only way my shrimp come out ok is when i coo them with a little oil and fried garlic. otherwise they get touci

Answer 1

In Spain we cook them that way too...
They are called "Gambas al Pil-Pil"
Sautée the chopped or sliced garlic in some olive oil, add one very small chilli pepper stirring for a minute so the chili adds flavour to the oil (you can use a pinch or two of chili flakes if you prefer), then add the shrimp, salt to taste and add a teaspoon or two of paprika, stir for about 2 to 3 minutes, until the shrimp have turned pink and the oil is reddish in colour. Serve immediately oil and all...with french type bread (baguette) to dip in the oil (it's delicious!).
Shrimp and most other crustaceans should be cooked only a minimum amount of time...Overcooking most seafood (other than fish) makes it rubbery or tough.
For boiled shrimp, I usually boil the water first, once the water bubbles I add a bay leaf, a small onion (whole) and a clove of garlic... Allow to boil a few minutes so they flavour the water, then add salt and throw in your shrimp. Once the water has returned to a boil, boil no more then 3 minutes....You'll see how your shrimp have changed colour, that will indicate when they are done. You can cook crayfish, scampi, and other varieties the same way. If you have fresh whole ones you can cook them on a griddle with some coarse grain sea salt and a drizzle of oil. Turn them over once, and remove as soon as they change colour... They are really delicious that way, and it's fun to peel them and finger lickin' good!

Answer 2

You can either cook shrimp quickly or you can simmer them in a broth for a period of time to soften them. I like shrimp in ettouffee and seafood chowder, both require the shrimp be boiled for a while.

There are a lot of fast ways to cook shrimp, try using olive oil and add a dash of lemon juice to it or some thyme.

Answer 3

Shrimp, like scallops, can't be cooked very long... a couple of minutes (depending on size) - otherwise they get quite tough.