Anonymous wrote:OP the instructions you are getting here are good. My only additional piece of advice is to cook one shrimp first as a test, since you’ve never done this before. Melt the butter on medium. Then turn it up to medium-high and throw in one of the shrimp. Watch what happens to the shrimp as it cooks. The color will change and it will curl up. Keep an eye on the time. When you think the test shrimp is done, take it out and cut it in half. Look at the inside - if it looks raw you didn’t cook it long enough. If it’s tough you cooked it too long. They cook pretty quickly - depending on size anywhere from 4-6 minutes or so. If you nail the time with one shrimp, cook the rest for that amount of time.

I think cooking one as a tester shrimp is brilliant and am going to do that!

Here is a good video on YouTube - lots of detail

https://www.youtube.com/watch?v=jA_lV3igMSw

OP the instructions you are getting here are good. My only additional piece of advice is to cook one shrimp first as a test, since you’ve never done this before. Melt the butter on medium. Then turn it up to medium-high and throw in one of the shrimp. Watch what happens to the shrimp as it cooks. The color will change and it will curl up. Keep an eye on the time. When you think the test shrimp is done, take it out and cut it in half. Look at the inside - if it looks raw you didn’t cook it long enough. If it’s tough you cooked it too long. They cook pretty quickly - depending on size anywhere from 4-6 minutes or so. If you nail the time with one shrimp, cook the rest for that amount of time.

Anonymous wrote:Defrost the shrimp in a few changes of cold water and drain in a colander, if you have one.
Mince or dice your garlic, as much as you like. Melt butter, sauté garlic till fragrant but take care not to let it brown too much or burn. Add shrimp and cook till pink and you don’t see any more raw spots. This should only take a few minutes. Add salt to taste. I also like to add some red pepper flakes.
Enjoy.

It is already pink so it will be white when done,

OP I overcooked these bc I am used to cooking regular shrimp that turn pink when cooked and these already start that color. I’m not very helpful bc I don’t know the correct time but just be careful of not overcooking like I did! They cook quite quickly

Are they cooked or raw?

You might have to devein them, even if it says on the package they're deveined. This is a disgusting task IMO. Thaw them, then take a small paring knife and catch the end of that dark thread on the bottom and pull it out. It's basically poop.

I bought some deveined shrimp from Trader Joe's and every single one had the vein in it. Every single one. I was pissed.

Anonymous wrote:The shrimp looks pink, right OP? I believe this is a type of shrimp that is pink when raw. So I think you might need to cook it until the texture feels more firm and less rubbery? Sorry I haven’t cooked that particular kind before myself. Maybe others will be able to chime in.

They will shrink and turn into crescent shapes.

Anonymous wrote:The shrimp looks pink, right OP? I believe this is a type of shrimp that is pink when raw. So I think you might need to cook it until the texture feels more firm and less rubbery? Sorry I haven’t cooked that particular kind before myself. Maybe others will be able to chime in.

I think I've had these, and yes, they're red to start.

Op check the label and make sure they are uncooked to start.

This recipe gives detailed coming instructions and shows you how the shape of the shrimp changes once they are cooked
https://www.nourish-and-fete.com/red-argentine-shrimp/

The shrimp looks pink, right OP? I believe this is a type of shrimp that is pink when raw. So I think you might need to cook it until the texture feels more firm and less rubbery? Sorry I haven’t cooked that particular kind before myself. Maybe others will be able to chime in.

And keep turning the shrimp over frequently so they cook evenly.

Anonymous wrote:

Anonymous wrote:Defrost the shrimp in a few changes of cold water and drain in a colander, if you have one.
Mince or dice your garlic, as much as you like. Melt butter, sauté garlic till fragrant but take care not to let it brown too much or burn. Add shrimp and cook till pink and you don’t see any more raw spots. This should only take a few minutes. Add salt to taste. I also like to add some red pepper flakes. Enjoy.

What do I put the flame at to cook the shrimp? The same as when I'm melting the butter? How do I know what raw spots look like?

Melt the butter and cook the garlic on medium. When the garlic starts to get translucent then turn up the heat to medium high and add the shrimp. The shrimp will turn opaque and pink as it cooks. Any translucent gray spots indicate uncooked/undercooked areas.
Don’t crowd the pan while cooking. They will cook quickly, in a few minutes.

Anonymous wrote:Defrost the shrimp in a few changes of cold water and drain in a colander, if you have one.
Mince or dice your garlic, as much as you like. Melt butter, sauté garlic till fragrant but take care not to let it brown too much or burn. Add shrimp and cook till pink and you don’t see any more raw spots. This should only take a few minutes. Add salt to taste. I also like to add some red pepper flakes. Enjoy.

What do I put the flame at to cook the shrimp? The same as when I'm melting the butter? How do I know what raw spots look like?

Defrost the shrimp in a few changes of cold water and drain in a colander, if you have one.
Mince or dice your garlic, as much as you like. Melt butter, sauté garlic till fragrant but take care not to let it brown too much or burn. Add shrimp and cook till pink and you don’t see any more raw spots. This should only take a few minutes. Add salt to taste. I also like to add some red pepper flakes.
Enjoy.

My roommate moved out and left this in the freezer. I have a lot of learning disabilities and am also not a good cook. I don't want to waste food - can anyone tell me (in excruciating detail) how to make this? I've only ever sautéed cooked and frozen shrimp before. The package doesn't have directions on it. Really, no detail is too small. I have butter and garlic. Thank you.