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I have 20oz of medium-sized shrimp. My math stinks. I know 16oz is a pound, leaving 4oz remaining. 4 times 4 is 16. So technically I have 1 1/4 lbs of medium, not large shrimp. Will the baking time need to be adjusted and how do I make sure I don't overcook or undercook the shrimp? What about the sauce, will there be enough or too much? Thanks for your help.
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XOXO from lil' ol' me.  (IBS-C, mood disorders, etc., etc.)
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I kind of doubt it. And with shrimp you can easily see they are done by color.
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Quote:
Hi Sharon!
I would like to try this, but what is butter spray? I don't believe I've ever heard of it.
Thanks,
Mags
Hi Mags,
If I remember correctly, I Can't Believe It's Not Butter makes a butter spray that is sold in a pump spray near the other butters and margarines in the grocery store. I don't know if there are any other brands that make this. I went to google.com and did an image search. Here's one of many links for that brand. I believe this spray butter has been around for many years now, but at least this picture may give you an idea of what to look for. You can also ask your grocery store if they carry it.
Here's a link: http://www.geocities.com/diets_diets/spray3.gif
I hope this helps.
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XOXO from lil' ol' me. (IBS-C, mood disorders, etc., etc.)
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I love I Can't Believe It's Not Butter. I grew up on it (in tub form). To be honest, I can't remember trying the spray, but it might be b/c I'm usually picking and choosing which foods I'm going to splurge on or I was trying something or using something different.
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XOXO from lil' ol' me. (IBS-C, mood disorders, etc., etc.)
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If I understand correctly about shrimp anatomy, that dark line you speak of is a vein, that's why shrimp are "shelled and de-veined" which is the process you described. Btw, I remember my mother had a little gadget that could shell and/or de-vein shrimp easier than having to use a knife and your fingernail. I grew up spoiled on kitchen gadgets - everything from crockpots to a strawberry huller, a rice cooker, a melon baller, an orange peeler... you get the point. And of course, as other things hit the market, I usually ended up with those kitchen items too. We had a knfie, spoon, or spatula, or whatever utensil for practically anything you could think of. The shrimp gadget was a simply a long, hard plastic thing that you held onto at one end, and it had two prongs on the other end, one longer than the other. You slid the longer prong along the backside of the shrimp to shell it, and the shorter prong did the de-veining - my memory is a bit foggy on that though. I have yet to replace my kitchen gadgets that were lost/destroyed and there's a long list of others that I want... but I'm rambling now, sorry. :P Btw that was a very helpful guide on how to shell and de-vein shrimp by hand , but it's easier for me, and I prefer to buy my shrimp already shelled and de-veined. I also need my fish to be already be filleted and de-boned. I prefer seafood over fish, but I like most whitefish. And now I'm rambling again.
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XOXO from lil' ol' me. (IBS-C, mood disorders, etc., etc.)
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...there should be a sticky post regarding the common abbreviations that are used here. I haven't looked at it in awhile; hehe, I probably should.
--------------------
XOXO from lil' ol' me. (IBS-C, mood disorders, etc., etc.)
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--------------------
XOXO from lil' ol' me. (IBS-C, mood disorders, etc., etc.)
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--------------------
XOXO from lil' ol' me. (IBS-C, mood disorders, etc., etc.)
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We had this tonight for dinner. Very tasty, and so quick and easy. Thanks! 
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Jen
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tried this tonight and it was really good! easy to make, too.
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