The other day, I made a Thai shrimp curry in coconut milk. We used frozen bagged shrimp with the shell on. I thawed them under some cold running water and my boyfriend shelled them. They were rather large and healthy looking, and none had any discoloration or anything else out of the ordinary.
We ate our curry, and the shrimp was neither overcooked nor undercooked, it was pink and curled and tender with just a little bit of a firmness to it. However, when he got to the bottom of his bowl, he found a shrimp which he described as mushy. I thought it was a fluke, and since mine had so far all been fine, I thought nothing of it. However, as I got to the end of my bowl, my shrimp also became mushy. First it was just the tip of one, and it didn't bother me so much. But my last shrimp was pure mush; it just discintigrated in my mouth to a soft but ever so slightly mealy texture, much like that of whipped potatoes. This completely grossed me out and the rest of the dish was tossed.
The shrimp had looked fine when I pulled them out, when Brian shelled them and as we ate them, and all had been fine for me up until the last few that we ate. What caused this? I thought it was odd that only the last few shrimp we ate were like this, could there have been something in the curry sauce that, over time, broke down the shrimp? The dish tasted really good, and I'd like to make it again, but I'm afraid of mushy shrimp part 2.
[Modified by mgratzer, 10:19 PM 4-15-2002]