I want to cook shrimp in butter. My problem in the past has been that the butter burns if it gets too hot but the shrimp remains fishy if the butter does not get hot enough. Any advice?
Use clarified butter. It will handle considerably higher temperatures without burning/smoking.
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I wonder if heads of shrimps bought from US grocery stores are safe to eat? Thanks!
If it's safe to eat the shrimp, it should be safe to eat the head. The US food authorities (FDA) have, in a way, approved of the shrimp you have bought, so it's safe to eat.
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I found a "Shrimp and Pasta" Recipe here. It's a nice and simple, but I don't quite understand the way it uses parsley. Why part of the parsley is fried with shrimp and the rest are just mixed with pasta? And what does TB mean?
Parsley is both a flavoring herb and a decorative element for plating the finished dish. By adding it during the cooking, it imparts flavor to the shrimp. By adding it to the finished dish, it provides color and flavor. The cooked parsley will have a slightly different taste to it than the fresh parsley. This is how cooks layer the flavors in a dish.
TB stands for Tablespoon.
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