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Add the shrimp and cook for about two minutes, stirring often, until the shrimp just start to turn pink. Keep in mind that smaller shrimp cook more quickly than large ones, so pay more attention ...
* And when keeping food warm or letting it sit out at room temperature, always keep in mind the cooking "danger zone," of which few home cooks are aware. Food should never stay between 41-135 ...
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The acidity helps keep the ingredients from spoiling. [5] Epis will last indefinitely in the freezer and will not transfer its odor to other freezer items. [7] The epis can be distributed in an ice cube tray and frozen, so that the frozen cubes can be used in future cooking. [9]
There are said to be over 1000 recipes in Portugal alone and it can be considered the iconic ingredient of Portuguese cuisine (but curiously the only fish that is not consumed fresh in this fish-loving nation). It is often cooked on social occasions and is the Portuguese traditional Christmas dinner in some parts of Portugal.
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