How to quickly tell if your shrimp are cooked


How to quickly tell if your shrimp are cooked

Shrimp must be cooked properly to minimize the risk of disease.

Photo: Farhad Ibrahimzade / Pexels

Cooking shrimp well, making sure they are tender and juicy at the same time, can be a challenge for some people. Since shrimp cook very quickly. It is very likely when the preparations are overcooked or undercooked before the delay of overcooking them.

Shrimp should be cooked well to minimize the risk of foodborne illness. The Centers for Disease Control and Prevention (CDC) recommend not eating raw or undercooked fish, shellfish, or foods.

Freezing does not kill all harmful germs, and lemon juice is not effective at killing bacteria.

Cooking shrimp properly does not have to be complicated, we share the basic tips to follow:

Skin the shrimp. In addition to removing debris from the shrimp, cutting along the back allows more surface area to be exposed.

Grease your pan with a little butter or olive oil.

Cook the shrimp the same size. Try not to mix the medium shrimp with the large ones in the pan.

Don’t top the shrimp in the pan, put them in a single layer.

Let them cook for a minute or two before moving them.. At first they will stick and later they will come off, it is at that moment when you can move them easily to turn them around.

The total time in the pan in which shrimp are usually ready is about three or four minutes, cooking them over high heat.

Once they are ready you must remove them from the heat to avoid overcooking and affecting their texture. Pay attention to your shrimp during cooking, the time required is very short.

How to tell if the shrimp have been cooked

When the shrimp, scallops, crab and lobster are done the meat becomes firm and clear. When the shrimp have been cooked, they appear white and orange on the outside, while the inside is white.

To see if the inside of the shrimp has been cooked, look at the crack where you removed the vein. Shrimp are cooked when the meat at the base of the crack has changed from translucent to opaque.

Cooking them over low heat takes more time, but cooking them for longer periods will cause them to lose their juices and you can get a chewy, stringy texture that you are not wanting.

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