Useful Tips

Recipe: Fried Tiger Shrimps - Crispy Breaded with Sauce

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Most often, housewives use boiled frozen shrimps in home cooking, they need to be poured into a colander and washed thoroughly under running water. While excess water escapes, put on the fire water with a volume of about 2-3 times more than the volume of the main product. Salt it and boil it. Add the juice of half a lemon, then dip the shrimp into it and cook after boiling for another 7-10 minutes. However, remember: the smaller the size of the product, the faster it cooks.

Various spices can be used.. A standard set is made from salt and lemon juice, but lovers recommend still adding 4-5 pieces of cloves, the same amount of peppercorns, bay leaf, a head of garlic, cut into 4 parts and one teaspoon of paprika.

  • Readiness can be determined by the color of the shell, if it has become translucent - the shrimp is ready. And watch the time, overcooked shrimp will become rubber.

Shrimp in sour cream

For 0.5 kg of shrimp you will need:

  • 250 g sour cream
  • 50 g butter,
  • spices: salt, herbs and pepper to taste.

Shrimps need to be previously peeled and salted.

Sauce. Add sour cream to the melted butter and mix until smooth. On low heat, stirring constantly, heat the sauce and add chopped greens. In a heated but not boiling sauce, lower the shrimp and simmer for no more than 10 minutes. The dish is served hot and serves as an excellent addition to pasta, risotto, fajitos.

Shrimp salad

Seafood salads are very common in Japan, and a distinctive feature of Japanese dishes is the small number of their ingredients, for example, a salad from a monoproduct and some greens is considered a salad. In Russia, such delights are not very popular, and therefore for a salad with shrimp you will need:

  • 3 tomatoes
  • 3 cucumbers (fresh or lightly salted),
  • green onions
  • salt, spices,
  • 1 tsp Sahara,
  • vegetable oil.

Cut the tomatoes into circles, cucumbers into small cubes, chop the onion finely and mix it all in a large cup. Season with a little oil and vinegar, add spices and a little sugar.

Cover the dish in which you will serve the salad with Grand Rapid leaves (an early ripe salad with large “curly” leaves), place the shrimp in the center, and “spread” the cherry tomatoes along the edges.

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