Is there a standard way to use cooked shrimp in place of raw shrimp in recipes?  

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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

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The key is to prevent already-cooked shrimp from overcooking, which causes it to lose flavor and become chewy. Try to add the shrimp to your other ingredients only long enough to heat it through. For example, if your recipe calls for sautéing shrimp with ginger and garlic, cook the ginger and garlic first, then toss the cooked shrimp into the warm pan just long enough to heat it through. Keep in mind that large shrimp in a skillet go from raw to fully cooked in about 4 minutes—so an extra four minutes doubles the cooking time.

The better option, when you can find it, is to buy frozen peeled shrimp, which is now sold in many of the "big box" stores like Costco, BJs, and Sam's Club as well as many grocery stores, in 2-pound bags.

For sensational shrimp recipes, see 7 Ways with Fresh Shrimp and Our Readers' Favorite Grilled Shrimp.

Marge Perry
Oct, 2010

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