When buying fresh shrimp to cook on the stove, look for a green to barely pink color that has a translucent appearance advises Purdue University Foodworks. Purchase raw shrimp in the shell. The shrimp can be peeled and the vein removed either before or after cooking, though it is an easier task after cooking. Cooking shrimp on the stove takes very little time, so have the other dishes ready to serve.
Things You'll Need
Rinse shrimp in a colander with cold, running water to remove any sand or grit.
Bring water to a boil. Add the salt and spice to the boiling water.
Add the shrimp to the boiling water and boil approximately seven minutes. The shells will turn bright pink when the shrimp are done.
Cool the shrimp in the water under they can be handled. Drain.
Remove the shell by slicing the shell along the back of the shrimp. Cut out the black intestinal vein with the tip of a knife or use a deveiner if available.
Reheat with any desired sauce or chill and serve cold with the cocktail sauce of you choice.
Shrimp can be cooked several hours before serving and chilled in the refrigerator.
References and ResourcesPurdue Education Foodworks: Fantastic Foods -- Shellfish - Shrimp
Alabama Cooperative Extension System: Stovetop Seafood Cooking