Juicy, fat and meaty, shrimp turn a dreary weeknight meal into a bright feast at lightning speed. They bake in minutes from fresh or defrost, and they’ll let you know when they’re ready by changing the color from a translucent gray to a beautiful opaque pink.
Should I put the shells on the shrimp?
It is not necessary to keep the shells during cooking but to help the shrimp stay moist, tender and luscious in the middle – peel them before eating (along with the head and tail, perfect for stocking shellfish). ) Or, if you prefer, remove them before you start cooking.
To clean the ‘vein’ (or intestinal tract) that runs through the back of each shrimp, use kitchen scissors to cut a straight line through the shell from head to tail. Once the blood vessel is exposed, use the tip of the knife to remove it before cleaning each pawn under a running tap.
Pan the fried shrimp
For quick pan-fried prawns, use a little chopped ingredients so that your meal is ready in the moment. Toss your shrimp into a sizzling pan of butter, finely chopped garlic, chilli slices and ginger slices and cook for 3 to 4 minutes for a quick dinner. Stack it on a soft taco, serve with Krusty Bread, or toss a little baked linguine into a garlic-buttered pan for a carb-loaded prawn dinner.
Barbecue large shrimp like tiger and king shrimp, shells to protect the juicy meat inside. The shells add a lot of flavor when grilled and are deliciously appetizing when served whole. Butting them (cutting them lengthwise from head to tail and opening them like a book) helps them cook faster and fry the meat for more flavor.
Barbie on white coals for 4-6 minutes depending on the size of your shrimp (we say better if it’s bigger!) And place on a serving platter before sluttering a little herby butter or sticky soy glaze. Or how to marinate and cook them in a lip-smacking chili garlic sauce in this grilled prawn recipe before sprinkling on some fresh lime?
Add shrimp to the fragrant Thai and Asian curries at the last minute so they retain their flavor and don’t rub. Prepare your curry base first and if it is golden and bubbling, toss in your shrimp and cook until they change color and bake until medium. Garnish with fresh green herbs.
Shrimp in rice dishes
Prepare your rice for paella, congee, jambalaya and risotto in the usual way and add shrimp to the final 3-4 minutes of cooking time (especially if you are using fat King prawns). Alternatively, fry them individually as described in this delicious Prawn Risotto recipe and mix them into the cooked rice at the end.
Minced mini prawns
Small shrimp are perfect for filling burgers, patties and Chinese pumpkin and bao buns. Treat them with aromatics such as onion, garlic and herbs before shaping and roasting them, or use them as a pan-fried and steamed potsticker as delicious stuffing. Better yet, pile the minced shrimp on some bread triangles, cover in sesame seeds and deep fry for homemade pran toast.
Deep Fried Prawn
Pour your prawns into a tempura batter made of plain flour and carbonated water and deep fry for 2-3 minutes so that the coating is crisp and the center is flavorful and smooth. To make your own Chinese takeaway fave salt and pepper prawns, eat with onion, garlic, chilli and black pepper in a wok with dipping sauce or quickly flash fries.
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