Why you should try eating shelled shrimp. Fried shrimp Canarian style

Shrimp can be called one of the most underrated foods in our kitchens. We are all accustomed to the fact that sometimes we cook them and serve them with beer, but the process very rarely goes beyond the framework of this gastronomic stereotype. However, there are many ways in the world to cook shrimp and make them a dish for both lunch and dinner. We have selected the 10 most popular of them and briefly discussed the cooking technique for each.

- Roasting -

This is perhaps the most common and easiest way to cook shrimp. When fried, the surface of the shrimp caramelizes slightly, and their natural flavor becomes more intense. Simply toss them in lightly salted olive oil in a frying pan and cook for 6-8 minutes.

- Ceviche -

Ceviche is a popular way of serving seafood originally from Peru in modern gastronomy. The main role here is played by a marinade of lemon and chili peppers, which adds a piquant taste to fish or seafood. Here, as nowhere else, the freshness of the starting products and strict adherence to the recipe are important.

- Grill -

Classic preparation of shrimp. The method is simple, universal and requires only 5 minutes of time. First, the shrimp are placed for a few minutes in a salted marinade of olive oil, lemon juice and chili, after which they are grilled for 2-3 minutes on each side.

- Boiled shrimp -

Traditional Russian method of preparing shrimp. The role of the marinade here is played by a brine consisting of water with the addition of pepper, bay leaf, dill and garlic. The water is allowed to boil, then cooked for 10 minutes. After creating a flavor base, add shrimp, salt and cook for another 5-7 minutes.

- Shrimp in a wok -

This method is distinguished by its sophistication and is quite suitable for the role of a main dish. The shrimp are fried in a wok or large frying pan in organic ghee or avocado oil, to which a generous amount of garlic is first added. As soon as the oil heats up, broccoli and green pea pods are placed in it 1-2 minutes before the shrimp, followed by the shrimp. After adding the shrimp, increase the heat under the pan to medium-high and cook for another 2-3 minutes, stirring constantly and adding salt, pepper, spices and white wine. Then the heat is reduced and the dish is cooked for another 5-8 minutes until the vegetables become soft. Before serving, sprinkle the dish with a small amount of lime juice.

- Shrimp in pesto sauce -

Another fairly simple cooking method, which, among other things, allows you to add new shades to the taste of shrimp. The cooking process is similar to grilling, but in this case they are mixed with 1/2 cup of pesto. Then they are skewered and grilled. Alternatively, you can use the top grill mode in the oven, placing them on a baking sheet. They cook quickly - 3-4 minutes on each side.

- Shrimp in chimichurri sauce -

Chimichurri sauce is so versatile that you can cook almost any dish with it. In this case, it is used as a marinade for shrimp. The recipe is extremely simple: mix peeled shrimp with sauce in a bowl and fry on the grill or in a grill pan. After cooking, garnish the dish with the remaining sauce.

- Glazed shrimp -

The key ingredient for caramelization is a marinade of olive oil, honey, soy sauce and vinegar, to which garlic, salt and pepper are added. The shrimp are soaked in the marinade, and then marinated in the refrigerator for an hour. Once the marinade process is complete, the shrimp are grilled for 3-4 minutes on each side. During the frying process, they are additionally poured with marinade to enhance the glazing.

- Shrimp in sweet and sour sauce -

This method of preparing shrimp came to gastronomy from China. Cooking takes place in 2 stages. First, the sauce itself is mixed, which consists of fish and oyster sauces, sugar, starch, ketchup and chili sauce. This is what the Thai version of the sauce looks like, but in Russia it has many local interpretations. The shrimp themselves are peeled and fried in a frying pan with garlic, onion and pineapple. After 3 minutes of frying, add sweet and sour sauce to the pan.

Seafood, which includes shrimp, has long gained fame as not only a tasty, but also a very healthy delicacy. Small crustaceans, widespread in all seas of the world's oceans, are not just tasty food, they are a real storehouse of useful substances.

Shrimp is an excellent dietary product with a rich range of substances beneficial to the body. And preparing them is not at all difficult.

Having decomposed the composition of shrimp into molecules, we will see that these marine inhabitants are 77% water and almost 19% pure protein. Due to the fact that the main diet of shrimp is marine plankton, their meat is saturated with iodine, calcium, potassium and iron, which has a beneficial effect on the functioning of the human thyroid gland. Also, do not forget about the high content of B vitamins and vitamins A, D and E, which shrimp meat contains in abundance. Due to its nature, the product is especially useful for children and people with poor health.

Decapod meat is high in cholesterol, but this fact should not be a cause for concern. Cholesterol causes harm when it enters the human body in combination with polyunsaturated fats, and they are completely absent from shrimp meat.

Shrimp meat can safely be called. 100 grams of this “yummy” contain only 95 kcal; its consumption is acceptable even with the most restrictive diet.

What should you pay attention to if you decide to prepare delicious dishes from this healthy seafood?

Choosing the right shrimp

Science has described more than 2000 species of crustacean creatures. They are small (sometimes even too small), medium, large and giant. Small and medium-sized include almost all shrimp and krill that live in cold seas, and inhabitants of warm water basins reach 30 cm in length. Experts say that eating small and medium-sized species is considered more useful, although large ones, and especially giant ones, look more impressive.

Most often, retail chains offer packages with already boiled frozen crustaceans. They have a characteristic pinkish tint, since the chitin contained in the animal’s shell instantly changes color during heat treatment. Less common are raw frozen shrimp, which are gray and inconspicuous in appearance. Certain varieties of crustaceans in their raw form have a slightly greenish tint, which is caused by species characteristics. It’s very rare to find simply chilled shrimp on the shelves. Proper storage of such a capricious product requires strict adherence to a special temperature regime.

Boiled shrimp come peeled and in the shell. The latter are cheaper, but after cleaning their weight is reduced by almost three times. The advantage of unpeeled shrimp is that it is easier to identify low-quality specimens among them.

When choosing a product, be sure to remember the following nuances:

• The shrimp in the package must be of the same variety, approximately the same size, and have a uniform color.
• The packaging should not contain cloudy ice or heterogeneous snow mass - these are clear evidence of a violation of freezing technology.
• The shells of crustaceans should be smooth and shiny. Animal bodies should not contain unnatural markings, whitish spots or darkening. All these are signs of temperature violations during processing, transportation or storage.
• Small crustaceans should be rolled into a doughnut. Straightened tails indicate that they died long before cooking or freezing. In the case of large shrimp, you should not rely on this sign - their body structure is slightly different.
• Black heads indicate diseases of crustaceans. You should refrain from eating them. The green color of the head is characteristic of specimens that fed on plankton shortly before being caught. But the brown head shrimp is a real delicacy. When cleaned, you will definitely find delicious caviar in it.
• Don't forget that high-quality seafood smells exclusively of the sea! Any other “aroma” should immediately alert you.

Proper heat treatment of shrimp is half the success!

This video tells in detail about what kinds of shrimp there are, as well as what you need to pay attention to when buying, plus some cooking secrets.

Finally, a high-quality product for the future dish has been selected, then we’ll figure out how to cook them.

How to cook frozen shrimp - everything is simple here!

It is advisable to defrost freshly frozen shrimp before cooking. They should be defrosted in stages: first in the refrigerator and then at room temperature. A microwave oven and hot water can speed up the defrosting process, but will destroy all the beneficial substances contained in the product and destroy the protein structure.

Any purchased shrimp must be thoroughly rinsed in running cold water before cooking. This way we will get rid of the remaining ice and snow contained in the packaging and clean the product of all kinds of contaminants.

As we already know, shrimp contain a lot of pure protein, and it does not tolerate long-term heat treatment and sudden changes in temperature. Overcooked crustaceans will become “rubbery” and lose all their beneficial properties, while undercooked ones will simply be tasteless.

Just a few simple tips will help you prepare delicious meat correctly:

1. Dip any shrimp only into boiling salted water. Boiling water or broth is an indispensable condition for proper cooking!
2. Cook freshly frozen small and medium-sized shrimp for 3-4 minutes, and leave tiger (Peneus japonica) or king shrimp in boiling water for 5-7 minutes. If their meat stays in boiling water for more than 10 minutes, you can safely forget about its juiciness and beneficial properties.
3. Boiled frozen shrimp will need to be cooked in half the time
4. There should not be too much water for cooking. The optimal ratio is 1:2
5. Add salt to taste, but the classic proportion is 1 tablespoon per 0.5 kg of shrimp. When cooking, it is recommended to add a couple of bay leaves and fresh lemon juice to the water at the rate of 0.5 lemon per 500 grams of frozen shrimp.
6. Once the shrimp float to the surface in boiling water, they are ready! The state of the shell also indicates the degree of readiness. The finished shrimp becomes smooth and elastic.
7. If you are preparing unpeeled shrimp, place the finished crustaceans in a colander and pour plenty of ice water over them - after this it will be easier to remove the chitinous coating from them
8. Large or giant shrimp, served as a separate dish or used for decoration, should not be completely peeled. Leave a small section of shell in the tail area and it will be convenient to pick them up with your hands.
9. After cleaning, do not forget to remove the dark vein located along the back of the animal. After this procedure, it is advisable to rinse the cleaned carcasses again and dry them on a paper towel.

Advice: do not rush to get rid of the broth in which the shrimp were boiled. It can be an excellent base for sauce or for preparing main courses.

Many people wonder whether it is necessary to cook already prepared and peeled shrimp. It’s difficult to answer unequivocally. Some people prefer to simply pour boiling water over them, while others insist that it is still necessary to boil them for 1-2 minutes.

Hello, curious readers of my blog. Seafood in our country has always been considered a delicacy. They are valued for their amazing taste and beneficial properties. Most often I just boil them with salt and then add them to salads. But if you want a really tasty dish or an exquisite picnic treat. Then you will have to prepare a marinade for the shrimp. There is nothing complicated here - I’m sure you will succeed at the highest level 😉

In general, all representatives of crustaceans can be classified into one of two groups - warm-water or cold-water. The first ones are large in size. These include king and tiger prawns. Arctic cold-water crustaceans are smaller in size than their warm-water counterparts. But, believe me, the taste is no worse.

The energy value of pickled shrimp is only 60 kcal per 100 g of product. Contains 12.2 g protein and 1.3 g fat

Shrimp meat has a rich chemical composition. Contained here:

• iodine, sodium, cobalt, copper, iron and other mineral compounds;
• vitamins A, E and group B;
• fatty acid;
• Astaxanthin is the king of natural antioxidants.

This product contains almost 15 times more iodine than beef. But this element is so important for the thyroid gland.

The calcium present in shrimp helps in strengthening bone tissue. In addition, it is needed for the full functioning of the immune and hematopoietic systems, as well as for the kidneys.

As for zinc, which shrimp are rich in, this element is needed for healthy hair and nails. It also takes part in the synthesis of hormones. It turns out that this is a valuable product.

How to marinate shrimp

Before you start marinating, frozen shrimp need to be prepared. In other words, they need to be defrosted. There are several ways.

The first is in the water. You need to open the package of seafood and place it in a colander. And then bring it under running cold water and hold for a while.

Second - at room temperature . This method gives fairly quick results. However, after such defrosting, crustacean meat loses its characteristic aroma.

The third one is in the refrigerator . This method is the safest. You need to open the package of shrimp and pour them into a bowl. And then the vessel should be placed on the bottom shelf of the refrigerator overnight. Thanks to this defrosting, the shrimp retain their flavor and remain tasty.

The fourth is in a plastic bag . Seafood released from packaging must be transferred to a bag, after which it should be tightly closed. Then the bag must be placed in a container of cold water.

Fifth - in the microwave . This is the most undesirable method. Although it allows you to defrost the product very quickly, the shrimp lose their taste.

After defrosting the crustaceans and cleaning them (this applies to the unpeeled product), they begin marinating. Below I bring to your attention original recipes that allow you to marinate seafood without much hassle.

Marinate in lemon juice

This delicacy is very easy to prepare. To marinate half a kilo of peeled shrimp you will need:

• 2 tbsp. olive oil;
• 3 tbsp. chopped fresh garlic;
• 0.5 tsp salt;
• 70 ml lemon juice;
• 50 g chopped parsley.

Defrost shrimp for 1.5-2 minutes. Place in boiling salted water. Then we put them in a colander. And then transfer it to a deep bowl.

Heat the oil in a frying pan. Next, place the garlic pulp there and fry it over medium heat for a minute. Then add lemon juice and parsley to the pan. Next, salt and pepper everything. We cook all this within a minute.

Pour the marinade over the shrimp and cool them to room temperature. Then cover the bowl with a lid and place it in the refrigerator for a couple of hours. Well, then put the delicacy on a plate and serve. Everything is ready - it’s time to take a sample :)

Cooking Korean shrimp with soy sauce

The recipe for this dish is:

• 1 kg tiger prawns, unpeeled;
• 3-4 cloves of garlic;
• large onions;
• ginger root the size of a walnut;
• 6 tbsp. soy sauce;
• 0.5 tsp ground black pepper;
• olive oil.

Peel the ginger and garlic. Place garlic, ginger, soy sauce and pepper in a blender bowl. Mix it all. Place crustaceans in this marinade and leave for half an hour.

Peel the onion, chop it finely and fry in oil until golden brown. Then add the seafood with the marinade to the same frying pan. Cover the dish with a lid, reduce the heat to medium and simmer it all for 10 minutes. Don't forget to stir the contents of the pan periodically. If you feel like there is not enough liquid, add some water. Or add ½ glass of dry white wine, you get an interesting taste.

Carefully remove the finished seafood with tongs and place them on a flat plate. Continue simmering the sauce until it thickens. Then we move it into the gravy boat. We peel each shrimp, dip it in the sauce and devour it on both cheeks :)

Marinade for grilled shrimp

Stock up on these products:

• 5 peeled + 5 shelled shrimp (medium in size);
• lemon;
• a handful of chopped rosemary leaves;
• 3 tbsp. olive oil;
• head of garlic;
• 0.5 tsp sea ​​salt.

Peel the garlic and finely chop it with a knife. Squeeze the juice from the citrus fruit. Prepare the marinade - mix 2 tbsp. butter with chopped garlic and a pinch of salt. Add half the lemon juice to this.

Place the peeled crustaceans in the marinade for 10 minutes. Then we take them out and fry them on the grill for a couple of minutes.

We make a small cut on the belly of the shrimp in the shell. Then pour them with the remaining lemon juice and olive oil. Add a little salt. Then grill them too for a couple of minutes. It turns out very tasty.

Try making peeled or shelled shrimp in this marinade. And then write in the comments what you liked best.

Cooking marinated shrimp on the grill

If you want a gourmet dish at your dacha instead of “regular” kebabs, then take with you 0.5 kg of shrimp and some of the following ingredients:

• 2 tbsp. ground paprika;
• 1 tbsp. l. brown sugar;
• 1 tsp chopped caraway seeds;
• 1 tbsp. ground hot red pepper;
• 3 cloves of garlic;
• 1 tsp salt;
• 2 tbsp. olive or other oil;
• 0.5 tsp ground black pepper;
• green onions.

This recipe contains hot red pepper. If you don't like it spicy, then reduce the amount. In a deep container, mix paprika, sugar, cumin, black and red pepper, salt and butter. Peel the garlic and grind it in a garlic press. Add the garlic mass to the spicy mixture - this is the marinade.

If you're cooking crustaceans in their shells, you'll need all of this marinade. For peeled ones - half the amount. Mix the seafood with the spicy mixture and leave for 15 minutes.

Next, place the shrimp on the grill and cook on the grill. If the crustaceans are in the shell, their cooking time is 4-5 minutes. And peeled shrimp need to be fried for 2-3 minutes. They must be turned over during cooking.

Then remove the seafood from the grill and place it on a flat plate. Chop the green onions and sprinkle them over the finished dish. Enjoying nature and marinated shrimp on the grill :)

Marinade for frying shrimp in white wine

This is a dish of Portuguese cuisine. It is served with beer or dry white wine. To prepare it you will need:

• 20-30 large crustaceans;
• 4 tbsp oil (sunflower or olive);
• 150 ml white wine;
• juice from half a lemon (medium size);
• 4 cloves of garlic;
• a little butter;
• slices of half a lemon;
• chilli;
• salt;
• dill greens.

We clean the crustaceans from the shell. Place butter in a frying pan and add olive oil, and then heat well. Peel the garlic and chop it with a knife. We put it in a frying pan and fry for a minute - during this time it will give off its aroma to the oil.

Place seafood in a frying pan and fry it. They should darken. Then pour it all with wine and lemon juice. Salt the mixture and add chili pepper. Mix it all well and simmer for a couple of minutes.

Place the yummy on a plate. Sprinkle chopped dill on top and garnish with lemon slices. You can serve with pieces of loaf fried in vegetable oil and beer.

What do you eat marinated shrimp with?

Seafood prepared according to these recipes can be eaten as an independent dish. They can also be used as one of the ingredients in snacks or salads.

Salad with pickled shrimp and corn

Its recipe is as follows:

• 200 g seafood;
• 2 tomatoes;
• 100 g canned corn;
• 50 ml vinegar (apple or wine);
• 1 bell pepper;
• 40 ml olive oil;
• large onions;
• 3 cloves of garlic;
• 1 tbsp. lime or lemon juice;
• parsley + green onion.

Peel the onion and finely chop it. Peel the tomatoes and cut them into arbitrary shapes. Peel the bell pepper from seeds and cut into thin slices. Cut green onions. Place marinated shrimp (peeled, of course), onions, peppers, tomatoes and corn into a salad bowl.

Let's make the gas station. To do this, peel the garlic and chop it with a knife. Mix vinegar with oil, garlic mass and citrus juice. Pour the dressing over the ingredients of the dish and mix gently. Decorate the top of the salad with parsley.

Salad with shrimp, squid and egg

Make sure to prepare the following products in advance:

• lemon;
• 0.5 kg squid;
• 150 g peeled shrimp;
• clove of garlic;
• 4-5 tsp red caviar;
• 3 eggs;
• mayonnaise;
• lettuce leaves.

Place thoroughly washed lettuce leaves on a flat plate. Cut the boiled squid into half rings and place on the leaves. Sprinkle the finished crustaceans with lemon juice and set aside for a couple of minutes. Boil the eggs hard, grate them coarsely and put them in a salad bowl. We also put shrimp here. Mix eggs with shrimp and squid.

Peel the garlic and grind it in a garlic press. Then mix it with mayonnaise. Season the salad with this mixture. Then add caviar here. And mix everything again. Just do it very carefully so that the eggs do not burst. That, in fact, is all - the food is ready.

Preparing Caesar salad

For Caesar you will need:

• kilo of royal crustaceans;
• 90 g hard cheese;
• a little loaf for croutons;
• 6 pcs. cherry tomatoes;
• green salad;
• clove of garlic;
• vegetable oil.

We will prepare the dressing from:

• 100 ml olive oil;
• 3 eggs;
• 1 tsp mustard;
• clove of garlic;
• 2 tbsp. lemon juice;
• salt + pepper.

Cut the bread into cubes and dry it a little in the oven. Then heat the oil in a frying pan and add a clove of garlic, cut lengthwise, to add flavor. Fry for about a minute, and then take out the garlic. Place the croutons into the frying pan; fry them until golden brown.

Grate the cheese on a coarse grater. Wash the tomatoes and cut them in half. Then we start preparing the dressing. Boil the eggs hard. We only need the yolks - mash them with a fork. Next, mix the yolk mass with crushed garlic, mustard and lemon juice. Add the oil here and mix everything thoroughly. Then add salt and pepper to the dressing.

We tear the lettuce leaves into pieces of arbitrary shape and place them on a flat plate. Then we send cherry tomatoes here, ready-made shrimp on top, and then crackers. Pour the dressing over it all and sprinkle with cheese. Salad with shrimp and tomatoes is ready.

How do you marinate seafood? I'm sure you have your own family cooking secrets. Share them in the comments, friends. And post the link to the article on social media. net. And I say goodbye to you - until we meet again.

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 grate 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 sprinkle 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!

For the first time I tasted such shrimps in China, having a good gastronomic sense, I figured out the ingredients on my own, later I talked to a local chef and it turned out that I was right. In addition, almost any dish allows for some variability, the only thing that cannot be given up during the cooking process is good emotions, the desire to cook deliciously, and of course, high-quality raw materials. While vacationing on Samui, I couldn’t pass a stall with seafood at the market or in a store, since they cost pennies there, so we had a blast on shrimp. So, for Asian-style shrimp, we will need about 2 kg of the largest fresh shrimp (in Russia, large boiled-frozen ones are also suitable), the juice of 2 limes (at home we use lemons), fresh or ground black pepper, garlic, ginger, salt, hot red pepper and olive oil. For lovers, you can add a few drops of sesame oil. We tear off the heads of the shrimp, remove the intestines if possible, wash, salt, pepper, add crushed garlic, ginger, lime juice and leave to marinate. From experience, 3 hours or longer is better. If you leave it in the marinade overnight, it will be absolutely magical. The shrimp are ready for marinating.