Until recently, the only way I knew to cook shrimp in the shell was to fill a pot with water, add a woven bag of Zatarain’s spices and boil the Hell out of them. Sure, they got a little rubbery sometimes, but, by God, they were cooked.
Then I accidentally undercooked some one time. Wow. What a difference.
These days, I poach Gulf shrimp quickly, gently, in a simple court bouillon of water, lemons, bay leaves, a small scoop of Old Bay seasoning and some Italian parsley and thyme sprigs.
Now, if only I would impose some of that sort of thinking on my writing. . .