cook fast... or long and slow??

Have eaten, but never cooked squid/calamari. Whenever it's featured on a cooking show, chefs often comment that you either have to cook it really quickly OR long and slow... anything in between will be tough.

Would same hold true with shrimp? If cooked more than just a few minutes can be pretty tough and chewy. If over-cooked, could they be salvaged with some LONG cook application?


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