Shrimp is such a delicate substance that you can spoil them at a time. Overexposed for half a second? Goodbye softness and juiciness. Remember those wooden shrimp shrimps that you probably met in salads? Here. These are shrimps, which not only did not cook properly, but most likely, were also incorrectly chosen.
Glory to the gastronomic gods, there is know-how that allows us to save shrimp from the fate of becoming hard, rubber or tasteless like paper.
Let’s start with the important. How to choose shrimp? Go broke and buy fresh? Or can you still frozen? Spoiler: yes, take the frozen ones!
And that’s why. The vast majority of shrimps that are sold in the supermarket laid out on ice in such a beautiful photo as in the fish department, got into the store frozen.
These prawns were allowed to thaw, and then laid out on a fish counter. It is impossible to guess how many hours ago they were thawed. In fact, these are the same shrimps that you buy in the freezing section. This is not an insidious way to fool a customer – freezing is the only way to transport shrimp. They are frozen right on the ship, even at sea, because the period for which the shrimp become unusable is 2-3 hours. No frozen shrimp simply does not exist.
The only exception is the situation when you buy shrimp at the fish market on the sea, where in the morning you can see with your own eyes how the catch comes from the sea.
And then what to do with them, ice cream?
It is widespread practice to throw frozen shrimp in a saucepan, add water and leave it on the stove until it boils. Then drain and get the twisted rubber bagels that were once seafood.
Frozen shrimp may well be tender if thawed slowly and delicately. Put the shrimp in a bag and place it in a container of water at room temperature. Give them a few hours to unfreeze completely.
Shrimp and Pickle
The two main troubles that shrimp can comprehend in the process of cooking is the loss of tenderness and the acquisition of dryness. Both of these troubles will be excluded if you soak the thawed shrimp in brine for 30 minutes before cooking them. This procedure should precede the preparation of shrimps by any technology – whether you are going to fry them, bake on the grill, cook or add to the paella.
The brine may be different.
Here are the options.
- – Base brine: 1 tbsp salt in 1 cup of water
- – Brine with sugar: 2 tbsp salt, 2 tbsp. sugar, 2 cups of water
- – “Dry” brine: salt and soda in a ratio of 1: 1. First salt the raw shrimp to your liking, and then add about the same amount of baking soda. Shrimps need to stand for less than with other pickles – 15 minutes. Next, cook in any way, “dry brine is suitable for everything. “Dry” brine, as well as “wet”, perfectly helps shrimp to be tender and juicy.
If you decide to fry the shrimp
Fry the shrimp in a dry frying pan without oil. Such roasting will retain a maximum of shrimp taste. Oil hides it.