Home Cooking


Shrimp dilemma


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 45

Shrimp dilemma

Harts52 | Sep 21, 2013 01:01 PM

I've had a simple go-to shrimp scampi recipe that I've used for ages and all of a sudden, the shrimp isn't tasting right. It's so fibrous --- as though it has little threads of gristle all through it.

I always buy Trader Joe's shrimp...whatever is the uncooked deveined product (sorry, don't know the exact "name"). They're a good size but, again, don't know the exact count. My recipe is really basic - saute in butter, olive oil and garlic until opaque about halfway up, flip and saute for an equal amount of time, remove from heat and toss with as much parmesan as I feel is necessary on any given day.

This method has never disappointed me until the last few times.

So my questions are:

1. Is it me....am I not cooking them long enough? Or is it the shrimp....can shrimp be "gristly" like a four-legged protein?

2. Is there something I can do with this now-leftover pound of scampi - maybe a soup or something? I hate to toss it in the bin but at this point, I even took a bite of it cold and it would be tasty except for the noise that it makes. It's like nails on a chalkboard to me.

I'll appreciate any help that anyone can give.

Want to stay up to date with this post?

Recommended From Chowhound