|
|
• Raw shrimp in shells - Cook until pink and firm. Allow 3-5 minutes to boil or steam 1 pound of medium-size shrimp in their shells.
• Peeled shrimp - Cook until pink and firm. Boil for 1-3 minutes.
• Oysters, mussels and clams in the shell - Thoroughly scrub shells. Steam for 4-9 minutes or boil for 3-5 minutes after the shells open. Discard any that do not open . • Shucked shellfish (clams, oysters and mussels without shells) - Cook until plump and opaque. Boil for 3 minutes, fry in oil at 375° F (191° C) for 10 minutes or bake for 10 minutes at 450° F (232° C).
• Boiled lobster - Cook until shell is bright red; boil 5-6 minutes per pound after putting lobster in pot and water has returned to a boil.
• Scallops - Cook until milky white or opaque and firm. Depending on their size, allow 3-4 minutes total cooking time.
• Hard-shell crabs - Cook until shells turn pink; simmer 10 minutes after putting about 3 pounds of crabs in pot and water has returned to a boil.
Published 04/04/07
|
|
Nobody wants overcooked seafood; it’s tough and rubbery. But how do you know when it’s ready? Here’s a guide to help you know:
