Shrimp are expensive, so it's best to do it right the first time.
I was raised in what you might call a shrimp cocktail family—each and every one of us is a complete fanatic. To this day, it's not uncommon for an oversize platter of poached shrimp and a bowl of horseradish-heavy cocktail sauce to stand in as my dinner. Unfortunately, not all shrimp cocktail is created equal—something you have probably learned the hard way if you've ever picked up one of those prepackaged supermarket varieties.
But perfectly cooked shrimp are another thing entirely. They're sweet and juicy, with a tender, plump body and a slightly crisp bite. So wouldn't it be nice if there was a foolproof way to guarantee excellent shrimp every single time?More specifically, there are multiple ways, each specially tailored to the method you're using to actually cook the shellfish.
Before we dive into the details, there's one technique that we've found improves all shrimp, regardless of cooking method: a quick brine of salt and baking soda. It may sound minor, but the combination works wonders: the salt helps keep the shrimp nice and moist as they cook, while alkaline baking soda delivers a crisp, firm texture.
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