Shrimp are delicious on their own without additional ingredients, and true gourmets recommend enjoying them as a separate appetizer. This healthy product, rich in vitamins, minerals and trace elements, containing a balanced composition of proteins, fats and carbohydrates, is well absorbed by the body. In addition, shrimp cook quickly, unless, of course, we are talking about shrimp paella, which still requires time and effort. Today we will talk about simple ways to cook shrimp.

Secrets of cooking delicious shrimp

Shrimp can be simmered in a slow cooker, baked in a convection oven, boiled in a pressure cooker, fried in batter or boiled in beer. Seafood is always healthy, so you can come up with a variety of ways to cook shrimp and serve them with delicious sauces. Shrimp decorate any side dish and make the dish tasty, bright and original! And they will add bright flavor accents to your dishes!

Shrimp is one of the most affordable, tasty, tender seafood. What’s even nicer is that this is a dietary product that contains virtually no fat, but is rich in vitamins and microelements.

There is one downside: seafood is not the easiest ingredient to prepare, because it is very sensitive to heat. If you overexpose it, you will end up with a rubber sole instead of a delicacy.

How and how long to cook shrimp?

First, let's decide how long to cook the shrimp, and only then we'll figure out how to make it tastier.

Usually in stores, shrimp are sold boiled and frozen, i.e. Ready to eat - you just need to defrost and warm up.

Frozen shrimp without shell

Water will be required approximately twice the volume of the product. Crustaceans should swim freely in the liquid.

1. Rinse frozen seafood under running water to remove excess ice and possible dirt, small debris, etc.
2. Place into actively boiling water.
3. After a minute, remove the pan from the heat.
4. Leave the shrimp in the hot water with the lid closed for another 3-5 minutes. Be guided by the size of the crustaceans - for the smallest salad ones, 1-2 minutes will be enough, but the royal ones can be held for up to 7-10 minutes.
5. Place the prepared shrimp on a plate and let them cool. If necessary, remove the shell.

All! The product is completely ready to eat - as an independent dish or as part of salads, canapés and other snacks.

What to add to cook shrimp deliciously?

We've sorted out the theory of cooking. But how can you make healthy seafood also amazingly tasty? The most common culinary spices will come to the rescue:

• Bay leaf,
• basil,
• hot red pepper (or a few peppercorns),
• salt.

Place this simple set of ingredients in boiling water and cook for about 5 minutes, without adding shrimp yet. They can then be removed from the pan.

There should not be a lot of spices - crustaceans perfectly absorb tastes and smells. It is important to bring out the true flavor of the seafood and not overpower it with seasoning. In addition, if you overdo it, for example, with bay leaves, you will get bitterness instead of a spicy taste.

The secret of the rich taste of shrimp is that when cooking, we immediately immerse them in tasty water! They will successfully absorb all the aromas without having to overcook or overexpose.

In cooked shrimp, you may notice dark stripes along the back - this is the intestine, which is filled with waste products. There will be no harm if you eat them. But it looks unaesthetic, and it usually creaks unpleasantly on the teeth. Therefore, the intestines must be removed.

1. Cut the carcass along the entire back.
2. Carefully remove all the intestines with a knife. It may turn out to be one continuous “thread”, or it may begin to tear into small unpleasant pieces.

Shrimp gut in cross section

The end result will be beautiful, clean and very appetizing!

What to season shrimp with?

Boiled crustaceans can be eaten in any form, including without any dressing at all. You won’t need it if you are going to make seafood part of a salad. But as a stand-alone snack, it’s better to top the shrimp with something.

Simple shrimp dressing options:

1. Butter with garlic and herbs. Squeeze a couple of cloves of garlic into your favorite vegetable oil and add finely chopped herbs. To stir thoroughly.
2. Lemon juice. A classic no-frills option: sprinkle boiled seafood with freshly squeezed lemon juice.
3. Soy sauce, ginger, honey and garlic. Interesting dressing with an Asian feel. You need to take 2 parts soy sauce, ½ part honey, 1 clove of garlic and a small cube of fresh ginger for each part of soy sauce. Chop the ginger and garlic, mix all ingredients thoroughly. Get a spicy appetizer with shrimp. An interesting feature of this recipe is that it easily turns into a marinade - in the same mixture you can continue cooking crustaceans, for example, by frying them.

The most dietary option would be to eat shrimp without dressing or with lemon juice.

1. The largest shrimp in the world is the black tiger shrimp. Its dimensions exceed 30 cm in length, and its weight is more than half a kilogram. You can satisfy your hunger with just one of these crustaceans!
2. These crustaceans are hermaphrodites, i.e. can change sex during life in order to produce offspring as efficiently as possible, pairing up in any conditions. And the heart is in their head.
3. Widely distributed on the planet - they live in fresh and salt waters, in almost all climatic zones. They live in the wild and are raised on specially equipped farms.
4. Wild shrimp are tastier and more aromatic, because in their natural environment they feed more “correctly” - crustaceans, algae, and other microorganisms.
5. By looking at the markings on the package when purchasing shrimp, you can understand their size even when the package is closed. Values ​​like “50/70” or “70/90” mean the approximate amount of unrefined product per 1 kg - from 50 to 70 pieces, from 70 to 90 pieces, etc.

And one last tip: the broth is more aromatic and richer from shrimp boiled with their shells. Don't rush to throw it away - it's an excellent base for soups and sauces!

Seafood is a healthy addition to your diet. They are especially popular, ideal as a savory snack for foamy beer. It is important to be able to prepare the gifts of the seas and rivers so that they reveal the full spectrum of taste and give maximum pleasure. Spices help with this, giving the dish an unconventional character.

Seasoning for cooking "Firm"

The aromatic seasoning incorporates the most juicy ingredients. The highlight of the mix is ​​the dried dill, which adds some piquancy to the crayfish and shrimp. Allspice is a spicy component that adds a subtle kick, while bay leaves and dried onions help the seafood become mega-juicy. Among other things, the seasoning includes carrots, coriander and dried berries, which allow the finished dish to become presentable.

Cooking seasoning “Classic”

There is nothing more appetizing than crayfish cooked according to an old recipe, that is, with dill seeds. The absence of all kinds of spices during cooking is the dream of all fans of original Russian traditions and a delight for gourmets. Dill seeds help crayfish meat develop juiciness and a slight sea flavor. It is no secret that natural seasoning stimulates the appetite and normalizes digestion, which means that consuming the finished dish will bring many pleasant moments.

Cooking seasoning “Fragrant”

This mixture for preparing crustaceans is a suitable choice for connoisseurs of exceptional piquancy. The sweet peas included in it fill the house with a magical aroma, bay leaves add juiciness to the meat, and coriander makes the finished dish amazingly tasty. The mix includes a little cilantro - a real “zest” of every seafood dish. Don't miss your chance to become famous as the master of creating the best snack!

Most of the known and eaten seafood has a relatively mild and neutral taste, so a large number of all kinds of spices are suitable for them, the choice of which is almost unlimited. However, it should be borne in mind that there are no canonical lists of spices that should be strictly adhered to when preparing seafood dishes. In Europe, rosemary and thyme are generally preferred, as well as other mild-tasting spices. Eastern ones have a pungent taste, and even a slight overdose of them can ruin the taste of the food. You should also take into account that some spices are added immediately before cooking, while others may require long-term heat treatment to give the product the proper taste and aroma.
The beauty of creating seafood dishes is that when preparing them you can be creative and combine different spices to create unique flavor profiles. The scope of application of each spice is purely individual, for example, crushed calamus root thickens the flesh of fish, and herbs are indispensable components for marinade fillings. Sometimes, using only those ingredients that are at hand, you can prepare a real culinary masterpiece or radically change the taste of a familiar dish. Below are some spice recommendations that you can use as a base for your upcoming experiments.

Classic spices

Naturally, first of all it is worth mentioning salt and pepper - the most common and most often used spices in any kitchen. Following them in popularity are nutmeg, onion, lemon, parsley and dill.

Spices of the bulbous family

Most of the onion family spices perfectly highlight and complement the flavor of many seafood. These are onions, shallots, spring onions, red onions, burdock bulbs and garlic.

Greens and some fruits

Excellent with all seafood: Italian parsley, ginger root, rosemary, basil, coriander, sage, chervil, tarragon, thyme. You can add a little grated lime zest, fruit juice, chili pepper or paprika to the fish dish, and garnish it with saffron and capers or celery leaves. Turmeric also greatly diversifies the taste of fish or shrimp.

A little exotic

Try to add some variety to your usual seafood ensembles by adding unusual spices from other countries of the world. Taste a Chinese five-spice combination, Thai seasonings, Parmesan cheese, tandoori.

Pepper is like the father of spices

Pepper in its various forms around the world is used as a basic spice not only to enrich the taste of seafood. It comes in green, black and even white. Its color is associated with the maturity of the grains at the time of harvest. Green is obtained by drying unripe seeds, black from dried ripe fruits with peel, white from pure, ground grains. The aroma of pepper does not last, so it is better to grind it immediately before use. It is often customary to season fish dishes with white pepper, but the best and most persistent smell is inherent in black pepper.

• Pink peppers are small fruits of tropical trees in the form of berries that have nothing in common with classic peppers. It has a mild flavor with some heat, which gives it the name pepper. This unusual and piquant spice is delicious in combination with any seafood.
• Szechuan pepper is also actually a berry and also has a pungent taste, a delicate aroma and a slight clove flavor. This spice is used especially often in Chinese Sichuan cuisine.

Nutmeg

Nutmeg and its peel belong to the same fruit, but they are considered to be different components. The peel is excellent for making white sauces for fish baked in cheese, as well as when preparing minced fish dishes. The nut kernel will add an unusual taste to dishes made from various seafood products.

Commonly available spices and their uses

• Ginger is a wonderful spice with an intense taste and an original, refreshing aftertaste. Its root is an indispensable component for creating many masterpieces. However, it should be borne in mind that when fresh it is unusually spicy and radically different from its dried and ground counterparts.
• Tarragon is a unique and original ingredient for shellfish, squid and scallops. It is distinguished by a slight bitterness with a barely noticeable hint of anise, accentuating the smell of other herbs, but in excess it can obscure the taste of the finished product.
• Lemon balm, also known as lemon balm, is an incredibly versatile ingredient that is used as a side dish for fish, and when finely chopped, it is added to combined salads with sea creatures.
• Fennel is a juicy fruit with a moderate flavor palette. Fresh or dried, it is ideal for a huge range of different dishes, especially fatty fish or sea mussels and rapana.
• Chervil, with its aromatic, slightly sweet leaves, is recommended to be added to tuna, fugue or shellfish.
• Anise, or rather its seeds, when ground, enhances the aroma of fish and gives it a piquant sweetness.
• Basil gives a golden hue to the fish flesh and a pleasant spicy aroma to the finished product.
• Coriander is an essential component of many mixtures designed to enhance the taste and enrich the aromas of seafood products.
• Lovage enriches the taste of fish, filling it with a spice similar to the smell of parsley or celery.
• Marjoram is used in limited quantities; it adds a persistent spicy aroma.
• Common mint darkens the surface of the fish, adding a sweetish flavor to the dish.

Based on culinary traditions that have been formed over a long time, in most cuisines of the planet, a certain amount of basil, anise, green onions, garlic, horseradish, red and allspice, parsley, chives, hyssop, lemon balm, capers is often added to fish salads. Fish soups, especially in European and American cuisine, are usually seasoned with anise, tarragon, rosemary, thyme, and a curry mixture.

Fried fish is perfectly complemented with basil, parsley, dill, garlic, savory, borage, fennel, cumin, lemon balm, sweet and bitter almonds, cardamom, red pepper, coriander, peppermint, watercress, nutmeg, anise. It is best to bake both shrimp and various types of fish with cayenne pepper, and season jellied dishes with marjoram.

Fish, as a separate boiled product, is excellent with anise, any kind of onion, young garlic, spicy cloves, simple bay leaf, parsley root, basil, savory, fennel, allspice, lemon balm and nutmeg.

Do you love shrimp as much as I do? Boiled with dill and marinated in sauce, fried and baked... all kinds. The main thing is that the recipes we present take very little time, but give a lot of pleasure.

Shrimp is one of the most affordable seafood, which, among other things, is quick and easy to prepare. One of the great things about shrimp is that they can be prepared any way you like: you can grill them, sauté them, poach them, steam them, or fry them.

Nowadays you can buy shrimp that have already been peeled or even boiled, which will also reduce the cooking time significantly. There is no doubt that some product will also claim the place of shrimp, but we are sure that shrimp is the chicken of the sea, which is very easy to love forever.

Sizzling breaded shrimp fried in oil

This shrimp recipe has everything you need for shrimp - butter, garlic, lemon, parsley and thyme. But instead of sautéing them in this mixture, the seasoned butter is made separately and then placed on top of the shrimp and baked. Garnish the shrimp with parsley and basil and serve with bread.

You will need: 200g unsalted butter, softened, 3 large cloves garlic, very finely chopped, 1 tablespoon and 2 teaspoons chopped parsley, 1.5 teaspoons finely grated lemon zest, 1 teaspoon fresh lemon juice, 0.5 teaspoon chopped thyme leaves, salt and freshly ground black pepper - to taste, 1.2 kg large peeled shrimp with tails, 1 tablespoon thinly sliced ​​basil leaves, crusty bread for serving

Preparation: Preheat oven to 450°. In a small bowl, combine the butter with the garlic, 2 teaspoons parsley, lemon zest, lemon juice and thyme, and season with salt and pepper. In a large baking dish, place shrimp in a circle, tails up.

Drizzle the butter mixture over the shrimp and fry for 10 minutes, until the shrimp are pink and the oil is bubbling. Sprinkle shrimp with remaining 1 tablespoon chopped parsley and basil leaves. Serve hot with bread.

Smoked shrimp with corn grits

Using instant corn grits, this version of the Southern dish can be prepared in just 25 minutes. In order to give the cereal additional flavor, cheddar cheese and spinach are added to it, and shrimp fried with garlic and paprika are placed on top. Old-school Southern cooks prepare the grits with generous amounts of butter and cheddar cheese. To make the dish less heavy, you can add less cheese, reduce the amount of butter overall and add spinach.

Total cooking time 25 minutes.

You will need: 3/4 cup instant corn grits, salt and freshly ground black pepper, 60g grated white cheddar cheese, should make 3/4 cup, 1.5 cups spinach, coarsely chopped, 50g chives, chopped, 50g canola oil, 2 large cloves garlic, thinly sliced, 400g peeled medium-sized shrimp, 0.5 teaspoon hot pepper, 70g glass of dry white wine

Preparation: In a medium saucepan, bring 3 cups water to a boil. Gradually add the cereal and a generous pinch of salt. Cover and simmer over low heat, stirring, until the cereal thickens and turns into porridge, about 7 minutes. Season with salt and black pepper. Then stir in the cheddar cheese, spinach and onion until the cheese is melted. Cover the porridge and keep warm.

In a large skillet, heat the canola oil and garlic over high heat until fragrant, about 30 seconds. Add the shrimp and paprika, salt and black pepper and cook until the shrimp are translucent, about 2 minutes. Add white wine and simmer until the shrimp are completely white and the garlic-pepper sauce has reduced slightly. Divide the porridge into bowls, place shrimp on top, pour over the sauce and serve.

Shrimp with Indian curry

The taste of curry is characteristic of southern India: hot, spicy and tropical. To prepare this shrimp dish, first make a paste of dried chillies, coconut flakes and tamarind. If you can't find tamarind, you can substitute lemon juice. Serve with rice topped with curry sauce.

You will need: 3 dry red chilies, 1/4 cup unsweetened dry coconut, 1.5 teaspoon coriander seeds, 1 teaspoon cumin seeds, 1 2.5cm piece fresh ginger, peeled and chopped, 4 cloves garlic, chopped. 1 teaspoon concentrated tamarind or 1 tablespoon fresh lemon juice, 1 tablespoon vegetable oil, 1 small onion, cut into 1cm cubes, 2 green chillies, halved, 400g medium sized shrimp, peeled, 1 tablespoon malt or apple cider vinegar, salt to taste

Preparation: In a large nonstick skillet, cook dried chiles, coconut, coriander, and cumin over medium-high heat, shaking pan until coconut begins to brown, 1 minute. Then put everything into a blender. Add ginger, garlic, tamarind and 0.5 cup of water and puree.

Heat oil in the same pan. Add the onion and green chiles and cook over moderately high heat until the onion is golden brown, about 3 minutes. Add puree and bring to a boil. Add the shrimp and cook over moderately low heat, turning several times, until the shrimp are completely white, about 2 minutes. Remove the pan from the heat and add the vinegar. Season with salt and serve immediately with boiled rice.

Shrimp with Indian spices

This spicy shrimp recipe is easy to make and perfect for dinner anytime you're feeling exotic. In the sauce you'll find garlic, ginger, onion, curry, cumin and cayenne pepper - all ingredients that work well together. Serve with soft flatbreads dipped in sauce.

Total cooking time 20 minutes

You will need: 2 cloves garlic, peeled, 1 2.5cm piece peeled ginger, about the thickness of a finger, cut into quarters, 1 medium onion, cut into pieces, 3 tablespoons vegetable oil, 2 teaspoons curry powder, 1 teaspoon cumin powder, on tip of a knife cayenne pepper, 0.5 teaspoon salt, 1 tablespoon tomato paste, 150 ml water, 600g peeled medium or large shrimp, lemon wedges, coriander leaves Served with flatbreads such as Pita or white rice

Preparation: Grind the garlic and ginger in a food processor. Add onion and chop also. Cook onion mixture in oil in heavy skillet over medium heat, stirring frequently, until golden, about 5 minutes. Add spices and salt and cook, stirring, 1 minute more. Add tomato paste and stir-fry for 1 minute. Then add water and bring it to a boil. Add shrimp and cook, covered, until shrimp are cooked through, 2 to 3 minutes. Sprinkle with cilantro and serve with lemon wedges and flatbreads or rice.

Shrimp fried with black pepper in a wok pan

It is very easy to prepare this famous "Chinese takeaway" dish at home. Garlic, ginger, soy sauce, red and green bell peppers and onions - you're all set! And coarsely ground black pepper will add a characteristic spicy aroma.

Total cooking time 30 minutes

You will need: 2 tablespoons vegetable oil, 16 large shrimp, peeled, with tails, 1 teaspoon coarse black pepper (freshly ground). 1 tablespoon minced fresh garlic, 1 tablespoon minced fresh ginger, 1 teaspoon soy sauce, 1/2 cup red pepper, sliced, 1/2 cup green pepper, sliced, 4 leeks, thinly sliced

Preparation: Prepare the shrimp: Make a deep 3/4-deep slit in the back of the shrimp. This will allow them to open as they cook. Place a wok (for Chinese food) on a large burner over high heat. Once the pot is hot, add oil to it (pour it down the sides of the pot to coat the sides evenly).

Add the shrimp and leave them alone for a few seconds. Add pepper, chopped garlic, ginger and mix well. Season with soy and stir quickly until the shrimp are cooked through and pink. Remove the shrimp from the pot and place on a platter. Add a little oil to the kettle and fry the vegetables for 2 minutes until lightly sautéed but still firm.

Place the shrimp back into the pot and stir everything together for 1 minute. Serve on a large flat platter.

Salad with shrimp, spinach and lemon burgoul

Burgul, a grain of wheat that is boiled, dried and ground, doesn't even require cooking - all you have to do is soak it in hot water. This salad combines shrimp, spinach and sliced ​​radishes with a lemon dressing. Use already cooked shrimp to save time on cooking.

Total cooking time 2 hours (burghul) and 10 minutes (everything else)

You will need: 1.5 cups burgul, 1 teaspoon finely grated lemon zest, 4 tbsp. fresh lemon juice, 3 tablespoons chopped dill, 0.5 cup olive oil, 450g cooked peeled shrimp, 3 cups spinach. 4 radishes, thinly sliced, 2 tablespoons pine nuts, salt and freshly ground pepper to taste

Preparation: You need to pour the burgul into a bowl and fill it with warm running water. Let it sit until the grains are soft, about 2 hours. Rinse thoroughly. In a large bowl, whisk lemon zest with lemon juice and chopped dill. Add olive oil and continue whisking. Add burgul, shrimp, spinach, chopped radishes and pine nuts and stir everything together. Sprinkle with salt and pepper and serve.

Grilled shrimp with citrus seasoning Sambal Olek from hot red chili pepper

Sambal Olek, a spicy condiment in Southeast Asian cuisine, makes this shrimp dish fiery. It is used in combination with citrus juice to make a sauce for grilled shrimp. Use jumbo shrimp for this recipe and serve as an appetizer.

Total cooking time 30 minutes

You will need: 1 tablespoon sambal oelek or other Asian chili seasonings, 2 tablespoons fresh lemon juice, 1 tablespoon fresh lime juice, 1 tablespoon fresh orange juice, 1 tablespoon chopped oregano, 0.5 cup olive oil, plus a little more, for greasing, salt and freshly ground pepper to taste, 32 jumbo shrimp, peeled

Preparation: In a bowl, whisk sambal oelek with lemon juice, lime juice, orange juice and oregano. Add 0.5 cup olive oil and continue whisking, then season with salt and pepper. Preheat the grill. Brush the shrimp with olive oil and season with salt and pepper. Cook shrimp over medium heat, turning once, until cooked through, about 8 minutes.

Place shrimp on a platter and pour sauce over top. Serve.

Salad with spinach, shrimp and chili sauce

This warm spinach and shrimp salad may seem bland at first, but the chili sauce gives it a pop. Peas give it sweetness, and spices such as cumin and turmeric bind all the ingredients together. Use precooked shrimp in this recipe.

Total cooking time 25 minutes

You will need: 250g spinach, 1 cup frozen peas, thawed and dried, 0.5 cup cherry tomatoes, halved, 100 g plus 2 tablespoons vegetable oil, 1 onion, finely chopped, 1 ground chili pepper, 1 teaspoon finely grated fresh ginger, 0.5 teaspoon tablespoons cumin seeds, 0.2 teaspoon turmeric, 2.5 tablespoons fresh lemon juice, salt and freshly ground pepper to taste, 450g cooked large shrimp

Preparation: In a large bowl, stir together the spinach, peas and tomatoes. Heat oil in a medium skillet. Add the onion and cook over moderately high heat until golden, 4 minutes. Add chilli, ginger, cumin, turmeric and fry for 2 minutes. Add lemon juice and season the sauce with salt and pepper. Add shrimp to the salad. Pour the warm chili sauce over the salad, toss and serve immediately.

Shrimp with garlic, tomatoes and feta cheese

Feta cheese, added at the last minute, gives this dish a rich flavor. If you buy pre-peeled shrimp, you will cut the cooking time in half. Serve this dish with a green salad or orzo (pasta made from durum wheat) or crusty bread for dipping. Total cooking time 35 minutes

You will need: 600g extra large prawns, peeled, 1 teaspoon fine salt, 100ml olive oil, 5 cloves garlic, thinly sliced, 1 teaspoon dried oregano, 50g cherry tomatoes, halved, 70ml white wine, 60g cheese feta, coarsely chopped, chopped parsley and lemon wedges

Preparation: Place shrimp in a large bowl and season with salt. Heat the oil, garlic, and oregano in a heavy skillet over medium heat, stirring, until the garlic is golden, 2 to 3 minutes. Add the shrimp and cook over medium heat, turning occasionally, until the shrimp are opaque, about 2 minutes. Add the tomatoes and wine and cook over medium heat until the tomatoes are heated through and the shrimp are cooked through, 2 to 3 minutes.

Remove the pan from the heat, then add the Feta cheese, stir gently and sprinkle with parsley. Serve with lemon wedges.

Vietnamese shrimp with watercress, fried in hot oil

The fish sauce and peanuts in this seafood dish are hallmarks of Vietnamese cuisine. Lots of fresh ginger and lime juice enhance the flavor of the shrimp.

Total cooking time 25 minutes

You will need: 0.5 cup chicken broth, 70ml Asian fish sauce, 2 tablespoons sugar, 1 teaspoon cornstarch, 5 tablespoons vegetable oil, 600g peeled medium sized shrimp, 3 shallots, thinly sliced, 3 tablespoons chopped fresh ginger, 200g watercress lettuce, large stems removed and leaves coarsely chopped, 1 tablespoon fresh lime juice, freshly ground pepper, 70g salted peanuts, chopped.

Preparation: In a small bowl, whisk together fish sauce, sugar and cornstarch. Heat 2 tablespoons oil in a large skillet. Add the shrimp and cook over high heat, turning once, until white on all sides, about 1 minute. Place on a plate. Add remaining 3 tablespoons oil to skillet. Add shallots and ginger and cook over high heat, stirring constantly, until fragrant, about 1 minute. Pour the sauce into the pan and bring it to a boil. Add watercress, then shrimp and lime juice, and season with pepper. Place the roast in deep bowls, sprinkle with peanuts and serve with rice.

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