Abstract: Shrimp are cooked by methods and apparatus limiting the excessive amount of curl usually incurred to produce a generally J shaped configuration after cooking. Thus, the shrimp are cooked while held in a straightened configuration to thus induce in the cooked shrimp meat forces tending to hold the shrimp in a more straightened configuration than conventionally attained. In one embodiment the shrimp are aligned on conveyor belts between pairs of laterally disposed pan normally extending from the conveying surface and spaced for confining the shrimp in an elongated and straightened configuration. Thus, the conveyor belt carries the shrimp through a steam cooker to produce a desired J shaped shrimp configuration having reduced curl.