shrimp salad

I almost put tofu in this. I still kind of want tofu. That crazy stuff, I don't know what it is about it, when you give it a thought, there's nothing there to recommend it. Would you still respect me in the morning if I did? 

Hard-boiled egg is treated almost exactly like shrimp. Maybe they can even be done together in the same pot at the same time. As it is, they were cooked gently and kindly in the same water but separately. Here's how to go, I don't think it makes any difference at altitude or at sea-level but I could be wrong. If I am wrong then it will be by a matter of two or so minutes. The thing is, the water doesn't actually boil. If your water boils, then it is too hot. That's why I do not think altitude matters. 

* One whole cup of kosher salt is dumped into bowl of cold water and whirled violently with an immersion blender to dissolve. A full tray of ice is dumped in to create a bowl of ice-cold brine. This bowl is held in reserve for both the hard-boiled eggs and the shrimp.

* Hard-boilded eggs. Cold eggs from the refrigerator are brought to temperature along with the water to near boiling. A thermometer is helpful, 190℉ / 88℃ . Remove from heat. Place the pot on a cool burner, not jut turn off the heat. Cover for 12 minutes. Remove from hot water and douse in cold water. If the eggs turn the water warm then change the water again to cold. Drop them into the iced brine prepared for the shrimp.

* Shrimp. The shrimp is not cooked in brine. Instead it is cooked in the water used for the eggs which for the first time is brought to a hard boil. A handful of frozen shrimp is dumped directly into the water thus cooling the water to about 190℉ / 88℃, the same temperature that cooked the eggs. Stand there and watch the shrimp turn from a glossy opaque to white. It only takes a few minutes no matter what the thickness or the number of shrimp. Remove the shrimp from the hot water that is no longer boiling at the moment of transition between opaque to completely white. The aim is to halt the process before the shrimp completely changes. 

The shrimp is now brining for the first time. This is the technique learned from the New Orleans chef while looking at remoulade-related videos on YouTube. The chef instructs, and I confirm, the shrimp becomes easier to peel, its shrimp-juices are preserved rather than drawn out, and they pick up a lovely light saltiness. 

If I were serving this to my inland friends, and at this point I see no reason why I would bother they're just that troublesome when it comes to seafood, then I would purposefully overcook the shrimp to suit their perverted sense of what seafood is about. N' Ah pity da foo who can't appreciate seafood. 

Here, let me take one off my plate and show you what I'm on about.