I'm making a few dozen shrimp taquitos for an event. These will be corn tortillas stuffed with shrimp and other ingredients, rolled like a cigar, fried, then vacuum-sealed in my home sealer and frozen to be later heated in the oven. This is a lot of action for seafood, so I'm wondering (hoping) whether I can keep the shrimp raw in the filling, and if between the frying and the reheating, the shrimp will end up cooked but not overcooked.
Am I inviting trouble? Should I cook the shrimp first? Seafood doesn't hold up well to a lot of high-heat cooking and reheating, and I'm trying to avoid that fishy, overcooked flavor and texture. Thanks.
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