Do you think cooking shrimp recipes is only for the elite, trained chef? If you are overwhelmed with the thought, become familiar with the basics to open a new world.
Go beyond opening a box and putting it in the microwave. When you try a simple shrimp scampi recipe at home just once, and your family sits in awe, it will be a short step to adding grilled shrimp recipes or a shrimp pasta recipe. A simple grilled shrimp recipe can bring restaurant fare to the suburban kitchen. The main ingredient for shrimp recipes can be easily mastered.
All shrimp are not shrimps in size. The colossal tiger shrimp is an eye catching main attraction and contrasts with popcorn and bay shrimp found in tacos and salads. In between are medium pasta shrimp and large shrimp for the well-known shrimp cocktail. Grilled shrimp recipes frequently call for jumbo prawn.
When shopping for shrimp and price is a consideration, you will find that larger shrimp cost more per pound. Across the spectrum, fresh shrimp should be firm, moist, with clear flesh, and devoid of any ammonia odor or black spots on the shell. If your shrimp recipes call for 1 pound of shrimp, you will need 1 pounds of shrimp in the shell.
Any connoisseur of shrimp recipes knows that the closer to the source when you buy shrimp, the better the flavor. Frozen shrimp is most common on the market and the same maxims hold true as for all frozen foods. Be sure the product is thoroughly frozen and that there is no freezer burn. Thawing is best accomplished by leaving it in the refrigerator overnight or placing under running cold water. If the shrimp you purchase is previously frozen, the flesh should be firm and with a sheen.
If you are in a big hurry, then you can find less flavorful preprocessed shrimp. Learn how to quickly peel and devein unprocessed shrimp with these easy directions for peeling each shrimp.
A light incision down the back from the head end to the tail end allows the shell to be peeled away, revealing a black vein known as the sand vein. The tip of the knife can be used to remove the vein for discarding. Then immerse the shrimp in cold water, keeping all the shrimp at the same temperature as you proceed through your catch. It is simple to split the shrimp in half at this point by placing each face down on the cutting board and slicing through.
If you are not excited yet, then once you boil, bake, steam, saut, or broil your batch of seasoned shrimp, you will be. Especially when your weeknight audience cheers when served this classy fare. To be certain of success, never overcook the shrimp, which makes it tough. Be ready for applause and roses.
Go beyond opening a box and putting it in the microwave. When you try a simple shrimp scampi recipe at home just once, and your family sits in awe, it will be a short step to adding grilled shrimp recipes or a shrimp pasta recipe. A simple grilled shrimp recipe can bring restaurant fare to the suburban kitchen. The main ingredient for shrimp recipes can be easily mastered.
All shrimp are not shrimps in size. The colossal tiger shrimp is an eye catching main attraction and contrasts with popcorn and bay shrimp found in tacos and salads. In between are medium pasta shrimp and large shrimp for the well-known shrimp cocktail. Grilled shrimp recipes frequently call for jumbo prawn.
When shopping for shrimp and price is a consideration, you will find that larger shrimp cost more per pound. Across the spectrum, fresh shrimp should be firm, moist, with clear flesh, and devoid of any ammonia odor or black spots on the shell. If your shrimp recipes call for 1 pound of shrimp, you will need 1 pounds of shrimp in the shell.
Any connoisseur of shrimp recipes knows that the closer to the source when you buy shrimp, the better the flavor. Frozen shrimp is most common on the market and the same maxims hold true as for all frozen foods. Be sure the product is thoroughly frozen and that there is no freezer burn. Thawing is best accomplished by leaving it in the refrigerator overnight or placing under running cold water. If the shrimp you purchase is previously frozen, the flesh should be firm and with a sheen.
If you are in a big hurry, then you can find less flavorful preprocessed shrimp. Learn how to quickly peel and devein unprocessed shrimp with these easy directions for peeling each shrimp.
A light incision down the back from the head end to the tail end allows the shell to be peeled away, revealing a black vein known as the sand vein. The tip of the knife can be used to remove the vein for discarding. Then immerse the shrimp in cold water, keeping all the shrimp at the same temperature as you proceed through your catch. It is simple to split the shrimp in half at this point by placing each face down on the cutting board and slicing through.
If you are not excited yet, then once you boil, bake, steam, saut, or broil your batch of seasoned shrimp, you will be. Especially when your weeknight audience cheers when served this classy fare. To be certain of success, never overcook the shrimp, which makes it tough. Be ready for applause and roses.
About the Author:
Shrimp is versatile and very tasty. Allan Stearman loves cooking seafood and will tell you how to cook your shrimp scampi recipe in a simple way. For more great tips and ideas visit great shrimp recipes dot com.
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