Like all seafood, shrimp are rich in iodine and trace elements, they contain a lot of protein, vitamins A, B, D, E, C, are suitable for dietary nutrition. And also, the shrimp meat is very tasty – tender and slightly sweetish.
These tips will make your shrimp dishes unique
– To make the shrimp tasty, it is very important to buy them of good quality: they must be the same size, with tails twisted to the head, the same color and with a shiny shell;
– Frozen shrimps in supermarkets are sold, as a rule, already boiled (this can be understood by their color – they are pink), and they cannot be cooked for a long time: for small ones it is about two minutes, and for large king or tiger ones – 3-4 minutes. Overcooked shrimp taste “rubbery”;
– Raw shrimps (in color, they are gray and even transparent) are cooked longer – 7-10 minutes;
– So that there are no problems and questions with cleaning the shrimp, first separate the legs from the shrimp, then the head, and at the end – the shell;
– The water in which the shrimps will be boiled should be 2-2,5 times more than the volume of the shrimps themselves;
– Send shrimp to already salted, boiling water;
– Be aware that cooked shrimp float and become more transparent;
– Shrimps are ideal with vegetable salads.
Recall that earlier we told how to cook Creole shrimp, as well as how to make Creole shrimp.