avg —
Shrimp – how to choose, how and how long to boil different types
Instructions
I defrost the shrimp in cold water (not warm!) or simply in a colander at room temperature for 15–20 minutes. Warm water «cooks» the shrimp prematurely and spoils their flavour, making them watery. Thawing in the cold preserves the tender texture and the natural sweetish taste of the seafood.
I rinse the thawed shrimp under cold running water, removing any debris and pieces of ice. I inspect them carefully – a black head or a sharp smell of ammonia is a sign of a spoiled product, and such shrimp should be thrown away without regret. Fresh shrimp have a slightly salty, sea-like smell.
Tips
- 1
Boil pink boiled-frozen shrimp for 3–5 minutes – they are already cooked and only need warming through. Grey fresh-frozen shrimp need 10 minutes of full boiling.
- 2
A curled tail on a cooked shrimp is a sign of freshness and quality. A straight tail points to a product that was thawed and refrozen – it is not worth buying.
- 3
A black head or blackening between the segments means a spoiled product that is dangerous to your health. I boil squid on a similar principle.
- 4
Lemon juice in the water «fixes» the pink colour and neutralises the iodine-like smell – an indispensable addition when boiling shrimp.
FAQ
How can I tell exactly when shrimp are done? +
A cooked shrimp has a characteristic bright pink colour and a slightly translucent shell that begins to pull away from the meat. The tail is curled towards the head and the body is rolled into a «C» shape – a sign of perfect doneness. A straight body is a sign of overcooking, with the meat turned «rubbery». The meat inside should be white with pink tones, not grey. The smell should be fresh and sea-like, with no ammonia. That is exactly how properly boiled shrimp look.
Can shrimp be overcooked? +
Absolutely not – the meat instantly turns «rubbery» and tasteless, losing all its tenderness and sweetish flavour. This is the most common mistake when cooking shrimp. Keep a strict eye on the time with a timer: pink shrimp need 3–5 minutes at most, grey tiger shrimp need 10 minutes. It is better to slightly undercook them and check than to overcook and ruin an expensive product. As soon as they are boiled, scoop them out with a slotted spoon straight away – shrimp left in the hot water carry on «cooking» from the residual heat.
How long do boiled shrimp keep? +
In the fridge in a tightly sealed container at +2 to +6 °C they keep for up to 3 days without losing quality. By the second day the flavour becomes less vivid – use them quickly. Peeled shrimp keep less well than unpeeled ones – 1–2 days at most. In the freezer, peeled boiled shrimp keep for up to 1 month in an airtight bag. Do not defrost them fully before use – add them straight to a hot dish. Signs of spoilage: a grey colour instead of pink, an unpleasant smell, a slimy surface – throw such shrimp away.
What is best to serve with boiled shrimp? +
Classic ways to serve them: with a wedge of lemon and a sprig of parsley as a starter in their own right, in a Caesar or seafood salad, in pasta with garlic butter, in rolls and sushi, on a seafood pizza. As for sauces, cocktail sauce (mayonnaise + ketchup), garlic sauce (garlic + sour cream), tartare, pesto and lemon-cream are all ideal. Serve the shrimp with a chilled dry white wine (sauvignon blanc, chardonnay) or a rosé. They make a perfect snack with strong drinks such as vodka and brandy.
- Comment
or post as a guest
Be the first to comment.
