The secret to cooking with cold-water shrimp: you don’t.
They’re already cooked, at sea, at their peak. So you don’t prepare them — you add them. Off the heat, at the end, cold or barely warmed. On buttered bread. Through a salad. Folded into pasta once the pan’s off the heat. Straight from the pack with a squeeze of lemon.
No timing to master. No way to overcook something you’re not cooking. A true delicacy that asks almost nothing of you in return.
