Cost Breakdown

Critical Success Points

• • Removing the shrimp digestive tract completely
• • Simmering shrimp heads to extract a flavorful broth
• • Cooking shrimp for exactly 5 minutes to avoid overcooking
• • Balancing the amount of tomato broth and lemon juice for proper acidity
• • Popping popcorn without burning

Safety Warnings

• • Handle raw shrimp with clean hands and sanitize all surfaces to avoid cross‑contamination.
• • Cook shrimp to an internal temperature of 145°F (63°C).
• • Hot oil used for popcorn can cause burns; keep a lid nearby and do not leave unattended.