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Guntrader
In Memoriam
Location: Mukilteoish Joined: Sat Mar 26, 2011 Posts: 11595
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Back on sale at QFC for $5.99/lb 1-3-18 through 1-9-18 Limit 10 pounds per trip. Available thawed in the display counter or frozen in 2 pound bags.
Glad it's back on sale. I went yesterday but the sale was over. QFC wanted $10.99 Safeway wanted $12.99
_________________ NRA Endowment Member. How did they know my member was well endowed?
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Wed Jan 03, 2018 6:42 am |
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UpDog
Site Supporter
Location: Burien Joined: Wed Oct 5, 2011 Posts: 3307
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my man. i was just thinking about this thread over the weekend.
_________________ Slow is smooth and smooth is fast.
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Wed Jan 03, 2018 8:11 am |
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Barfly
Site Supporter
Location: Lacey Joined: Thu Nov 29, 2012 Posts: 2292
Real Name: Jim
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Teriyaki grilled shrimp on skewer FTW!
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Wed Jan 03, 2018 10:03 am |
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Guntrader
In Memoriam
Location: Mukilteoish Joined: Sat Mar 26, 2011 Posts: 11595
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Tasty snack. Boil water with a tsp of Himalayan salt, turn off heat, throw in shrimp for 3 min, then drain/dump in ice water bath. Served with Cross and Blackwell Shrimp Sauce. Usually make my own sauce, but found this in the back of the fridge. Maybe cut the cook time down next time, hard to cook these so they don't shrivel up.
_________________ NRA Endowment Member. How did they know my member was well endowed?
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Sat Jan 06, 2018 3:52 pm |
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NWGunner
Site Supporter
Location: South Seattle Joined: Thu May 2, 2013 Posts: 12475
Real Name: Steve
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Guntrader wrote: Tasty snack. Boil water with a tsp of Himalayan salt, turn off heat, throw in shrimp for 3 min, then drain/dump in ice water bath. Served with Cross and Blackwell Shrimp Sauce. Usually make my own sauce, but found this in the back of the fridge. Maybe cut the cook time down next time, hard to cook these so they don't shrivel up. Try roasting....better control. As you get close to done, you can peak and pull 'em at your own desired doneness. I also find the shrimp has more flavor since it isn't boiled away. YMMV. I use Ina's recipe. It's all over the internet, has 310 5 star reviews on food network. Here's one link....easy-peasy: http://www.seriouseats.com/recipes/2008 ... ecipe.html
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Sat Jan 06, 2018 4:12 pm |
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Guntrader
In Memoriam
Location: Mukilteoish Joined: Sat Mar 26, 2011 Posts: 11595
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Thanks,
I used to lightly saute them in olive oil and garlic but they curled up too much.
_________________ NRA Endowment Member. How did they know my member was well endowed?
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Sat Jan 06, 2018 4:34 pm |
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NWGunner
Site Supporter
Location: South Seattle Joined: Thu May 2, 2013 Posts: 12475
Real Name: Steve
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YW. Yeah, since the pan heats unevenly, that's hard to get even doneness.
I also like this method because I can undercook by, maybe a minute , or 1/2 a minute, and then pack lunches to be nuked later, and the shrimp isn't overcooked & rubbery. Or cook 2/3 of the way, then add to pasta for shrimp scampi & finish in the pan.
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Sat Jan 06, 2018 4:45 pm |
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Guntrader
In Memoriam
Location: Mukilteoish Joined: Sat Mar 26, 2011 Posts: 11595
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Well, I'll go buy another 10 pounds and practice until I get it right. Hahahaha They start out so big, just trying to keep them that way.
_________________ NRA Endowment Member. How did they know my member was well endowed?
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Sat Jan 06, 2018 4:53 pm |
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golddigger14s
Site Supporter
Location: Faxon, OK Joined: Sat Mar 19, 2011 Posts: 17818
Real Name: Chuck
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I think in this case, this is a place where sous vide would really shine. Shrimp cooked by traditional methods can be fantastic, but nailing the perfect temperature requires precision. Let them cook just a few seconds too long—whether poaching, searing, or grilling—and they go from tender and plump to rubbery and tough. With a sous vide cooker, you don't have this issue because that short window of time between perfect and overcooked stretches out to a good half hour or so. https://recipes.anovaculinary.com/recip ... ide-shrimp
_________________ "The beauty of the Second Amendment is that it will not be needed until they try to take it." Thomas Jefferson "Evil often triumphs, but never conquers." Joseph Roux
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Sat Jan 06, 2018 6:55 pm |
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Guntrader
In Memoriam
Location: Mukilteoish Joined: Sat Mar 26, 2011 Posts: 11595
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Still trying to dial it in with the sous vide method. Last time was 22 min between 126 and 138F in a coconut Thai curry powder. http://www.seriouseats.com/2017/01/the- ... hrimp.html
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Mon Jan 08, 2018 3:49 pm |
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WanderingWalrus
Location: Redmond/Bellevue/Kirkland Joined: Fri Aug 15, 2014 Posts: 516
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While sous vide does work very well for consistent prawns like this, I've never had a problem with a pan. I preheat it on low for a long time to get it nice and even, while the prawns take a half-hour rest with salt and baking powder. Put heat on medium then and then add the prawns to the pan with some oil (or bacon fat) going clockwise, and flip them when they're between 1/3 and 1/2 cooked through, starting with the first prawn in the pan, going clockwise, again. This gives you very consistent prawns, all turned at the same timing. Same deal on that side, but remove from the pan instead of flipping, and let sit for 30 seconds. The carry-through heat will cook the middle. http://www.seriouseats.com/recipes/2015 ... ecipe.html
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Tue Jan 09, 2018 11:09 am |
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TechnoWeenie
Site Supporter
Location: Nova Laboratories Joined: Tue Oct 25, 2011 Posts: 18453
Real Name: Johnny 5
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It's back on @ $6.99 - Starts 3/7/18-3/20/18
_________________NO DISASSEMBLE!Thomas Paine wrote: "He that would make his own liberty secure, must guard even his enemy from oppression; for if he violates this duty, he establishes a precedent that will reach to himself."
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Tue Mar 06, 2018 5:53 pm |
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Old Growth
Site Supporter
Location: Nisqually Valley Joined: Wed Oct 5, 2016 Posts: 4834
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They are $6.99 at safeway right now.
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Tue Mar 06, 2018 6:35 pm |
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