Boiled shrimp is not only tasty, but also a very healthy dish for health, since seafood contains many vitamins and other useful substances. When cooking shrimp, the main thing is not to overdo it with cooking, otherwise the seafood will turn out to be tough and tasteless.
It is necessary
- - shrimps;
- - carnation;
- - dill;
- - lemon;
- - olive oil;
- - Bay leaf;
- - black peppercorns;
- - garlic;
- - paprika;
- - tomato paste;
- - salt.
Instructions
Step 1
Good frozen shrimp should have a shiny shell, even coloration, and tucked tails. There are two types of shrimp - warm water and cold water. Cold-water ones are small in size (in contrast to warm-water ones). Tucked tails indicate the freshness of the product (however, large shrimps do not always have a tail between their tails due to their body structure). Lumps of snow in the package and white spots on the carapace indicate that the storage regime has been violated. The green heads of crustaceans should not scare you, this is found in individuals that feed on plankton.
Step 2
To boil the shrimp, you need to boil the water and add salt to taste. You need to take twice as much water as the shrimp. As a spice, you can add cloves, dill, lemon slice, bay leaf and black peppercorns to the water. Place the frozen shrimp in a colander and rinse under cool running water. At the same time, a crust of ice will come off the seafood and dirt will be washed off (since it is not known where they lay before freezing and from what water the ice was prepared).
Step 3
After the water has boiled, put the shrimp in a saucepan and cook for three minutes (for fresh frozen, it will take seven minutes to cook). Determining with the cooking time, you need to focus on the size of the seafood. The smaller the shrimp, the faster they will cook.
Step 4
If you love spices, you can make a delicious and rich shrimp broth. To do this, add four cloves, one bay leaf, several black peppercorns, half a lemon (cut into several parts) and a head of unpeeled garlic (after washing and cutting into four parts) into a pot of water. Add a teaspoon of powdered paprika and a tablespoon of tomato paste, salt to taste. All ingredients must be put in water before boiling. Next, lower the shrimp and cook for three minutes.
Step 5
You can determine the readiness of the shrimp by the color of the shell. It will become slightly transparent and the seafood will float to the surface. After boiling, discard the shrimp in a colander and drain off excess water. Then put the cooked seafood on a platter, pour over with lemon juice and a little olive oil, stir and serve.
