I am looking at the shrimp jambalaya recipe in a reprint of the 1901 "Picayune's Creole Cook Book" http://www.amazon.com/Picayunes-Ameri...
The recipe calls for boiling the shrimp for 20 minutes, then for another 5 minutes with the vegetables before adding rice, and finally another 30-45 minutes after adding the rice. See attached scan of the recipe. That's 55 to 70 minutes total!
I'm used to cooking shrimp for only 5 minutes to avoid rubber.
Has anyone tried boiling shrimp for an hour? Does it eventually become tender again if boiled for long enough?
Perhaps the shrimp in 1901 were of a more robust nature?