Keto Means
Keto Means
Photo: Erik Mclean
This is the trick: You want to keep an eye on the crevice in the back of the shrimp where the vein was removed. Stay locked onto the thickest part of the shrimp (the opposite end as the tail), and when the flesh at the base of that crevice turns from translucent to opaque, the shrimp is done. It's cooked through.
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Read More »The line between perfectly cooked and messed-up shrimp is really thin, which can make cooking the things feel intimidating. But we're here to tell you that you don't have to be afraid—we’re all about building confidence over here at Basically. Let’s learn how to tell when shrimp are cooked through, how to get them tender and juicy every time. Let’s lift your crustacean confidence to new heights. Shrimp cook really quickly, which is partially why they are so often over or undercooked. There’s less of a margin for error when something is only in the skillet for three or four minutes, which is how long we usually cook shrimp. You can cook shrimp on a lower heat for a longer period of time, but for the best result, we like to sear or sauté shrimp on high heat. It gives them the best texture, juicy and tender, without any stringy chewiness. To start, make sure your shrimp are deveined. You can either do this yourself, or ask the person at your seafood counter or fish market to devein them. We like deveined shrimp because...well, there’s less poop. (That's what that dark line is, people.) But also because the doneness of a shrimp will always be easier to judge when they've been cut along the back, exposing more surface area. Consistency is a big part of tasty shrimp. You want to make sure all of your shrimp are the same size (no mixing jumbo and medium shrimp) and enter the pan at the same time. There shouldn’t be any shrimp lying on top of one another. The only way to cook the shrimp evenly is to spread them out in one layer, across the bottom of the pan, so they’re all exposed to the heated surface of the pan. So we place all of our thawed, deveined shrimp in a single layer on a hot skillet. And we don’t touch them. We let them sear with some butter or olive oil, hard and fast, for about 1-2 minutes. The shrimp will initially stick to the pan, but once the exterior has seared they’ll release from the pan naturally. Once you can move the shrimp around easily, flip them all over onto the opposite side.
Drink 6 to 8 glasses of water daily. You can drink Diet Soda, but a maximum of 3 a day. Egg fast for a minimum of 3 days, and a maximum of 5 days....
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While the ultra-restrictive keto diet may have helped you lose some weight, chances are you'll gain some of the weight back that you lost. Aug 3, 2020
Read More »According to Smarter Home Baker, fresh shrimp should look slightly translucent and the flesh and the shell should appear taut and have a glossy finish. If the shrimp flesh doesn't appear to be flush to the shell or there's discoloration or a dull look to the shell, it's probably best to discard it.
The first test to run when assessing the viability of shrimp is the eye test. According to Smarter Home Baker, fresh shrimp should look slightly translucent and the flesh and the shell should appear taut and have a glossy finish. If the shrimp flesh doesn't appear to be flush to the shell or there's discoloration or a dull look to the shell, it's probably best to discard it. Typically, fresh shrimp have bright clear looking eyes; so opaque or sunken eyes are another warning sign to look for. Touch and smell are two other good indicators of shrimp status. Per The Whole Portion, if the shrimp feels slimy and sticks to your fingers or to kitchen equipment rather than feeling smooth, it's gone bad. Of all the signs, though, perhaps the most immediate tell of spoiled shrimp is the smell. Fresh shrimp should have a mild salty scent similar to the sea, not quite fishy but most definitely oceanic. If instead the shrimp smells foul and rotten, chances are that it is and should be carefully thrown away, followed immediately by open windows and lit candles. Further, StillTasty notes shrimp can last in the refrigerator for one to two days, but warns that raw shrimp left at room temperature will expire in just two hours. When attempting to discern if your shrimp has gone bad, it's best to trust your gut. If there's even a tiny feeling of uneasiness, it's usually best to hedge your bets, leave shrimp off the menu, and just have the cocktails by themselves.
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