Blanching various food products is generally a short heat treatment in extremely hot water, with the aim of improving the quality of food, intended for immediate preparation or for longer-term preservation.
Shrimp are among the products that are very easily blanched. This is because they generally do not need much cooking time and blanched shrimp are much easier to peel than raw ones.
Blanched shrimp are extremely suitable for the preparation of shrimp salads or shrimp skewers. In fact, you can find dozens of blanched shrimp recipes to impress your special guests.
The process of blanching the shrimp begins with boiling a sufficient amount of salted water. Once the water boils, put the shrimp in it and blanch it for no more than 1 minute. Then you can take them out with a slotted spoon and place them in a bowl full of ice.
The purpose of shock cooling is to stop the cooking process. You can easily peel the blanched shrimp and then freeze them or use them to make, for example, pasta with shrimp or shrimp with rice.
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