Sometimes you want your shrimp to stay nice and long when they’re cooked and not curl up like a cute little kitten taking a nap. Especially when you’re making something like shrimp tempura, or any kind of battered shrimp so you don’t get that thick gloopy undercooked wad of breading in the middle — yuck.
tips and tricks
You know, one of the main problems with reheating store-bought taco shells is that they often close up in the oven when heating thru, making them super hard to fill later. Then you end up breaking a few and you’re forced to have “struggle nachos” instead of tacos. Don’t you hate that? I mean, you could stand them up on their tips but that’s not always foolproof because sometimes they tip over if one side is longer than the other, and even then they still find a way to close up on you.