| Want to strike fear into the hearts of most cooks? | | | | almost completed before beginning to cook your |
| Ask them to prepare shrimp. It's reportedly one of the | | | | shrimp. |
| most unnerving foods to make, according to Global | | | | Size plays a big role in cooking time with larger shrimp, |
| Seafood Magazine. That perception seems odd, | | | | requiring a minute or two longer than smaller ones. Tiny |
| considering shrimp are - in actuality - one of the | | | | salad-sized shrimp (100 per pound) can take less than |
| easiest of all entrees to make. | | | | a minute to cook while extra large (10-12 per pound) |
| Part of the aversion to shrimp is a fear of food | | | | can take several minutes. Generally speaking, |
| poisoning. Cooking school graduates and professional | | | | medium-sized broiled shrimp can be done in about two |
| chefs will attest, however, that undercooking shrimp is | | | | minutes. Saut饤 shrimp are normally ready to eat in |
| difficult simply because they cook so quickly. Still, most | | | | under four minutes. |
| people have a tendency to overcompensate, thus | | | | The More Liquid, The Lower the Heat |
| ruining the texture and flavor. | | | | How do you determine the right temperature for |
| Fresh and Flavorful | | | | various shrimp recipes? One Las Vegas culinary |
| A great shrimp meal starts at the grocery store or fish | | | | school instructs its students to use the guideline of "the |
| market. You want to buy shrimp that smell like the | | | | more liquid, the lower the heat." For instance, when |
| ocean. You do not want shrimp that even have the | | | | cooking a seafood gumbo, there is obviously a lot of |
| slightest scent of ammonia. Depending on your cooking | | | | liquid. You would use lower heat and cook the shrimp |
| method, you can choose shrimp that are already | | | | for a longer period of time because the liquid of the |
| shelled and deveined. This works well for soups, | | | | gumbo would keep them from drying out. |
| stews, frying, saut驮g or grilling. | | | | If adding medium-sized shrimp to a finished, simmering |
| Don't Overcook | | | | gumbo, you might expect a cook time of about eight |
| The biggest and most common mistake cooks make | | | | to 10 minutes. If, however, you are grilling shrimp that |
| with shrimp is overcooking. When shrimp are | | | | have been sprinkled with dry seasonings, you'll want to |
| overcooked, they become tough and rubbery. They | | | | use medium-high to high heat. The shrimp will cook |
| also lose their naturally sweet flavor. That's not a meal | | | | within just two or three minutes. |
| anyone would want to eat. | | | | Regardless of the recipe, remember that overcooking |
| It is important to remember that shrimp cook lightening | | | | can ruin your shrimp. Start with fresh shrimp then cook |
| fast whether tossed into a bisque or grilled on | | | | them until their color turns a solid white or light pink. |
| skewers. In fact, they cook so fast that some culinary | | | | When you do, you'll have juicy, flavorful shrimp your |
| school instructors advise having your side dishes | | | | family and friends will love. |