How to boil the prawns. Helpful Tips

Recently, shrimp have become extremely popular. They are increasingly found in the menu of expensive restaurants and ordinary pubs. People not only realized the benefits of these modest shellfish, but also appreciated their delicate, unique taste. Usually in the commercial network shrimp are sold in raw or cooked form. In the food used, as a rule, boiled shrimp. They are used for making salads or as a simple snack for beer. Boiled pulp of shrimp should just melt in the mouth, so the most important point is the process of heat treatment.

Boil the shrimp is not very difficult. It takes a little time. But pre-mollusks need to be thawed. And it must be done right, so as not to spoil the taste of the final product. The main rule of thawing is that you never need to hurry. Do not put frozen shrimps in a microwave or in a container with hot water. This can only lead to loss of flavor and all nutritional properties. Do not hurry. Natural defrosting will take a little longer, but you will be completely sure that your product will save everything for what you bought it for.

Once mollusks are thawed, you can start to cook them. But to cook shrimps is not to throw them into boiling water, as is customary with other products. The technology of cooking here is completely different. The procedure takes place in 4 stages:

1. Boil the right amount of water.
2. Add salt and spices that you consider necessary. Usually black peppercorns and bay leaves are used as such.
3. Shrimp is lowered into the prepared solution for 3 or 4 minutes. Then turn off the fire and leave them in hot water for another 15 minutes, so they can soak up the spices.
4. Ready-made shrimps are removed from the water and used for their intended purpose.

The principle is fairly simple, but here it is also necessary to take into account the size of the mollusks. Little ones prepare faster. Boil large shrimp need a little longer, about 5-6 minutes. The rest of the procedure remains the same. After boiling, the cooled product can be used as the main component for salads or simply eat with beer, eating a fragrant drink with tender and juicy meat.

Sometimes shrimp are sold live. Here you need to make sure that all mollusks are really alive. They must move freely and not cause suspicion from the buyer. In this case, there is no need to defrost them. Cooking is done in the usual way.

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

Sometimes in the packages there are copies of red, pink or orange. This indicates that they are already ready for use. Boil shrimp of this color is not necessary. They should only be thawed, and then you can safely eat. But in them you will not feel the tenderness and fragrance. So even if you get boiled shrimp, it's best to treat them. Make a solution of salt and spices in boiling water and pour them thawed product for 10 minutes. Spices will do their job, and shrimp will seem much more delicious to you.

In nature, there is another important factor that must be taken into account. Depending on the habitat, shrimps are:

1. Tiger or royal, who live in warm water.
2. Atlantic, which inhabit the cold waters of the ocean.

Here it is important to clearly distinguish how much to cook tiger shrimps, and how many individuals that live in the sea. Thermal water mollusks are large and require a longer heat treatment. They need to cook for about 4 minutes. While smaller marine specimens should be kept in boiling water for no more than 2 minutes. Readiness is easy to determine by changing the color of the pulp. In addition, the mollusc shell becomes more transparent.

Now in retail outlets there are often large tiger shrimps. They can be quickly prepared and add to the table a delicate and fragrant dish. That the product did not turn out to be similar to rubber, it is necessary to clearly understand the rule about how to cook tiger shrimps. There is nothing complicated:

1. To begin with, we choose in the store a fresh frozen product of good quality.
2. Then rinse the frozen shellfish so that there is no foreign garbage in the dish.
3. Now in a separate tank we boil water and add salt to it. The amount of salt depends on the degree of purification of the product. If shrimps are cooked without shell, then in this case 20% salt solution is made. If tiger shrimps are prepared in a shell, then the concentration of the solution should be twice as large. It is almost 2 full tablespoons per 1 liter of boiling water.
4. Add to taste the necessary seasonings and spices. It can be a bay leaf, dill, pepper-peas, parsley, garlic. Everything that you want to your liking.
5. We lower the shrimp into the boiling solution and wait until they come to the surface.
6. From now on, measure from 5 to 7 minutes (depending on the size of the product) and turn off the fire.
7. We wash the shrimp under cold water, and then clean it from shell and viscera.

Now the product is completely ready for use. You can eat it whole or use it to make mouth-watering salads. You are guaranteed a lot of pleasant sensations and benefit to the body.