Ice bath for shrimp changed my whole prep time

I always thought shocking cooked shrimp in cold water was enough, but a seafood vendor in Portland told me to use a proper ice bath with salt, like 2 cups of ice per pound. Tried it last Friday on a 40-pound order for a wedding buffet, and the texture was night and day, way snappier and no over-cook carryover. It also made peeling way faster, shaved about 15 minutes off my station setup. Anyone else do the salt ice trick or am I late to this?

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kellymurphy3d ago

ok but 15 minutes on a 40 pound order is like 20 seconds per pound. i mean sure, texture matters, but are we really acting like that's a game changer? i've done the salt ice thing when i'm catering and honestly i think it's more about the salt than the ice. people act like cold water shock is garbage but it's literally the same concept, just less extra. you're not late to the party, you're just doing extra steps for a slightly firmer bite. i'd rather spend that 15 minutes on my sauce.