|
|
||||
 H-E-B
Cooking Tips
|
|
|
|
 |
Shrimp-Cooking Tips For best results when cooking shrimp, just remember two letters! "C" stands for "cooked." When boiled or steamed, shrimp are cooked when they curl to form the letter C. 
"O" stands for "overcooked."Shrimp are overcooked when they curl to form the letter O. Don't overcook shrimp! Shrimp will be firm, turn pink and slightly opaque when cooked correctly. Try the spring test. Hold the shrimp upside down by the head and pull the tail down. If cooked, the tail will spring back. If undercooked, the shrimp tail will not spring back. If marinade is desired, marinate peeled shrimp 10 to 20 minutes and shell-on shrimp for 20 minutes. For boiling or steaming, refer to the package's scale label for times that vary according to the different sizes of shrimp. Deep-fry shrimp by preheating (canola, vegetable or peanut) oil to 375 degrees F. Carefully place a small amount of breaded or battered shrimp in cooker. Fry shrimp 2 to 3 minutes, depending on size of shrimp, until golden brown outside and opaque in the center. Stir-fry or sauté shrimp by preheating sauté pan over medium-high heat. Add butter, margarine, olive oil or flavored cooking oil. Any combination may also be used. Carefully place shrimp in pan. Stir-fry large shrimp for 3 to 4 minutes; medium 2 1/2 to 3 1/2 minutes and small/bay 2 to 2 1/2 minutes. Grill or broil shrimp by skewering peeled shrimp in a "horseshoe" fashion. That is, thread the shrimp onto the skewer at its head and at its tail so it curves around in a U-shape. Marinate, if desired. Place 4 inches above a preheated gas grill or charcoal grill at 375 degrees. To broil, place shrimp 4 inches under a heat source (leave oven slightly open when using an electric range). Grill or broil extra jumbo shrimp for 6 minutes, jumbo for 5 minutes, extra large for 4 minutes and large for 3 minutes. Baste with oil or marinade. Turn once halfway during cooking process. Discover the versatile flavor of shrimp. Not sure which shrimp to buy? Here are a few flavor profiles to guide you. Tiger shrimp - Mild flavor, with a sweet taste and a crunchy texture. White shrimp - Mild flavor, with a slightly salty, shrimpy taste and firm texture. Great for salads and stir-fry. Pink shrimp - Mild to medium flavor, with a medium texture. Perfect for shrimp cocktail. Brown shrimp - Full, robust flavor, with medium texture. Best when used for full-flavor dishes like gumbo or for frying. |
|
Sandwich Chart
Brown bagging's a breeze with this handy chart to post on pantry or fridge. A Pretty Palate Color your menu with 5 a day the easy way. Sunless Shimmer Capture the glow of summer all year round with beautiful bronzers.  |
|