We are having a party in a few weeks and I would like to serve some grilled shrimp, but there will be fifty or so people, and I would prefer to cook all of the
Recently I had some shrimp scampi from a restaurant and the shrimp were unnaturally white, a very bright white, and the skin of the shrimp was a bright red, not
How much of a shrimp is meat, in percentage? Read on google that the head is 35%, shell is 15% and meat 50%, is this correct?
Cooking is a form of chemistry - so there must be a scientific reason behind this. Why do all crustaceans turn pink or red when cooked?
I cannot figure out how shrimp works, can somebody please explain it to me? The Wikipedia is useless, it just says there are hundreds of speci
I bought raw, red Argentina shrimp. In the fridge, I noticed the legs looked like they turned blackish-blue. Does this mean they went bad?
Is there a way to differentiate sea prawns from farmed ones based on appearance? Can we differentiate it based on Color of prawn, structure etc?
I don't frequently use shrimp in my dishes (once a month at most) because I tend to shop my proteins based off what is the best deal and I'm not usually interes
When I was young my step-mother, who was Filipino, did most of the cooking. She often served plain white rice with this Shrimp/Fish paste on the side instead o
Normally, with some typical amount of water, when steaming vegetables my steamer never boils over. However, when I steam shrimp, it seems like no matter how lo
Which is the species? There are YouTube videos how to make 龍井蝦仁. Dragon Well Green Tea Shrimp Stir Fry 龍井炒"
Note: I can't actually cook, I am just trying to learn to roughly assemble and heat things. Explain things to me like I know nothing. A few weeks ago I decided
Anytime I attempt to pan-sear shrimp, I struggle to achieve a perfect char. I typically turn the stove on high, pre-heat a stainless steel pan, use butter + oli
Anytime I attempt to pan-sear shrimp, I struggle to achieve a perfect char. I typically turn the stove on high, pre-heat a stainless steel pan, use butter + oli
In large prawns, I sometimes get to see a thin black colored thread in the prawn even when it's mentioned that it's deveined. I've seen this is good restaurants