How to cook frozen shrimp deliciously at home? All the subtleties and secrets of the dish. Step by step recipe with photo and video recipe.
Not so long ago, we only saw such a delicious product as shrimp on TV, but today this product has become available to everyone and can be bought in every grocery store. Most often, boiled-frozen shrimp are sold on the shelves. How to cook them correctly is usually indicated on the manufacturer's packaging. But if you take shrimp by weight, then in such cases you need to know how to cook them correctly. Of course, you can simply defrost the shrimp and they will be ready to eat. But their taste can be made much brighter and richer. How to do this, I will tell you in this review and share all the subtleties with the secrets you need to know. And then you will have a delicious and aromatic, delicate and juicy delicacy, and not a hard and rubbery seafood taste.
There are several ways to cook shrimp. They are fried, baked in the oven, grilled on the grill. Today I will tell you how to cook cooked frozen shrimp deliciously at home, namely, how to cook them correctly in a saucepan on the stove. This is the fastest and most uncomplicated process. I will write in as much detail as possible a step-by-step recipe with a photo and clearly demonstrate each step of the process. Then you will definitely not have any difficulties. I would like to note that such a product as shrimp has an impressive list of useful properties and a whole range of vitamins with microelements. They are low in calories and contain omega-3 polyunsaturated fatty acids and high quality protein. Seafood contains a high protein content, which is valuable in a healthy and dietary diet. Therefore, be sure to include all types of crustaceans in your menu.
- Caloric content per 100 g - 52 kcal.
- Servings - 1
- Cooking time - 20 minutes
Ingredients:
- Boiled frozen shrimps - 500 g
- Bay leaf - 2 pcs.
- Allspice peas - 2-3 pcs.
- Drinking water - 1.5-2 l
- Salt - 1.5 tsp
Step by step cooking of boiled shrimp with spices:
1. Pour drinking water into a fairly large pot. Usually the ratio of shrimp to water is at least 1: 2. Add bay leaves and drop allspice in the peas. Send the pot to the stove with a high heat.
In principle, shrimp can simply be thrown into salted water, which is permissible. But in order to maximize their taste and aroma, it is necessary to organize a spicy broth for them. Usually, any seasonings and spices are added to the broth to taste. But the safest and easiest option is bay leaf and peppercorns.
If you wish, you can add a few cloves, sliced lemon or lemon juice, dill, black peppercorns, coriander, dried dill umbrellas, ginger or special seasonings for seafood. Cumin, rosemary, and Italian herbs are not badly combined with seafood.
2. Add salt to the saucepan and stir.
3. Bring the spiced water to a boil.
4. Shrimp should be about the same size so that they cook at the same time. They should be intact and with a not thick ice coat. Otherwise, during the defrosting process, the shrimp will greatly lose weight. All cooked frozen shrimps (tiger, northern, king, Black Sea) are prepared in the same way, regardless of their size. Only the cooking time will differ. The larger the shrimp, the longer it will take to cook.
Remove the shrimp from the packaging, place in a colander or sieve, and rinse under cool, cold water for 1 minute. You will remove some of the ice glaze and possible dirt from them. In addition, they will thaw a little, which means that they will reach readiness faster.
Dip frozen shrimp into boiling marinade. Boil the shrimp right away, without waiting for them to defrost.
5. Since we load cold shrimps into the water, bring the water to a re-boil. As soon as the water boils and the seafood comes up, turn off the heat. Place the lid on the pot and let the crustaceans sit in the marinade for an average of 5 minutes. Then remove them with a slotted spoon or fold them in a colander to drain the water.
It is important not to expose the delicacy to prolonged heat exposure. Otherwise, the meat will lose its tenderness and juiciness. Small shrimps will be enough for 1-2 minutes to infuse, and large ones - 10 minutes. If you cook a lot of shrimp, load them into the broth in small portions and bring the water to a boil each time. If you cook raw shrimp (they are gray), then cook them until tender, which can be identified by the shell - it will become transparent and turn pink-red.
Let the cooked boiled shrimp cool and dry, then peel it off. To do this, tear off your head by gently pinching it with your fingers. Then remove the legs by collecting them in one bun and pulling them. Begin to clean the shell from the head and slide your fingers over the entire body, separating the plates one by one. The shrimp carcass must remain intact.
Such crustaceans can be added to salads or served on their own, as a snack, sprinkled with lemon juice.
