Teacher:In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.
Teacher: Now, understand the problem? Solve this instance: Put the shrimp in a saucepan with water to cover and a large pinch of salt., Bring to a boil and turn off the heat; let the shrimp cool in the water for about 5 minutes, then rinse in cold water until cool., Peel and devein if you like., Serve with sauce or chill until ready to serve., Almost all Shrimp are frozen before sale., So unless youre in a hurry, you might as well buy them frozen and defrost them yourself; this will guarantee you that they are defrosted just before you cook them, therefore retaining peak quality., There are no universal standards for shrimp size; large and medium dont mean much., Therefore, it pays to learn to judge shrimp size by the number per pound, as retailers do., Shrimp labeled 16/20, for example, contain sixteen to twenty per pound; those labeled U-20 require fewer (under) twenty to make a pound., Shrimp from fifteen to about thirty per pound usually give the best combination of flavor, ease (peeling tiny shrimp is a nuisance), and value (really big shrimp usually cost more than $15 a pound)., On deveining: I dont., You can, if you like, but its a thankless task, and there isnt one person in a hundred who could blind-taste the difference between shrimp that have and have not been deveined.
Student:
shrimp, Salt, Cocktail Sauce