Perfectly Cooked Shrimp

The major problem in cooking shrimp is that we generally end up overcooking them, and as a result, they become tough. Restaurants are especially famous for this—even if the cook or chef prepares them perfectly, a few minutes under the hot lamp waiting for pick-up puts them over the top. The objective is to cook shrimp so that they still are a little bit translucent in the center when cooking is finished. The following method, using a version of classic court-bouillon, is a good one that pre