You will need
    • shrimp;
    • water;
    • large saucepan;
    • bowl:
    • the colander;
    • ice;
    • salt.
Shrimp go on sale often frozen. To defrost, remove them from the packaging, put in a bowl and store in the refrigerator overnight. If you don't have much time, put a package of shrimp in the sink with cold water and wait until they will be unfrozen, at the rate of 1 hour for each pound of frozen shrimp. Never defrost seafood neither at room temperature nor in a microwave oven.
Make sure you have fresh shrimp, not the boiled. Boiled frozen shrimp do not need to re-boil, but just heat in boiling water.
Shrimp cooked with shell, have very distinct taste, extra flavor and juiciness. Heads and shells of boiled shrimp, in the future, can be used to flavor broths.
To boil 1 kilogram of shrimp, prepare a large five-liter pot and pour it in 4 liters of water. Put 4 tablespoons of sea salt and bring water to a boil. Put in boiling water shrimp, cover pot and reduce heat. Cook shrimp 3 to 6 minutes, depending on their size. Time need to measure from the moment the water will boil again.
Prepare a large bowl with cold water and ice and a colander. Once the shrimp are ready, will surface and become opaque in all the visible places, pour them through a colander and place in a bowl with ice water. Hold them there for a few seconds and drain again.
Clean the shrimp. Place the heads and peel in a pot of boiling olive oil and soak a few minutes on high heat. Gently pour the water and cook for about 10-15 minutes. Drain through a colander, place in an airtight container, refrigerate and store in the freezer. Use to flavor soups and Oriental dishes.