Saturday, February 2, 2008

Making Peel and Eat Shrimp

If you've eaten peel-and-eat shrimp at the local buffet, you know what tasteless shrimp is like. Not only that, those poor crustaceans also have the consistency of rubber balls. The key to delicious, juicy, tender, homemade, peel-and-eat shrimp is in not overcooking them.Pick Your ShrimpYou can now find de-veined raw shrimp in your grocery store. This is your best bet for an easy shrimp making


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