 2

a million/2 container of linguini 4 - 6 cloves garlic, minced clean parsley 3 tablespoons olive oil a million/2 stick of real butter overwhelmed pink pepper flakes 40 shrimp salt and pepper Boil pasta, drain do not rinse. warmth the oil and butter in a pan, upload garlic and prepare dinner for 4 - 5 minutes, not burning it. upload shrimp and prepare dinner for 6 - 7 minutes until crimson, upload the noodles and something to warmth via and serve with salad and crusty bread. Macaroni Salad a million bag of infant shrimp a million container of elbow noodles mayo 4 -5 stalks of celery diced large a million small can of peas 4 - 5 green onions, sliced skinny a million medium green pepper diced large mixture all and upload salt and pepper. you may additionally upload some not ordinary boiled eggs. somebody informed you to prepare dinner shrimp for 40 5 minutes in the oven, do not try this.

Answer 3

under the broiler, by far the greatest way to cook shrimp. You need and intense heat source to release the flavor of the shrimp. Salt and pepper and a little oil in the pan and broil away. Of all the years I have cooked as a chef there is no substitue!!!!

Answer 4

Cook in Butter or Olive Oil. Salt lightly, pepper lightly. A little Cayanne pepper and paprika (easy on those spices as one is hot and the other can be slightly bitter if over seasoned... just and even to light coat) A little Garlic powder or minced garlic.

when finished, deglaze the pan with about 3 tablespoons of white wine, reduce the wine and stir around. Serve over steamed rice or with Fettucini Alfredo...

Answer 5

Avocado-Shrimp Cocktail:

Notes: In Mexico, saltine crackers are often served with seafood cocktails like this.

1 can (11 1/2 oz.) tomato and chili cocktail (bloody Mary) mix
1/3 cup tequila
3 tablespoons lime juice
1/3 cup finely chopped onion, rinsed and drained
1/3 cup chopped fresh cilantro
2 to 3 teaspoons minced fresh jalapeño chili
2 firm-ripe avocados (1 to 1 1/4 lb. total)
3/4 pound shelled cooked shrimp (50 to 70 per lb.), rinsed
Kosher or regular salt
Lime wedges
Tortilla chips or saltine crackers

1. In a bowl, stir together tomato and chili cocktail mix, tequila, lime juice, onion, cilantro, and 2 teaspoons chili.

2. Pit and peel avocados; cut into 1/2-inch cubes. Add avocados and shrimp to cocktail mixture. Mix gently and add salt and more chili to taste.

3. If desired, rub rims of 4 to 6 margarita or martini glasses with a lime wedge. Immediately dip into a dish filled with 1/4 inch kosher salt.

4. Spoon avocado-shrimp cocktail equally into glasses. Garnish with lime wedges and serve with tortilla chips or saltine crackers.

Yield: Makes 4 to 6 servings

Answer 6

shrimp cooked any way cooks fast. boiling them is the quickest and easiest. just be sure and season your water.

Answer 7

Shrimp cooks really fast regardless. You just need to make sure not to overcook otherwise they get rubbery. I'd suggest sauteeing them with butter and gahhhlic (garlic) LOL.

Answer 8

Yes. Just boil until pink -- just a few minutes. It's good to also add some celery leaves to the water. It's the shelling and deveining that take the time.

Answer 9

LINGUINE WITH SCALLION SAUCE AND SAUTEED SHRIMP
click photo to enlarge
3/4 pound scallions (about 3 large bunches)
2 garlic cloves
1 pound medium shrimp (about 24)
1 pound dried linguine
6 to 7 tablespoons olive oil
Garnish: thinly sliced scallion greens




Cut enough of scallion greens into 2-inch pieces to measure 3 cups and finely chop white parts. Mince garlic. Shell and devein shrimp.
Fill a 6-quart pasta pot three fourths full with salted water and bring to a boil for scallion greens and pasta.

In a deep 12-inch heavy skillet cook finely chopped scallions in 2 tablespoons oil over moderately low heat, stirring, until tender, about 5 minutes. Add garlic and cook, stirring, 1 minute. Transfer mixture to a blender and wipe skillet clean.

Blanch scallion greens in boiling water 30 seconds and with a slotted spoon transfer to blender. Transfer 1/4 cup scallion water to blender and reserve water remaining in pot over low heat, covered. Blend scallion mixture with 2 tablespoons oil until smooth (use caution when blending hot liquids). Season sauce with salt and pepper.

In skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté half of shrimp, turning them, until golden brown on both sides and just cooked through, about 2 minutes. Transfer shrimp to a plate and keep warm, covered. Sauté remaining shrimp in same manner, adding remaining tablespoon oil if necessary, and keep warm in skillet, covered.

Return water in pot to a boil. Cook pasta in boiling water, stirring occasionally, until al dente and ladle out and reserve 1 cup pasta water. Drain pasta in a colander and add to skillet with sauce and 1/4 cup reserved pasta water. Heat mixture over low heat, gently tossing (and adding more pasta water as needed if mixture becomes dry), until just heated through. Serve pasta topped with remaining shrimp and garnished with scallion greens.

Serves 4 as a main course.

Answer 10

Put it on skewers, brush with butter (or spray with Salad Spritzers) and grill it on the bbq. Doesn't take long at all and you cant beat the flavor!!!!