Ten tips for cooking perfect shrimp

There are many ways to cook shrimp. You will see me say it again and again, but it is important to have the point through. The biggest point for the cooking shrimp is “not too cook”.

Whether you are grilled carbon or gas shrimp, grill shrimp, pan shrimp or deep-fried shrimp, you do not want to cook too long. The shrimp too cooked makes it difficult and loses the flavor.

So, what are the 10 tips for cooking perfect shrimps? Here they are:

1. Do not cook shrimp too much, I repeat not too cooking shrimp!

2. If your recipe calls for thawed shrimp, thaw the shrimp in the refrigerator (let it thaw overnight.) Or thaw in cold running water (it usually takes about 15 or less depending on how much you Deconstall)

3. Never thaw at room temperature or in hot / hot water.

4. Never identify shrimp removed

5. Use fresh shrimp within 24 hours after purchase, earlier best. The shrimp are very perishable. Check with your seafood market to see if the shrimp is fresh or frozen before. Most shrimp are previously frozen so as not to cool it. If you want to freeze, just buy frozen shrimp to start (our recommendation anyway

6. To grill shrimp, clean and discover the shrimp shrimp, then spread the open hull until it is flat, rinse it under cold water. Season and prepare shrimp, then grilling in the oven for 4-5 minutes. It’s a good idea to elaborate shrimp during the crunch period to avoid avoiding burned edges.

7. For friring shrimp (jumped), be sure to thaw the shrimp first. If you do not do it, it will tend to overcome too much. Then, heat ¼ teaspoon of olive oil in a large pan. Add shrimp and desired seasoning. (I recommend McCormick Bayou Cajun Seasonsennier. It’s my favorite seasoning for shrimp) cook 3 to 5 minutes; Do not overcoat. (I mentioned, do not exceed it 🙂

8. For grilled shrimp – you also want to start with raw shrimps because the use of pre-punctured shrimp and grilling it will make dried shrimps, rubbery shrimps. It can be bad, very bad!

9. To grill shrimp, my recommendation consists of using large large or additional shrimp. Larger shrimp stays better on the grill. In addition, if you do better than shrimp kabobs are better on the skewer.

10. Have fun and be creative. Play with the recipe and do it yourself.

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