Best 2 _shrimp To Buy Store Devein Or Shell Recipes
If you're a seafood lover, shrimp is one of the most versatile and delicious options out there. Whether you're grilling, frying, or boiling them, shrimp can be enjoyed in a variety of ways. But before you start cooking, you need to know how to choose the right shrimp. Not all shrimp are created equal, and the type you choose will depend on what you're making. This article will help you understand the different types of shrimp available, how to devein and shell them, and provide you with three delicious shrimp recipes that are sure to tantalize your taste buds. From a classic shrimp cocktail to a flavorful shrimp scampi, these recipes have something for everyone. So, get ready to dive into the world of shrimp and explore the culinary possibilities that this amazing seafood has to offer!
Here are our top 2 tried and tested recipes!
STIR-FRIED MARINATED SHRIMP IN SHELLS
Number Of Ingredients 9
Steps:
- 1. Wash shrimp. Remove legs, leaving shells intact, then devein (see HOW-TO, _Shrimp: To buy, store, devein or shell). 2. Mince scallion and extract ginger juice then combine with soy sauce, sherry, salt, sugar and sesame oil. Add to shrimp and toss. Let stand 20 to 30 minutes, turning occasionally. Drain, discarding marinade. 3. Heat oil. Add shrimp and stir-fry until pink, with tails that are bright red (about 3 minutes). Serve hot or cold. NOTE: These shrimp, called Golden Hooks, may also be baked in their own marinade. Preheat the oven to 325 degrees and bake about 15 minutes. VARIATION: * For the mixture in step 2, substitute 1 tablespoon brown sugar, 1 tablespoon soy sauce, 1 tablespoon sherry, and 1 teaspoon Worcestershire Sauce. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
STIR-FRIED SHRIMP IN SHELLS I
Number Of Ingredients 8
Steps:
- 1. Wash shrimp. Remove legs, leaving shells intact then devein (see HOW-TO, _Shrimp: To buy, store, devein or shell).2. Mince scallion stalk and ginger root then combine with soy sauce, sherry and salt. 3. Heat oil. Add shrimp and stir-fry until pinkish (1 to 2 minutes). Add sugar stir-fry 1/2 minute more. 4. Add scallion-soy mixture and stir-fry another 2 minutes. Serve hot or cold. NOTE: These shrimp, served cold, are excellent as appetizers, buffet dishes or picnic snacks. VARIATIONS: * For the scallion-soy mixture prepared in step 2 and added in step 4, substitute any of the following: __A: 2 tablespoons soy sauce, 2 tablespoons sherry, 1 teaspoon sugar, 1 teaspoon vinegar and 1/2 teaspoon salt. Then at the end of step 3 add 2 scallion stalks and 1 garlic clove, both minced stir-fry a few times. Add the substitute mixture as in step 4. __B: 2 tablespoons brown sugar, 2 tablespoons soy sauce, 2 tablespoons sherry, 2 slices fresh ginger root, minced, and 1/2 tablespoon vinegar. Add as in step 4 and heat quickly, stirring. Then cook, covered, over medium heat until shrimp are done (2 to 3 minutes). __C: 2 teaspoons sugar, 2 tablespoons soy sauce and 1 scallion stalk. In step 3, add to the hot oil 1 garlic clove and 1 slice fresh ginger root, both crushed. (Stir-fry a few times before adding shrimp.) For the sugar in step 3, substitute 1 tablespoon sherry. Pick up step 4. __D: 1 teaspoon soy sauce, 2 tablespoons stock and 1/4 cup scallions, cut in 1/2-inch sections. In step 3, add to the hot oil 1/2 teaspoon salt, before adding shrimp. Pick up step 4. __E: 2 tablespoons hoisin sauce, I tablespoon vinegar, 1/2 teaspoon salt and 1 teaspoon sugar. At the end of step 3, add 6 scallion stalks, cut in 1-inch sections and 1 slice fresh ginger root, minced. Stir-fry a few times then pick up step 4. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Choose the right shrimp for your needs. Different types of shrimp are best suited for different dishes. For example, large shrimp are good for grilling or frying, while small shrimp are better for salads or soups.
- Look for shrimp that are firm and have a slightly translucent appearance. Avoid shrimp that are soft or mushy, or that have a strong odor.
- If you're buying frozen shrimp, make sure they're properly thawed before cooking. The best way to thaw shrimp is to place them in a colander in the refrigerator overnight. You can also thaw shrimp quickly by submerging them in cold water for about 30 minutes.
- Before cooking, devein the shrimp if necessary. To devein shrimp, simply use a sharp knife to make a shallow cut along the back of the shrimp, from the head to the tail. Remove the black vein that runs through the center of the shrimp.
- Shell the shrimp if desired. To shell shrimp, simply pinch the head and tail of the shrimp and pull them apart. The shell should come off easily.
- Cook shrimp properly. Shrimp cook quickly, so it's important to not overcook them. Overcooked shrimp will be tough and rubbery. The best way to cook shrimp is to sauté them in a little olive oil or butter over medium heat for 2-3 minutes per side, or until they're pink and opaque.
Conclusion:
Shrimp is a delicious and versatile seafood that can be enjoyed in a variety of dishes. By following these tips, you can choose, prepare, and cook shrimp properly so that you can enjoy them at their best.
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