Shrimp are a favorite delicacy not only for beer lovers, but also for those who are partial to seafood delicacies. They are low-calorie, tasty, have a valuable composition and, when consumed, have a beneficial effect on human health. However, even the healthiest product can be hazardous to health if it is chosen incorrectly. Frozen peeled shrimp are no exception. How to cook and what delicacy to buy so as not to fall into the trap of tricksters will be discussed in this article.
Habitat
Everyone is familiar with the sweet-salty taste of shrimp meat with a sea aroma. But few people know where the product comes from on store shelves. In general, this invertebrate animal of the crustacean order has a considerable range. The future seafood delicacy is caught from the North, Baltic, Black, Mediterranean, Irish seas, as well as on the Atlantic coast of Morocco and Scandinavia.
The color of these individuals varies depending on the type of environment; as a rule, they have the color of a sandy bottom, which helps them camouflage. But the consumer sees red frozen peeled shrimp on the shelves. “How to cook such a product?” - the question immediately arises. But no one wonders why a seafood delicacy with an unnatural color is being sold. The fact is that the manufacturer simplifies the cooking procedure as much as possible and produces already boiled shrimp. Therefore, the question of how long to cook frozen peeled shrimp is wrong. They just need to be defrosted.
Big and small
Sea crustaceans, also called shrimp, are divided into two groups: warm-water and cold-water. Large specimens are caught in warm environments. Prominent representatives are tiger and king prawns. Arctic individuals that live in cold waters are smaller in size than their heat-loving counterparts. Although they do not differ in taste characteristics, the cost of royal and tiger delicacies is 2–3 times more.
Large sea crustaceans reach a length of 30 cm, while the size of cold-water ones averages 4-5 cm.
The popularity of this delicacy is growing, so to meet demand, some countries are starting to artificially grow this product. Aquacultures from China are of the lowest quality. The Chilean artificial delicacy is more acceptable to eat. But due to the fact that crustaceans move little in such conditions and do not receive enough necessary substances, they are not as useful for humans as shrimp caught from the natural environment and frozen, peeled. How to cook and what to prepare from this delicacy are tasks that housewives solve after choosing the right product.
Tiger shrimp sauce
It is better to serve tiger shrimps with special sauces.
For example, you can mix lemon juice with olive oil, garlic and spices. Or mix mayonnaise, ketchup, a pinch of red pepper and a clove of garlic.
So tasty and healthy tiger prawns
Use a marinade or topping to keep the shrimp moist as they cook.
Microfiber: Cooking shrimp this way keeps them moist, and it's super quick. Place the shrimp on a plate with the thicker parts on the outside and cover with plastic wrap. Steaming: This is a great low-fat method for cooking shrimp. Steam in a steamer or steam rack until they turn pink. Roast: Remove shrimp from wok as soon as they are done. Fry any other ingredients in the wok, then return the shrimp to the pan to reheat before serving.
Shrimp is a very tasty and healthy product. It is quite possible to cook it at home, but to do this you should follow a few simple cooking rules. The finished shrimp meat will delight you with its softness, tenderness and juiciness.
Shrimp is a very tasty product, which in our usual society is considered a delicacy. This is because the cost of shrimp can be too high and sometimes exceeds all permitted standards. The higher the quality of the shrimp, the more expensive their cost will be.
Shrimp Cocktail: Massage shrimp with shells in vegetable stock or water for about 10 minutes. Drop the shrimp into the simmering mixture. Cover, return to just a simmer, then remove from heat. Allow the shrimp to cool in the liquid where they will take on the flavor of the stock. Peel the shrimp and serve over ice with lemon wedges and your favorite cocktail sauce.
There are many classic and delicious shrimp including shrimp, shrimp, shrimp, shrimp, shrimp, shrimp, shrimp, shrimp, shrimp, shrimp, and paella. Just be sure to leave your sandwich in the refrigerator until it's time to eat.
- Toss some baby shrimp into omelettes and frittatas.
- Shrimp cocktail can be served as a dish.
- Leftover cooked shrimp on toast is great when you're in a rush.
- Include smaller shrimp from the salad in green and pasta salads.
- Add cooked shrimp to clear up soups.
- Wrap it up by tasting the cooked shrimp in the wrapper.
Smell – Seafood should generally have an aromatic, clean smell of the sea, with a mild seafood aroma.
It is worth noting that there are two types of shrimp:
- cold-water
- warm water
Cold-water shrimp are those shrimp that we usually call “Atlantic”. They are not large and they are cheaper. The more elite types of shrimp are considered warm-water: Tiger and Royal. This shrimp is much larger in size than the Atlantic one, it has more meat, and its meat is tastier.
The aroma of spoiled seafood varies as some types of "stale smell" have a sweet, almost fruity aroma, and some have an ammonia-chlorine smell. The main similarity is the strong, unnatural smell. Appearance – Seafood should generally be in good visual condition and have a “just caught” look. It should look fresh, with moist flesh and a firm texture. It should have a natural color, a clean transparent shiny shell. No signs of discoloration or dryness.
Some seafood has a natural protective mucus. This protective mucus should be clear, opaque, or white. Bring the eskies. One of the biggest mistakes people make is purchasing fresh seafood and mishandling it for the trip home. Bring your esky or chiller bag and our staff will give you some ice to keep your product chilled for your trip. Or tell the staff and they will double the bag of product and put some in the bag. Don't leave seafood in the car while you do the rest of your shopping!
Shrimp is a product that definitely needs to be cooked to avoid poisoning. In addition, the taste of cooked shrimp meat is aromatic and tender, while raw shrimp meat is almost tasteless, with a fishy taste.
The best way to prepare shrimp is to boil them. But this is not so simple either. The fact is that cooking shrimp requires a certain amount of time.
The gills should be red, the scales intact, hard and shiny. Fish fillets and cutlets should have moist flesh, a firm texture with a “just out of water”, fresh appearance to them. Avoid people with sunken, discolored eyes and gray gills. Sometimes, however, when fresh fish have been buried in crushed ice, their eyes may look a little cloudy. Some people, when catching fish, are called to the surface too quickly, which causes them to stroke their eyes, this is a natural phenomenon and does not affect the quality of the fish.
This is normal and does not indicate age. The gray gills show that the blood has turned to color and is a good sign of a tale "from the age of water." Fish fillets should not show any signs of discoloration or dryness. Cooked types of shrimp will vary in color from light pinkish to dark orange-red.
It must be followed very precisely. If you overcook the shrimp for just a minute, the meat will become rubbery and not tasty. And if you do everything correctly, the shrimp will literally “melt in your mouth.”
Atlantic shrimp
king prawn
Tiger shrimp
Green shrimp come both fresh and frozen, ask your vendor if they are fresh or frozen as it is not recommended to re-freeze thawed shrimp. Well-managed frozen shrimp can be just as delicious as fresh shrimp. and in some cases they can be even fresher - since large vessels are caught, boiled and frozen on board.
To preserve that locked-in delicious sea flavor when thawing frozen shrimp, it is recommended to swim in a light brine. Add sea salt to an ice water bath, taste it, and when you think it tastes like the sea, throw in frozen shrimp to thaw.
Excellent purchase
Shrimp in the store can be seen both packaged and by weight. It has always been more profitable to purchase a product unpackaged, but no information about it is available to the buyer: how long it has been stored, what its composition is and where it was imported from. The difference in price is significant; the delicacy sold by weight is half the price of packaged shrimp.
For a simple buyer, the difference between the two types of goods sold will be insignificant. The only thing is that the aesthetic appearance of the dish will be better from a packaged product. The weighed delicacy is more suitable for cocktail dishes. But how to cook frozen, peeled shrimp will be discussed a little later, after studying the composition of the product.
What else can a semi-finished sea delicacy contain besides the main ingredient? It turns out that unscrupulous manufacturers add flavor enhancers, dyes and other unhealthy ingredients to improve the taste of a most likely stale or artificial product. It is important to know that a quality delicacy must consist of three ingredients: shrimp, salt and water.
Ice glaze
After returning home with the right product, the question arises: how to cook frozen, peeled shrimp? The thought immediately comes to mind about long-term heat treatment due to the large amount of ice on them. In general, there is a standard according to which the amount of ice glaze in a product should not exceed 7% of its weight. Otherwise, the manufacturer violates established standards.
You can do an experiment at home. Weigh one frozen shrimp, and then take a control measurement after the ice has completely thawed. It is very rare to find packages that meet the 7% norm. Dry-frozen shrimp are the most profitable. In them, the declared weight without ice glaze corresponds to the real one.
Cooking tips
Do I need to cook peeled frozen shrimp? Answer: no. And everything is explainable. After all, this product has already been boiled by the manufacturer to facilitate the preparation process.
What actions do frozen, peeled shrimp require? How to cook them? This question disappears. Simply fill the seafood delicacy with water at room temperature and wait until it thaws completely. That's it, the dish is ready. All that remains is to come up with a sauce for it. This is, of course, the easiest way to cook shrimp. In fact, they are fried, baked, added to sauces, pasta, and rice. Holiday appetizers and cocktail salads are incomplete without this delicacy.
By the way, by the color of the water obtained as a result of defrosting the sea delicacy, you can diagnose the quality of the shrimp. If the water is colored, this is a sign of a stale product that has been repeatedly frozen and defrosted.
Basic rules for preparing frozen shrimp for further cooking:
- No cooking.
- Thawing of the product should take place slowly, then the taste of the delicacy will be close to its natural sweetish-salty taste.
- When using a microwave oven, it is important not to overcook the frozen delicacy, otherwise the shrimp meat will be rubbery.
- The shrimp should resemble a donut in shape; if only one straight tail remains from an individual, then it is better not to add it to the dish.
- It is also not recommended to consume invertebrates with black heads, without mustaches and eyes, and artificial red color. These shrimps taste like medicine.
How and for how long to cook fresh shrimp after boiling?
Now that you have precisely determined the type of your product, you should start cooking them. It is important to know that there is no need to peel the shrimp before cooking; you risk tearing off excess pieces of meat.
However, if you have some personal beliefs and aversions to shrimp heads, you can do this painstaking work and chop off each head with a knife. But with the same success you can do this with the finished product, without harm to the meat.
Avoid product that has discoloration or dryness and any unnatural residue or slime on the surface. Some species of shrimp have a naturally dark head, such as the Endeavor shrimp, or perhaps only when feeding. before they get caught and have a lot of colored stuff in their heads.
How to cook frozen boiled tiger prawns?
While we don't always feel comfortable eating our seafood right away, here are some tips to help you keep your seafood in top condition. There are several important factors for preserving seafood in the refrigerator. Never let it sit in its own juices, make sure you have a seafood drain. Cover with ice and place in the coldest part of your refrigerator, which is usually the bottom shelf; seafood cools best. at 0 - 4 degrees Celsius.
Preparation of shrimp:
- Prepare a large saucepan for cooking. It could even be a ten-liter saucepan. The main thing is a sufficient amount of water and a convenient way to catch shrimp with a slotted spoon.
- Wait until the water boils completely and salt it, a teaspoon of salt per large pan of water is enough
- If you wish, you can add any spice to the water to your taste. The most popular are: bay leaf, a bunch of dill, a few cloves and even a slice of lemon or lime
Boiled shrimp can be immediately placed on ice to cool and retain their tenderness. But this is far from essential. You can immediately place them on a paper towel to absorb excess water or on a serving plate.
boiled, prepared shrimp
How to cook peeled shrimp frozen for salad?
After thawing the product, place it in a colander to drain the remaining liquid. If the shrimp are small in size, that is, cold-water, there is no need to cut them additionally for salad. To prepare a seafood delicacy dish, you will need cherry tomatoes (300 g), green basil (30 g), black pepper, olive oil, salt, sugar, lemon juice (1 tablespoon) and peeled shrimp (200 g) This salad is convenient the speed of its preparation. You should cut the tomatoes in half, tear the basil and shrimp. In a separate bowl, mix olive oil, salt, sugar (0.5 teaspoon), lemon juice and black pepper. Mix everything and serve.
Another simple dish is fried invertebrates. A kilogram of thawed product must be marinated for 20 minutes with lemon juice and four cloves of garlic. Then place the infused ingredients in a hot frying pan with vegetable oil until completely cooked.
How to cook tiger prawns
How to cook tiger prawns
The classic way to prepare tiger shrimp is by boiling.
To do this, take a large pan of water, put it on the fire and bring to a boil, add salt. To make tiger shrimp more tasty, add peppercorns, bay leaves, the juice of half a lemon, a few cloves of garlic and a spoonful of tomato paste to the water.
Black Tiger Prawn: With very firm textured meat, these shrimp are very easy to work with. These shrimp, especially those raised in low salinity waters, tend to be softer than sea-caught shrimp. Black tiger shrimp are widely available year-round and can be easily identified by their black outer shells.
It looks like a tiny clawed lobster and is found throughout the world except Africa. Most crawfish weigh 1-3 ounces. Raw crayfish must be alive when cooked because the meat in a dead crayfish spoils quickly. Choose ones that are very active rather than limping and immobile.
Place frozen shrimp in a colander and rinse with cold water to remove debris and ice. Place shrimp in boiling water, reduce heat and cook for 3-5 minutes. You don't need to cook them for too long, otherwise the meat will be rubbery. Properly cooked tiger prawns simply “melt in your mouth.”
Their meat is sweet and juicy. Shrimp: Basically just another name for shrimp. There is a lot of confusion about this term because it is used to describe several different shellfish. These deep-sea critters have an exceptionally hard shell, but their meat is especially prized for its lobster-like texture and flavor. Because they are so heavily peeled, most rock shrimp are sold as peeled raw meat.
Salad with shrimp, cherry tomatoes and parmesan
The shrimp may take a little time to prepare, but they are worth the wait. It is important to cook the shrimp thoroughly as they can easily become tough and overcooked. Peeling: For tiny shrimp, discard the heads and remove the shell with your fingers. For jumbo shrimp or prawns, use scissors to cut out each side of the shell and they peel away the shell to get to the meat. For large shrimp: Remove the head from the body, leaving the tail meat intact. Remove the casing with your fingers, leaving a tail flange or tip if desired.
How to fry tiger prawns
You can also fry tiger prawns.
Heat a frying pan, pour in olive oil and fry finely chopped garlic.
Add shrimp and cook until cooked through, 4-7 minutes. Before serving, garnish with herbs.
Before frying, shrimp can be marinated in soy sauce or mayonnaise with mustard, salt and garlic.
How and for how long to cook fresh shrimp after boiling?
Unwrapping: Whether it's shrimp or not is a matter of personal preference. In general, small and medium-sized shrimp do not require development other than for cosmetic purposes. Because the intestinal vein of jumbo shrimp contains grit, it should be removed. To do this, make a shallow cut along the back of the shrimp. Remove the dark intestinal vein that runs along the back, then rinse and dry with paper towels.
How long to cook boiled-frozen shrimp
Remove the dark intestinal vein that runs along the back and open the shrimp for cooking. Baking: Wrap shrimp in parchment or foil. Bake until just done—about five minutes, or as directed in recipe. Boiling: Cook the shrimp by boiling. For extra flavor, use fish stock instead of plain water or add a few lemon wedges to the water. Or you can use seafood spice powder to punch out the flavor.
