10 ways to cook delicious shrimp

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Try takitos, zucchini boats, risotto and more.

What to remember

• Northern, king or tiger prawns vary in size and value. Generally, the larger the crustaceans, the more expensive they are. All types taste about the same. Residents of coastal cities are lucky: they can buy fresh shrimp, but frozen ones are also suitable for cooking.
• Usually shrimps are sold by weight or packaged in bags. Pay attention to the expiration date and appearance. If there are black spots on the shell, the product is stale, and straight tails indicate that the shrimp were frozen already dead. The less ice on the crustaceans, the better.
• To properly defrost the shrimp, place a plate on the bottom shelf of the refrigerator and wait for the ice to melt. For faster defrosting, place the bag in room temperature water.
• Shrimp can be cooked and eaten in shell, but peeled shrimp are more commonly used. To do this, you need to unscrew the head, tear off the legs, remove the shell and remove the tail, pulling it towards you. If you see the shrimp esophagus - a dark line along the back, pull it out.

1. Fried shrimps with garlic and vermouth

Ingredients

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

Preparation

Rinse and peel the shrimp, place them evenly on a plate and pat dry with paper towels. Season with salt and pepper.

Heat oil in a skillet and sauté the shrimp over high heat for 1 minute. Turn them over, add finely chopped garlic and let sit for another 1 minute. Then stir and cook for 2 minutes. Place the shrimp on a plate.

Pour vermouth and lemon juice into the same skillet. Bring to a boil, the liquid should thicken slightly. Add lemon zest and chopped parsley. Pour the sauce over the shrimp and stir.

2. Takitos with corn and shrimps

Takitos or flautas is a Mexican dish like tacos rolled into tubes. The filling can be made from any vegetables, and it is customary to serve the appetizer with sauces.

Ingredients

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

Preparation

Preheat a frying pan, place the washed and cob corn. Fry the beans without oil over high heat for 6-8 minutes until brown, stirring constantly. Place in a bowl.

Pour oil into a skillet and sauté the finely chopped onion over medium heat for 5 minutes. Add the peeled shrimp, chili powder, cumin, salt, pepper and stir. Cook for 3-5 minutes, until the shrimp are translucent. Grind the green chili and cilantro, place in the skillet and cook for 1 minute.

Peel the avocado and cut into cubes. Mix with corn and shrimp.

Place 1 tablespoon of the mixture in each tortilla and sprinkle with 1-2 tablespoons of cheese. Roll up the scones and place seam side down on a greased baking sheet. Bake for 15–20 minutes in an oven preheated to 220 ° C. Dip the finished takitos in salsa or sour cream.

3. Shrimp, corn and avocado salad

Ingredients

• 500 g shrimp;
• 1 teaspoon cajun spice or pepper mix
• a pinch of table salt;
• 2 cloves of garlic;
• 2 tablespoons of butter;
• a bunch of romano lettuce;
• 3 tomatoes;
• 3 small cucumbers;
• 2 avocados;
• ½ red onion;
• 200 g fresh or canned corn:
• 3 tablespoons lemon juice
• a small bunch of cilantro;
• 3 tablespoons olive oil
• 1 teaspoon sea salt
• a pinch of black pepper;
• favorite spices to taste.

Preparation

Rinse and peel the shrimp. Place in a deep bowl and add the cajun or pepper mixture, salt and crushed garlic, and stir.

In a nonstick saucepan, heat the butter and sauté the shrimp over medium heat until translucent. Place in a bowl.

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

Combine lemon juice, finely chopped cilantro and olive oil. Sprinkle with sea salt, black pepper and your favorite spices, stir and season the salad.

4. Salad with shrimps, beans and Italian herbs

Ingredients

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

Preparation

Wash, peel and boil the shrimp.

Whisk together olive oil, wine vinegar, seasoning, and salt. Pour the dressing over the shrimp, cover with cling film and refrigerate for 4 hours.

Cut the tomatoes into halves and the onions into cubes. Add the beans and stir in the vegetables. Place them on the lettuce leaves and place the chilled shrimp on top.

5. Risotto with shrimps and white wine

Ingredients

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

Preparation

Heat 10 g butter in a saucepan over medium heat, place the peeled shrimp in a single layer. Season with salt and pepper. Cook for 1½ minutes, turn and cook for 1 more minute, then place on a plate. Cook all the shrimp in the same way.

Peel and finely chop the onion and garlic. Add 10 g of oil and fry the vegetables in the same saucepan until transparent. Pour in wine and bring to a boil. Simmer until the pungent smell of alcohol wears off.

Add rice and stir for 30 seconds. Pour in 500 ml chicken stock and simmer until boiling.

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

Grate the Parmesan cheese and place in the rice along with the peas. Season with salt and pepper, add shrimp, remaining oil and stir. Then remove the risotto from the heat.

6. Chinese vegetables with shrimps

Ingredients

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

Preparation

Peel the shrimp and combine with ginger, white pepper, salt and soy sauce.

Heat oil in a skillet over medium heat. Place the shrimp and cook for 1 minute, then turn over and cook for 1 more minute.

Wash, peel and cut the bell peppers, celery and carrots into strips, and the onions in half rings. Chop the garlic. Stir the vegetables, add the peas and send to the shrimp. Grill the ingredients for 1 minute over high heat.

When serving, the dish can be sprinkled with soy sauce.

7. Honey shrimps with walnuts

Ingredients

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

Preparation

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

Rinse and peel the shrimp, blot with napkins, salt and pepper. Beat the eggs in a deep bowl. Breaded the shrimp by dipping them first in the eggs and then in the starch.

Heat oil in a skillet over medium heat. Fry the shrimp 3-4 minutes until golden brown. Place with walnuts.

Combine the mayonnaise, honey and cream and pour over the shrimp. Garnish with chopped green onions when serving.

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8. Enchilada with shrimps and bell pepper

Mexican enchilada are rolls baked in the oven with a juicy sauce. Most often, the dish is prepared with meat and vegetables. Tortillas can be replaced with wheat flour lavash.

Ingredients

• 1 onion;
• 2 cloves of garlic;
• 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 of butter;
• 4 tablespoons flour;
• 400 ml of milk;
• 100 g sour cream + for serving;
• 1 green chili
• 1 teaspoon dry cumin;
• 8 tortillas;
• 250 g of cheese;
• a bunch of cilantro.

Preparation

Peel the onions and garlic, wash the bell peppers and jalapenos, and remove the seeds. Cut the peppers and onions into cubes. Heat the olive oil in a skillet over medium heat, sauté the chopped garlic for 1 minute, add the rest of the ingredients and cook for another 7 minutes. Remove vegetables from heat.

Rinse shrimp, peel and cut into halves. Season with salt, pepper and fry in a pan for 5 minutes, stirring constantly. Place on a plate.

Melt the butter in a saucepan over medium heat. Add flour, milk and sour cream and stir until no lumps remain. Toss in finely chopped chili, cumin and simmer for 5 minutes.

Pour half the milk sauce onto a small baking sheet.

Put 1 tablespoon of vegetables and shrimp on each tortilla, sprinkle with grated cheese and roll into a tube. Leave half of the cheese for sprinkling.

Place the blanks on a baking sheet seam down, pour the remaining sauce, sprinkle with cheese. Leave in an oven preheated to 200 ° C for 30 minutes.

Garnish with finely chopped cilantro and sour cream when serving.

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9. Zucchini boats with shrimps

Ingredients

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

Preparation

Wash, slice the zucchini lengthways and free the middle of each vegetable to create a boat. Leave the pulp for the filling. Season with salt, pepper, sprinkle with chopped thyme. Grease a baking sheet with olive oil and place the boats in an oven preheated to 180 ° C for 20 minutes.

Melt the butter in a skillet over medium heat, add the peeled shrimp and cook for 3-4 minutes. Place on a plate, cool and cut into small pieces.

Chop the zucchini, tomatoes and garlic into cubes. Place in a skillet with shrimps and cook for 1 minute. Add cream, grated Parmesan, squeezed lemon juice and simmer for another 3 minutes.

Fill the boats with the resulting filling. Top with mozzarella slices and cook in the oven at 180 ° C for 10 minutes. Sprinkle with chopped parsley before serving.

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10. Pasta with shrimps in a creamy sauce

Ingredients

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

Preparation

Add 2 teaspoons of salt to a pot of boiling water and add fettuccine. Cook until al dente for 8-10 minutes. Drain liquid and do not rinse pasta.

Peel the shrimp and sprinkle with salt, pepper and paprika. Place them in a large skillet with heated butter and sauté for 2 minutes over medium heat. Turn over and cook for 2 more minutes until transparent. Place on a plate.

In the same skillet, heat the olive oil over medium heat. Fry the chopped onion 3-5 minutes until golden brown. Chop the garlic and add to the onion for 1 minute.

Pour the wine over the vegetables and simmer until the alcohol smell disappears. Add cream, bring to a boil and cook for 2 minutes. Pour in 150 g of grated cheese and stir until smooth.

Pour the sauce over the fettuccine and sprinkle the remaining parmesan and finely chopped parsley over the pasta.

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