Boiled shrimp and lobster are a great appetizer to almost any exquisite table. We can easily prepare them ourselves and serve them on any formal or ordinary occasion. However, in order to preserve their natural taste and delicate texture, we must take into account some features that are quite simple.
The process of boiling shrimp is a simple thing, but it is indisputable that each product needs its own time for preparation and cooking. Same goes for shrimp.
Much depends, first of all, on whether we choose frozen or fresh shrimp. Fresh ones are always preferable, but in case you don't have any, you should put the frozen shrimps in warm, not hot water for 5 minutes or just let them sit at room temperature for 30 minutes.
Prepare a large container in advance, filled with cold water with ice cubes and salt - 80 g per 1 liter. The liquid should be enough so that when you pour the shrimp, it covers them well. The salt should be dissolved as much as possible, although this is difficult due to the icy temperature.
Depending on the amount you are going to boil, put plenty of water on high heat - enough to for it to go 3-4 fingers over of seafood.
The salt is dissolved in the water - 35 g per liter of liquid - the purpose is to resemble sea water, which is their natural environment. Some add more salt, others less, but for me this is the ideal proportion.
Once the water boils, carefully release the shrimp in it, preferably not all at once, but 3-4 at a time, so that the temperature doesn't drop sharply.
Boil them for 2 minutes and if they are larger in size - 3-4 minutes. Frozen ones need about 5 minutes, on top of that time.
They are taken out and strained very quickly and immediately put in the ice bath to abruptly stop the cooking process. This way they will keep all their taste qualities, will remain delicate and tender and their appearance will be flawless and brilliant.
Wait for them to cool completely, which is done quickly and immediately strain them and place them onto absorbent paper.
The shrimps are now ready for consumption and for a place of honor at your table.
If they are not consumed immediately, store them in the refrigerator in an airtight container, in which they last up to several days and retain their properties, thanks to the salt.
If you love shrimp, we recommend trying our recipes for:
- shrimp pasta;
- or breaded shrimp;
Also learn how to fry shrimp, how to blanch shrimp and find out which spices are suitable for shrimp.
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