How to cook lobster shrimp

Lobster Shrimp cooking. Peel & Devein Shrimp: Using your thumbs, split open the thin shell along the concave side, between the two rows of legs. Peel the shell away. Using a small knife, make a shallow slit along the back to expose the dark, veinlike intestinal tract. With a knife tip or your fingers, lift up the vein and discard. Boil

Wash the fresh shrimp and peel under running cold water. Salt the water lightly. You can also add some lemon juice, if desired. Immerse in enough boiling water to cover the shrimp. Begin to calculate the cooking times as soon as water boils again. Reduce the heat. Simmer 3-5 minutes until shrimp turn pink and firm. Do not overcook, as it is extremely easy to do so. Drain immediately and cool rapidly in cool water or a bowl of ice to prevent further cooking.

Grill

Start grill; the fire should be quite hot. Peel Colossal White shrimp under running cold water. Make a shallow cut lengthwise down back of each shrimp; remove the black vein with the tip of a knife. Brush the shrimp with a bit of olive oil; sprinkle them with salt and pepper. (You may also use your favorite marinade or barbecue sauce.) Run a skewer though the larger head section of the shrimp and repeat with another skewer through the smaller tail section. (Soak wooden or bamboo skewers in water at least 20 minutes before grilling to keep them from burning up on the grill.) Spray grate with cooking spray and place skewers over high heat for three to four minutes on each side, until shrimp are pink and firm. Be careful not to overcook.

Bake

Peel Colossal White shrimp under running cold water. Make a shallow cut lengthwise down back of each shrimp; remove the black vein with the tip of a knife Preheat over to 350. Butterfly the shrimp (cut a deep slit down the back so shrimp will lay flat.) Place in a baking dish making sure they do not overlap.

Sprinkle with bread crumbs and cook about 20 minutes until opaque through and through