+
Home Cooking

Shrimp purchased defrosted vs frozen saute different, need thawing tips for firmness?

TheKnottyHooker | Mar 17, 201709:43 AM     4

Hi. I buy shrimp at a few local grocery stores to *saute once in a while. The ones I buy defrosted seem to cook up with a firmer flesh. I don't overcook them but they get this nice firmness and get a very light char on the outer ridge. Definitely not overcooked but a better appearance and overall texture. When I cook them from a bigger bag after defrosting they're tasty but they lack that specific firmness. I'm not sure that firmness is the right word but it feels like it fits. I rest them on paper towels before cooking so they don't stick to the pan and it helps, but I'd like the firmness I get from grocery store defrosted ones without buying pre-defrosted. Especially since the ones at my local store tend to have black spots. I defrost frozen, usually the same night I buy, using a colander and cold running water. I've Googled, but besides the two very not expanded on references to water-logged, I've found nothing. How do grocery stores thaw their shrimp? Should I leave them in the bag? Or put them in cold (not running) water? Shrimp's kinda pricey and a local discount grocery store has a two pound bag (that I remember buying and cooking in the past with that firmness) on sale. I'd really like to buy some for dinner tonight, but I want them to come out perfectly and unfortunately my memory is poor. I just feel like the last few bags I've bought frozen haven't come out as firm. So, tips?

*Due to heart health concerns I "saute" in just some light cooking spray or a half tablespoon of butter substitute in small batches. (Just enough for one person at a time). I expanded on this term because I know some people don't consider it proper sauteing. Basically a pan on the stove, no added water.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Amazon's Best Cookbooks (& Other Food Books) of the Year...So Far
Shop

Amazon's Best Cookbooks (& Other Food Books) of the Year...So Far

by David Watsky | Amazon has announced its list of best food and cookbooks of the year...so far, as chosen by their...

10 Things You Need to Make in Your Instant Pot, From Wine to Vanilla Extract
Recipe Round-Ups

10 Things You Need to Make in Your Instant Pot, From Wine to Vanilla Extract

by Marisa Olsen | Instant Pots are a fabulous invention. They make that everlasting “What should I make for dinner...

How to Make Fruit Salad That Doesn't Suck
Guides

How to Make Fruit Salad That Doesn't Suck

by Jen Wheeler | Fruit salad is a staple of hotel breakfast buffets and brunch spots (and hospital cafeterias and elementary...

11 Fresh & Hearty Summer Salads You Can Eat Alone (Or as a Side)
Recipe Round-Ups

11 Fresh & Hearty Summer Salads You Can Eat Alone (Or as a Side)

by Jen Wheeler, Christine Gallary, and Amy Wisniewski | Next to a hearty grilled cheeseburger, steak, or rack of ribs, leafy green salads can feel too dainty...

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.