To Boil Prawns or Shrimps is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic method of boiling shrimps or prawns in salted water to cook them. The full recipe is presented here and I hope you enjoy this classic British version of: To Boil Prawns or Shrimps.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
299. INGREDIENTS.—1/4 lb. salt to each gallon of water.
Mode.—Prawns should be very red, and have no spawn under the tail; much depends on their freshness and the way in which they are cooked. Throw them into boiling water, salted as above, and keep them boiling for about 7 or 8 minutes. Shrimps should be done in the same way; but less time must be allowed. It may easily be known when they are done by their changing colour. Care should be taken that they are not over-boiled, as they then become tasteless and indigestible.
Time.—Prawns, about 8 minutes; shrimps, about 5 minutes.
Average cost, prawns, 2s. per lb.; shrimps, 6d. per pint.
Seasonable all the year.
Modern Redaction
Ingredients:
600g prawns or shrimps, in their shells, washed
25g salt per 1l of water used
Method:
Bring a pan of salted water to a boil (use the quantities above) then throw in the prawns or shrimps. Return to a boil and keep boiling until done. Prawns should be boiled for about 7 minutes and shrimps for about 5 minutes, or until they have changed colour and cooked through.
Be careful not to over cook, or they will become rubbery and tasteless.
