Shrimp come in a variety of sizes and types. There are about 300 varieties of them. Small prawns are juicier and sweeter, making them a great choice for salads and sandwiches, while large prawns are extremely flavorful and go well with rich, spicy dishes.
It is necessary
-
- shrimp;
- water;
- large saucepan;
- Bowl:
- colander;
- ice;
- salt.
Instructions
Step 1
Shrimp are usually sold frozen. To defrost them, remove them from their packaging, place them in a bowl, and refrigerate them overnight. If you don't have that much time, put a bag of shrimp in a sink with cold water and wait for them to defrost, at the rate of 1 hour for each kilogram of frozen shrimp. Never defrost seafood at room temperature or in the microwave.
Step 2
Make sure you have fresh shrimp, not boiled ones. Boiled frozen shrimp do not need to be boiled again, but it is enough to warm it up in boiling water.
Step 3
Shrimp cooked with the shell has a strong taste, additional aroma and juiciness. The heads and shells of boiled shrimp can then be used to flavor broths.
Step 4
To boil 1 kilogram of shrimp, prepare a large 5 liter saucepan and pour 4 liters of water into it. Add 4 tablespoons of sea salt and bring the water to a boil. Place the shrimp in boiling water, cover the pot with a lid and reduce heat. Cook the shrimp for 3 to 6 minutes, depending on their size. Time must be counted from the moment the water boils again.
Step 5
Prepare a large bowl of cold water and ice and a colander. As soon as the shrimp are ready - they float to the surface and become opaque in all visible places - pour them through a colander and place in a bowl of ice water. Leave them there for a few seconds and drain again.
Step 6
Peel the shrimp. Place the heads and husks in a saucepan of boiling olive oil and simmer for a few minutes over high heat. Pour in water gently and cook for about 10-15 minutes. Drain through a colander, place in an airtight container, refrigerate and store in the freezer. Use to flavor broths and oriental dishes.
