10 ways to cook delicious shrimp

What we must remember

• North, king or tiger prawns vary in size and cost. As a rule, the larger crustaceans, so they are more expensive. The taste of all kinds about the same. Residents of coastal towns lucky: they can buy fresh shrimp, but to prepare suitable and frozen.
• Usually shrimp are sold by weight or Packaged in bags. Note the shelf life and appearance. If the shell of the black spots, stale product, and straight tails say that the shrimp were frozen already dead. The less ice on the crustaceans, the better.
• To correctly unfreeze the shrimp, put the plate on the bottom shelf of the refrigerator and wait until the ice melted. For faster defrosting place the package in water at room temperature.
• Shrimp can cook and eat in the shell, but more likely to use purified. To do this, unscrew the head, pull tabs, remove the shell and remove the tail, pulling it toward you. If you see the esophagus shrimp - a dark line along the back, pull it out.

1. Fried prawns with garlic and vermouth

Ingredients

• 500 g shrimp;
• salt, black pepper - to taste;
• 2 tablespoons butter;
• 4 garlic cloves;
• ¼ cup dry vermouth;
• 1 tablespoon lemon juice;
• ¼ teaspoon lemon rind;
• 4 sprigs of parsley.

preparation

Rinse and clean the shrimp, place them evenly on the plate and blot with paper towels. Salt and pepper.

Heat the oil in a frying pan and fry the prawns over high heat for 1 minute. Turn them over, add the chopped garlic and leave for another 1 minute. Then stir and cook for 2 minutes. Put the shrimp on the plate.

In the same pan, pour the vermouth and lemon juice. Bring to the boil, the fluid should thicken slightly. Add the lemon zest and chopped parsley. Pour the shrimp and stir the sauce.

2. Takitos with corn and shrimp

Takitos or flautas - Mexican dish like tacos, twisted into tubes. Stuffing can be made of any vegetables, and serve an appetizer made with sauces.

Ingredients

• 2 fresh corn cob;
• 1 tablespoon olive oil + for lubrication;
• ½ onion;
• 500 g shrimp;
• 2 teaspoons ground chili;
• ½ teaspoon ground cumin;
• a pinch of salt;
• a pinch of pepper;
• 120 g of green chili peppers;
• bunch of fresh cilantro;
• 1 avocado;
• 12 small flour tortillas or tortillas;
• 200 g of grated cheese;
• sour cream or salsa - to taste.

preparation

Heat the pan, put the washed and purified from corn cobs. Roasted beans without oil over high heat for 6-8 minutes until brown, stirring constantly. Put in a bowl.

Pour into pan fry oil, finely chopped onion over medium heat for 5 minutes. Add the peeled shrimp, chili powder, cumin, salt, pepper and stir. Cook 3-5 minutes, until the shrimp become transparent. Chop green chilies and coriander, put in a pan and saute 1 minute.

Clean avocado and cut into cubes. Mix with corn and shrimp.

Each cake Put 1 tablespoon mixture and sprinkle 1-2 tablespoons cheese. Roll cake and place in greased pan seam down. Bake for 15-20 minutes in a preheated 220 ° C oven. Ready takitos Macau salsa or sour cream.

3. Salad with shrimp, corn and avocado

Ingredients

• 500 g shrimp;
• 1 teaspoon Cajun spices or mixtures peppers;
• a pinch of salt;
• 2 garlic cloves;
• 2 tablespoons butter;
• Romano lettuce beam;
• 3 tomatoes;
• 3 small cucumber;
• 2 avocado;
• ½ red onion;
• 200 g of fresh or canned corn:
• 3 tbsp lemon juice;
• a small bunch of cilantro;
• 3 tablespoons olive oil;
• 1 teaspoon sea salt;
• a pinch of black pepper.

preparation

Rinse and clean the shrimp. Put in a deep dish and add Cajun or mixture peppers, common salt and crushed garlic and stir.

In a nonstick pan, heat the butter and sauté the shrimp over medium heat until transparent. Put in a bowl.

Coarsely chop the washed lettuce, tomato and cucumber, peeled avocado chop into cubes, and onion - half rings. Add the corn and connect everything with shrimp.

Mix lemon juice, chopped cilantro and olive oil. Sprinkle with sea salt and pepper, stir and season salad.

4. Salad with shrimp, beans and Italian herbs

Ingredients

• 450 g shrimp;
• 2 tablespoons olive oil;
• 2 tablespoons wine vinegar;
• 1 tablespoon seasoning "Italian herbs";
• 1 teaspoon salt;
• 200 g of cherry tomatoes;
• 1 small red onion,
• 400 g of a white canned beans;
• big bunch of lettuce.

preparation

Wash, peel and boil shrimp.

Whisk olive oil, vinegar, salt and seasoning. Pour dressing shrimp, cover with cling film and leave for 4 hours in the refrigerator.

Slice the tomato halves, and onions - diced. Add the beans and mix vegetables. Put them on the lettuce leaves, place the chilled shrimp on top.

5. Risotto with prawns and white wine

Ingredients

• 30 g butter;
• 400-500 grams of shrimp;
• salt and pepper - to taste;
• ½ onion;
• 2 garlic cloves;
• 85 ml of dry white wine;
• 270 g of rice arborio;
• 750 ml chicken broth;
• 250 ml of milk at room temperature;
• 40 g parmesan;
• 150 g of frozen peas.

preparation

Preheat 10 g of an oil pan on a medium heat, put peeled shrimps in a single layer. Salt and pepper. Cook 1½ minutes, turn and cook 1 more minute, then place in a bowl. In the same way, prepare all the shrimp.

Peel and finely chop the onion and garlic. Add 10 g butter and saute the vegetables in the same pan until transparent. Pour wine and bring to boil. Simmer until the sharp smell of alcohol does not erode.

Pour the rice and stir for 30 seconds. Pour 500 mL chicken broth and leave on low heat until boiling.

Add the milk and remaining broth. Stir and cook for 3 minutes. Then stir again and leave for another 2 minutes.

Grate the cheese and put it into the rice with peas. Season with salt and pepper, add the shrimp, the remaining oil and stir. Then remove the risotto from the heat.

6. Vegetables Chinese shrimp

Ingredients

• 500 g shrimp;
• 1 tablespoon of dried ginger;
• ¼ teaspoon white pepper;
• a pinch of salt;
• 2-3 tablespoons soy sauce + supply;
• 1 teaspoon sesame oil;
• 2 peppers;
• 1 celery;
• 1 carrot;
• 2 onions;
• 3 garlic cloves;
• 100 g of peas.

preparation

Clean the shrimp and connect with ginger, white pepper, salt and soy sauce.

Heat the oil in a frying pan over medium heat. Put the shrimp and cook for 1 minute, then turn and cook 1 more minute.

Wash, peel and slice the bell pepper, celery and carrot sticks, onion - half rings. Crush the garlic. Mix the vegetables, add the peas and send it to the shrimp. Fry ingredients 1 minute on high heat.

When serving the dish can sprinkle with soy sauce.

7. Honey Shrimp with Walnuts

Ingredients

• 250 ml of water;
• 200 g of sugar;
• 200 g of walnut;
• 500 g shrimp;
• a pinch of salt;
• a pinch of black pepper;
• 2 eggs;
• 160 g of corn starch;
• Vegetable oil - for frying;
• 4 tablespoons mayonnaise;
• 2 tablespoons of honey;
• 2 tablespoons of whipped cream;
• green onions - feed.

preparation

In a small saucepan, combine the water and sugar. Bring to the boil over medium heat, add walnuts and boil for 2 minutes. Put the kernels in a bowl and cool.

Rinse and clean the prawns, blot napkins, salt and pepper. Whisk the eggs in a deep bowl. PANEER shrimp first dipping them into balls and then to starch.

Heat the oil in a frying pan over medium heat. Fry the prawns for 3-4 minutes until golden brown. Place the walnuts.

Mix mayonnaise, honey and cream and place the mixture on the shrimp. When serving the dish can be decorated with chopped green onions.

8. Enchilada with shrimp and pepper

Mexican enchiladas - it rolls, baked in the oven under the succulent sauce. Most often, a dish prepared with meat and vegetables. Tortillas can be replaced with pita bread made from wheat flour.

Ingredients

• 1 onion;
• 2 garlic cloves;
• 1 red bell pepper;
• 1 jalapeno pepper;
• 1 tablespoon olive oil;
• 500 g shrimp;
• a pinch of salt;
• a pinch of black pepper;
• 4 tablespoons butter;
• 4 tablespoons flour;
• 400 ml of milk;
• 100 g of cream + supply;
• 1 green chili pepper;
• 1 teaspoon dry cumin;
• 8 tortillas;
• 250 g of the cheese;
• cilantro beam.

preparation

Peel the onions and garlic, wash the bell peppers and jalapeno and remove the seeds. Peppers and onions cut into cubes. Heat the olive oil in a skillet over medium heat, fry the chopped garlic 1 minute, add the remaining ingredients and cook for another 7 minutes. Remove the vegetables from the heat.

Shrimp wash, peel and cut into halves. Season with salt and pepper and fry in a pan for 5 minutes, stirring constantly. Put on a plate.

Melt the butter in a saucepan over medium heat. Add flour, milk and sour cream and stir until no lumps remain. Throw chopped chilli, cumin and cook for 5 minutes over low heat.

On a small baking sheet pour half the milk sauce.

On each tortilla Put 1 tablespoon of vegetables and shrimp, sprinkle with grated cheese and roll up into a tube. Half of the cheese should be left for sprinkling.

Place the preform baking at a seam down pour remaining sauce, sprinkle cheese. Leave in a preheated 200 ° C oven for 30 minutes.

When serving garnish with chopped cilantro and sour cream.

9. Boats zucchini with shrimp

Ingredients

• 4 large zucchini;
• a pinch of salt;
• a pinch of pepper;
• 1 sprig thyme;
• 1 tablespoon olive oil;
• 2 tablespoons butter;
• 400 g shrimp;
• 2 tomatoes;
• 3 garlic cloves;
• 50 g of heavy cream;
• 100 g of Parmesan;
• ½ lemon;
• 100 g of mozzarella;
• parsley - to feed.

preparation

Wash, cut the zucchini lengthwise and release the middle of each vegetable to get a boat. The flesh leave for stuffing. Season with salt and pepper, sprinkle with chopped thyme. Grease the baking olive oil and return pumps for 20 minutes in a preheated 180 ° C oven.

In a frying pan over medium heat, melt the butter, add peeled shrimp and cook for 3-4 minutes. Arrange on a plate, cool and cut into small pieces.

Chop the flesh of the zucchini, tomatoes and garlic cubes. Put the pan with the shrimp and cook for 1 minute. Add the cream, grated cheese, a squeezed lemon juice and cook for 3 more minutes.

Fill the boat resulting stuffing. Cover with slices of mozzarella and cook in the oven at 180 ° C for 10 minutes. Sprinkle with chopped parsley before serving.

10. Pasta with prawns in a creamy sauce

Ingredients

• 2½ teaspoons of salt;
• 400 g fettuccine;
• 500 g shrimp;
• pepper and paprika - to taste;
• 2 tablespoons butter;
• 1 tablespoon olive oil;
• ½ onion;
• 1 clove of garlic;
• 130 ml of white wine;
• 300 g of the cream;
• 200 g of Parmesan;
• 3 sprigs of parsley.

preparation

In a pot of boiling water, add 2 teaspoons of salt and place fettuccine. Cook until al dente state for 8-10 minutes. Drain and rinse the pasta.

Clean the prawns and sprinkle with salt, pepper and paprika. Put them in a large frying pan with hot butter and fry for 2 minutes on medium heat. Turn over and cook for another 2 minutes until transparent. Put on a plate.

In the same pan, heat the olive oil over medium heat. Chopped onions fry for 3-5 minutes until golden brown. Chop the garlic and add to the onions for 1 minute.

Pour the vegetables with wine and leave to simmer until weathering the smell of alcohol. Add the cream, bring to a boil and simmer for 2 minutes. Pour 150 g of grated cheese and mix until uniform.

Pour sauce fettuccini pasta and sprinkle with the remaining Parmesan cheese and chopped parsley.