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In a saucepan, bring enough water to cover shrimp to a boil. Add shrimp; immediately reduce heat. Simmer for 3 - 5 minutes or until shrimp are firm and pink; DO NOT BOIL!
Shrimp will become tough if overcooked. Drain, peel and devein; serve warm or refrigerate.
Healthiest pasta salad:
Fudge is a delicious combination of sugar, butter, milk and flavorings such as chocolate, maple, peanut butter, white chocolate, butterscotch, walnut or even pumpkin. The tricky part of making fudge is combining these items and cooking them properly to make a smooth, creamy, firm but pliable finished product.
The primary tip for good fudge is to follow the directions exactly: candy-making is the most precise of the pastry arts. Use an accurate candy thermometer and allow the mixture to reach the temperatures called for in the recipe before proceeding to the next step. Add each ingredient in the order listed by the recipe. Don’t attempt to achieve smooth fudge with vigorous stirring after it’s reached the soft-ball stage: stirring at the wrong time can actually promote crystallization of sugar into large grains. Small sugar crystals equal smooth fudge that melts on the tongue.
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Once the fudge reaches soft-ball stage 240 degrees F (115 degrees C), do not stir it or even shake the pan until it has cooled to about 110 degrees F (43 degrees C). When pouring the fudge from the saucepan to the serving pan, don’t scrape the sides or bottom of saucepan or you may introduce unwanted sugar crystals into your finished fudge. For first-time candy makers, look for recipes that call for corn syrup, marshmallows or marshmallow crème: these ingredients prevent crystallization of sugar into large granules, so the texture of the fudge will remain smooth. Recipes using cream or evaporated milk are less likely to curdle than regular milk.