What are the best tips for making shrimp and cruelty?

Shrimp and semolina, traditional food from the American South, is a relatively easy food that takes about half an hour. Proper timing of shrimp and cruelty will ensure that this meal comes out hot and tasty. It is also important to cook shrimp only enough, because the prevailing will cause them to chew them.

There are a number of tips that can help gravel well. Grites should be cooked in a liquid, usually in a mixture of water or broth with milk or cream. The use of broth and cream adds a great taste to cruelty, even if it also adds many calories to the bowl. The liquid should be brought to a slow boiling and the heat on the stove should be triggered as soon as it starts to cook to prevent cooking. Dairy products can also burn if the temperature remains too high for a longer period of time. This prevents cruel cruelne together and from holding to the bottom of the pelvis. A whipper can be used to mix the cruelty, even if it is important to use a whipper that can withstand high temperatures to melt the whipped cream into a bowl.

If shrimp is to be marinated, it should be left in the marinade for about 15 minutes to absorb all flavors. Shrimp can be placed in the marinade when they begin to cook semolina. This allows cruel enough time to cook. If boiling semolina are used rapidly, shrimp will have to be marinated before the semolina starts to cook.

Some shrimp and semolina recipes require shrimp to cook with other ingredients such as butter, garlic, onion and bacon. When cooking with butter, keep the temperature between low and medium bending so that it does not smoke. Other ingredients should be cooked almost all the way before the shrimp is added. Do not exceed shrimp. The timing of the bowl so that the shrimp and semolina are cooked at the same time, creating the best food, although if it is not possible, the semolina may be warm when the shrimp is cooked.