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I can cook them fine, it is the heating of any leftovers that rubberizes them.
Steamed MD crab style.
But yes, they are often overcooked and split open.
Also, big shrimp = overrated. The smaller the better. Same with lobster, etc. (Not crabs - they have ZERO nasty spongy meat.) Bigger = older = tougher. Spongy enough already! Yuck.
i steam shrimp the same way i steam blue crabs...
1 part apple cider vinegar...
1 part beer...
1 part water...
old bay seasoning...
I drop mine into boiling water, wait until they float to the top, and then plunge them into a bowl of ice water. Works every time.
I just boil seasoned water (a bit of Old Bay) and toss in 1 lb of deveined large shrimp. Take off the heat and let sit for 2-3 minutes and drain then chill and eat with a good cocktail sauce and lemon. But if you have an hour to kill this Ina Garten orzo/shrimp dish is quite wonderful. I don’t include cucumber. Good room temp or you can refrigerate to have later. Yummy. https://www.foodnetwork.com/recipes/ina-garten/roasted-shrimp-and-orzo-recipe-1947099