Sauteing thawed, cooked shrimp?

The problem with shellfish is that it is so easily and quickly overcooked, as you well know. The trick is to use a preheated saute pan and some hot cooking fat (butter is what I prefer). Room temperature shrimp added to hot fat in a hot pan cooked only for a minute or two is all you need.

Hmmmmm.....I just thought of something. Now, I do NOT mean to sound condescending, but is this shrimp grey or pink when you take it out of the bag? If it's pink........that's the problem. It's already cooked. If it's grey, then it's raw and just follow my suggestions above. The already cooked shrimp we buy in the frozen section is really just meant to be thawed and eaten in something like a shrimp coctail.

Hope I've helped.

ADDED LATER: You're right, you mentioned that the shrimp was cooked when you bought it. I missed that....sorry. So, that's the problem then. This type of shrimp isn't meant to be re-cooked. I would buy the uncooked type next time and saute it.....you'll get the flavor you want without overcooking the shrimp.

Saute Frozen Shrimp

Drop into boiling water just quickly enough to heat. Shrimp cooks very quickly and this is already cooked. Just drop in and pull it out in a minute. Over cooking is so easy. If you would rather saute, have your butter/fat hot in the pan and just toss the cooked shrimp in it till just warmed thru.

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Defrost them or they will be all tough and chewy or not cooked through. Defrost in a container with cold water lots of pepper basil a drop of oil and garlic powder or slivers. Add an ice cube or 2 and when the ice cube melts toss in another. It'll take about an hour on the counter. Then strain them well. Pat dry with a paper towel. Then peel and cook never more then 3 to 5 minutes depending on the size.

What you've experienced is one of the major disadvantages of buying cooked shrimp. I've tried just about everything and they still come out rubbery, even if you just quickly heat them up or even place them in cold in a heated up sauce. It's sad, but I think about the only way they are good is eating them as cocktail shrimp.

just thaw them quickly in a bowl of cold water but based on what i've heard once it actually turns pink it's good to go, don't keep on sauteeing it