Everyone knows that shrimps are the best snack to any table. But not everyone knows how to choose and cook this delicious dish.
Fresh shrimp should be elastic to the touch and smell like the sea. It is best to use larger varieties of shrimp, such as king or tiger, because they have more meatiness. The recipe for fried tiger or king prawns is not only delicious, but also healthy. After all, shrimp are rich in calcium and protein, contain low-fat acids, mineral salts, proteins, zinc, and most importantly - they are also low-calorie! And in terms of iodine content, shrimp has no equal among all seafood. But how to fry shrimp?
Ingredients:
Cooking
Defrost shrimp in advance in the usual way at room temperature. Dry thoroughly and carefully clean the shell. Then peel the garlic, chop finely and finely and add to the shrimp. Squeeze the juice from the lemon and pour the king prawns seasoned with garlic. Salt and pepper to taste, mix well.
Leave the pickled shrimps for 10 minutes to soak them in garlic and lemon dressing. Before starting to fry, squeeze the shrimp from the juice and put them in a greased pan. Fry on both sides until golden brown.
Fried king prawns with garlic ready! Immediately before serving, decorate the dish with sprigs of fresh herbs.
Ingredients:
Cooking
Shrimps do not need to be thawed in advance. Pour them into a dry frying pan and fry over medium heat. In order to make them beautiful and evenly fried, you need to put them in one layer. We close the pan with a lid and wait 5 minutes. Shrimp begin to melt quickly from the ice and give off water. We periodically take a pan and drain all the water.
When all the moisture from the shrimp has come out, add the butter and chopped garlic. To taste, you can sprinkle with red pepper to give a pleasant speck. Fry the shrimp for another 3 minutes and immediately pour it into a deep bowl. Squeeze the juice from the lemon on top.
Fried tiger prawns with garlic and lemon juice are ready!
Ingredients:
Cooking
First, let's make a shrimp batter. To do this, take the eggs and beat until thick foam appears. Add flour, starch and mix everything so that there are no lumps left. Do not forget to salt well so that the batter does not turn out fresh. Then we take the shrimp, clean it from the shell and dip it into the cooked batter, holding by the tails. Fry in a preheated pan until golden brown. First, put the shrimps on a paper napkin to get rid of excess oil, and then transfer them to a dish and serve.
Ingredients:
Cooking
Defrost shrimp, dry and fry in a shell in a pan with the addition of oil. Salt, pepper to taste and add the broth. Fry for 10 minutes. Put the finished shrimp on a dish and pour soy sauce. Good appetite!
Rinse the shrimp with running water, freeing them of possible debris and ice. Then clean them, leaving a ponytail. This will give a more appetizing and presentable look to the appetizer.
Peel and chop the garlic.
Heat the pan with a little oil.
To deliciously fry shrimp, it is recommended to use unrefined oil, which is odorless, but unrefined is not contraindicated for gourmets. You can take both olive and ordinary sunflower. Put the garlic in the pan and lightly fry it until it is rosy - literally a minute. Next lay the shrimp. Fry the shrimp in a pan over medium heat for 3-4 minutes.
Put the finished shrimp on a plate. All garlic from shrimp must be removed.
He gave his aroma and now is not needed. Sprinkle lightly cooled shrimp with lemon juice and soy sauce. Add salt slightly if necessary. But do not forget about soy sauce (it is salty). You can also pepper at will.
Good afternoon! There are not so many seafood that we can safely use in home cooking. But still, we will provide some kind of diversity. Coming to the supermarket, you should remember that in addition to fish, there are octopuses, squids, shrimps (it’s not difficult to guess what exactly they will be discussed), not to mention the mussels that are unusual in our kitchen.
What store windows can offer us: classic ordinary (small shrimps) - Atlantic, royal and tiger are much larger, some specimens and species reach 25-30 cm in size.
They are sold both packaged in factory packaging, and by weight. In both cases, the rule works - the less ice, the more meat.
An ideal factory packaging should contain detailed information about the manufacturer (addresses, phone numbers) of the place where the catch was made, and the date of production.
In packages, the absence of frost, snow, small particles of ice (in large quantities) is desirable, this may indicate that the product thawed.
The ice crust of the shrimp should not be thick, it is also called “glaze”, it covers the body with a layer like the thinnest glass.
The food industry may well provide us with peeled, frozen and even pre-cooked. This is exactly what they do with most small shrimps, boiled immediately after the catch. But no one forbids you to play it safe and lightly boil them in boiling water (see below), it will not be worse.
Make the right choice, focusing on the following: a healthy color, some transparency, elastic meat, shells, whole legs and antennae, the tail is folded up. Yes, and they should look like cloned, that is, all should be of a similar size and color. Such a product is good in quality, perfect for cooking.
The color of the most common shrimp is pale pink (such arthropods are already cooked and are essentially ready for use).
Fresh are less common, they are most often gray-brown, or with a greenish tint, it is advisable to cook this type of shrimp before cleaning (it is easier to clean them this way). Given that they are absolutely raw, you need to cook them longer if you need to cook a dish.
Low quality can be judged by the yellowish flesh, dry shell with spots and black heads.
It is best to defrost, naturally, if there is an opportunity to wait.
Or put in a container with warm water, you can pre-salt it. As the fluid cools, it will need to be changed back to warm. Salt helps thaw faster
Or make it easier. A bowl with shrimp is placed under a stream of warm water. Discard in a colander, let the water drain and slightly dry.
Another option - put frozen seafood in a colander and pour boiling water.
It will not be a crime to throw frozen shrimp in a pan and drown out excess water. Then fry them according to all culinary claims and our recommendations.
In addition to self-consumption as a snack, they are used as part of dishes. Soups, salads, pizzas, sandwiches (swipe the pate). Everything where you can meet fish or meat. How to cut them and whether it is necessary?
Do not clean them in case of self-consumption (for example, an appetizer). They leave the shell, often the head, remove the legs. Do not always clean before cooking.
But always remove the wreath, which stretches from head to tail (this is the esophagus). Make an incision and pull it out with the tip of a knife.
But it should be cleaned if shrimp is used as an ingredient in some dish, for salad or soup.
Separate the head, with your hands or with a knife, and gently pull the tail with the legs together. Paws and head do not go to food. Meat, caviar are the most edible parts.
Or cut the shell with a knife or scissors (from the back) and pull out the insides, then rinse the pulp.
Shells or a whole product can be boiled in a broth (perfect for soup or sauces). The broth should be filtered or passed through a sieve.
Cooking them is even easier than. Consider the most popular combination of products:
250-300 gr. shrimp
Garlic 3-4 cloves;
Lemon 0.5 pcs.
1. Prepare the components. We clean the garlic from the husk, shrimp from the insides, shells and paws. Leave the head and tail as you wish.
2. On a fire a little more than medium (or strong), heat the pan with the required amount of vegetable oil. Someone has enough to cover the bottom with a thin layer, someone loves that arthropods literally immersed in oil (half at least).
3. Grind with a knife, using a grater or a press for garlic cloves. Brown them.
a) thawed pre
Fry small shrimps for 2-3 minutes, 4-5 minutes. large. This is if your choice fell on boiled frozen. In the case of raw, increase the cooking time by 2 minutes (4-5 small things, 6-7 large ones). It also affects the time whether they are cleaned or not, with the carapace to cook a little longer.
b) frozen
Everything is exactly the same, with the only difference - it takes several minutes for the ice to melt and the liquid to evaporate. Then the shrimp are fried as thawed. Try to reduce the time for such defrosting by covering the pan with a lid, periodically draining the water.
4. It's time to add the juice of half a lemon (at the end of frying).
5. Gently mix everything, dodging the oil shelling.
Not superfluous (but not at all necessary) will leave to stand for a couple of minutes. Add greens. Serve with a side dish of rice, spaghetti, potatoes or a vegetable mixture.
Fried Shrimp Ready! Enjoy them!
The recipe is simple, tasty, but it will get boring over time. Let's see what helps maintain interest in the dish:
Sunflower oil can be replaced with olive oil or add a cube of butter 2x2 cm;
Onion 0.5-1 pcs. (if the seafood is peeled);
Ginger root is cut into slices, like garlic, in small pieces, sautéed in oil, and powdered dry, ground in the amount of 0.5 teaspoon. If desired, remove the pieces of ginger before putting the shrimp in a skillet.
The taste is decorated with sesame, paprika, thyme, dried herbs - basil, oregano, tarragon - 1 teaspoon.
A kaleidoscope of spices for cooking seafood includes:
ground pepper (black, red, white);
chili pepper (in any form - seasoning, crushed seeds, slices);
hops-suneli, curry, as well as other “oriental” aromas.
Use starting with a dosage of 0.5 tsp. Pepper does not have to be ground. For example, try using “peas” of black pepper
Of your choice and taste, fry the spices in oil, or put our arthropods in them (lightly roll in a mixture of spices) for a while before frying.
Dill, spring onions, any other fresh herbs at your discretion, just chop, add at the end of cooking.
In addition, such methods of serving and cooking as breading, marinade, batter and various sauces will help expand the range of fried shrimp dishes. For this, peeled seafood is used.
If you add 1 / 4-1 / 2 cups of water or wine to the shrimp leftovers, you can get a very tasty sauce. Just boil it, let it boil. The desired density is achieved by evaporating the liquid or adding flour (1 tablespoon), starch (1 tsp). Pour the side dish or shrimp on the sauce.
To prepare delicious sauces suitable:
Soy sauce replaces lemon juice 1-2 tablespoons;
With lemon and soy, honey is combined well with 1-2 tsp. (it is desirable to dissolve it in the same amount of warm water);
Tomatoes (canned, cherry or ordinary), 2-3 tablespoons of tomato paste or ketchup (pasta tastier);
Mayonnaise 100-150 gr. 2-3 tbsp. spoons.
Boil in 1 liter of water
0.5 kg of fresh shrimp (those that are completely raw);
1 teaspoon of salt;
lemon (juice 1 pc.);
greens;
seasonings.
As it boils, we throw shrimps and cook under the lid for 10 minutes. Red (pinkish-orange) color and opacity indicate readiness.
There are cases when boiled in milk or cream.
Microwave cooking option: Put a frozen product in a bowl (suitable for microwave ovens), start cooking at maximum power, mix for 3-5 minutes (from the center to the edges) and the same amount until fully cooked. The total time will be 6-10 minutes. The time may vary, since the power of microwave models is different. If you are not sure that there will be enough melt water, add.
Ideally, thaw clean and cook in sauce.
I have already mentioned that in the market are most often found boiled frozen seafood - it is enough to place them in a pot with boiling liquid and wait for the moment when they emerge (or just boil in boiling water). It takes about 3 minutes. Remove from heat and let it brew. But so that everything is not so boring, add seasonings and spices to the water.
Now you can safely say that you know how to cook shrimp.
See you soon! Have a good mood!
A detailed video on cleaning shrimp and cooking options (from the expanses of Youtube):
Shrimp is a wonderful seafood, rich in proteins, fats and a huge number of easily digestible trace elements. They can be fried, marinated, boiled, baked and even salted. They are combined with various spices, but garlic shrimp are especially popular. On the basis of this duet, many recipes have been invented that conquer with their unusual taste. But, importantly, gourmet dishes are very simple to prepare.
Shrimp come in:
Raw fresh frozen;
Boiled frozen.
It is better to cook seafood yourself, so they turn out juicier and more aromatic. After thawing, not only taste is lost, but also part of the nutrients. Shrimp boiled in slightly salted water. 3-5 minutes after boiling is enough. The larger the carcass, the longer. But in many ways, the time and technology of preparation depend on the recipe and the method of heat treatment. Raw seafood is commonly used for frying and baking.
Ready frozen food is important to thaw properly. In no case should this be done in a microwave or hot water. If time allows, you can put seafood in a cup down the refrigerator. You can also defrost in cold water, periodically changing it. In this way, you can maximize your taste and nutrients.
The easiest recipe for fragrant seafood. And if you use tiger prawns, then the dish will turn out not only delicious, but also very beautiful. He will not be ashamed to serve the most honored guests on the table.
Ingredients:
Fresh-frozen shrimps 500 gr.;
Garlic 3 cloves;
Lemon ½ citrus;
Vegetable oil 50 gr.
Cooking method
Peel and boil the shrimp in water with lemon for 5-8 minutes. Fold in a colander, then pour it back into the pan, cover with a lid so that they do not cool. Peel and chop the garlic. Then heat vegetable oil in a frying pan, quickly fry the garlic for 1-2 minutes, then pour seafood on a hot mixture. Let the prawns with garlic infuse under the lid for 10 minutes. Serve with dill.
Shrimps with garlic in cream sauce turn out to be unusually tender, juicy, and lemon gives the taste a piquancy. A dish is prepared without preliminary boiling, immediately in a pan.
Ingredients:
Shrimp 800 gr.;
Lemon ½ pcs.;
Cream 200 ml;
Garlic 3 cloves;
Butter 50 gr.;
Salt pepper.
Cooking method
This recipe needs chilled shrimp. But if they are not, then you can use freshly frozen. But after thawing, they need to be washed, thrown into a colander. Then clean the seafood and set aside. Put oil in a pan, melt and add chopped garlic cloves. Fry, stirring continuously, until a light color is obtained. It is important that the garlic does not burn, otherwise the oil will get an unpleasant aftertaste.
Put the shrimp in the garlic oil, fry for 3 minutes and pour the lemon juice into the pan. Stew for a minute and add cream. Add salt and pepper to taste. Then cover the pan and reduce heat to a minimum. Stew for 5-7 minutes. Shrimps in garlic sauce served with parsley, dill, leafy salads.
For cooking fried shrimp with garlic, both small and royal carcasses are suitable. Pre-clean and boil is not necessary. The shell will acquire a fragrant crust and a beautiful color.
Ingredients:
Fresh-frozen shrimp 800 gr.;
Garlic 3 cloves;
Rosemary 0.5 tsp;
Vegetable oil 150 gr.
Cooking method
Rinse and dry the shrimp with a towel. For frying, you need a large pan. If there are no such utensils, then you can cook in portions. It is important that the shrimp are fried from all sides and not stick to each other.
Pour oil into a pan, add rosemary and chopped garlic. Fry for a minute to flavor the oil. Then add the shrimp and fry until golden brown. To remove excess oil, remove the seafood from the pan on paper towels.
Shrimps fried with garlic according to this recipe can be used as an independent dish, supplemented with vegetables and herbs. But especially good, this appetizer goes well with beer, and crispy seafood accentuates the taste of the foamy drink.
Fried shrimp in batter with garlic sauce is a wonderful way to please household members and surprise guests. In addition, this dish is very profitable. From a small amount of seafood you get a huge portion of tender, airy and crispy slices that are hard to resist.
Ingredients:
Peeled shrimp 300 gr.;
Salt pepper;
Oil for frying.
For batter:
Beer 200 gr.;
Flour 150 gr.;
Egg 1 pc.
For the sauce:
Garlic 2 cloves;
Mayonnaise 100 gr.;
Sour cream 100 gr.;
Honey 1 tsp;
Soy sauce 1 tbsp. l
Cooking method
Rinse the cleaned shrimp and dry with a towel. Salt, pepper and set aside. To prepare a batter, beat the egg and salt with a whisk. If it is small, then you can take 2 pieces. Gradually pour light beer without stopping whipping. Introduce the flour. The batter should be of medium consistency. It is important not to hammer it with flour so that the finished product is soft, with a crispy and delicate crust.
Shrimp dipped one by one in batter and deep-fried. It is necessary to get out of the oil on paper napkins so that excess fat drains.
To prepare the sauce, mayonnaise is mixed with sour cream, honey, chopped garlic. At the end, soy sauce is added, to taste salt and pepper.
To reduce the calorie content of the sauce, you can exclude mayonnaise and use only low-fat sour cream. Or use natural yogurt, thick fermented baked milk as a base. To taste, chopped dill can be added to the sauce.
This recipe for fragrant shrimp fried with garlic and white wine will be appreciated even by the most picky gourmets. The dish can be used as a snack, as well as prepare salads based on it, with the addition of vegetables, cheese, herbs and other seafood.
Ingredients:
Shrimp 1 kg;
White wine 200 ml;
Vegetable oil 50 ml;
Garlic 5 cloves;
Cilantro seeds 0.5 tsp;
Salt pepper.
Cooking method
Fresh shrimp clear of shell. Heat oil in a pan, add chopped garlic and cilantro seeds, fry for a minute to reveal the aroma. Pour in white wine, bring to a boil, reduce heat and simmer for another minute. Then pour the shrimp into the pan, cover and simmer for 10-15 minutes. The time depends on the size of the carcasses. The wine should practically evaporate and soak into seafood. At the end, add pepper and salt to taste.
Instead of cilantro seeds, rosemary or slices of ginger can also be used. It goes well with white wine and shrimp seasoning curry. You can vary the taste of the dish using special mixtures of spices for seafood or fish. But it is important not to overdo it, so as not to overshadow the aroma of shrimp fried with garlic.
Garlic, ginger and soy sauce - a fragrant trio that emphasizes the taste of any dish. Why not use these ingredients to make seafood? Fried shrimps with garlic, ginger and soy sauce have an unusual aroma and piquant pinworm, which gourmets will appreciate.
Ingredients:
Shrimp 1 kg;
Soy sauce 3 tbsp. l .;
Ginger 20 gr.;
Garlic 3 cloves;
Juice of half a lemon;
Vegetable oil 100 gr.
Cooking method
Shrimps need to be peeled, marinated in soy sauce and removed temporarily to the side. Add oil to the pan, heat. Cut the cloves of garlic into 2-3 parts, fry for 2 minutes and remove. Then add ginger, cut into thin plates, into the oil, fry for a minute and add the shrimps marinated in soy sauce. Cook 3-4 minutes on the middle window, pour lemon juice at the end.
Fans of spicy dishes can additionally season fried shrimp with garlic red or black pepper.
Dishes baked in the oven have a special, unusual taste. In addition, cooking takes much less time and does not need to stand at the stove. The calorie content of baked shrimp in garlic sauce is much lower than fried shrimp and they will not damage the figure.
Ingredients:
Shrimps fresh 1 kg;
Cream 300 ml;
Garlic 2 cloves;
Paprika 0.5 tsp;
Oil for lubricating the mold.
Cooking method
Peel the shrimp, add salt and set aside. From the cream, chopped garlic and paprika, prepare the sauce, salt to taste. You can beat it in a blender. Grease the baking dish with oil, pour shrimp, spread evenly and pour in creamy sauce. Bake in the oven at a temperature of 190 ° C for 20-25 minutes.
Prawns in garlic sauce go great with cheese, which you can sprinkle on a dish before placing in the oven.
After cooking, do not immediately remove the seafood from the broth. They will be juicier and more aromatic if you hold them in the broth for 15 minutes.
You can not cook shrimp for a long time, they will become tough, tasteless and rubber.
After cooking, hot seafood needs to be dipped in cold water and it will be much easier to clean it.
When cleaning shrimp, it is important not to forget to remove the esophagus (dark vein in the body), which looks unappetizing. This can be easily done by tearing off the tail and pulling the head.
Stunning garlic shrimp dishes are suitable for both casual and festive occasions. They will surely please their taste and will not leave anyone indifferent.
This seafood is always a very tasty and nutritious dish. And fried shrimp have their own special unique taste.
They can be used as an additive to a dish (for example, beer and wine) or as an independent delicacy. But the main thing is not only to eat them with pleasure, but also to know how to properly prepare these marine inhabitants. It is in this article that you will learn how to fry juicy shrimps of all kinds in a pan in such a way that you lick your fingers and you will definitely want additives.
Shrimp frying time depends on various conditions, such as the degree of freezing of the product itself and its type. The frying time for different shrimp varies:
There are a large number of recipes, following which you can cook delicious shrimp. If you need them, as an additional product for a salad or other dishes, you should cook them in a peeled form without a shell. But if you cook them as an independent dish (especially king and tiger shrimps), then it is better to leave the shell, so when they are subsequently cleaned, they will be more juicy.
Tip: shrimp does not have to be thawed beforehand, you can cook it in frozen form. But if there is a thick layer of ice on them, then in this case it is better to douse them with boiling water, placing them in a colander. Otherwise, melted in a pan, the shrimp will not be fried in oil, but stewed.
Of course, one of the most delicious ways to cook shrimp in shell is to fry them with garlic. Perhaps this is the best snack for a group of friends with alcoholic drinks. At the same time, shrimp can be very different (from ordinary to king or tiger). And so a phased recipe for delicious shrimp with garlic:
Tip: it is better to fry shrimps in small portions, they should evenly occupy the entire surface of the pan and fry equally on all sides.
Such shrimp can be even more delicious and convenient, since when you use them there is no need to clean them. The process of preparing peeled shrimp is almost no different from frying shrimp in shell, but still has its own subtleties and secrets, which are described below in a phased recipe:
Shrimp cooked in many ways, it is always very tasty and nutritious. And knowing some of the secrets and features of their preparation, you can please your family or guests with this easy-to-cook dish very often. Cook correctly, tasty, and most importantly for your pleasure!
