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re: What’s the Secret to easy peeling boiled shrimp?
Posted on 3/18/24 at 9:04 am to Commander Rabb
Posted on 3/18/24 at 9:04 am to Commander Rabb
Don’t put them in boiling water. It can be at 160 degrees and they will be cooked (food safe) in pretty much two or three minutes but won’t ever get tough or have sticky shells. Much easier to soak them longer as well since the water isn’t blistering hot.
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