A Soviet-era delicacy - shrimp - today can be found in almost every grocery store. They are equally successfully used both as snacks for beer and in various salads and even soups.
Most often, housewives use boiled frozen shrimp in home cooking, they need to be poured into a colander and rinsed thoroughly under running water. While the excess water is running out, put on the fire about 2-3 times more water than the volume of the main product. Salt it and boil it. Add the juice of half a lemon, then dip the shrimp into it and cook after boiling for another 7-10 minutes. Remember, though, the smaller the food, the faster it cooks.
… A set of salt and lemon juice is standard, but amateurs recommend adding 4-5 pieces of cloves, the same amount of peppercorns, bay leaves, a head of garlic cut into 4 parts and one teaspoon of paprika.
Readiness can be determined by the color of the shell, if it has become translucent - the shrimp are ready. And watch the time, overcooked shrimp will become rubbery
Shrimps in sour cream
For 0.5 kg of shrimp you will need:
- 250 g sour cream
- 50 g butter
- spices: salt, herbs and pepper to taste.
The shrimp must first be peeled and salted.
Sauce. Add sour cream to the melted butter and stir until smooth. Over low heat, stirring constantly, heat the sauce and add the chopped herbs. In a heated, but not boiling sauce, dip the shrimp and simmer over low heat for no more than 10 minutes. The dish is served hot and serves as an excellent addition to pasta, risotto, fajitos.
Shrimp salad
Salads with seafood are very common in Japan, and a distinctive feature of Japanese dishes is in a small number of their ingredients, for example, a salad is a dish made from a single product and some kind of greens. In Russia, such delights are not very popular, and therefore for a salad with shrimps you will need:
- 3 tomatoes,
- 3 cucumbers (fresh or lightly salted),
- green onions,
- salt, spices,
- 1 tsp Sahara,
- vegetable oil.
Cut the tomatoes into circles, cucumbers into small cubes, finely chop the onion and mix it all in a large cup. Season with a little oil and vinegar, add spices and a little sugar.
Line the dish in which you will serve the salad with Grand Rapid leaves (an early ripe salad with large “curly” leaves), place the shrimps in the center, and “scatter” cherry tomatoes around the edges.
