Shrimp cooking recipes cooking. How to cook frozen and fresh shrimp and how much. With lemon and soy sauce

Shrimps are an incredibly delicious delicacy. If it is cooked correctly, it can also bring invaluable benefits to the body. The abundance of proteins, fatty acids, vitamins and mineral components is preserved even after the heat treatment of the product. Despite the fact that finding fresh shrimp is not so easy, it is worth familiarizing yourself with the processing features of products.

Unfortunately, they are very easy to spoil if the basic rules of preparation and processing are violated. Many housewives, fearing that they will receive a raw product, try to cook it not as much as necessary, but add a few minutes to the recommended indicators. As a result, seafood turns into useless and inedible rubber.

What is the best way to boil shrimp in shell?

It is shrimp in shell that is recognized by lovers of this product as the most delicious. It is believed that with the correct processing of the components, the finished dish will have the most delicate taste and rich aroma. Achieving this is not as difficult as it seems. You just need to sequentially perform a series of manipulations:

• First, make sure that the products are really raw and not boiled (some manufacturers continue to abuse consumer ignorance). In the right product, the head and shell will have a gray tint.

Tip: If fresh seafood is not on hand and you have to deal with frozen shrimp, they need to be properly prepared. For defrosting, it is best to use warm water, and not a microwave or boiling water, then the texture of the meat will be as tender as possible.

• Before you cook products, you need to prepare everything you need. We take fresh seafood, lemon, dill, peppercorns (black and allspice), onion, bay leaf and salt. How much to take, you will have to determine by eye and adjust during the cooking process.
• We take water 2 times more in volume than shrimp. Put half a lemon into it, cut into slices. Add pepper, salt, bay leaf, onion, cut into halves. Bring the mass to a boil.
• We spread the shrimps in a boiling marinade, add chopped greens there. If necessary, we reduce the fire a little, but the mass should boil. Occasionally mix the composition, acting very carefully.
• You need to cook products until cooked, i.e. the appearance of a pink or reddish hue and emergence. On average, it takes 6-7 minutes for small items, 10 minutes for large ones.

We throw the finished product into a colander, getting rid of the remnants of the marinade. Serve neat, with sauces or dressing made from vegetable oil and lemon juice.

How to boil shrimp of different types?

All shrimp need to be cooked in approximately the same scenario, but it is important to remember some of the nuances. To always get the perfect result, you should be guided by these instructions:

• King prawns. It is not so important which recipe is chosen, the main thing is how much the product is boiled. As a result, its color should become evenly pink, closer to red. The optimal holding time is 8-10 minutes at a constant boil. If you overexpose the product even a little, it will become almost inedible. When everything is done correctly, the products do not break, they are easy to clean, the meat is tender and juicy.

• To boil fresh products, it is best to use the classic recipe. Bring water to a boil, add salt. Be sure to lay out a few peas of allspice and quartered garlic cloves. Well-washed shrimp spread in fragrant boiling water. You need to cook them again until the color changes. Depending on the size, the time can be from 5 to 10 minutes.

• This product has a deep special taste. It should be noted that the Black Sea representatives of the marine fauna will be spoiled if you overdo it with seasonings. The best approach is the following - raw products should be boiled in salted water with a few peas of allspice until their color changes to red. Sometimes a bay leaf is added, but most often this turns out to be superfluous.

But the most flavored seafood is best suited for beer. When boiling shrimp as a snack for a foamy drink, you can use coriander, dill seeds, red pepper and much more. Products acquire a very unusual taste if they are boiled directly in light beer.

Features of cooking fresh langoustines

A very special type of shrimp that requires a specific approach. Before cooking, it is recommended to soak such products for half an hour in cold water without any additives, then rinse thoroughly. Then the product is prepared according to any of the traditional recipes, you only need to consider how much such large products are processed. On average, it takes 20 minutes to bring them to readiness.

In addition to the traditional approach to cooking langoustines, you should try this option:

• We take fresh large shrimp, soak them and wash them. In addition, we need onions, carrots, dry white wine, lemon, butter, salt and pepper.
• Mix the wine with water in equal proportions, bring to a boil. Put the seafood in the liquid, add salt and pepper. Immediately add chopped vegetables.
• The product must be boiled for 15-20 minutes until it turns red, i.e. until ready. We lay out the resulting products immediately on plates. In the remaining broth (it should have noticeably evaporated by this time), add lemon juice and butter. Stew the composition for several minutes and pour over the langoustines with the resulting sauce.

If desired, shrimp can be cooked in a slow cooker, double boiler or microwave. The optimum holding time will be 5 to 10 minutes depending on the type and size of the product. In some cases, it will have to be selected independently, taking into account the technical characteristics of the household appliance. In general, the recipes will not change, but sometimes a slight correction is possible.

How to cook shrimp? How long to cook shrimp? How to cook shrimp properly?

Good frozen shrimp should have the same coloration, shiny shell and twisted tail. There are two main types of shrimp - cold water (Atlantic) and warm water (tiger and king prawns). Cold-water ones are much smaller in size than warm-water ones, but the meat is slightly healthier. The more the shrimp's tail is bent, the less it lay before it was frozen. However, this statement is true for cold-water small shrimps. Large shrimp, due to their structure, are not always "hooked". Faded spots on the shell and lumps of snow in the bag are a signal that the thermal regime was violated during storage. And here
don't let the green head scare you: this happens with individuals that feed on a certain type of plankton. Brown - generally good: this is a sign of a pregnant shrimp, whose meat is very useful.

First, boil water. Add shrimp to boiling salted water. As spices, dill, bay leaf, cloves, peppercorns, and a slice of lemon are often added to the water.

How long to cook shrimp?
Shrimp meat is tender, so it takes a little time to cook the shrimp. Atlantic (not large) shrimp cook for 1.5 - 2 minutes. King and tiger prawns are cooked for 2.5 - 3 minutes. If you overcook the shrimp, the meat will taste a bit rubbery. Properly cooked meat - "melts in your mouth."

Cooking shrimp

The main way to cook shrimp, as you may have guessed, is boiling. I will keep the story for the frozen product, and for all other forms in which they are sold, you yourself will omit the extra moments of their preparation.
In addition to shrimp, for their preparation we need 1-2 lemons, everything else is to taste, so I won’t prescribe separately.
We take frozen shrimp and put them in a colander. Then rinse with running water under a tap. It can be cold or warm, whichever you prefer. During this process, the ice crust will be washed off and the shrimp will thaw, and besides, the dirt will be washed off, because it is not known where the shrimp you bought were before freezing, and the ice itself is not a crystal clear substance.
While the shrimp are undergoing water procedures, put pots of water on the stove. Choose its size depending on how many shrimp you have. Water needs about 2 - 2.5 times more in volume, so that they are covered with water and "float" freely in it. Water should be lightly salted and brought to a boil.
In general, the set of spices for cooking can be different. Personally, I like the minimum, which consists of salt and lemon juice. Cut the lemon in half and squeeze the juice from one half, if the lemon is small, you can squeeze the whole one.
After the water boils, add lemon juice to it (you should get a slightly acidic solution, that is, the water should be slightly acidic). Then put the shrimp in the water. Cooking time after the water boils with shrimp is 3-5 minutes for already boiled shrimp and 7-10 minutes for freshly frozen. When choosing the time for cooking, be guided by the size of the shrimp, the smaller they are, the faster they will cook. After all, shrimp meat is essentially protein, imagine how long it takes to boil an egg, the protein cooks very quickly.
For those who love spices, you can offer such a composition for making a broth in which shrimp will be boiled: 4-5 cloves, 1 medium bay leaf, 4 black peppercorns, 1-2 peas, allspice, 1-2 pcs, ½ lemon cut into 4 parts, a head of unpeeled garlic - washed and cut into 4 parts, 1-2 tablespoons of tomato paste or powdered paprika 1 teaspoon, lightly salt. Put all the spices just before boiling water, and lower the shrimp as soon as it boils. Cooking time 2-5 minutes.
You can determine the readiness of shrimp by the color of the shell, it becomes slightly transparent, and they will also float to the surface. It is not necessary to cook shrimp for too long, otherwise their meat will become “rubber”, whoever cooked squid will understand what is at stake.
After cooking, the shrimp must be thrown into a colander and let the water drain. Then put the shrimp in a deep cup and season with juice from half a lemon and 1 tablespoon of olive or vegetable oil. Mix everything thoroughly and gently so as not to damage the shrimp and put it on a dish for serving.

Shrimps that have already been cooked and then frozen (these are most often sold in stores and are pink in color) should be cooked for 3-5 minutes.

Previously unprocessed (red) shrimp, such as king prawns, cook for no more than 10 minutes.

Tasty facts about shrimp

1. Shrimp meat contains calcium and protein, while it is considered a low-calorie dish. Shrimp are rich in cholesterol.

2. In stores, shrimp are now most often sold boiled-frozen, so it makes no sense to cook them for a long time. Overcooked shrimp lose their juicy flavor and become unpleasantly rubbery.

3. Shrimp can be cooked in a microwave oven with a little water added - then the shrimp are cooked in their own juice.

Methods for cooking shrimp

The main way to cook shrimp is boiling. You can peel shrimp from the shell both before and after cooking. If they are boiled in shell, prepare 4% salted water (40 g, or 2 tablespoons of salt per 1 liter of water), and without shell - 2%. For one part of shrimp take 3-4 parts of water.

Raw shrimp (thawed in air) with a slow boil are boiled in salted water (from the moment of secondary boiling) for no more than 3 minutes.

Boiled-frozen shrimp are boiled for 5-10 minutes. Shrimps with boiled meat float to the surface. After cooking, the shrimp should be dipped in cold water for 2-3 minutes, then it will be easier to separate the meat from the shell and remove the intestines.
Shrimps need to be put in already boiling broth, then they will not give all the taste to the water. But if it is required that the broth be tasty, then the product is placed in cold water and heated together.

In addition to the traditional boiling in water with the addition of salt, true shrimp lovers have come up with very special recipes for boiling shrimp.

Shrimps with spices

1st way

Add 1 bay leaf and salt to boiling water. Then toss the shrimp and cook them until tender.

2nd way

In boiling water, put to taste (in any case, quite a bit) dry adjika, a whole onion, salt, red pepper and 1-2 bay leaves.
Curry-based sauce is very good with ready-made shrimp.

Shrimps in beer

700 g shrimp, 2 bay leaves, 2 allspice peas, 4 black peppercorns, 2 tbsp. salt, 300 ml of beer.

Add salt and spices to boiling water, add beer and, after boiling, throw in the shrimp. After the next boil, cook for about 5 minutes. Consume immediately.

Shrimps with lemon

1 kg of shrimp, 1/4 lemon, 1-2 bay leaves, 1-2 peas of allspice, black pepper, dill, parsley, salt - to taste. In cold water, put lemon, bay leaf, allspice, black pepper, dill, parsley, salt.

When the water boils, add the shrimp, cook until tender.

Boiled shrimp in milk sauce with onions
500 g frozen shrimp, 1 tbsp. chopped dill.

For sauce: 1 cup milk, 1/2 cup water, 3-4 tsp. butter, 1-2 tsp. flour, 3 medium onions, salt, pepper - to taste.

Allow frozen shrimp to thaw in air or in water and rinse. Then dipped the prepared shrimp in salted boiling water (they should be completely covered with water), to which dill and salt were added in advance. For 1 liter of water take about 1.5-2 tablespoons of salt.
Boil the shrimp until they float to the surface and turn a bright orange color (usually 3-5 minutes from the time of boiling). Remove the shrimp from the heat and leave in the hot broth for at least 15-20 minutes to make them more juicy and tasty.
Prepare milk sauce with onions. To do this, the onion must be finely chopped and fried so that its color does not change. Add a little water to the fried onion and simmer until cooked in a pan with a lid. Flour lightly, fry without oil, dilute with hot milk, combine, stirring constantly, with poached onions. Boil.5^7 minutes. Then add salt and pepper to taste, bring to a boil and season with oil.
When serving, put the shrimp on a dish, pour them with sauce and garnish with herbs. Serve hot.
Ingredients for boiled shrimp:

frozen boiled shrimp (size 90/120) 250 gr., water 1 liter, salt, pepper, bay leaf and other spices to taste.
Preparing boiled shrimp:

How to cook shrimp is written on each package. I make it my goal to remind you of this wonderful dish, and I will also refer to this recipe in the future. And of course, I will touch on a few nuances.

First you need to boil water in a saucepan. It is to boil, and not pour boiling water into a saucepan on a cold stove, to save time. This is necessary so that when we dip frozen shrimp into boiling water, they boil quickly.
Add salt, pepper, bay leaf to boiling water. And immediately after the spices, pour out the frozen shrimp.

Cover the pot with a lid. And now you need to stand and watch the shrimp. As soon as the shrimp boil, you can boil them for no more than a minute, but I do not boil at all. They need to be removed from the fire and drained of hot water. I do it through a sieve.

The whole subtlety of cooking shrimp is that they quickly defrost. Therefore, it is advisable to take more water for your number of shrimp.
Ready shrimp can be served on the table, right in the shells. They are an excellent snack for various alcoholic drinks.

Shrimps in sour cream

1/2 kg of boiled shrimp, 250 g of sour cream, 50 g of butter, salt, pepper, parsley - to taste.

Peel the shrimp, season with salt and pepper. Separately, in a ceramic or enamel pan, dissolve the butter, add sour cream, mix thoroughly. Heat the resulting mixture over low heat and add chopped parsley.
In a very hot, but not boiling sauce, throw the shrimp and cook over low heat for 10 minutes. Serve hot on the table.

Shrimp salad

Shrimp Salad Ingredients:
500 grams of shrimp, 3 cucumbers, fresh or lightly salted, 3-4 tomatoes, 1 bunch of green onions, 2-3 tablespoons of vegetable oil, sugar, vinegar, salt to taste.

Preparing the shrimp salad:
Boil and clean shrimp. Cut the tomatoes into circles, finely chop the cucumbers, chop the onion. Mix everything, add a little vinegar and oil, mix with spices and sugar. Put shrimp in the middle of the dish, around - vegetable salad

It is difficult to imagine an assortment of seafood without shrimp. These cute "curls" are used in salads, soups, and also as a snack for beer by chefs of all countries. Tender shrimp meat is extremely healthy, as it contains a large amount of protein, calcium and protein. How to cook frozen shrimp? After all, these products fall on the shelves of stores from distant countries in a frozen form. To cook these unique marine animals properly, there are several basic recipes.

To understand how to cook shrimp at home, you first need to understand the features and types of these marine inhabitants.

There are types of shrimp that live in cold water (Atlantic), while others live only in warm water (Tiger). Because of this, manufacturers do different processing of products. How many minutes to cook shrimp will depend on their primary processing:

• A quality product is characterized by a shiny shell, a twisted tail, a solid structure and a soft pink color. The more the tail is bent, the less the semi-finished product lay before freezing. But this statement is true for small shrimp.
• Processed seafood has a pink tint, while unprocessed shrimp is gray-green or bright red. If the shrimp has a greenish tint, then this is not a sign of staleness. This is only evidence that the inhabitants of the sea ate a certain type of algae. A brown tint is a sign of healthy pregnant individuals. On the shelves of domestic stores they usually sell pre-cooked shrimp.
• Raw seafood, red in color, is tiger prawn or king prawn, caught in warm currents. These individuals differ in size: they are much larger than the usual "curls", and their meat is more nutritious and tender.
• If before freezing, manufacturers pre-boiled these seafood, then at home it is enough to cook them for 3-5 minutes after boiling. Sea “curls” should not be digested so that they do not lose their valuable substances and do not boil.

In the assortment of stores there are also refined products. Arthropods without a shell should be boiled for only 1-2 minutes. This time will be enough for the tender meat to be cooked.

How long to cook king prawns?

Pre-cooked king prawns are enough to cook for 3-5 minutes. Large king prawns should be cooked longer. A distinctive sign of the readiness of the dish is that they float to the top. Properly cooked meat melts in your mouth.

The finished product should exude a pleasant marine aroma. If, after cooking, the smell of seafood is rotten, unpleasant, then it is better to throw out such a “snack” immediately.

After cooking, seafood should be cooled, then properly cleaned. To make it easier to separate the meat from the shell, boiled shrimp should be dipped in cold water for a few minutes. In king prawns, the insides must also be removed during cleaning.

How to cook shrimp: methods and techniques

Cooking marine animals is a very exciting thing. Moreover, this can be done not only by cooking in a saucepan, but also by frying in a pan, steaming in a double boiler, cooking in a slow cooker or microwave.

For cooking, the following ingredients are needed:

• shrimp - 1 kg;
• lemon - 1 pc.;
• olive oil - 0.5 tablespoon;
• dill seeds - a pinch.

The double boiler must be half filled with water, thawed semi-finished products are placed there, then spices are added. By setting the standard mode on kitchen appliances, after 15 minutes you can get a wonderful dish: tasty, dietary, and most importantly - healthy!

The main advantage of this method is the absence of harmful substances released during frying, as well as the preservation of all valuable trace elements that are lost in the pan.

This type of household appliances is extremely popular among housewives, as it allows you to cook a dish of any complexity and in a different way. Cooking seafood in a slow cooker is no exception.

Cooking technology:

1. Defrost, then wash 0.5 kg of sea "curls", take a bunch of parsley and dill, as well as 1 tablespoon of olive oil and lemon zest.
2. Pour sea carcasses into a container, fill them with water so that it only slightly covers them.
3. Turn on the machine to the "extinguishing" mode, set the timer for 20 minutes.

How long to cook in the microwave

Seafood cooked in the microwave is soft and juicy. After all, if you add a small amount of water to them, you get a dish in its own juice.

How to cook:

1. To begin with, the products should be defrosted and drained of excess water. Then take a baking sleeve, put raw arthropods there.
2. Add spices, herbs, a little salt to the carcasses and close the bag tightly. It is allowed to pierce the bag a little with a fork so that the dish “breathes”.
3. Set the microwave for 10-12 minutes at a power of 700 watts.
4. Put the finished dish out of the sleeve on a plate, sprinkle with fine greens.

How to cook in the oven

Oven-cooked sea meat retains all valuable trace elements and vitamins, and also contains a minimum of fat and cholesterol.

Required Ingredients:

• marine semi-finished products - 0.5 kg;
• onion - 1 head;
• tomatoes - 700 grams;
• garlic - 2 cloves;
• dill, parsley - 1 bunch;
• Fet cheese - 100 grams;
• olive oil - 2 tablespoons;
• salt, pepper - to taste.

How to cook:

1. Heat a frying pan, add oil, then fry the onion until golden brown.
2. Cut the tomatoes in half rings, peel and chop the garlic, and then send the vegetables to the onions - fry over low heat.
3. After 7-8 minutes, salt the vegetable mass, add pepper, herbs, cheese and mix.
4. Boil shrimp for 3-5 minutes, cool and peel.
5. Take a saucepan, put half of the vegetable mass on its bottom. Put sea carcasses on top, and then add the rest of the vegetables.
6. Cover the pan, put in the oven for 10-12 minutes at a temperature of 160 ºС.

How to boil shrimp for beer

What else can complement a cold beer so perfectly in summer like delicious shrimp? There is a wonderful recipe for making arthropods as a beer snack:

1. You should prepare a pot with a capacity of 5 liters, fill it with water by 2/3.
2. Bring the water to a boil, and then add 10-15 clove flowers, 5-6 black pot, strain the juice from half a lime, add bay leaf, chopped head of garlic and 6 tablespoons of tomato paste. Salt the dish, cover with a lid.
3. Bring the sauce to a boil, and then place the seafood there. How long to cook shrimp in time? Boil the carcasses in the sauce for 3-5 minutes.
4. Put the small crayfish on a large plate, and pour the sauce into small bowls.
5. Eat shrimp with beer, dipping them in the sauce.

It should be noted that arthropods should be placed in boiling water in a thawed form.

How to fry frozen shrimp

Shrimp can be fried both defrosted and frozen. Thawed carcasses are fried in oil for 3-5 minutes until the meat becomes white. However, they should be cleaned before frying: remove the shell and head.

Basic rules for frying shrimp

For cooking, you need a frying pan with a thick bottom. It must be heated, add oil, salt and garlic there. After 3 minutes, remove the garlic from the oil and put the sea carcasses there.

Frozen semi-finished products are placed in a heated pan for 5 minutes to defrost. As soon as the excess liquid evaporates from the pan, oil is added there and fried, as in the first case, for 3-5 minutes. Thus, boiled-frozen semi-finished products are fried for 10 minutes.

Cooking tiger prawns takes 12 minutes.

1. Before cooking, the product must be well thawed.
2. As a rule, an already purified product is subjected to heat treatment.
3. A frying pan should be selected exclusively with a thick bottom. This will avoid burning tender and meat.
4. It is advisable to cook the dish in olive oil.
5. Before heat treatment, small crayfish should be marinated so that they are sufficiently saturated and absorb spices.
6. Fry the "curls" should be on a heated frying pan.
7. For frying, 3-5 minutes is enough. Overcooked seafood tastes like rubber.
8. Arthropods in shell should be fried for at least 10 minutes. The readiness of the dish will be indicated by a bright red color. Uses such "crayfish" directly with the shell. In this form, seafood will be even more useful, because the shell contains chitosan, which has a beneficial effect on human health.

Butter recipe

Ingredients:

• frozen carcasses - 1 kg;
• butter - 200 grams;
• garlic - 4-6 cloves;
• lemon zest - 3 tablespoons;
• red pepper - 1 pod;
• ground black pepper and salt - 1 pinch each.

Cooking method:

1. Put frozen semi-finished products on a heated frying pan, cover with a lid. This is necessary so that the excess liquid evaporates.
2. Peel the garlic, then chop the garlic.
3. When all the water has evaporated, add oil, garlic, pepper to the pan and fry for 5-6 minutes over medium heat.

Serve the finished carcasses along with the side dish.

Recipe for cooking with vegetable oil

Ingredients:

• frozen semi-finished products - 1 kg;
• olive or sunflower oil - 2-3 tablespoons;
• garlic - 6-7 cloves;
• lemon - 2 pcs.;
• salt - to taste.

Cooking technology:

1. Put semi-finished products on a hot frying pan with a thick bottom, fry them over high heat until completely defrosted and the water evaporates.
2. Then add oil and salt to the soft carcasses. Squeeze the zest from the lemons and pour over the meat. So, stirring, fry the shrimp over medium heat for 7-10 minutes.
3. Peel the garlic, chop it, add to the pan.
4. Mix everything, cover with a lid, leave for another 1 minute.

Serve the finished dish with garlic sauce.

Popular shrimp recipes

Peeled shrimps in sour cream

Ingredients:

• seafood - 0.5 kg;
• sour cream - 1 cup;
• vegetable oil - 50 g;
• dill and parsley - 1 bunch;
• allspice and salt - to taste.

Cooking technology:

1. Defrost marine animals and then clean them.
2. Grease the bottom of an enameled pan with oil and put sour cream there in an even layer.
3. Heat the container on fire and add chopped greens there.
4. After 2 minutes, pour the prepared carcasses into the sauce, then boil over low heat for 7-10 minutes.
5. Serve hot to the table.

King prawns in batter

Ingredients:

• king prawns - 0.5 kg;
• eggs - 2 pcs.;
• flour - 2 tablespoons;
• lemon - half;
• soy sauce - 2 tablespoons;
• olive oil - 100 grams;
• salt and pepper to taste.

Recipe:

1. Defrost semi-finished products, and then clean them. It is important to remove not only the shell, but also the insides. This must be done carefully so as not to violate the integrity of the small "cancer".
2. Soak the carcasses in soy sauce and lemon juice. Salt, pepper, mix and remove this mass to marinate in a cold place for half an hour.
3. Cooking batter. To do this, beat the eggs in a deep bowl, add flour and salt there, and then mix thoroughly until smooth.
4. Take a frying pan with a thick bottom and heat vegetable oil in it.
5. We take out the marinated shrimp from the refrigerator and start frying. To do this, each carcass should be dipped in batter and put in a pan.
6. Tender meat should be fried for 1 minute on each side, and then put on a paper towel to drain excess fat.
7. Ready "curls" lay out a large dish. Serve with soy sauce.

Shrimp salad with herbs

Ingredients:

• seafood - 0.5 kg;
• fresh cucumbers - 3 pcs.;
• tomatoes - 3 pcs.;
• mozzarella cheese - 50 grams;
• onion - 1 medium-sized head;
• Mix the ingredients and then add the oil and spices.
• Take a large dish, put the peeled carcasses around the edge.
• Put a vegetable salad in the middle of the dish.

Sprinkle the dish with herbs on top - the masterpiece is ready!

Basic rules for cooking shrimp

Very often, beginners who decide to cook an exotic dish do not get the proper taste and the desired result.

Common Mistakes in Cooking Marine Animals:

1. Lack of taste. Even after preparing a great marinade, very often seafood is not saturated with spices. This may be due to their incorrect primary processing. There is only one way to prevent this phenomenon: put the seafood in the marinade a few minutes before boiling. Shrimps should not be removed immediately from the pan: after cooking, they should stay in the sauce for another 5-7 minutes, but no more!
2. Watery texture. This is due to excess water during freezing. You can avoid this as follows: defrost the product a day before cooking so that all excess water is glass. It is good to use a colander for this.
3. Loss of integrity. The main reason for this phenomenon is digestion. How long should you cook shrimp? It is enough to cook small shrimps no more than 3 minutes after boiling.

Marine animals always look exotic on the table. Boiled arthropods go well with red wine, beer. Tender meat can be used in fresh vegetable salads with herbs and cherry tomatoes.

The royal type of seafood is great for special occasions. Tiger "beauties" will decorate the festive table and satisfy the taste of any advanced gourmet.

But this type is best combined with sauces from:

• mayonnaise;
• ketchup;
• sour cream with dill, cilantro, celery;
• cheese and garlic;
• olive oil with added pepper and lemon juice.

So, cooking peeled shrimp is an interesting, exciting and useful thing. After all, the result is a dietary dish from which you can cook various culinary masterpieces!

Seafood, in particular shrimp, is very popular because it is considered a low-calorie dish. They include protein and calcium, as a rule, shrimp are delivered to store shelves frozen. In most cases, they are pre-boiled in production, as a result of which the product has a delicate pink tint. Shrimps are the main dish, in the process of cooking they are supplemented with soy sauce, lemon juice, seasonings and spices. Proportions must be observed so as not to accidentally interrupt the taste.

How long to cook shrimp

Since the shrimp are shipped pre-cooked, they are ready to eat. For this reason, if you purchased small or medium-sized seafood, you need to simmer them for no more than 3 minutes. In the case of King (tiger) prawns, the exposure time is increased to 5 minutes. The meat of this delicacy is very tender, if you keep it on fire longer than it should, it will become rubbery. Perfectly cooked shrimp melt in your mouth.

Shrimp boiled with lemon

1. Rinse frozen seafood through a colander with cold or warm water to thaw all the ice and wash off any possible dirt.
2. Choose an appropriate pot so that the water is more than twice as strong as the seafood. Make sure that the shrimp float freely in the container throughout the cooking process.
3. Pour water into a container, salt, add spices for seafood, squeeze the juice from half a lemon (for 2 liters of water), wait until it boils over high heat.
4. Turn on the burner to medium power, lower the shrimp into acidified water. Again, wait until boiling, note the interval. Cook the composition over medium heat for 3-5 minutes, depending on the size.

Important!
Because shrimp meat is almost pure protein, it coagulates quickly, so watch the cooking process carefully and don't overcook.

Shrimp boiled with spices

1. Rinse the shrimp through a colander with cool water. Choose the appropriate cookware in which they will be cooked. Start preparing the broth. Its amount should be 3 times the mass of shrimp.
2. Pour water into a saucepan, bring it to a boil over high heat, then reduce it a little. Immediately after that, send black peppercorns (5 pcs. per 2 liters), capsicum cloves (3 pcs.), Bay leaf (5 pcs.), Half a lemon cut into medium-sized pieces, 3 cloves of peeled garlic, 40 gr . tomato paste or lecho, a little salt.
3. After adding spices, wait 2 minutes, then send the shrimp to boil for 3-5 minutes, based on the size of the seafood.
4. You can determine the readiness of the dish by looking at the color of the shell, it will become translucent. Plus, the shrimp will float to the surface. Immediately after this, the stove must be turned off and the broth drained through a colander.
5. When all the water has drained, move the shrimp to a deep bowl, season with lemon juice (you can use apple cider vinegar) and olive oil.

Important!
If you purchased frozen shrimp with a reddish tint, then they were not pre-cooked. In this case, the seafood must be simmered on the stove a little longer (about 5-7 minutes).

Despite the fact that onions and garlic are added to the broth, the shrimps are very tender. The cooking process is more like stewing, due to this, seafood is saturated not only with smell, but also acquire new taste qualities.

1. Take a pan with thick sides and bottom, pour some corn oil.
2. Cut the white onion into rings, fry it until golden brown. Pass 2 cloves of garlic through a crusher, add to the pot with onions.
3. Do not defrost the shrimp, immediately place them in a container. Turn on the burner on a slow fire, fill the composition with water so that it completely covers the shrimp.
4. Cover with a lid, bring the mass to a boil, then lower the heat and simmer for another 1-2 minutes.

Shrimp boiled with wine

1. Put the shrimp in a colander and rinse them with water to remove the ice. Dry with a waffle or paper towel.
2. Pour 2 liters of water into the pan, add 500 ml. white or red dry wine.
3. Crush 4 cloves of garlic in a crush, grate the carrots on a grater or chop them in a food processor, turning them into porridge, add to a container with wine.
4. Season with salt and pepper (optional) and place the saucepan over medium heat. Wait until it boils, then send the shrimp to boil.
5. The duration of the procedure is 3-5 minutes, no longer. At the end of the term, turn off the stove, drain the water, leave the shrimps under the lid for another quarter of an hour.

Classic shrimp recipe

The most common shrimp cooking technology is considered to be cooking the product with salt, dried dill and bay leaf. The method is suitable for everyone, since it does not require a large number of components.

1. Remove the shrimp from the package and defrost them under running water, rinse thoroughly.
2. Pour 2.5-2.7 liters of water per 1 kg into the pan. shrimp. Add 40-45 gr. fine salt, wait for the crystals to dissolve. Put 2 branches of dried dill in a container, wait 10 minutes.
3. After that, send the shrimp to the pan, cook them for 5 minutes, 2 minutes before cooking, add 7 pcs. bay leaf and 5 peppercorns.

Cooking shrimp without boiling

In cases where you purchased a pale pink seafood, it was pre-cooked at the factory. Since the shrimp are frozen immediately after cooking without the addition of seasonings and salt, with normal defrosting they will turn out to be insipid. This cooking technique is more suitable for eating shrimp in salads or second courses, where the components are salted all together.

There are 2 simple defrosting schemes, we will consider them in order.

1. Pour cool water into a large saucepan, place the bag of shrimp in a container (do not open it). Wait until completely defrosted, then rinse through a colander.
2. Unpack the shrimp, rinse them under running water. Put in a deep container, pour boiling water over so that it completely covers the product. Wait 2 minutes, drain the water.

1. Pour water into the pan so that it covers the shrimp 2 times, boil.
2. Place 10 sprigs of cloves in boiling water, squeeze the juice from half a grapefruit, add 5 gr. coriander.
3. Take 1 bell pepper, grind it into porridge with a blender or food processor, add to the boiling broth. Salt, pepper, turn down the heat and throw the shrimp into the pan.
4. Boil the product for about 3 minutes if the shrimp is boiled, and 5 minutes for raw seafood.
5. After cooking, immediately drain the broth, prepare the nut sauce: grind into powder 5 walnut kernels, 5 almonds, add 20 ml. soy sauce and dilute everything with mayonnaise. Dip the shrimp in the sauce and enjoy the exquisite taste.

Important!
Never put shrimp in boiling water without first defrosting them. Otherwise, you will spoil the dish, because the seafood will turn into jelly.

Cooking shrimp in a slow cooker

Technological progress has gone far ahead, it is for this reason that a multicooker is available in almost every home. It reduces cooking time, but none of the instructions for the appliance indicate that shrimp can be cooked in this way. Consider a simple technology.

1. First, season the shrimp with olive oil at the rate of 60 ml. per 1 kg. seafood.
2. Cut a fresh bunch of dill, add to the main dish and mix. Pour in 30 ml. lime or lemon juice.
3. Move the composition to the slow cooker, add 2-2.5 liters of water. Turn on the "Extinguishing" mode, wait for the timer to turn off, or set the time yourself (20 minutes).

Cooking shrimp in the microwave

1. Rinse the shrimp under running water and place them on a cotton or paper towel to absorb excess moisture (so the shrimp won't soften while cooking in the water).
2. Take a baking sleeve, put a part of the shrimp in 1-2 layers so that there is free space. Pour some vegetable oil mixed with water in a ratio of 1:10. Tie, pierce a few holes with a sewing needle.
3. Put the microwave on medium power, place the sleeve with shrimp in it, simmer for 7-10 minutes. At the end of the period, decorate the dish with finely chopped dill and a teaspoon of natural apple cider vinegar.

After you cook the shrimp, you will probably wonder what to cook from them. We have put together a golden collection of recipes that do not require much time and effort from you.

Shrimps in tomato sauce

• boiled shrimp - 450 gr.
• parsley - 50 gr.
• dill - 30 gr.
• avocado - 0.5 pcs.
• lime - 1 pc.
• tomatoes - 3 pcs.
• tomato paste - 100 gr.

1. Remove the skin from the tomatoes, pour boiling water over them and mash with a fork. Mix chopped dill and parsley with tomato paste.
2. Cut the avocado into cubes, combine with the rest of the ingredients. Salt, pepper, add shrimp.
3. Pour mayonnaise or olive oil, squeeze the juice from 1 lime.

Shrimp with squid and pineapple

• boiled peeled shrimp - 350 gr.
• boiled squid - 300 gr.
• canned pineapple - 200 gr.
• quail egg - 10 pcs.
• lettuce "Iceberg" - at the discretion (2-3 sheets)

1. Drain the water from the pineapples, cut the fruit into small squares.
2. Boil the eggs, peel them, cut the lettuce into thin strips.
3. Grind squids, mix them with shrimp. Season with mayonnaise, add salt, pepper.
4. Combine all the ingredients in one mass, decorate with a quail egg, cut into 2 parts.

Shrimps in batter

• boiled shrimp - 500 gr.
• wheat flour - 120 gr.
• chicken egg - 2 pcs.
• butter - 20 gr.
• breadcrumbs - 50 gr.

1. Break the eggs into a bowl, mix them with pepper and salt. Combine flour and bread crumbs into one mass. Peel the shrimp from the shell, dip them first in the egg mixture, then in the flour.
2. Put a piece of butter in a frying pan, place the product, fry until golden brown. As a rule, the cooking time is 2-3 minutes. Serve with mayonnaise-garlic sauce.

It is not difficult to cook shrimp if you have sufficient knowledge regarding their preparation. Proceed from the size of the product, observe the time spent in the broth, in no case increase the cooking time. Add spices to taste, do not overdo it with salt.

Video: how to cook shrimp

Bubba, Forrest Gump's best friend, knew a lot about shrimp. And he is not alone. All over the world, this seafood is valued for its exquisite delicate taste and unique dietary properties. Another undoubted plus of shrimp is that they are prepared very simply and in record time.

What you should pay attention to

If you don't live near the ocean, only buy frozen shrimp.

Fresh shrimp is a perishable product. Unfrozen shrimp should be cooked the same day they are caught. But since most of us live quite far from fishing grounds, these crustaceans come to us exclusively in frozen form.

If you come across chilled shrimp in the store, do not believe it: they were simply thawed. Therefore, do not take risks and buy only a frozen product.

Give preference to shrimp in the shell: they are easier to see that they are spoiled. If the crustaceans smell of ammonia, do not eat them. Most likely they are expired.

Defrost shrimp before cooking

If you throw unfrozen shrimp into boiling water, the temperature of the water will drop and the meat will cook unevenly. For quick defrosting, place the crustaceans in a bowl and place it in the sink under a gentle stream of cold water. But in no case do not defrost shrimp at room temperature or in warm water: this will negatively affect the taste.

Remove the bowel carefully

If you remove the intestines of a shrimp blunt, only lumps will remain from it. Instead, carefully cut the carapace along the back with kitchen scissors, and then carefully pull out the black vein of the intestine with the tip of a knife or scissors.

Boil shrimp with head and shell

Shrimps taste better when cooked unpeeled. In addition, if you oversalt the water, the shell will protect the meat from excess salt.

But even if you've already cleaned the shrimp before cooking, don't throw away the heads and shells. Boil them with salt, herbs, and vegetables to make a great broth for shrimp soup.

Don't overcook the shrimp

There is an easy way to tell if a shrimp is ready: a straight shrimp is undercooked, a "C" shaped shrimp is done, and a rolled shrimp is overcooked. If you don't want tasteless gum, don't cook seafood longer than necessary.

The minimum set you will need is a large pot, water and salt. The volume of water should be twice the volume of the shrimp. As for salt, for shellless shrimp, you should put no more than 1 tablespoon per liter of water. If you are going to boil unpeeled shrimp, put 1-1.5 tablespoons per liter.

Boil water and add salt. Some prefer to do without, so as not to interrupt the delicate taste of this seafood. But if you want to add spices to the meat, put a small bunch of dill, cloves, allspice, bay leaf, a couple of garlic cloves or a piece of ginger into boiling water and pour in the juice of half a lemon. The set of spices depends solely on your preferences, so experiment and look for your combination.

After the water boils, dip the shrimp into it. When the water boils again and the shrimp shells turn bright pink and start to float, turn off the stove.

Small shrimp should be cooked for no more than 2 minutes. Large ones (royal and brindle) are cooked from 3 to 7 minutes, depending on the size.

Many people stop at this stage, fish the hot shrimp out of the broth, wait for them to cool, and then serve them to the table. But the fact is that the meat does not cool down instantly, which means that it continues to cook even after you have drained the hot water.

To stop the process, pour the freshly boiled into a bowl of cold water and ice cubes. Then immediately throw the crustaceans into a colander. After that, you can immediately serve them on the table, or you can let them cool a little more.

Do you know a better way? Tell in the comments.