The most common error that a lot of people carry out is overcooking shrimp. When you overcook the item it becomes rubbery and it will lose the vast majority of its moisture. If you are boiling shrimp you can say to that it is ready gets hotter turns pink along with starts floating. Usually small shrimp need about three to four minutes whilst medium shrimp requires 2-3 extra minutes and jumbo shrimp 3-4 extra minutes. It is important to remove the shrimp from the cooking fluid when they are ready and not let them cool from it, because the cooking will continue and your shrimp will be overcooked.
If you utilize frozen shrimp, the defrosting method is equally important. The correct way is to defrost them in the fridge or in cold mineral water. Defrosting them at room temperature, in the microwave or perhaps warm water is not recommended.
A common question that a lot of men and women ask is whether marketing and advertising to cook them with the layer or without it. Basically there is no right or wrong means by my opinion. I have read people saying that if you cook them with the shell they tastes better and in plenty of cases I agree. Even so, if you remove the shell you make a very nice broth by cooking food the shells with spices or herbs and vegetables which you can use in the same recipe or for other dishes.
Finnaly, if you are using large shrimp you should devein them first. You will find specialized kitchen items that are used for this you can also just use a sharp modest knife. By deveining these you remove the dark "vein" that you can see in the back of the shrimp. Even if you can eat it may taste a bit "dirty". Many big shrimp require deveining nevertheless medium and especially little jumping salad in most cases do not. It really is mostly a matter of looks and judgement.