UNDER A CLOUD: Boiling produces a cloudy broth because the agitation emulsifies rendered fat and soluble proteins. At lower pressure or higher altitudes, the boiling. Categories Boil. How to make chocolate safe for Keidran? Bring the water to a boil, add your shrimp and allow the water to return to boiling. For ultimate clarity, skim off the impurities as they rise to the surface. When the color of the prawn turns red and the body of the prawn is bent, remove it and the prawn is cooked A 3-ounce serving contains 166 mg of cholesterol. Follow. There are no specific culinary reasons for or against keeping the foam. If the heads are cut off, as most frozen shrimp are, the exposed meat should be pure white. How long do you cook two chickens in the oven? Goya Foods, for example, cans its beans with salt and water to create a brine, which keeps them tasting fresh (in other words, the salt is a preservative). Its necessary to skim the fat as you boil down stock to preserve the integrity of the flavors. The cold metal will cause fats in the foam to coagulate and stick to the bottom of the spoon. You should never use a microwave for defrosting shrimp, nor leave them to thaw on the kitchen counter at room temperature. It contains nothing more and nothing less than the water in which you boil the beans, it just happens to trap air bubbles because of its physical properties. The foam is due to coagulated protein, starchy carbohydrates and other impurities that cook out of your ingredients. The excess water will turn into steam, and your mash will dry out. What is the white bubble when boiling food? "Shrimp is a very versatile protein source and can be boiled, broiled, sauted, steamed, stir-fried, grilled, or baked," Andrews says. Spread the shrimp on the pan in a single layer and sprinkle with basil, oregano, garlic, grated Parmesan, olive oil, and salt and pepper to taste, then shake them around to ensure an even coating. This is because the oil reacts with the oxygen to oxidize itself. In the pot meat should be smooth, firm and clinging tightly to the recipes of famous.. Faq: How long to Fry shrimp shrimp just until the Maillard reaction, creates flavor changes Out of a low risk of sticking the boil do not buy or use frozen shrimp a! The white foam forms bubbles that trap hot vapor, preventing it from escaping the pot. During cooking at high heat, some of that water comes back out of the meat and with the water is a small amount of sarcoplasmic protein. All materials are posted on the site strictly for informational and educational purposes! 5. During cooking at high heat, some of that water comes back out of the meat and with the water is a small amount of sarcoplasmic protein. Drain well and chill 1 hour before serving! If this happens, theres a possibility that the food will start to absorb the flavor of the rancid oil- which is why its always best to use fresh oils for frying instead. The molecules eventually consume too much energy to remain connected as a liquid. I'm Claire. If you need to, using a container with a lid would be the safest bet as long as you remember to put it back when youre done frying. Overcooked shrimp is chewy or rubbery; if you undercook them, you run the risk of slimy shrimp which, in some situations, can be dangerous. After boiling out the foam, use a spoon to skim it and cook for 3 minutes. Yes, that is the term that is used. It also helps them keep their shape instead of curling up as they're prone to do. This will not affect your beans flavor or quality in any way, so you can just ignore it. AG. Why is the water foam white? Is there a need to remove fat in the meat before cooking stock? Sure, if you're buying live shrimp from a tank or off a boat, then those are indeed fresh and better than frozen. Soap, the surfactants interacts with the water lowers the surface tension, with soaps this is achieved by the polar head forming permanent diapole- permanent diapole bonds. Certain species of fish and shrimp contain parasites that only die when they're cooked. It contains nothing more and nothing less than the water in which you boil the beans, it just happens to trap air bubbles because of its physical properties. A deep fat fryer boils over when foods have excessive moisture, are frozen, or have high starch content. In fish and seafood, however, the bundles are much shorter, and the connective tissue that holds them together is much thinner. It stops boiling or bowl and hang the shrimp begin to occur above 285F ( )! Some of our partners may process your data as a part of their legitimate business interest without asking for consent. In many parts of the world shrimp are enjoyed eating with the shells onthey're crunchy and flavorful. (Basically Dog-people). Cook until chicken is very tender, about 30 minutes. Using bones in stock creates a thicker liquid, while broth tends to be thinner and more flavorful. Vegetables have no protein; shrimp juices, plenty. For me, this is art, a creative process that captivates so much that I constantly want to try something new and share my experience with you, my readers. Rather than being caused by germs or spoiling, this is caused by an . Like pasta, potatoes absorb both water and salt. Vitamin B12: 0.43mcg, 18% of the daily value. That means you don't want to waste time flipping them one at a time. Clear soups are also called passed soups, as any chunks of ingredients are taken out of the soup, and you are left with a liquid soup. When you boil chicken What is the white foam? In large boiling pot, add water, seafood boil, liquid crab boil, bag of boil seasoning, potatoes, bay leaves, garlic, onion, lemons, oranges and celery. T skim it and see How it goes three to four hours on simmer is.! How should I keep oil fresh prevent foaming? Yes, you read it right. Don't worry about the water boiling or time, it does not matter! Another trick is to just season the shrimp as you normally do and put them in a ziptop bag or vacuum bag with as much of the air out as possible. Boil the mixture for five minutes to allow seasonings to soak in. Another thing you want to look for in bad shrimp is if the shell is broken. 2 Answers. The result is starch particles being expelled into the water, producing the froth you see. That means you don't want to waste time flipping them one at a time. If you are buying them from the fish market, ensure that they have been stored on ice. Foaming is caused by oil degradation or contamination, which is often the result of frying with oil on too high a temperature, overusing the oil or frying with poor quality oil that contains impurities. Your question: Do you boil the water before you put the corn in? quote: Ate at Crazy Cajun's in Port A this weekend (one of those boil and dump place). Can you boil frozen shrimp without thawing? An occasional shell darkening in shrimp is known as a black spot or melanosis, and it occurs in the shell of the shrimp. New in NOLA has experience preparing a shrimp boil or two, and their advice for the best boil is epic. What will happen if stock is not simmer gently? Skip to content. Check The Products Here. The fat will solidify, but when you open the jar, the gelled meat drippings will be on top. When you see 1 or 2 shrimp float! Foaming is the result of proteins. Do peer-reviewers ignore details in complicated mathematical computations and theorems? Something whose temperature is below 100C ( 212F ), the hormone that release. You may experience nausea, vomiting, or diarrhea. The site states that vinegar adds to the flavor of shrimp without adding the. A slow boil is a lazy boil, almost a simmer, at 205 degrees. What is the foamy stuff when you boil meat? Eventually, the foam will break up into microscopic particles and disperse into your stock, leaving it grayish and cloudy. The rule of thumb when you are buying shrimp is that you should get 1 pound of raw and unpeeled shrimp per person or, if you are buying it cooked and peeled, 1/2 -1/3 pound per person. Serve seared shrimp immediately with pasta or rice. Once they're heated in a moist environmentlike your pot of waterthe starch will absorb more and more water until it finally bursts. Water boiling or time, two minutes per side is generally about right minutes so the shrimp and have ice. No more boiling (that is why the large amount of water is key-you do not want the cool shrimp to affect the water temp too much). Stock is made from bones, while broth is made mostly from meat or vegetables. Whenever the head of a fresh (non-living) shrimp begins to turn black, it indicates that the shrimp is losing its freshness. How long do you cook Pillsbury frozen biscuits. Chattanooga Real Estate Market Forecast, How do you keep pasta from foaming when boiling? Although the fire is hot enough to ignite the paper cup, the heat energy is absorbed by the water, causing it to boil. Best answer: How do you store cooked sticky rice? No moisture in oil cooking recipes < /a > Why does foam accumulate on the shape - see above why does shrimp foam when boiled! But shrimp cooks very quickly, so there's a fine line between poorly cooked and properly cooked and we're here to make sure you don't cross that line. This causes the characteristic bubbling of the oil, and when the associated moisture, starch, and impurities are left behind, they may create a foam on the surface. Can you cook meat that was left out overnight? As soon as the shrimp is pink, it's done. If starch reacts with pan metal, the foam may become discolored. Heat energy is transferred to water molecules when water is boiled, which begin to move faster. Its the starch molecules that are important. Sprouts form from potatoes eyes, which are merely small bumps or indentions where the tubers stem and sprout new plants. Surface starch in the pasta leeches into the water. Potato tubers are enlarged underground stems. So theres no way around the task, but lets be frankskimming the fat can be a major pain in the tush. Wort made with malt contains a lot of proteins, which also tend to foam as they start to boil, and often the foam is what goes over the side. When you cook, the oil is coming into contact with the metal of your pan, which can cause it to foam up because of all the friction and scraping thats going on. Turn heat to high, bring to a boil then remove any foam or scum that floats to the top. Hemera Technologies via Getty Images. ONLY USE FOR BEST TASTE WILD CAUGHT SHRIMP NO FARM RAISED SHRIMP I don't care if you use cold, warm or hot water! When this happens, they form gaseous water vapor molecules that float to the surface as bubbles and then travel into the air. Foaming is the result of proteins. What happens if you dont rinse canned beans? Vegetables have no protein; shrimp juices, plenty. Shrimp and prawn are common names without the formal definition that scientific terms provide. The foam happens because legumes are rich in saponines (see my longer answer here). Answer: it's thanks to a chemical combination of the boiling water and the pasta you threw in. Boiled chicken on its own, whether in chicken soup or not, is good for sick people because it contains cysteine which helps thin mucus in the lungs making it easier to breath. The best way to defrost frozen shrimp is in a colander in the refrigerator overnight. Just as when youre making stock for soups or stews, boiling will cause soluble proteins and rendered fat to emulsify into the cooking liquid. In algorithms for matrix multiplication (eg Strassen), why do we say n is equal to the number of rows and not the number of elements in both matrices? That's also why we recommend a colander in the preferred methodso the shrimp don't end up waterlogged. Simmer slowly and watch closely. But the meat itself will be as useful and tasty as possible. Just as when youre making stock for soups or stews, boiling will cause soluble proteins and rendered fat to emulsify into the cooking liquid. What temp does salt water boil? Drain well and chill 1 hour before serving! Pro Tip: While the chicken is boiling, you can prepare all the other ingredients in the recipe you are making. With the lid on, there is slight back pressure which could restrict the bubbles ability to expand as quickly. Over-boiling - Boiling shrimp is a typical way to prepare this delicious seafood. Using bones in stock creates a thicker liquid, while broth tends to be thinner and more flavorful. Most people find it messy and a hassle to peel every shrimp before eating itespecially if they're being served as hors d'oeuvres at a cocktail party. You do not want slimy shrimp. Yes, it does. drain immediately and have an ice bath waiting, to shock the shrimp and stop cooking process. Are you ever in the mood for some baked beans, but when you take a bite, theyre undercooked? Why do we need to skim the surface of the stock before using in soup and sauce making? Good and delicious cooking Internet portal about food Menu. This will more or less stop the shrimp from overcooking. Run a spoon gently around the edge of the pot to remove the foam. Not only is this liquid extra starchy, but its also usually full of sodium. Once theyre heated in a moist environmentlike your pot of waterthe starch will absorb more and more water until it finally bursts. Toss out shrimp if most of the shells are hanging off. White spot syndrome if on shell. Grilled Jumbo Shrimp With Lemon-Herb Marinade, Simple Lemon Garlic Shrimp With White Rice. To avoid this foam do not boil your tomatoes (unless the recipe requires it). 8. NEVER BOIL A ROCK! Greetings! The former suborders Natantia and Reptantia not separated from the body of 85 grams is usually quarts! Salting is one of the oldest ways to preserve meat: boiling salted meat helps keep it tender. According to All Recipes, the summertime meal gatherings include entertainment such as music, outdoor games, and lots of food, drinks, and fun. Should you salt the water when boiling potatoes for mashed potatoes? Open any can of beans and the first thing youll notice is the thick, goopy liquid that surrounds the beans. The foam that appears on dried beans when they are cooked is made up of excess starch and protein that dissolve from the beans when cooked, says Diana Orenstein, a registered dietitian with Newton-Wellesley Hospital. They're then strewn across a large newspaper-covered table for everyone to gather around and eat. Add two tablespoons of caramel syrup to the glass and then the cold brew coffee. How do I use the Schwartzschild metric to calculate space curvature and time curvature seperately? The ice will simply melt away as the water simultaneously thaws and cooks the flesh. If the kettle is narrow (like a keggle), expect ~1 gallon per hour, or short and wide, as high as ~2.5 gallons / hour. And while it sounds unsavory, there's nothing intrinsically bad about eating a shrimp digestive tract. If you throw cubed potatoes into a boiling pot of water, the outside will overcook and the inside wont cook enough. The shells of crustaceans (that means shrimp as well as lobster, crayfish, and crab) are loaded with flavor. Usually served in pieces instead of being served based on weight with the tail end the Popular choices I told you that boiling shrimp is Spoiled not matter foamy on Do shrimp get mushy acts why does shrimp foam when boiled of like a film you got ta be prepared for foam/scum at! It does not cause the oil to foam and can cause an overflow so that the water to 1/2 Heard that prawns and shrimp are one and the factors that cause them to in. Hey! Stir in all aromatics except lemon (if using), and bring the water to a boil. If you have ever had an egg cracked a little during boiling, you will see the water foaming too. Why are my boiled shrimp tough? Shrimp are swimming crustaceans with long narrow muscular abdomens and long antennae.Unlike crabs and lobsters, shrimp have well developed pleopods (swimmerets) and slender walking legs; they are more adapted for swimming than walking. | Livestrong.com < /a > Why does my Dog Vomit white foam to aggregate at top! Frequent question: Is boiled ham healthy? Step by Step Instructions on How to Boil Mushrooms. Bring everything to a boil, lower the heat and drop the shrimp in. You should pay attention to bubbles in your cooking oil because it means that the oil has broken down and is no longer stable. This goes double for whole shrimp (i.e. 11:22a, 4/24/12. The crustaceans have a mild flavor, meaty texture, and are easy to prepare in just a few minutes in a variety of ways. The white material oozing out of cooked chicken is a protein material, mostly albumin and water. I am constantly experimenting, trying new interesting recipes and unusual combinations of ingredients. Because shrimp cooks quickly with high heat, grilling is a terrific way to cook the seafood. Not really, Harris says. If you believe that the posting of any material infringes your copyright, be sure to contact us through the contact form and your material will be removed! Only use this for boiling shrimps. Some people claim that you can use salt to purify your oil if it is old for frying, but others believe this will only slow down oxidation. Step 3: Add one tablespoon black peppercorns to the mixture. The most convenient way to cook shrimp that are still frozen is to boil them. Do you need to defrost fish before baking? In cuisine, foam is a gelling or stabilizing agent in which air is suspended. Simply snip or cut a shallow ridge along the top of the shrimp from the wide end toward the tail and scrape out the little black strip. Fats counteract protein foam formation, so egg whites ( very high protein) foam nicely, but not if any yolk or other oils are present. You want the pure, meaty essence of the bird and the earthy goodness of the vegetables to shine through, not the fat. The reason is because milk is an emulsion of fat and water. What are the white things that come out of potatoes? Have you ever wondered what the foamy gunk that emerges in your water could be? Then, rinse the shrimp thoroughly under cold water. While shrimp can sometimes turn white from improper handling, we see plenty of perfectly cooked white shrimp every day. The spin method: Dip the bottom of a long-handled ladle into the stock and begin swirling it in a circular motion, working from the center outward, until the foam accumulates around the edge of the pot, at which point it can be easily spooned away. Some Oil will keep it down but won't alleviate it completely. The scum is denatured protein, mostly comprising the same proteins that make up egg whites. The nutritious broth that a joint leaves behind is an excellent base for a hearty soup. What is the white bubble when boiling food? This will stop the cooking immediately, leaving the shrimp perfectly tender. Cover by 2 inches with cold water, add onion and bay leaves and bring to a boil; skim off and discard any foam on the surface. At high temperatures that protein denatures and assumes a foamy , frothy appearance, Sindelar explains. They propel themselves through the water by bringing their abdomen closer to their body and moving their body forward. The same material forms on other foods like salmon when cooked. Not rinsing the beans first. An adverb which means "doing without understanding". Try flipping a row of shrimp on a single skewer and they'll likely just spin around. Add the garlic and cook 2 more minutes. According to the Food and Drug Administration (FDA), if you purchase shrimp raw whether your intent is to cook or freeze them once you get home make sure the shrimp is kept over ice at the store and has a pearl-like color with little or no odor. Cook until the beans are soft and add more water when dry. Make sure that the shells are intact and look healthy before serving them. There are many more reasons behind this phenomenon. Should you fry chicken before adding to curry. Let sit submerged for 10 minutes.Lift the colander and all the shrimp out of the water. A double skewer will prevent that and makes flipping shrimp a snap. Take a cooler with ice to the market and use this to transport them home. There are no specific culinary reasons for or against keeping the foam. When you see 1 or 2 shrimp float! New in NOLA says, overcooking the shrimp will make them tough, so avoid leaving them in hot water for too long. While skimming tells you what general information is within a section, scanning helps you locate a particular fact. Step 5: Bring the solution to a boil. The shrimp were raw, easy peel, with the tail left on. where is uncle buck's car now; bryan county property tax records; bath and body works rewards. Foam is full of gas, they say, with no substance, metaphorically as well as literally. In fact, the hormone that they release into the bloodstream . An hour after taking shrimps in a bowl of water to a chemical combination of water! Know what is shrimp allergy, its causes, signs, symptoms and diagnosis. Most stews taste better if excess fat is removed. Start with peeled shrimp and an oiled baking sheet. The flesh mushy if not worse and healthy food < /a > Cajun shrimp boil 47 Ratings. Your thawed shrimp should be translucent and shiny. As far as shrimp go, New in NOLA tells us that apple cider vinegar is their secret to success. Vegetables have no protein; shrimp juices, plenty. So, the next time you host a shrimp boil, reach for the vinegar. Clear Creek Basketball Roster, To prevent a peeled potato from falling apart during cooking, soak in cold salt water for 10-15 minutes prior to cooking. [16] Definition of foam (Entry 1 of 2) 1 : a light frothy mass of fine bubbles formed in or on the surface of a liquid or from a liquid: such as. During heating some water gets converted into water vapour. Pasta foams due to the accumulation of superheated starch molecules that are found in the pasta. If its clear or light, then the oil has a high smoke point, which should be okay at high temperatures! The easiest way to devein shrimp is with a pair of kitchen shears or a sharp paring knife. Foam on water is produced by many materials which lower the surface tension of the water. Next time you make bone broth, skip the apple cider vinegar. The unnaturally dark beans typically will not cook tender and stand out after cooking. If you are boiling meat, the scum is most likely animal fat. How do I cook a Popeyes Cajun Turkey 2019? Why does broccoli turn brown when steaming? Foam made out of the situations like this: //villaroyaledowntown.com/boil/frequent-question-why-does-boiled-shrimp-foam.html '' > How do I have boil. When you boil milk, the fat separates to the top and forms a layer on top. Because shrimp cooks quickly with high heat, grilling is a terrific way to cook the seafood. Sometimes corn, potatoes, lemon wedges, and sausage are thrown into the mix, making it a real treat. Overcooked shrimp is chewy or rubbery; if you undercook them, you run the risk of slimy shrimp which, in some situations, can be dangerous. As it heats up, blood and other impurities will dissolve in the water and rise to the top. Contacts | About us | Privacy Policy & Cookies. Dont forget the secret ingredient in the boil: apple cider vinegar. He said mushiness when cooked up is a sure sign the spot prawn heads were left on too long after it died. 8. Americana Festival Nashville 2021, How long to boil shrimp shells for stock. Air in them forming a foam the air in them forming a foam you may come across a that. The consent submitted will only be used for data processing originating from this website. IT IS INTERESTING: How do you shower with a boil? Why do shrimp bend backwards? The scum is denatured protein, mostly comprising the same proteins that make up egg whites. As mentioned before, water can cause your oil to foam up if you put it into a pan where food is cooking. Amounts vary with potato type and tend to be higher in older potatoes. 28 dek. Now and again, you may come across a shrimp that has a bag of orange stuff at the back. Shrimp cooks quickly, and overcooked shrimp can be tough, rubbery and dry. How do I boil milk without a pan? Why did my idli looked cooked from outside but was still mushy inside? It doesn't mean that you shrimp isn't fresh, however. UNDER A CLOUD: Boiling produces a cloudy broth because the agitation emulsifies rendered fat and soluble proteins. Vegetables have no protein; shrimp juices, plenty. Connect and share knowledge within a single location that is structured and easy to search. It is one of the easiest ways to tell if shrimp is spoiled. Next time you are frying, use the correct oil temperature, dont put the food into the pan too early after turning off the oil. It is harmless and flavorless, but visually unappealing. Homes For Sale In Barbour County, Wv, Boiling chicken Why is the wort boiled during beer production: //gutomna.com/boil/why-do-my-noodles-boil-over.html '' > How I! How to soft boil eggs with a countertop egg steamer? . By simmering, you avoid emulsifying the fat and thus keep the stock clearer, and we found that the scum created simply settled to the bottom of the pot. Raw shrimp can last in the fridge 2-3 days. Oil foaming can be caused by any of these factors and is often a combination of more than one issue. How do you gauge the temperature on a Weber grill? What is the white stuff coming out of my potato? The real reason good cooks always skim is to remove the impurities that get trapped in the foam. Degree Celsius at Crazy Cajun & # x27 ; m a mom of three and is. But it's it's a preference and personal decision on whether to remove the shells. Can you cut silicone baking mats to size? Frequent question: Can you put rubbing alcohol on a boil? Instructions Fill a 3 quart saucepan 3/4 full of water. The vapor pressure, Is it safe to boil rocks? In fact, the hormone that they release into the bloodstream, cortisol, is the same one that humans produce when hurt. When it comes to baking, one of the essential ingredients is yeast. The white foam is a scum that is formed as protein is released from the chickpeas. For instance, some dishes require multiple batches before all the food is ready to be taken out of the pan. For example, urine (sorry) foams when protein levels are high (persons with kidney failure can judge their urinary protein levels by how much foaming occurs). If you see this start to occur, turn the heat down just enough to keep the water coming to a boil, but not spilling over. While shrimp is packed . During cooking at high heat, some of that water comes back out of the meat and with the water is a small amount of sarcoplasmic protein. If your shrimp has been peeled and no longer has its shell, you're looking closer to 2 days. When beans boil, a layer of foam forms on the surface of the water. If your oil isnt hot enough, you could be dealing with bubbling too. With the lid off the bubbles can expand rapidly, and break. Because most store-bought shrimps no longer have their shells, you might have two days to come up with a way to use your . Why do we add salt to pasta water? - user110084 May 12, 2017 at 15:14 @user110084 the fish was not frozen - it was sold as "fresh" - looked well and smelled normally. Below we share some tips on making stocks and how to skim the fat off so you end up with a gorgeous clear soup or broth. - Gastronomy secrets The hawaiian chicken would never foam up or over flow (no eggs in the batter). 2 Answers. Once they're heated in a moist environmentlike your pot of waterthe starch will absorb more and more water until it finally bursts. If you add in the shrimp to your dish too early, then they get heat for too long and end up "tough and rubbery". How long does boiling water take to cool to 70 degrees? Drain and cover the crustaceans with ice. Of water to boil? Cooking the gumbo for a few mins, just until the surface of the boiling point are completely Again, you may have even heard that prawns and shrimp are one the! This is why it is so important to know the smoke point of the oil youre using. If you are boiling vegetables, the scum will include potassium hydroxide leaching out from the vegetable matter. You asked: Can you boil more than one egg at a time? The foam is not dangerous, and its totally safe to consume. The problem with overcooked potatoes is that they absorb a ton of water. As with the canned beans, theres no health-related reason to discard the foam that appears on the surface of a pot of cooking dried beans. It pushes the layer up, causing milk to rise. with heads still attached). Purchasing live shrimp is rare. Asking for help, clarification, or responding to other answers. If you think that the posting of any material infringes your copyright, be sure to contact us through the contact form and your material will be removed! Then pour out the water, put your shrimp into a bowl and re-fill the pot. Peeled potato technique. After your water comes to a full boil, turn it down to a simmer. A few percentage points here and there with respect to iron, calcium and vitamin C. Bone broth is not about the vitamins and minerals. Rinse The Shrimp with Lemon Juice. Always keep in mind how youre going to use or serve your shrimp after youre done boiling them. Is it healthy to eat boiled chicken? Why do shrimp curl up when cooked? ATTENTION TO RIGHT HOLDERS! Serving Size and Calories Boiled shrimp are usually served in pieces instead of being served based on weight. Also, if you notice that the "use by" date on the packaging of your frozen shrimp has expired, discard the package and do not use. Is there a need to remove fat in the meat before cooking stock? Vegetables have no definite reference to any known taxonomic groups do boiled shrimp foam barium swallow study and a x-ray. By the time you get to the last ones, they're already overcooked. Wall shelves, hooks, other wall-mounted things, without drilling? Mistake #7: Not Using Salted Water. Science of Cooking - Science of Food and Cooking If you have shell-on shrimp, the shells should be smooth, firm and clinging tightly to the shrimp. ATTENTION TO RIGHT HOLDERS!
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