How to properly cook frozen shrimp. How to cook shrimp at home - simple methods, best recipes Boiled shrimp cooking recipes

Today we will tell you how you can cook shrimp at home. This popular seafood is not only a healthy source of many essential elements, but also an incredibly mouth-watering delicacy that is impossible to refuse, especially if it is prepared correctly and tasty.

How to cook frozen shrimp?

Ingredients:

• frozen shrimp – 950 g;
• sprigs of fresh dill - 1 large bunch;
• bay leaves – 2-3 pcs.;
• coarse salt - to taste;
• clove buds – 2-4 pcs.;
• allspice peas – 3-4 pcs.

Preparation

Before cooking, allow frozen shrimp to pre-thaw gently, placing them on the bottom shelf of the refrigerator. After this, heat a sufficient amount of water in a large saucepan to a boil, add some salt, throw in peppercorns, bay leaves, clove buds and a bunch of fresh dill. Let the water boil again, add the thawed shrimp and turn off the heat. We just let them warm up a little in hot water under the lid for one to two minutes, depending on the size of the clams. Then we put them on a sieve and can use them for their intended purpose, adding them to a salad or other dish, or simply serving them on a platter with beer.

How to cook fried shrimp for beer?

Ingredients:

• frozen shrimp – 450 g;
• coarse salt - 25 g or to taste;
• garlic cloves – 4 pcs.;
• refined vegetable oil – 55 ml;
• – 25 ml.

Preparation

For frying, choose a thick-walled frying pan, heat it thoroughly, pouring just a little flavorless vegetable oil into it. Place the shrimp without defrosting in boiling oil and fry, stirring, until all the moisture has evaporated. After this, pour in the remaining oil and add the previously peeled and chopped garlic cloves, pour in lemon juice, fry everything together for another half a minute, without stopping stirring, and then transfer it along with the resulting juices to a dish and serve with beer.

How to properly cook shrimp in batter?

Ingredients:

• large shrimp – 550 g;
• garlic cloves – 2-3 pcs.;
• (for marinating) – 20 ml;
• ground allspice - a pinch;
• light beer or sparkling water – 190 ml;
• sifted flour – 190 g;
• large chicken egg – 1 pc.;
• vegetable oil without aroma (for frying) – 100 ml.

Preparation

Initially, if necessary, defrost the shrimp, peel them, leaving only the tails, and then soak them for about twenty minutes in a mixture of olive oil, squeezed garlic, salt and allspice. After this, put the shellfish on a napkin to dry and prepare the batter. Mix the sifted flour with beer or carbonated water and an egg, achieving homogeneity, and then leave to steep for about thirty minutes.

When the shrimp are dry and the batter is set, dip one shrimp at a time into the flour mixture and immediately add it to the oil thoroughly heated in the frying pan. Let the products brown on both sides over high heat, and then put them on a plate and serve immediately.

Ingredients:

(4 servings)

• 800 gr. fresh frozen shrimp
• 1.5-2 l. water
• 2 bay leaves
• shrimp sauce
• 2 tbsp. mayonnaise
• 2 cloves garlic
• 1/2 tbsp. soy sauce
• lemon juice

• First of all, we need the shrimp themselves. Shrimp can be small, medium or large. Size doesn’t really affect how to cook shrimp. But what is very important is the freshness of the shrimp. Good frozen shrimp always have a uniform color, a shiny shell and a curved tail. The latter depends on the type of shrimp: the larger the shrimp, the less curled it is.

• Before cooking, shrimp must be thawed. To prevent shrimp from losing their taste, they should be defrosted in the refrigerator at a temperature of 3-5°C. Room temperature is not the best choice; hot water and microwave are excluded.
• It is better to cook any shrimp unpeeled. The shell not only gives additional taste and aroma, but also protects tender meat from loss of liquid.
• So, pour a sufficient amount of water into a large saucepan and put it on fire. The method of boiling shrimp in sea water has now been forgotten and is practically not used. But earlier, especially when nobles or crowned heads expressed a desire to try this delicacy, shrimp were cooked only in sea water.
• To achieve the desired effect of sea water, be sure to salt the water, and it is advisable to use sea salt. We put about 30 grams of salt for every liter of fresh water.

• For flavor, add a couple of bay leaves. It is not recommended to add a lot of spices, as they will clog the taste and aroma of the shrimp. Boil the water for a couple of minutes until the salt is completely dissolved.
• Place shrimp in boiling water. The water then stops boiling.

• We increase the fire, but don’t go anywhere ourselves. We wait until the water boils again.

How long to cook shrimp

• If you ask a good cook: How long does it take to cook shrimp? He will answer you - “not at all.” Exaggerated, but true.
• The main rule of delicious shrimp is to cook the shrimp quickly.. Therefore, as soon as the water with shrimp boils, immediately remove the pan from the heat.

• If the shrimp are large (king or tiger), then cook for half a minute, maximum one minute. In order not to miss the moment, we count down out loud. Yes, yes, out loud. Even after keeping the shrimp a little in hot water, we risk getting a rubber shrimp instead of the most tender meat.
• The second rule of delicious shrimp is that after boiling, the shrimp should be cooled as quickly as possible.. The ideal option is to drain the shrimp in a colander and then place them on crushed pieces of ice for 1-2 minutes. If you don’t have ice on hand, simply rinse the shrimp with cold water.

• Place the cooked shrimp on a large plate. That's all, as you can see, there is nothing complicated about how to boil shrimp. If you follow these simple tips, your shrimp will always turn out extraordinarily tasty and tender.

• We serve the shrimp either warm or chilled, depending on the chef’s idea. Don't forget to prepare a special sauce for shrimp.
• There are several basic shrimp sauces, but this one is my favorite. It's fast, tasty and practical.

• Take two small cloves of garlic, finely chop them or crush them in a garlic press.
• Mix mayonnaise, soy sauce and crushed garlic.
• Add one teaspoon of freshly squeezed lemon juice.
• Mix everything thoroughly. Serve the finished sauce with the shrimp.

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Reviews and comments:

Irina 04/25/13
I don’t remember where I read that after cooking shrimp should be left in hot water for taste, and I always did that. I tried to cook it in a new way, as you wrote. The shrimp turned out great.

Victoria 06/12/13
Some advise boiling shrimp for a quarter of an hour, others, like you, just bring them to a boil and immediately turn them off. Who to believe?

Alyona
Victoria, you must trust, first of all, common sense. How much does one shrimp weigh? From 5g. small up to 30-35g. large. The protein that makes up the shrimp begins to coagulate at a temperature of 60 degrees Celsius. So how long does it take for a shrimp to cook? Fifteen minutes are out of the question!!!
And one more example from life. If you have ever gone to a river and caught crayfish, you should remember that crayfish are boiled for exactly 5 minutes, and crayfish are much larger than the largest shrimp)))

Djulia 06/22/13
We are finally at sea! We cooked shrimp according to your recipe. It turned out delicious. True, she couldn’t overcome herself and turn off the heat immediately after they boiled, and let them boil for a minute. After all, the shrimp were not frozen, but fresh. Who knows when they were caught there. It's better to play it safe.

Alyona
Cool for you, you are at sea)))

Afanasyev Igor 02.11.13
Cooking shrimp correctly is actually difficult, and if you overcook it for even a minute, it won’t turn out delicious. I use this cooking method all the time and I always have delicious shrimp.

Lina 11.11.13
Thank you for the detailed topic and special thanks for the shrimp sauce. I still couldn’t find something useful, usually everyone recommends sauce with ketchup, but yours is something unusual and original.

Sonya 11/13/13
We love shrimp, but it turns out we cook it completely wrong (I didn’t know that I needed to defrost it, and I didn’t rinse it with cold water either ((then they turn out rubbery for me!

Evgeniya 11/15/13
To be honest, I have never encountered shrimp. And I had no idea how to cook them. This is a whole science that includes knowledge of shrimp anatomy. Great. I love learning something new.

Alyona
Always happy to help)))

Marina 11/22/13
I’ve never tried shrimp, somehow they didn’t attract me and didn’t arouse my appetite, but now my opinion has changed, looking at the photo I now wanted to try it, in case I liked it.

Alyona
Marina, be sure to try the shrimp, life is full of surprises)))

Irina 11/28/13
It seemed to me that I knew how to cook shrimp and knew the secrets of cooking, but it turned out that not quite. Now I understand why they sometimes turn out rubbery. I didn’t know about defrosting them in the refrigerator, now I will follow all the advice in this article.

Love 11/29/13
You really shouldn't overcook the shrimp, they will lose all their flavor! Of course, you don’t have sea water on hand, but you always have sea salt and bay leaves too, it gives a wonderful aroma to the dish. As soon as they boil, our shrimp are ready!). Mayonnaise and garlic sauce is an excellent addition to warm shrimp!).

Galya 07.12.13
Oh, it’s kind of scary for me to cook shrimp for just a minute, God knows where they were caught and when, although I mentally agree with your arguments, the eternal Russian suspicion is stronger. Okay, neither you nor me, I will cook for 5 minutes, and I will carry out all the other subtleties according to your instructions.

Alyona
A wise decision, five minutes is much better than twenty)))

Olga 12/15/13
I didn’t know that it’s better to defrost shrimp before cooking. I thought that, on the contrary, you should throw shrimp just taken out of the freezer into boiling water. Interesting note about sea water, worth a try.

Vitalina 12/22/13
It turns out that there is a whole science of how to cook shrimp so as not to miss the moment of readiness. I used to think that it was enough to simply dip them in salted boiling water for 2 minutes, and voila, they are ready. But no, there are still a lot of tricks for preparing them.

Tamara 01/03/13
Good afternoon You write that we take frozen shrimp, but in supermarkets they are almost always boiled and frozen. Please clarify?

Alyona
Tamara, good day to you too! It is preferable to buy fresh frozen ones, without previous heat treatment. They turn out to be the most delicious and juicy. Another thing is that these are not always available in the store.
If only boiled-frozen ones are available, then you shouldn’t cook or fry them for a long time, since they are already ready.

Inna 02/09/14
I was pleasantly surprised by my new knowledge in the field of cooking. I love seafood, they are frequent guests on my table, but boiling shrimp in sea water is new to me. I'll try to cook in a new way :)

Tatyana 03/13/14
I didn’t know that shrimp should be cooled after cooking, but to be honest, I cooked them longer than the allotted time, now I’ll correct myself). You should know and take note of the subtleties of cooking dishes, the taste depends on this

Alyona
Tatyana, thank you for your comment)))

Katya 10/28/14
My best friend is addicted to frying shrimp, and she fries them for quite a long time. As a result, her shrimp are tough and smell like oil. I can't eat this! I'd rather use your method. In my opinion, you have a correct and logical approach to this sacrament))

Vlad 11/19/14
Thank you, the shrimp are great!

Valentina Ivanovna 21.11.14
I really liked the sauce for the shrimp. I added salty soy sauce to it, the kind they use for sushi, I assume that's what you meant.

Ekaterina 11/25/14
girls and boys, I’m from Sakhalin, and I can tell you that we don’t cook them at all, because you just need to pour boiling water over the shrimp, add salt, stir and drain the water, they cool down very quickly, so it’s not recommended to cool them by any other means, if With this method, the shrimp simply melt in your mouth, and you don’t even need to add salt to the water, but before eating, dip the peeled shrimp in soy sauce, it’s very tasty))))

Bubba, Forrest Gump's best friend, knew a lot about shrimp. And he is not alone. All over the world, this seafood is valued for its exquisite delicate taste and unique dietary properties. Another undoubted advantage of shrimp is that they are prepared very simply and record-breakingly quickly.

What you should pay attention to

If you don't live near the ocean, only buy frozen shrimp.

Fresh shrimp are a perishable product. Unfrozen shrimp should be cooked the same day they are caught. But since most of us live quite far from fishing grounds, these crustaceans come to us exclusively in frozen form.

If you come across chilled shrimp in the store, don’t believe it: they were simply defrosted. Therefore, do not take risks and buy only frozen products.

Give preference to shrimp in the shell: it is easier to notice that they are spoiled. If crustaceans smell of ammonia, do not eat them. Most likely they are expired.

Thaw shrimp before cooking

If you throw undefrosted shrimp into boiling water, the water temperature will drop and the meat will cook unevenly. To defrost quickly, place the crustaceans in a bowl and place it in the sink under a gentle stream of cold water. But under no circumstances defrost shrimp at room temperature or in warm water: this will negatively affect the taste.

Remove the intestines carefully

If you remove the intestines of a shrimp with a blunt tool, all that will remain is scraps. Instead, carefully cut the shell along the back with kitchen shears, and then carefully pull out the black intestinal vein with the tip of a knife or scissors.

Boil shrimp with head and shell

Shrimp taste better if you cook it unpeeled. In addition, if you over-salt the water, the shell will protect the meat from excess salt.

But even if you've already peeled the shrimp before cooking, don't throw away the heads and shells. Boil them with salt, herbs and vegetables and you have a great broth for shrimp soup.

Don't cook shrimp for too long

There is a simple way to determine readiness: a straight shrimp is undercooked, a “C” shaped shrimp is ready, and a rolled shrimp is overcooked. If you don't want to end up with tasteless rubber, don't cook seafood longer than necessary.

Photo: from my point of view / Shutterstock

The minimum you will need is a large saucepan, water and salt. The volume of water should be twice the volume of shrimp. As for salt, for shrimp without shell you need to put no more than 1 tablespoon for every liter of water. If you are going to cook unpeeled shrimp, add 1–1.5 tablespoons per liter.

Boil water and add salt. Some people prefer to do without, so as not to interrupt the delicate taste of this seafood. But if you want to add spice to the meat, put a small bunch of dill, cloves, allspice, bay leaf, a couple of cloves of garlic or a piece of ginger into boiling water and pour in the juice of half a lemon. The set of spices depends solely on your preferences, so experiment and look for your combination.

After the water boils, place the shrimp in it. When the water returns to a boil and the shrimp shells turn bright pink and begin to float, turn off the stove.

Small shrimp should be cooked for no more than 2 minutes. Large ones (royal and tiger) are cooked for 3 to 7 minutes depending on the size.

Many people stop at this stage, fish the hot shrimp out of the broth, wait for them to cool, and then serve. But the fact is that the meat does not cool down instantly, which means it continues to cook even after you have drained the hot water.

To stop the process, pour the freshly cooked mixture into a bowl of cold water and ice cubes. Then immediately drain the crustaceans into a colander. After this, you can serve them immediately, or you can let them cool a little more.

Do you know a better way? Tell us in the comments.

Many people make the mistake of not knowing exactly how long it takes during the cooking process. You need to remember a few important rules: you need to take water twice as much as the volume of shrimp. For every liter of water, if the shrimp are in the shell - 1.5 tbsp, if without the shell - 1 tbsp.

I think that not everyone also knows that a small shrimp (cold-water) is much healthier than a large one (warm-water) and it is faster to cook such a shrimp.

I have frozen shrimp. I don’t thaw them on purpose, I rinse them lightly. If you bought shrimp on ice and were told they weren't frozen, don't believe it.
Of course, if you live near the sea or ocean, then you are lucky - you have the freshest product, because... After about two hours, they will begin to turn black on the tummy side. In remote places from the habitat of shrimp - they are frozen or were so.

Therefore, let’s stop focusing on this and if you do not suffer from high cholesterol (shrimp contain a large amount of proteins and vitamins, but also a huge amount of cholesterol), let’s start cooking. The shrimp are very tender and melt in your mouth. If you overexpose them, they will become rubbery, which should not be allowed to happen.

When choosing shrimp, pay attention to the fact that they should all be rolled into a ring - a sign that they were fresh. This only applies to small shrimp. Large (brindle ones are not always rolled into a ring).

Do not buy shrimp that have obvious snow on them, as this may indicate that the shrimp were not frozen properly.

• Total cooking time – 0 hours 10 minutes
• Active cooking time – 0 hours 10 minutes
• Cost – average cost
• Calorie content per 100 g – 97 kcal
• Number of servings – 4 servings

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Ingredients:

• Shrimp – 1 kg (medium)
• Dill – 50 g (preferably umbrellas, if not, regular ones can be used)
• Garlic – 3 teeth.
• Water – 2 l
• Salt – 3 tbsp. (without slide)

Preparation:

Chop the garlic. You don’t need it to be particularly fine, we’ll throw it away later

Put chopped garlic and dill into the water

Seafood such as shrimp, so tasty and accessible to many, can excite any of us with its delicious delicate taste. Well, really, how many people are there who can confidently say that they don’t like shrimp at all? Surely not! From shrimp you can prepare a simple, but very tasty and light appetizer, and a complex gourmet dish that will decorate the table of the most demanding gourmet.

Like most other seafood, shrimp are distinguished not only by their exquisite taste, but also by significant health benefits. Shrimp meat contains a large amount of essential amino acids, vitamins B and PP, as well as microelements important for our health such as potassium, sodium, iodine, iron, cobalt, phosphorus and many others. Low calorie content and low (16%) fat content makes shrimp one of the best dietary foods.

There are a huge variety of shrimp varieties, but in most cases, they go on sale simply sorted by size, which ranges from 2 to 30 centimeters. The most inexpensive and widespread are deep-sea shrimp no more than 7 centimeters long. Typically, such shrimp are boiled immediately after catching and frozen. Of the larger and more expensive types of shrimp, we should mention the brown shrimp, the taste of which greatly depends on its habitat. Black tiger shrimp has a softer and more delicate taste, while delicious white Mexican shrimp has an exquisite sweetish taste and a strong, crispy meat structure.

Despite its apparent ease, cooking shrimp requires a certain skill, strict adherence to the recipe, and also knowledge of little secrets and tricks. Today “Culinary Eden” tried to collect and write down for you some of the most important secrets that will help you choose the right one and tell you how to cook shrimp deliciously. So how to cook shrimp?

1. It is very important to choose shrimp responsibly. When buying shrimp in a regular supermarket, try to pay attention to shrimp that are packaged in factory bags. Read everything on the package carefully. Pay attention to the weight of the package and the price per kilogram. Next to the weight there should be numbers indicating the approximate number of shrimp (for example, 100150) in the package and telling you about the true size (caliber) of the shrimp. In addition to studying the inscriptions, it is worth carefully examining the bag of shrimp itself. Try to make sure the shrimp in your bag are roughly the same size. Often, unscrupulous producers mix large and small shrimp together in order to sell them at a higher price. Do not forget that there should be very little ice frozen on the shrimp, and it should be absolutely transparent. Don't pay the price of seafood for water.

2. In specialized stores or departments, you can also turn your attention to shrimp sold by weight. When buying such shrimp, pay close attention to their appearance. Shrimp should not have dried out shells or yellowish meat and must be covered with a thin layer of transparent ice. Another important indicator of quality is the number of black heads. The meat of blackhead shrimp is flabby and tasteless. The green color of the heads should not confuse you. This color only indicates that the shrimp fed on plankton, which will not affect its taste. The color of the shrimp shell also matters - the more red and intense it is, the more delicious and sweet your shrimp will be.

3. The easiest way to cook shrimp is to boil them in water. Boil 2 ½ liters of water, add 3 tbsp. spoons of salt and 2 tbsp. spoons of sugar, a few sprigs of dill and spices (cumin, bay leaf) to taste. Add shrimp to boiling water, let them boil and cook for 2 - 3 minutes. Do not cook shrimp for longer as this will make them tasteless and tough! Remove the finished shrimp from the heat and leave in water for 10 minutes, which will give them additional juiciness. Place a few sprigs of dill in a deep dish, place hot shrimp on top and pour a small amount of hot broth over it. Serve immediately.

4. A delicious and easy-to-prepare appetizer made from fried shrimp. Lightly boil and peel 1 kg of shrimp in salted water. Heat 3 tbsp in a frying pan. spoons of olive oil, place your shrimp in it and fry them over medium heat for 3 minutes. Add three chopped garlic cloves, 2 tbsp. spoons of soy sauce and juice of ½ lemon. Cook for another 1 minute. Serve immediately, placing on a warmed plate and sprinkling with finely chopped herbs.

5. Shrimp kebab cooked on charcoal will not only allow you to preserve all the valuable nutritional properties of shrimp, but also gives them a unique taste and aroma. Mix 1/3 cup olive oil, ½ cup lemon juice, 3 tbsp. spoons of white wine, 1 tbsp. a spoonful of finely chopped green onions, 1 finely chopped clove of garlic, 1 teaspoon of salt, 1 tbsp. a spoonful of fresh finely chopped herbs and a drop of Tabasco sauce. Place one kilogram of large shelled shrimp in a deep glass or ceramic bowl and pour in the prepared marinade. Leave in a cool place for 6 hours, then remove the shrimp from the marinade and drain. Grill shrimp over coals on grill rack for 8 to 10 minutes, turning frequently and basting with marinade. Serve on wooden skewers, along with any fresh vegetable salad.

6. Deep-fried shrimp are deliciously juicy and tender, with a crispy crust. Peel 20 large shrimp and lightly season them with salt and white pepper. In a small saucepan, beat 2 eggs along with 1 tbsp. spoon of Dijon mustard. In a separate bowl, combine ¾ cup rice flour and ¼ cup corn flour. If you can't get rice or corn flour, replace it with coarse wheat flour. Heat 1 liter of vegetable oil in a cauldron or deep frying pan. Dip each shrimp into the egg mixture and then into the flour. Fry the shrimp in boiling oil for 2 - 3 minutes until golden brown. Serve with tomato, bell pepper and onion salsa.

7. Delicate and aromatic shrimp soup can delight the most demanding gourmets. Treat yourself and your loved ones to this soup! Combine 8 cups chicken broth and 1 ½ cups dry white wine in a saucepan. Add to them 1 cup of chopped green onions, 1 cup of chopped celery, two chopped garlic cloves, 2 - 3 tbsp. spoons any hot sauce (such as chili) and salt to taste. Place the pan on the fire, bring to a boil and cook everything together under the lid for 40 minutes. Add 900 g of peeled shrimp to your soup and cook for another 30 minutes over low heat. Serve garnished with a slice of lemon and fresh herbs.

8. Mexican pilaf with shrimp is tasty, aromatic and hot in every sense of the word. In a deep frying pan, melt 2 tbsp. spoons of butter or ghee. Add 150 g of long grain rice into it and fry until golden brown. Carefully pour in 400 ml of water, add your favorite spices and 400 g of sliced ​​tomatoes. Bring to a boil, cover and simmer over low heat for 10 minutes. Then add 350 g peeled shrimp, 200 g zucchini, cut into small cubes, 100 g corn and 2 tbsp. spoons of finely chopped olives. Cover with a lid and simmer for another 10 minutes until the rice is cooked. Mix two tablespoons of chopped Mexican tortilla chips with 100 g of grated cheddar and 2 tbsp. spoons of finely chopped green onions. Place the finished pilaf in a deep dish, sprinkle with a mixture of chips and cheese and garnish with fresh herbs. Serve with hot sauce.

9. Like most Indian dishes, shrimp curry will pleasantly surprise you with its bright aroma and magical oriental taste. In a deep frying pan, heat 3 tbsp. spoons of olive oil. Add finely chopped onion and fry until translucent. Add a small cinnamon stick, 6 cardamom seeds, 6 cloves and fry for another 1 minute. Then add 1 teaspoon each of grated ginger root, finely chopped garlic, ground cumin and coriander. Fry for another 30 seconds. Add 1 large finely chopped bell pepper and 1 ½ cups finely chopped tomatoes. Bring the mixture to a boil and add 500 g of peeled shrimp to it. Mix everything thoroughly, reduce heat and simmer for 15 minutes until cooked. Serve sprinkled with finely chopped cilantro or parsley.

10. Shrimp cocktail is rightfully considered an incredibly popular and tasty appetizer that can decorate the most sophisticated table. Peel the shell and remove the black veins, leaving only the tail, 500 g of Mexican or tiger shrimp. Boil the shrimp in salted water until they lose their transparency. Remove from boiling water and immediately plunge into ice water for a couple of minutes. Dry and store in a cool place. To prepare the sauce, combine 1 ½ cups ketchup, 1 ½ cups chili sauce, 1/3 cup lemon juice, 1/3 cup horseradish, 3 tbsp. spoons of chopped celery, 3 tbsp. spoons of chopped green onions and 1 tbsp. spoon of Worcestershire sauce. Cool the finished sauce. Fill a cocktail glass with crushed ice. Place a small cup of sauce on ice in the center of the glass, and secure shrimp around the edges of the glass. Garnish the cocktail with a slice of lemon and fresh herbs. Of course, this recipe requires a lot of effort and money, but the result can please anyone!