Pre Cooked Shrimp Recipes - Study Cooking And Fish Prep

There is a delicate balance between perfectly cooked fish and overcooked fish. Remember the principle of residual heat, a pan will hold heat when it's removed from the element, continuing to cook the food for several minutes. For best results, cook fish until it's almost done, then remove the pan from the oven, microwave, stovetop or grill and let it stand for a few minutes to finish cooking.


Avoid overcooking the fish because overcooking will cause it to taste dry and tough. White fish will change from a translucent color to an opaque color when cooked and will begin to flake when it is done. Fish that flakes too easily is an indication that it may be dry and overcooked.

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Popcorn Shrimp

1 pound small shrimp
2 eggs, beaten
Breadcrumbs Dash or two of cayenne pepper

Combine the breadcrumbs and the cayenne pepper in a bowl.

With a slotted spoon, dip a spoonful of shrimp in the eggs, then drop them into the breadcrumb/cayenne mixture.

Toss with a fork to thoroughly coat.

Deep fry until golden brown.

Drain and eat like popcorn.

Here are some cooking and buying tips to get you started:

* When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria.
* The fish is done cooking when it is opaque, and begins to flake.

* You can always cook it some more if it is undercooked, but you can't uncook it if it is overcooked.
* Perfectly cooked fish should flake easily and be opaque with just the faintest amount of translucency in the middle.