Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Shrimp

CecilCecil Posts: 771
edited 1:15AM in EggHead Forum
I have a couple #s of raw devained, peled shrimp that I am going to egg this afternoon to chill for for a family gathering tomorrow.

My question is how to store in fridge? Gallon ziplock, tupperware? Just don't want them to be rubbery or mushy.
I don't do shrimp often.

I'll cook with a little EVOO, S&P and some rub.

Thanks,
Walt

Comments

  • DarnocDarnoc Posts: 2,661
    Ziplock will be fine.
  • Misippi EggerMisippi Egger Posts: 5,095
    Do not overcook!

    Shrimp cooks really fast and will get rubbery right under your nose! :)
  • Egg And IEgg And I Posts: 110
    Ziplock or t'ware is fine.

    Rubbery shrimp comes from overcooking. You want to pull it just as it turns opaque throughout. You know how shrimp curls as it cooks? You want to pull it just as it forms a "C". If the ends close on each other it's gone too far. Time is highly variable depending on setup, but about 125 internal temp is plenty.
  • HossHoss Posts: 14,600
    I would place a couple paper towels in whatever you put them in just in case a temp difference made them sweat in the fridge. :)
Sign In or Register to comment.
Click here for Forum Use Guidelines.