What to cook with boiled shrimp. Boiled frozen shrimp: how to cook at home

Shrimp - incredible delicious delicacy. If cooked correctly, it can also bring invaluable benefits to the body. The abundance of proteins, fatty acids, vitamins and mineral components remains even after heat treatment product. Despite the fact that it is not so easy to find fresh shrimp, it is worth familiarizing yourself with the processing features of the products.

Unfortunately, they are very easy to spoil if you violate basic rules preparation and processing. Many housewives, fearing that they will receive raw product, they try to cook it not as much as needed, but add a few minutes to the recommended indicators. As a result, seafood turns into useless and inedible rubber.

What is the best way to boil shrimp in the shell?

It is shrimp in the shell that are recognized by lovers of this product as the most delicious. It is believed that if the components are processed correctly ready dish will have maximum delicate taste and rich aroma. Achieving this is not as difficult as it seems. You just need to perform a series of manipulations sequentially:

First, you should make sure that the products are really raw and not cooked (some manufacturers continue to abuse consumer ignorance). U the right product the head and shell will have a gray tint.

Tip: If you don’t have fresh seafood on hand and you have to deal with frozen shrimp, they need to be properly prepared. For defrosting it is best to use warm water, and not a microwave or boiling water, then the texture of the meat will be as tender as possible.

Before you cook the products, you need to prepare everything you need. We take fresh seafood, lemon, dill, peppercorns (black and allspice), onion, bay leaf and salt. How much of what to take will have to be determined by eye and adjusted during the cooking process.
We take 2 times more water in volume than shrimp. Place half a lemon, cut into slices, into it. Add pepper, salt, bay leaf, onion, cut into halves. Bring the mixture to a boil.
Place the shrimp in the boiling marinade and add chopped herbs. If necessary, reduce the heat a little, but the mass should boil. Stir the mixture occasionally, being very careful.
The products need to be cooked until cooked, i.e. their appearance of a pink or reddish tint and floating. On average, it takes 6-7 minutes for small elements, 10 minutes for large ones.

Place the finished product in a colander, getting rid of any remaining marinade. Serve in pure form, with sauces or dressing from vegetable oil and lemon juice.

How to properly boil different types of shrimp?

All shrimp need to be cooked according to approximately the same scenario, but it is important to remember some nuances. To always get the perfect result, you should follow these instructions:

King prawns. It is not so important which recipe is chosen, the main thing is how long the product is boiled. As a result, its color should become uniformly pink, closer to red. The optimal holding time is 8-10 minutes at constant boiling. If you overexpose the product even a little, it will become practically inedible. When everything is done correctly, the products do not break, are easy to clean, and the meat is tender and juicy.

Tiger prawns. To boil fresh products, it is best to use classic recipe. Bring the water to a boil, add salt. Be sure to add a few peas of allspice and quartered cloves of garlic. Place well-washed shrimp in aromatic boiling water. You need to cook them again until the color changes. Depending on the size, the time can be from 5 to 10 minutes.

Black Sea shrimp. This product has a deep, special taste. It should be noted that Black Sea marine fauna will be spoiled if you overdo it with seasonings. The optimal approach is the following - raw products should be boiled in salted water with a few peas of allspice until their color changes to red. Sometimes a bay leaf is added, but most often this turns out to be unnecessary.

But the most flavored seafood goes best with beer. Boiling shrimp as a snack for foamy drink you can use coriander, dill seeds, red pepper and much more. The products acquire a very unusual taste if you boil them directly in light beer.

Features of preparing fresh langoustines

Absolutely special kind shrimp, which requires a specific approach. Before cooking, it is recommended to soak such products for half an hour in cold water without any additives, then rinse thoroughly. The product is then prepared according to any of traditional recipes, you just need to consider how long such large products are processed. On average, it takes 20 minutes to get them ready.

In addition to the traditional approach to preparing langoustines, it is worth trying this option:

We take fresh large shrimp, soak them and wash them. In addition, we will need onions, carrots, white dry wine, lemon, butter, salt and pepper.
Mix wine with water in equal proportions and bring to a boil. Place seafood in liquid, add salt and pepper. Immediately add the chopped vegetables.
The product should be cooked for 15-20 minutes until reddened, i.e. until ready. Place the resulting products immediately onto plates. Add to the remaining broth (it should have evaporated noticeably by this time) lemon juice and butter. Simmer the mixture for a few minutes and pour the resulting sauce over the langoustines.

If desired, shrimp can be cooked in a slow cooker, double boiler or microwave. The optimal holding time will be between 5 and 10 minutes depending on the type and size of the product. In some cases, you will have to select it yourself, taking into account technical specifications household appliance. In general, the recipes will not change, but sometimes minor adjustments are possible.

Today we will tell you how you can cook shrimp at home. This popular seafood is not only a healthy source of many essential elements, but also an incredibly mouth-watering delicacy that is impossible to refuse, especially if it is prepared correctly and tasty.

How to cook frozen shrimp?

Ingredients:

frozen shrimp – 950 g;
sprigs of fresh dill - 1 large bunch;
bay leaves – 2-3 pcs.;
coarse salt - to taste;
clove buds – 2-4 pcs.;
allspice peas – 3-4 pcs.

Preparation

Before cooking, allow frozen shrimp to pre-thaw gently, placing them on the bottom shelf of the refrigerator. After this, heat a sufficient amount of water in a large saucepan to a boil, add some salt, throw in peppercorns, bay leaves, clove buds and a bunch of fresh dill. Let the water boil again, add the thawed shrimp and turn off the heat. We just let them warm up a little. hot water covered for one to two minutes, depending on the size of the clams. Then we put them on a sieve and can use them for their intended purpose, adding them to a salad or other dish, or simply serving them on a platter with beer.

How to cook fried shrimp for beer?

Ingredients:

frozen shrimp – 450 g;
coarse salt - 25 g or to taste;
garlic cloves – 4 pcs.;
refined vegetable oil – 55 ml;
– 25 ml.

Preparation

For frying, choose a thick-walled frying pan, heat it thoroughly, pouring just a little flavorless vegetable oil into it. Place the shrimp without defrosting in boiling oil and fry, stirring, until all the moisture has evaporated. After this, pour in the remaining oil and add the previously peeled and chopped garlic cloves, pour in lemon juice, fry everything together for another half a minute, without stopping stirring, and then transfer it along with the resulting juices to a dish and serve with beer.

How to properly cook shrimp in batter?

Ingredients:

large shrimp – 550 g;
garlic cloves – 2-3 pcs.;
(for marinating) – 20 ml;
ground allspice - a pinch;
light beer or sparkling water – 190 ml;
sifted flour – 190 g;
large chicken egg – 1 pc.;
vegetable oil without aroma (for frying) – 100 ml.

Preparation

Initially, if necessary, defrost the shrimp, peel them, leaving only the tails, and then soak them for about twenty minutes in a mixture of olive oil, squeezed garlic, salt and allspice. After this, put the shellfish on a napkin to dry and prepare the batter. Mix the sifted flour with beer or carbonated water and an egg, achieving homogeneity, and then leave to steep for about thirty minutes.

When the shrimp are dry and the batter is set, dip one shrimp at a time into the flour mixture and immediately add it to the oil thoroughly heated in the frying pan. Let the products brown on both sides over high heat, and then put them on a plate and serve immediately.

Shrimp is a dietary product containing large number nutrients. It is important to know how to cook shrimp correctly so that they turn out juicy, melt in your mouth and have a delicate taste. If you overcook seafood, the meat will be tough and rubbery, suitable only as an appetizer with beer.

Crustaceans are low-calorie foods, but they contain high amounts of cholesterol. You can find an unrefined product in the store; it should be cooked for just a couple of minutes. But first things first.

Seafood is usually sold frozen. Sometimes you can find a ready-made product that can be consumed immediately after defrosting.

You need to choose shrimp according to the following principles.

By taste qualities Better European seafood that has undergone rigorous quality control. They are of better quality than their Asian “brothers”.
Give preference better product, which was frozen in fresh, not boiled. The amount of nutrients in it will be significantly higher.
If you buy shrimp by weight and not in vacuum packaging, be sure to boil them to avoid intestinal upsets.
High-quality shrimp has a pleasant pink tint. Her tail is tucked under. If it is straightened, then this is a sign that the animal died before being caught.
Do not buy seafood with a yellowish tint to the meat and a dry shell. The presence of black spots on the shell and legs indicates the age of the product.
Individuals with black heads have suffered from the disease; do not eat them under any circumstances. The green head indicates that the shrimp fed on plankton, you can take it. Such a product will not only be tasty, but also healthy. Brown heads are found in pregnant women; their meat is considered a delicacy.

How long does it take to cook shrimp?

In modern stores you can find shrimp that have already been boiled. At home, just pour boiling water over them and they will be ready to eat. But most often it is fresh crustaceans that are purchased.

Frozen seafood is washed and defrosted. If they are raw, they will cook for about 3 minutes. How long it will take in the end depends on their size.

Peeled shrimp will be ready very quickly, and you don’t even need to cook them. Just pour boiling water over the product and wait 4 minutes, then check for readiness.

King shrimp are actually the same seafood as the Atlantic species, which are larger in size. The unfrozen version will take 5 minutes, and the frozen version will take a little over 10.

Tiger shrimp are found in the Pacific and Indian Ocean and were so named because of the black stripes on their shell. They should be cooked for 4-5 minutes after the water boils. You will know when they are ready by their color. It will turn from gray to bright orange.

General principles of cooking shrimp

Most often, seafood is cooked in a pan with the addition of a small amount of salt. If the shell was removed before cooking, then you need to add 20 grams of salt per liter of water. When cooking the product in its shell, you will need twice as much salt.

You can cook it in two ways.

If you want to get a broth, then the shrimp are thrown into the water before it boils.
If it is not needed, then they are placed in already boiling water.

Cooking methods in a saucepan

Shrimp may well exist as a separate dish. You can cook and serve them with all kinds of sauces and spices; the recipe is very simple. Soy sauce, squeezed lemon juice or garlic work well.

It is important to know the measure in order to emphasize the taste of the meat, but not to overwhelm it.

Crustaceans that the manufacturer decided to freeze after boiling take 3 minutes to cook, while freshly frozen ones take about 10. Remember that if the shrimp have already floated to the surface and their shell becomes more transparent, then we can assume that the product is already ready.

Also, sometimes seafood is seasoned with olive oil in combination with lemon juice. When serving as a sauce, you can choose adjika or curry.

With spices and beer

For this dish you will need:

kilogram of shrimp;
several bay leaves, black and allspice;
two liters of water;
half a liter of beer;
1 tablespoon salt.

When the water in the pan begins to boil, add spices and beer. Cooking time is about 6 minutes; seafood should be served hot immediately.

With lemon

To prepare these shrimp you will need a kilogram of seafood, several bay leaves, lemon and spices and salt to taste.

Pour 3 liters of liquid into a saucepan, add spices and bring to a boil. Next, add shrimp and cook for 3 to 10 minutes.

With milk and onions

Ingredients to create a crustacean dish according to this recipe:

a glass of milk;
half a kilo of shrimp;
half a glass of water;
30 grams of butter and 20 flour;
3 onions;
1 tablespoon chopped dill.

First you need to defrost the shrimp. naturally. When the water starts to boil, add herbs and salt, add seafood and cook for about 6 minutes until they rise to the surface. After this, turn off the heat on the stove and let the dish stand for 20 minutes. During this time you can prepare the sauce.

The onions should be finely chopped, fried and covered with water. On another, flour is fried, mixed with warm milk, onions and water are added. The sauce is cooked for 5 minutes, while it needs to be stirred constantly. The butter is melted, mixed with spices and added to the sauce. The finished dish should be served immediately on the table.

With cheese

When planning to cook shrimp with cheese, pay attention to the option of preparing soup.

It will require:

3 glasses chicken broth;
300 grams of processed cheese;
200 grams of peeled shrimp;
clove of garlic;
half a kilo of potatoes;
spices, salt and nutmeg to taste.

First, the potatoes are finely chopped and boiled in the prepared broth. Seafood should be thawed and all water should be allowed to drain. Next, they are fried in a frying pan for about a couple of minutes, spices are added. The finished potatoes are pounded in the broth, then cheese is grated into it, chopped garlic and all the selected spices are added, and the mixture is brought to a boil.

When it boils, leave it to simmer over low heat for a couple of minutes. 30 seconds before cooking, place the shrimp in the broth.

For salads

To prepare the salad, you will need:

2 liters of water;
half a kilo of frozen and pre-boiled shrimp;
40 grams of salt;
several bay leaves;
add spices to taste.

For this recipe, seafood should be thawed under hot running water.

Bring the water in the container to a boil, add the main product, spices and salt. The duration of cooking shrimp will depend on their type. When they float to the surface of the water, you need to drain the water. When using a freshly frozen version, the cooking time will double.

For rolls

Before preparing seafood for rolls, make sure you have the following products:

half a kilo of rice and shrimp;
1 cucumber and;
nori sheets;
rice vinegar (to taste);
300 grams of Philadelphia cheese.

First, boil the rice, peel the avocado, cucumber and cut them lengthwise into strips. The shrimp must be thoroughly cleaned and then boiled or fried. The cheese is grated on a coarse grater.

When the finished rice has cooled, add a little rice vinegar, the mixture is mixed and placed on a sheet of nori in small quantity. The filling is laid out on top and the roll is wrapped. For convenience, it is recommended to use a bamboo mat.

When the rolls are ready, they should be cut sharp knife and serve with wasabi, sauce and ginger.

Cooking in a slow cooker

According to the classic recipe for cooking crustaceans, you will need:

half a kilo of shrimp;
liter of water;
40 grams of salt.

Seafood should be thawed and placed in a bowl used for steaming. Water, spices and salt are added to them (in a large bowl). Set the “Steam cooking” option, the cooking time will be 10 minutes.

Microwave cooking

The following ingredients will be needed:

a kilogram of fresh frozen shrimp;
3 liters of water;
2 tablespoons soy sauce;
lemon juice;
60 grams of salt.

Seafood should be thawed and washed, then placed on a plate used for cooking. Fill with a mixture of soy sauce and water (required ratio 1:1). All ingredients are mixed, salt is added.

The microwave should be set to the highest power and the timer should be set for 3 minutes. After they have expired, the dish should be stirred, salted and left for the same amount of time. There may be liquid in the container that needs to be drained.

Before serving, sprinkle seafood with lemon juice to make it delicious.

Conclusion

When planning to cook shrimp, do not forget about some of their features.

Semi-finished products are cooked for no more than 3 minutes, otherwise the meat may lose its valuable qualities.
Individuals with brown heads will have a special meat that has a pleasant taste. They will contain caviar and a large amount of vitamins.
It is more profitable to buy peeled shrimp. It is believed that one kilogram of peeled shrimp corresponds to three kilograms of seafood in the shell.
When cooking perfect combination water and the main product will be 3:1.
To taste finished product was more saturated, it is recommended to add lemon juice to the water.
Experts do not recommend defrosting crustaceans in the microwave. When defrosting, it is better to move the shrimp first from the freezer to the refrigerator, and then bring it to the desired state at room temperature.
If the ingredient needs to be defrosted quickly, it can be placed in boiling water.

Bon appetit!

Mother of two children. I have been running a house for more than 7 years - this is my main job. I like to experiment, I constantly try different means, methods, techniques that can make our life easier, more modern, more fulfilling. I love my family.

Shrimp are an incredibly tasty delicacy. If cooked correctly, it can also bring invaluable benefits to the body. The abundance of proteins, fatty acids, vitamins and mineral components is preserved even after heat treatment of the product. Despite the fact that it is not so easy to find fresh shrimp, it is worth familiarizing yourself with the processing features of the products.

Unfortunately, they are very easy to spoil if the basic rules of preparation and processing are violated. Many housewives, fearing that they will receive a raw product, try to cook it not as much as needed, but add a few minutes to the recommended indicators. As a result, seafood turns into useless and inedible rubber.

What is the best way to boil shrimp in the shell?

It is shrimp in the shell that are recognized by lovers of this product as the most delicious. It is believed that if the components are properly processed, the finished dish will have the most delicate taste and rich aroma. Achieving this is not as difficult as it seems. You just need to perform a series of manipulations sequentially:

First, you should make sure that the products are really raw and not cooked (some manufacturers continue to abuse consumer ignorance). The correct product will have a gray tint to the head and shell.

Tip: If you don’t have fresh seafood on hand and you have to deal with frozen shrimp, they need to be properly prepared. For defrosting, it is best to use warm water rather than a microwave or boiling water, then the texture of the meat will be as tender as possible.

Before you cook the products, you need to prepare everything you need. We take fresh seafood, lemon, dill, peppercorns (black and allspice), onion, bay leaf and salt. How much of what to take will have to be determined by eye and adjusted during the cooking process.
We take 2 times more water in volume than shrimp. Place half a lemon, cut into slices, into it. Add pepper, salt, bay leaf, onion, cut into halves. Bring the mixture to a boil.
Place the shrimp in the boiling marinade and add chopped herbs. If necessary, reduce the heat a little, but the mass should boil. Stir the mixture occasionally, being very careful.
The products need to be cooked until cooked, i.e. their appearance of a pink or reddish tint and floating. On average, it takes 6-7 minutes for small elements, 10 minutes for large ones.

Place the finished product in a colander, getting rid of any remaining marinade. Serve neat, with sauces or dressing made from vegetable oil and lemon juice.

How to properly boil different types of shrimp?

All shrimp need to be cooked according to approximately the same scenario, but it is important to remember some nuances. To always get the perfect result, you should follow these instructions:

King prawns. It is not so important which recipe is chosen, the main thing is how long the product is boiled. As a result, its color should become uniformly pink, closer to red. The optimal holding time is 8-10 minutes at constant boiling. If you overexpose the product even a little, it will become practically inedible. When everything is done correctly, the products do not break, are easy to clean, and the meat is tender and juicy.

To boil fresh products, it is best to use the classic recipe. Bring the water to a boil, add salt. Be sure to add a few peas of allspice and quartered cloves of garlic. Place well-washed shrimp in aromatic boiling water. You need to cook them again until the color changes. Depending on the size, the time can be from 5 to 10 minutes.

This product has a deep, special taste. It should be noted that Black Sea marine fauna will be spoiled if you overdo it with seasonings. The optimal approach is the following - raw products should be boiled in salted water with a few peas of allspice until their color changes to red. Sometimes a bay leaf is added, but most often this turns out to be unnecessary.

But the most flavored seafood goes best with beer. When boiling shrimp as a snack for a foamy drink, you can use coriander, dill seeds, red pepper and much more. The products acquire a very unusual taste if you boil them directly in light beer.

Features of preparing fresh langoustines

A very special type of shrimp that requires a specific approach. Before cooking, it is recommended to soak such products for half an hour in cold water without any additives, and then rinse thoroughly. Then the product is prepared according to any of the traditional recipes, you just need to take into account how long such large products are processed. On average, it takes 20 minutes to get them ready.

In addition to the traditional approach to preparing langoustines, it is worth trying this option:

We take fresh large shrimp, soak them and wash them. In addition, we will need onions, carrots, dry white wine, lemon, butter, salt and pepper.
Mix wine with water in equal proportions and bring to a boil. Place seafood in liquid, add salt and pepper. Immediately add the chopped vegetables.
The product should be cooked for 15-20 minutes until reddened, i.e. until ready. Place the resulting products immediately onto plates. Add lemon juice and butter to the remaining broth (it should have evaporated noticeably by this time). Simmer the mixture for a few minutes and pour the resulting sauce over the langoustines.

If desired, shrimp can be cooked in a slow cooker, double boiler or microwave. The optimal holding time will be between 5 and 10 minutes depending on the type and size of the product. In some cases, you will have to select it yourself, taking into account the technical characteristics of the household appliance. In general, the recipes will not change, but sometimes minor adjustments are possible.

Northern, royal or tiger shrimp vary in size and cost. As a rule, 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.
Shrimp are usually sold by weight or in bags. Please note 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 already frozen and dead. How less ice on crustaceans, so much the better.
To properly defrost shrimp, place a plate on the bottom shelf of the refrigerator and wait until the ice melts. For faster defrosting, place the bag in water at room temperature.
Shrimp can be cooked and eaten in the shell, but peeled shrimp are more often used. To do this, you need to unscrew the head, tear off the legs, remove the shell and remove the tail by pulling it towards you. If you see the shrimp's esophagus - a dark line along the back, stretch it out.

pixabay.com

Ingredients

500 g shrimp;
salt, black pepper - to taste;
4 cloves of garlic;
¼ glass 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 paper napkins. Season with salt and pepper.

Heat the oil in a frying pan and fry the shrimp over high heat for 1 minute. Turn them over, add finely chopped garlic and leave for another 1 minute. Then stir and cook for 2 minutes. Place shrimp on a plate.

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

gimmesomeoven.com

Taquitos or flautas - mexican dish like tacos rolled into tubes. The filling can be made from any vegetables, and the appetizer is usually served with.

Ingredients

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

Preparation

Heat a frying pan, add the washed and de-cobbed corn. Roast the grains without oil over high heat for 6–8 minutes until brown, stirring constantly. Place in a bowl.

Pour oil into a frying pan and fry finely chopped onion over medium heat for 5 minutes. Add peeled shrimp, chili powder, cumin, salt, pepper and stir. Cook for 3-5 minutes until the shrimp are translucent. Chop the green chilies and cilantro, add to the pan and fry for 1 minute.

Avocado and cut into cubes. Mix with corn and shrimp.

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

natashaskitchen.com

Ingredients

500 g shrimp;
1 teaspoon Cajun spice or pepper mixture;
a pinch of table salt;
2 cloves of garlic;
2 tablespoons butter;
bunch of romaine 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.

Preparation

Rinse and peel the shrimp. Place in a deep plate and add Cajun or a mixture of peppers, regular salt and crushed garlic, stir.

Heat the butter in a non-stick pan and fry 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 chop the onion into half rings. Add corn and combine everything with shrimp.

Mix lemon juice, finely chopped cilantro and olive oil. Sprinkle sea salt, pepper, mix and season the salad.

pixabay.com

Ingredients

450 g shrimp;
2 tablespoons olive oil;
2 tablespoons of wine vinegar;
1 tablespoon 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 and peel the shrimp.

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

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

YouTube channel RecipeTin Eats

Ingredients

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

Preparation

Heat 10 g of oil in a saucepan over medium heat and place the peeled shrimp in a single layer. Season with salt and pepper. Cook for 1½ minutes, flip and cook for another 1 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 pan until translucent. Pour in the wine and bring to a boil. Cook until the pungent smell of alcohol dissipates.

Add rice and stir for 30 seconds. Pour in 500 ml of chicken broth and leave over low heat until it boils.

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

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

Lynn Chen YouTube channel

Ingredients

500 g shrimp;
1 tablespoon dried ginger;
¼ teaspoon white pepper;
a pinch of salt;
2-3 tablespoons 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 frying pan over medium heat. Add shrimp and cook for 1 minute, then flip and cook for another 1 minute.

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

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

delish.com

Ingredients

250 ml water;
200 g sugar;
200 g 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;
2 tablespoons honey;
2 tablespoons whipped cream;
green onions - for serving.

Preparation

In a small saucepan, combine 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.

Wash and peel the shrimp, pat dry with napkins, and season with salt and pepper. Beat the eggs in a deep bowl. Bread the shrimp by first dipping them in the eggs and then in the cornstarch.

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

Mix mayonnaise, honey and cream and spread the resulting mixture onto the shrimp. When serving, the dish can be garnished with chopped green onions.

delish.com

Mexican enchiladas 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 pita bread made from wheat flour.

Ingredients

1 onion;
2 cloves of garlic;
1 red bell pepper;
1 jalapeno pepper;
500 g shrimp;
a pinch of salt;
a pinch of black pepper;
4 tablespoons butter;
4 tablespoons flour;
400 ml milk;
100 g sour cream + for serving;
1 Green pepper Chile;
1 teaspoon of dry cumin;
8 tortillas;
250 g 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 frying pan over medium heat, fry the minced garlic for 1 minute, add the remaining ingredients and cook for another 7 minutes. Remove vegetables from heat.

Wash the shrimp, peel and cut into halves. Add salt, pepper and fry in a frying 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. Throw in finely chopped chili and cumin and cook for 5 minutes over low heat.

Pour half of the milk sauce onto a small baking tray.

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

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

When serving, garnish the dish with finely chopped cilantro and sour cream.

delish.com

Ingredients

4 large zucchini;
a pinch of salt;
a pinch of pepper;
1 sprig of thyme;
1 tablespoon olive oil;
2 tablespoons 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, cut the zucchini lengthwise and remove the middle of each vegetable to form a boat. Leave the pulp for the filling. 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 butter in a frying pan over medium heat, add peeled shrimp and fry for 3-4 minutes. Place on a plate, cool and cut into small pieces.

Chop the zucchini pulp, tomatoes and garlic into cubes. Place in the pan along with the shrimp and fry for 1 minute. Add cream, grated Parmesan, squeezed lemon juice and simmer for another 3 minutes.

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

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Ingredients

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

Preparation

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

Peel the shrimp and sprinkle with salt, pepper and paprika. Place them in a large frying pan with hot butter and fry for 2 minutes over medium heat. Turn over and cook for another 2 minutes until translucent. Place on a plate.

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

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

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