How and for how long should you properly cook frozen peeled and shelled shrimp? How to cook frozen shrimp correctly and for how long. Calorie content of boiled shrimp

How to cook shrimp? How long to cook shrimp? How to cook shrimp correctly?

Good frozen shrimp should have uniform coloring, a shiny shell and a curled tail. There are two main types of shrimp - cold-water (Atlantic) and warm-water (tiger and king shrimp). Cold-water ones are much smaller in size than warm-water ones, but the meat is a little healthier. The more the shrimp's tail is bent, the less time it spent before it was frozen. However, this statement is true for cold-water small shrimp. Due to their structure, large shrimp are not always “hooked.” Faded spots on the shell and lumps of snow in the bag are a signal that the thermal conditions were violated during storage. And here
Don’t let the green head scare you: this happens in individuals that feed on a certain type of plankton. Brown is generally good: this is a sign of a pregnant shrimp, whose meat is very healthy.

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

How long to cook shrimp?
Shrimp meat is tender, so you only need to cook the shrimp for a short amount of time. Atlantic (not large) shrimp are cooked for 1.5 - 2 minutes. King and tiger shrimps are cooked for 2.5 - 3 minutes. If you overcook the shrimp, the meat will taste a little rubbery. Properly cooked meat “melts in your mouth.”

Cooking shrimp

The main method of preparing shrimp, as you probably already guessed, is boiling. I will tell the story for the frozen product, and for all other forms in which they are sold, you yourself will omit the extra steps of their preparation.
In addition to shrimp, we need 1-2 lemons to prepare them, everything else is to taste, so I won’t write it out separately.
Take the frozen shrimp and place them in a colander. Then rinse with running water under the tap. It can be cold, it can be warm, whatever you like. During this process, the crust of ice will be washed off and the shrimp will thaw, and in addition, the dirt will be washed away, because it is not known where the shrimp you bought were stored before freezing, and the ice itself is not a crystal clear substance.
While the shrimp are undergoing water procedures, place pots of water on the stove. Choose its size depending on how many shrimp you have. You need about 2 - 2.5 times more water in volume so that they are covered with water and “float” freely in it. The 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 out all of it.
After the water boils, add lemon juice to it (you should get a slightly acidic solution, that is, the water should be slightly sour). 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 fresh frozen ones. When choosing the time for cooking, focus on the size of the shrimp; the smaller they are, the faster they will cook. After all, shrimp meat is essentially a protein, imagine how much time it takes to boil an egg, the protein cooks very quickly.
For those who love spices, you can suggest the following composition for preparing the broth in which the shrimp will be cooked: 4-5 cloves, 1 medium bay leaf, 4 black peppercorns, 1-2 allspice, ½ lemon cut into 4 parts, a head of unpeeled garlic - wash and cut into 4 parts, 1-2 tablespoons of tomato paste or 1 teaspoon crushed paprika, lightly salt. Place all the spices immediately before the water boils, and lower the shrimp as soon as it boils. Cooking time 2-5 minutes.
You can determine the readiness of the shrimp by the color of the shell; it becomes slightly transparent, and they will also float to the surface. You don’t need to cook the shrimp for too long, otherwise their meat will become “rubbery.” Anyone who has cooked squid will understand what we are talking about.
After cooking, place the shrimp in a colander and allow the water to drain. Then put the shrimp in a deep cup and season with the juice of half a lemon and 1 tablespoon of olive or vegetable oil. Mix everything thoroughly and carefully so as not to damage the shrimp and place it on a dish to serve.

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

Cook previously uncooked (red) shrimp, such as king prawns, for no more than 10 minutes.

Delicious facts about shrimp

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

2. In stores now, shrimp are most often sold boiled and frozen, so there is no point in boiling 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 the addition of a small amount of water - then the shrimp will be cooked in their “own juice”.

Methods for boiling shrimp

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

Cook raw shrimp (thawed in air) at a slow boil in salted water (from the moment of secondary boiling) for no more than 3 minutes.

Boiled-frozen shrimp are cooked for 5-10 minutes. Shrimp with cooked meat float to the surface. After boiling, the shrimp should be immersed in cold water for 2-3 minutes, then it will be easier to separate the meat from the shell and remove the intestines.
The shrimp need to be placed in an already boiling broth, then they will not give up all their flavor to the water. But if you want the broth to be tasty, then the product is placed in cold water and heated together.

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

Shrimp with spices

1st method

Add 1 bay leaf and salt to boiling water. Then throw in the shrimp and cook until done.

2nd method

In boiling water, add dry adjika, a whole onion, salt, red pepper and 1-2 bay leaves to taste (in any case, just a little).
Curry-based sauce goes very well with cooked shrimp.

Shrimp in beer

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

Shrimp with lemon

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

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

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

For the 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 water and rinse. Then place the prepared shrimp in salted boiling water (they should be completely covered with water), to which dill and salt have been added in advance. For 1 liter of water take approximately 1.5-2 tablespoons of salt.
Cook the shrimp until they float to the surface and take on a bright orange color (usually 3-5 minutes from 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 onions and simmer until tender in a saucepan with a lid. Lightly fry the flour without oil, dilute with hot milk, combine, stirring continuously, with the stewed onion. Cook for 5^7 minutes. Then add salt and pepper to taste, bring to a boil and season with oil.
When serving, place the shrimp on a plate, pour the sauce over them 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.
Preparation of boiled shrimp:

How to cook shrimp is written on each package. My goal is 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 several nuances.

First you need to boil water in a saucepan. Boil it instead of pouring boiling water into a pan on a cold stove to save time. This is necessary so that when we put frozen shrimp in boiling water, they boil quickly.
Add salt, pepper, bay leaf to boiling water. And immediately after the spices, pour in the frozen shrimp.

Cover the pan with a lid. And now you need to stand and watch the shrimp. Once the shrimp are boiling, you can simmer them for no more than a minute, and I don’t boil them at all. They need to be removed from the heat and the hot water drained. I do this through a sieve.

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

Shrimp 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, salt and sprinkle with pepper. Separately, melt the butter in a ceramic or enamel pan, add sour cream, mix thoroughly. Heat the resulting mixture over low heat and add chopped parsley.
Throw shrimp into a very hot but not boiling sauce and simmer over low heat for 10 minutes. Serve hot.

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.

Preparation of shrimp salad:
Boil and peel the 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. Place shrimp in the middle of the dish, surrounded by vegetable salad

How to cook frozen and king prawns correctly and for how long: rules and recommendations from the magazine website

A product such as boiled shrimp has wonderful taste characteristics and exceptional beneficial properties. Thanks to this, they have found wide use in cooking, often being an integral part of spectacular “sea” salads and snacks. They are also often used in many hot dishes. Properly cooked shrimp can become an incredibly tasty stand-alone dish that goes well with alcoholic or non-alcoholic drinks: wine, beer, cocktails, juices.

Recipes in which shrimp are the main ingredient usually include spices, herbs and natural additives - lemon juice, soy sauce, garlic. The purpose of these products is only to emphasize and complement the exquisite taste of seafood without interrupting them. In order for the taste of the entire dish to be harmonious and coherent, you need to know how to cook shrimp.

First you need to decide on the choice of seafood. They can be purchased fresh or frozen. Most supermarkets and other retail outlets now offer customers the latter option. Moreover, shrimp are frozen mainly after boiling them, which is easy to understand by their pink color. Thus, the buyer, in principle, purchases a product that is completely ready for use.

How to cook shrimp: recipes

Boiled-frozen shrimp can be: peeled (without shell, heads), unpeeled. This significantly affects the preparation method and the required amount of product.

Frozen shrimp, which are pink in color, that is, already boiled in production, can be prepared in three ways:

Recipe 1. Simple defrosting without heat treatment. This method is good because it does not require a lot of time and additional ingredients. However, it is not recommended to use simple defrosting to eat shrimp in its pure form. Shrimp are usually frozen without salt and spices, so their taste will be rustic. Thawed seafood without additives is good for further frying or used in salads, where the entire dish needs to be salted at the end of cooking. You can defrost boiled-frozen shrimp as follows:

in cool water, placing the entire bag of shrimp in it without opening it;
pour boiling water over the shrimp;
in the microwave.

Recipe 2. Boiling in salted water with or without spices is a fairly common way to cook shrimp in any form: frozen, raw, regular and king, peeled or not. Prawns are prepared like this:

boil water
salt You need to take more salt, as these seafood do not absorb salt well. Approximate proportions: 1 liter of water – 25 g of salt. This amount of liquid is enough to cook 300 g of shrimp.
add spices as desired: bay leaf, peppercorns. You should also not skimp on spices so that the finished shrimp have a wonderful spicy aroma. Let the water and spices simmer for a couple of minutes.
When the water is saturated with aroma, add shrimp. Cook seafood for 3-10 minutes after boiling, depending on the type chosen.

Along with them, you can put chopped dill in the broth - then the finished shrimp will be with herbs, or the whole dill, so that only its aroma can be felt in the seafood.

Recipe 3. Boiling shrimp in sauce is ideal for peeled and unpeeled seafood, which is a separate dish. The process of stewing in sauce looks like this:

pour olive oil into the bottom of the pan, in an amount of 10-17 ml,
cut a peeled, washed small onion in half, put in oil,
add peeled, coarsely chopped garlic cloves,
lay out 500-600 g of frozen shrimp,
pour in 100 - 120 ml of water,
bring to a boil with the lid closed,
boil for a couple of minutes.

How to cook frozen shrimp

Regular frozen shrimp are quite easy to cook. You don’t have to defrost them first, but simply place them in boiling water, in which you then boil them. It should be borne in mind that boiled-frozen shrimp, which are mainly found on store shelves, are cooked only to saturate them with salt and aromas, so the cooking time does not play a big role. Knowing how long to cook the shrimp is to ensure they become tough. You should not overcook seafood more than required.

How long to cook. So, boiled-frozen shrimp are boiled for 3-5 minutes, and fresh-frozen ones - 8-10 minutes in boiling broth. The latter are easily distinguished by their gray color.

How to cook king prawns

There is another type of shrimp - king shrimp, which differ significantly from their counterparts in size. The process of cooking this type is not much different from preparing ordinary shrimp. The only difference is the cooking time. It is 10 minutes for frozen king prawns, and 15 minutes for fresh ones from the moment of boiling. After cooking, these seafood should be cleaned not only of the shell and heads, but also of the black longitudinal vein on the tail. This is quite easy to do with a regular knife. It is recommended to serve king prawns with lemon or lime wedges, or simply sprinkle them with citrus juice. Also, these seafood go well with various sauces: garlic, cream, tomato, which are served separately.

Natural shrimp is an extremely healthy product. They are rich in substances necessary for the harmonious, proper development of the body. Like other seafood, shrimp boasts a high iodine content, which is extremely beneficial for the thyroid gland. A sufficient amount of this element included in the diet will help maintain the health of the endocrine system. Shrimp are distinguished by a significant content of protein - a building material for the cells of the whole body.

In order for boiled shrimp to bring only benefits, you should carefully consider the choice of this product, giving preference to trusted manufacturing companies with all the documents and quality certificates.

Shrimp is a dietary and very healthy dish that contains only 95 kcal. Moreover, they are very tasty and will appeal to all seafood lovers. Shrimp are added to various dishes or used as an independent dish. It is not always possible to find fresh shrimp, but do not despair, since frozen shrimp do not lose their beneficial properties and taste. When choosing shrimp, you should pay attention to the form in which they are sold. It is better to purchase medium or large sized unpeeled shrimp. They turn out very juicy and aromatic. Let's talk about how to cook frozen unpeeled shrimp.

How to cook frozen unpeeled shrimp. Classic recipe

Ingredients:

Frozen shrimp 500-600 gr.
Water 2 l.
Table salt 1-2 tbsp. l.

Sequencing:

Place frozen shrimp in a sieve and place under cool water for 1-2 minutes. During this time they will defrost a little and will be ready for cooking.
Take a large saucepan and pour 2 liters of water into it. Place it on the fire and immediately after the water boils, add a spoonful of table salt.
Place the shrimp in boiling water and cook for 1-2 minutes. Then reduce the heat slightly and cook them for another 2 minutes. If you cook tiger prawns, you need to increase the cooking time by another 2-3 minutes.
Place the cooked shrimp in a sieve and rinse them under cool water to cool slightly.

How to steam unpeeled frozen shrimp in a slow cooker

Ingredients:

Frozen shrimp 700-800 gr.
Water 600-700 ml.
Salt and pepper to taste.
Bay leaf 1 pc.

Sequencing:

Pour water into the multicooker bowl, add salt and pepper to taste. Then place a bay leaf in the water.
Place the shrimp on a special steaming bowl and place it in the slow cooker.
Turn on the “Steam” mode and let the shrimp cook for 10 minutes.

Unpeeled frozen shrimp boiled in beer

Ingredients:

Frozen shrimp 1 kg.
Medium size onion 1 pc.
Beer 800 ml.
Salt 1-2 tsp.
Bay leaf 1 pc.
Allspice and peppercorns to taste.
Garlic 4 teeth.

Sequencing:

Place frozen shrimp in a sieve and place under water for 1-2 minutes.
Peel the onions and garlic. Then chop them finely.
Pour the beer into a large saucepan and place it on the fire. Add onion and garlic to it.
As soon as the beer boils, add salt, allspice and bay leaf. Then add unpeeled shrimp to the spiced beer.
Cook the shrimp for 4 minutes, then remove the pan from the heat and cover it with a lid. Leave the shrimp to steep in beer for 20-25 minutes. Then remove the shrimp from the beer and serve them.

Boiled shrimp can be decorated with fresh chopped herbs or lemon slices. You can serve them with sour cream or cheese sauce.

Lately, shrimp have become extremely popular. They can increasingly be found on the menus of expensive restaurants and ordinary beer establishments. People not only realized the benefits of these humble mollusks, but also appreciated their delicate, unique taste. Typically, shrimp are sold raw or boiled in retail chains. As a rule, they are consumed as food. They are used for preparing salads or as a simple meal. Boiled shrimp pulp should simply melt in the mouth, so the heat treatment process is considered the most important point.

Cooking shrimp is not very difficult. It takes a little time. But the clams need to be defrosted first. And this must be done correctly so as not to spoil the taste of the final product. The main rule of defrosting is that you should never rush. Do not put frozen shrimp in the microwave or in a container of hot water. This can only lead to loss of flavor and all nutritional properties. There's no need to rush. Natural defrosting will take a little longer, but you will be completely sure that your product will retain everything you bought it for.

Once the clams are defrosted, you can start cooking them. But boiling shrimp does not mean throwing them in, as is customary to do with other products. The cooking technology here is completely different. The procedure takes place in 4 stages:

Boil the required amount of water.
Add salt and spices that you deem necessary. Typically, black peppercorns and bay leaves are used as such.
The shrimp are dipped into the prepared solution for 3 or 4 minutes. Then turn off the heat and leave them in hot water for another 15 minutes so that they can soak in the spices.
The finished shrimp are removed from the water with a slotted spoon and used for their intended purpose.

The principle is quite simple, but here it is also necessary to take into account the size of the mollusks. Small ones cook faster. Larger shrimp need to be cooked a little longer, about 5-6 minutes. Otherwise the procedure remains the same. After boiling, the cooled product can be used as the main component for salads or simply eaten with beer, savoring the aromatic drink with tender and juicy meat.

Sometimes shrimp are sold live. Here you need to make sure that all the mollusks are really alive. They must move freely and not arouse suspicion among the buyer. In this case, there is no need to defrost them. Cooking is carried out as usual.

Frozen clams (depending on the species) may have a black, brown or gray shell. Under no circumstances should they be covered with a layer of snow. This confirms the fact that the product was stored incorrectly or was defrosted repeatedly for no reason. It is better not to buy such a product. The aroma of the product will be partially lost. And you are unlikely to get tender meat from such semi-finished products.

Sometimes packages contain red, pink or orange specimens. This means that they are ready to eat. There is no need to cook shrimp of this color. You just have to defrost them, and then you can safely eat them. But you will not feel tenderness and aroma in them. Therefore, even if you come across boiled shrimp, it is better to process them. Make a solution of salt and spices in boiling water and pour it over the defrosted product for 10 minutes. The spices will do their job, and the shrimp will seem much tastier to you.

There is another important factor in nature that must be taken into account. Depending on their habitat, shrimp are:

Tiger or royal, which live in warm bodies of water.
Atlantic, which live in the cold waters of the ocean.

Here it is important to clearly distinguish how much to cook and how much to cook from individuals living in the sea. Warm-water mollusks are larger and require longer heat treatment. They need to be cooked for 4 minutes. While smaller marine specimens need to be kept in boiling water for no more than 2 minutes. Readiness can be easily determined by the change in color of the pulp. In addition, the shell of the mollusk becomes more transparent.

Nowadays, large tiger shrimps are often found in retail outlets. They can be quickly prepared and added to the table as a tender and flavorful dish. To prevent the product from turning out like rubber, you need to clearly understand the rule on how to cook tiger shrimp. There is nothing complicated here:

To begin with, we select a fresh frozen product of good quality in the store.
Then we wash the frozen shellfish so that foreign debris does not accidentally get into the dish.
Now boil water in a separate container and add salt to it. The amount of salt depends on the degree of purification of the product. If shrimp are cooked without shell, then a 20% saline solution is made. If tiger prawns are cooked in the shell, then the concentration of the solution should be twice as high. This is almost 2 full tablespoons per 1 liter of boiling water.
Add the necessary seasonings and spices to taste. This could be bay leaf, dill, peppercorns, parsley, garlic. Everything you want according to your taste.
Place the shrimp in the boiling solution and wait until they float to the surface.
From this moment, measure from 5 to 7 minutes (depending on the size of the product) and turn off the heat.
We rinse the shrimp under cold water and then remove the shell and entrails.

Now the product is completely ready for use. It can be eaten whole or used to make delicious salads. You are guaranteed a lot of pleasant sensations and benefits for the body.

How to properly cook frozen and fresh shrimp: we understand the secrets of cooking. Cooking regular, royal, description of methods with photos and videos.

Seafood, so beloved by nutritionists, which was once a rare delicacy for Russians, is now firmly established on our tables. And first of all, this applies to shrimp, which, unlike lobsters and Cornish crabs, are a completely budget-friendly way to diversify your menu with seafood. Are you not yet a fan of this product? Then let me try to convince you. Or at least offer a couple of successful recipes for cooking shrimp - what if one of them eventually becomes your favorite? We talk about the features of choosing and storing this seafood, how to choose correctly and how much to cook.

Useful properties of shrimp

Anyone who refuses to become more familiar with marine and freshwater crustaceans loses a lot. The dietary meat of these creatures contains deposits of useful substances.

There is:

vitamins A, B, C, D, E, thanks to which our vision remains sharp, skin young, hair and teeth healthy, blood vessels elastic, and immunity strong;
a whole accumulation of minerals, the first of which is iodine, which ensures the coordinated functioning of the thyroid gland and the central nervous system, active metabolism, vigor of the body and sobriety of the mind;
folic acid is the main enemy of depression and bad mood;
a protein involved in muscle repair and growth, collagen production by the skin and many other processes;
healthy fats, important for normal brain activity and overall health.

Great taste and maximum benefits

Regularly appearing on our table, shrimp help cleanse the blood of toxins and heavy metals, improve its circulation, reduce the risk of heart attacks and strokes, normalize metabolism, and increase vitality. However, they do not contain many calories - from 75 to 105 for every 100 g - therefore they can rightfully be called a dietary product.

The only thing is that people who have problems with the thyroid gland or blood cholesterol levels should not get carried away with shrimp. And, of course, this delicacy is contraindicated for allergy sufferers.

How to choose and store seafood at home

If you begin to meticulously list all the varieties of shrimp scurrying in the seas, lakes and rivers, you can easily get to a couple of thousand. But since you and I are not biologists and at the moment the small crustacean interests us exclusively from a culinary point of view, we will not delve into the scientific jungle. Suffice it to say that shrimp are distinguished by:

by habitat - marine and freshwater;
by distribution area - warm-water and those that prefer northern latitudes;
according to the method of extraction - caught in a natural reservoir or artificially grown. The latter, by the way, are the majority on the market: approximately 8 out of 10 shrimp that end up in stores arrive there from special farms. However, this fact has a minimal impact on their taste and health benefits, unless, of course, the manufacturer decides to stuff their products with antibiotics, stimulants and dyes.

If we talk about specific species, the most valuable are large warm-water and freshwater shrimp, which are called king shrimp due to their considerable size, as well as some types of tiger and Atlantic shrimp.

How to make the most successful purchase when going to the supermarket for a “catch”? First of all, take the product in a transparent package that allows you to clearly see its contents.

If there is a lot of ice on the shrimp, it means that they were subjected to secondary freezing or were specially soaked in water to increase weight.
The presence of snow or frost in the bag also indicates that the product has already been defrosted.
Do not take shrimp with gray spots on the shell, yellowish body color and blackened heads, they are spoiled. But the greenish coating does not pose a danger, these are just traces of plankton.
The straightened tail indicates that the individual was frozen in violation of technology and, most likely, died long before that.

A straight tail and a dark head are a sign of a stale shrimp.

The shrimp should move easily in the pack. If they stuck together or were frozen into barrels, they were stored incorrectly.
A large number of broken antennae and tails is also a sign of a low-grade product.
There should be no other aromas coming from the shrimp other than the smell of the sea.
Pay attention to the caliber; the larger it is, the more valuable the product. And one more thing: all individuals in the package should be approximately the same size. If this is not the case, it means that the manufacturer cheated by mixing an expensive product with cheap change.

Store shrimp only frozen, it is a perishable product. If you purchased a delicacy in its original packaging, leave it in it. If you bought fresh shrimp by weight, pack your purchase in foil or parchment. In cellophane, seafood quickly “suffocates” and acquires an unpleasant odor.

What to cook with?

Traditional additives when cooking shrimp are bay leaf, black pepper and, of course, salt. But if you want a more interesting taste, there are other options:

lemon sliced;
fresh herbs - dill, parsley, cilantro;
onions and garlic;
beer and milk, which are mixed with water or used in pure form to cook shrimp;
olive oil or butter if you prefer sautéed shrimp;
ginger, nutmeg, curry, chili pepper, turmeric, saffron and other spices.

Sometimes shrimp are simmered in cream and flour or cheese to create a thick sauce.

How to cook shrimp in a pan correctly and for how long and more

In order for a shrimp to delight consumers with its tender, juicy meat and pleasant taste, it must be properly cooked. And to do this, the first thing you have to decide is what kind of product you are going to prepare - fresh or frozen?

An appetizing delicacy you need to know how to prepare correctly

Frozen

We rarely deal with fresh shrimp. They are difficult to store, difficult to transport, they quickly deteriorate and bring only losses to the seller if they are not dismantled within a few days. Therefore, most often we get a frozen product. And there is one nuance: usually such shrimps are already half-cooked by the manufacturer, which, of course, shortens the cooking process. You can tell if seafood has been exposed to high temperatures by its pretty orange-pink barrels, which are greyish in color on raw shrimp. As for not only boiled, but also peeled shrimp before freezing, you can not cook them at all, but simply pour boiling water over them and let them thaw. Although for hygienic purposes it is better not to refuse cooking.

To cook frozen seafood you will need:

water - 1.5–2 l;
shrimp - 500 g;
bay leaf - 2–3 pcs.;
salt.

Preparation.

Pour water into a saucepan, place it on the stove and bring to a boil. Add salt, pepper and bay leaf.

Everyone determines the amount of spices to their own taste.

Follow with the shrimp and wait 1–2 minutes if you are dealing with small specimens, and 2–3 minutes if you are dealing with large representatives of the glorious family of crustaceans.

Cooked shrimp begin to float to the surface

Catch the shrimp with a slotted spoon and place on a towel to drain excess water, and then place the finished dish on a serving platter.

Serve the delicacy with fresh herbs and!

If too much ice is frozen on frozen shrimp, it may delay the cooking process. In such cases, professionals advise housewives to place their purchase on the table, cover with a folded towel and gently tap with a rolling pin. But it is not recommended to defrost shrimp under running water. Your dish will lose half of its taste!

Fresh

When a beginner gets his hands on fresh shrimp, he is often stumped by the question of whether he needs to peel them. No need. This way you will only add extra work to yourself and remove some of the dietary meat along with the shell. Get down to business right away. To make it more interesting, try boiling shrimp... in milk!

You will need:

water - 500 ml;
milk - 1 l;
shrimp - 500 g;
spices to taste;
chopped fresh or dry dill - 2–3 tbsp. l.;
lemon;
salt.

Preparation.

Combine milk and water in a saucepan or deep frying pan, bring to a boil over high heat and add salt and spices to the container.

Real gourmets use vegetable coconut milk instead of cow's milk

Next, add the shrimp, add fresh or dried dill, reduce the flame and wait 3-5 minutes depending on the size of your seafood - the larger the shrimp, the longer it will cook.

Cooking time will remain the same

Remove the shrimp from the pan, place on a platter, sprinkle with lemon juice and garnish with dill sprigs.

Shrimp boiled in milk has a particularly delicate taste.

How to cook with lemon for foamy

By and large, any well-cooked shrimp will go well with your favorite foamy drink. But we suggest you get creative and cook sea crustaceans in a “hop” bath. Their taste will only benefit from this.

You will need:

beer - 1–2 bottles;
shrimp - 500 g;
bay leaf - 2–3 pcs.;
black peppercorns - 3–5 pcs.;
garlic - 3 cloves;
parsley;
lemon;
salt.

Preparation.

Pour beer into a saucepan and put on fire.

While it is boiling, peel and finely chop the garlic.

Use a knife or a press, it's up to you

Chop the parsley.

Unlike the previous recipe, this requires fresh herbs

And cut the lemon into slices along with the peel.

There is no need to remove the zest

As soon as the beer begins to boil, add the prepared herbs, lemon, garlic, spices to the pan and, last of all, add the shrimp.

The “broth” will be very spicy and rich in flavor combinations

Boil everything for 2–5 minutes, carefully remove the shrimp from the broth and place on a dish.

What you need to meet friends

For salad with dill and spices

Again, nothing prevents you from using conventionally cooked shrimp. The main thing is to take care to free them from frozen ice in advance and throw them into already well-boiled water - this will shorten the cooking time and will not allow the taste of the delicacy to escape into the broth. But if you want to make it richer, which is especially important in a salad, spend a little more time and get a few extra ingredients. It will be delicious.

You will need:

shrimp - 500 g;
water - 150 ml;
butter - 3–4 tbsp. l.;
garlic - 3–4 cloves;
dill;
lemon;
spices and salt to taste.

If you like sesame oil, prepare that too. And besides, you can use any spices and herbs of your choice.

Preparation.

If you are using frozen shrimp, defrost them. Usually this is not done before cooking, but we have a different situation: we will marinate our seafood. The easiest way to get rid of the ice is to transfer the crustaceans to a separate bowl in advance and leave them in the refrigerator for 7–8 hours - this way the shrimp will retain not only all their taste, but also their beneficial substances.

Naturally thawed shrimp are healthier

Squeeze the juice out of the lemon.

Half a lemon will be enough

Finely chop the dill.

Set aside some greenery for garnish

Peel and chop the garlic.

Garlic will add additional flavor to the finished dish.

Combine all prepared ingredients in one bowl, add salt, spices, water. If you wish, add a couple of tablespoons of sesame oil and your favorite spices, then shake everything well and pour the resulting marinade over the shrimp. Leave them alone for 30 minutes.

If desired, add ginger, hot red pepper and even... rum to the marinade!

Melt the butter in a frying pan, add the shrimp along with the marinade, add water, cover and simmer over low heat for 2-3 minutes. Turn off the stove and let the dish cook under the lid for another quarter of an hour.

The shrimps have a rich taste

Cooking king prawns in a slow cooker

Pots and stoves have long ceased to occupy a dominant place in our kitchens. They are slowly but surely being replaced by multicookers and other technical innovations. Have you already acquired this useful invention? Then feel free to cook seafood in a slow cooker, it’s so simple.

You will need:

water - 1 l;
shrimp - 500 g;
salt.

Preparation.

Prepare the shrimp: rinse the fresh ones, simply pour the frozen ones into a suitable container.

There is no need to peel shrimp

Place the seafood in a multicooker bowl, add salt and water.

The multicooker will cope with the task in a few minutes

Set the “Steam” mode and time. For fresh shrimp, 3–5 minutes is enough, for frozen shrimp - 10.

Click “Start” and wait for the result

As soon as the specified time has elapsed, you can open the multicooker, transfer the shrimp to a dish and serve them.

Lemon or lime juice is a traditional seasoning for shrimp.

If instead of water you add 100 ml of olive oil and a couple of chopped garlic cloves to the bowl, and instead of steaming you set the “Baking” mode, in 15–20 minutes delicious fried shrimp will exude inviting aromas on your table.

In the microwave

While not everyone has a multicooker, almost everyone has a microwave oven. With its help, it will not be difficult to prepare the treasured seafood.

You will need:

water - 1.5 l;
shrimp - 500 g;
salt.

Preparation.

Place the shrimp in a microwave-safe bowl and cover with water. Add salt and, if you see fit, other spices.

Remember that the microwave requires special utensils

Place the bowl in the microwave and press the start button. Maximum power is needed, time - 3 minutes.

You need to cook shrimp in the microwave in two steps.

Once the 3 minutes are up, open the door, gently stir the shrimp with a spoon and return them to the oven for another 3 minutes. And then transfer the prepared seafood to a plate and pour over lemon juice.

And without a pan the result comes out excellent

Appetizing bonus: shrimp salad

The combination of tender shrimp meat with sweet pineapple and your favorite cheese is triple winning. First of all, it's very tasty. Secondly, it's elegant. And thirdly, such a salad will fit perfectly into the menu of your New Year's table, so just in case, take note of the recipe.

You will need:

shrimp - 400–500 g;
canned pineapple - 600 g;
hard cheese - 150 g;
eggs - 3 pcs.;
green onions;
mayonnaise;
salt.

Preparation.

Boil the shrimp in salted water and remove the shells.

And a spicy taste, and another bright touch for a festive dish

Drain the liquid from the pineapples and cut the pulp into medium-sized pieces.

Slice the pineapple as desired

Set aside some of the cheese, mix the remaining ingredients, season with mayonnaise and place on a dish. Sprinkle everything with the reserved grated cheese.

Dress the salad as you wish

Video: how to cook shrimp for sushi and rolls

It is not for nothing that the most delicious gift of the sea - shrimp - has earned the love and recognition of millions of gourmets around the world. It is tasty, healthy, and allows you to enjoy drinking beer with friends, serving a romantic dinner for two, or preparing an elegant dish for the holiday table. Be sure to master a couple of the most convenient, in your opinion, methods of cooking shrimp; they will help you out more than once.