John Myers
Prepare shrimp – step by step! This is the easiest way to do this: For fresh shrimp, first, separate the head by gently pulling and twisting it back and forth. After that, remove the tank. If it is difficult to open, you can cut it with scissors. Tip: If you want to serve the seafood as finger food, leave the back part on so the shrimp are easier to grab. After that, you are probably faced with the question: How do I remove the intestines of the shrimp? Here’s how it works: Slightly cut the meat along the back and carefully pull out the dark thread. You should definitely take this step into account before serving and remove the intestines when preparing the shrimp.
Prawns, Shrimp, and Gambas – what’s the difference?
Shrimp and shrimp are two terms, but they mean the same thing. You can recognize shrimp or shrimp by their long, slender body and antennae. Gambas, on the other hand, are significantly larger and belong to the king prawns. In stores, you can get the seafood either peeled and pre-cooked or fresh in the shell.
Peeled shrimp are usually frozen and can be added to the pan and are ready to eat. With fresh shrimp, you have to remove the shell and the black intestine as described. Peeling can be done before or after cooking. However, if you cook the shrimp in their shells, they will retain more flavor and color. On the other hand, a shrimp marinade or seasoning can soak in better when the seafood is shelled.
Preparing shrimp: versatile, sophisticated, delicious
Shrimp are delicious warm or cold. If you want to serve and eat them cold, prepare them in boiling water or broth beforehand. Important to know: Never overcook shrimp to prevent them from becoming tough and losing their flavor. Serve them, for example, with our cocktail sauce, a spicy dip with coriander, garlic or chilli or some lemon. Cold and peeled shrimp also go well with crispy salads: as a colorful salad with shrimp, you bring wonderfully light summer cuisine to the table! The seafood is also ideal for refining soups or adding to starters.
The versatility of the recipes is reflected in the preparation options. You can boil, fry, bake, steam, or grill shrimp. Deep-frozen shrimp are usually best for quick cooking and are best thawed in the refrigerator or in cold water. If you want it to go faster, you can prepare deep-frozen shrimp directly and fry them in a pan with a little garlic and olive oil, for example. Incidentally, the seafood is delicious as a component for a wide variety of pasta dishes. How about our spaghetti with shrimp, for example?
