Keto Means
Keto Means
Photo: Tim Douglas
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.
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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.
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Going to bed hungry can be safe as long as you're eating a well-balanced diet throughout the day. Avoiding late-night snacks or meals can actually...
Read More »Like all other perishable foods, raw shrimp left at room temperature or in warm water can become a breeding ground for bacteria.
Frozen wild-caught American shrimp are conveniently always available in your freezer after you’ve bought them, but do you know the proper way to thaw them before using them in your favorite dishes? There are numerous factors to consider, but once you’ve got the process down-pat, it’s quick and easy to thaw shrimp for all of your future meals! First things first, don’t leave frozen shrimp out on the counter to thaw. Like all other perishable foods, raw shrimp left at room temperature or in warm water can become a breeding ground for bacteria. One of the many benefits of domestic, wild-caught shrimp is that they are the healthier choice, so you want to do everything you can to keep them that way. Instead, run a trickle of cold water over the frozen shrimp; the shrimp should be ready to cook in 15 to 30 minutes, depending on size and how they were frozen. Make sure the excess water goes down the drain as the shrimp thaw. You also can put the frozen shrimp in a covered bowl and leave them in the refrigerator overnight.
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There are a few reasons why someone might keep the tails on while cooking shrimp. Not only do the tails make the dish look good, they enhance the...
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