From My Kitchen :
- Boil one liter of water + put the shrimps = wait until the shrimps are cooked through. Turn off the stove.
- Heat oil- saute the tender ingredients for 2 minutes or 3. Whisk together the mushroom and lemon grass. Stir through. Put this into the boiled water with shrimps. Boil for 3 or 5 minutes.
- Add 10 red and green chili peppers.Then stir through
- Add 2 tbsp of lemonade. Add salt
- Serve hot
Savoring Shrimps :
- Having them in my soup of my best recipes (well, some are the result of my creative thinking due to the lack of ingredients, and some others are taken from recipes online).
- Having them fried.Then mix them with my spicy friend rice. Heaven on Earth- Thank you God!
- Having them fried. Then eat them with spicy sauce. Yes! only Shrimps and spicy sauce, nothing else.
- Fry them, then put them into a food processor. What you have to do next is mix them with mashed potatoes; make some shrimp balls. Yummy!
Baking, Boiling, Frying, Grilling
I know there are more ways of savoring Shrimps. You name one on comment, danke (thank you)!
All of different variant of savoring Shrimps always sound tempting to me. Of course, the recipe and the savoring “systems” have been tested in my kitchen, so I know I like them.I can hardly say “NO” to seafood, most especially Shrimps.
Well, I am sure the picture above tells you about Shrimps better than if I have to tell you about them. It would be a very boring scientific explanations on Shrimps / Crustaceans Anatomy if I told you each function of this and that.
I needed the Shrimps anatomy picture above to help me tell you something about Shrimps! Some terms are just beyond my understanding of English vocabulary. Thank you for keeping on reading!
Supermarkets provide both raw frozen shrimps or ready-to-eat shrimps in a package. I myself prefer the first type when I go to supermarkets. The first type gives more pleasure in the art of cooking skill.
The first type produces more shrimp stock, thus they give more taste to the food I cook,well at least they do based on my experiences.
Well anyhow, the first type at the same time, also gives me some pain. But, the temptation of savoring shrimps is just so big that I choose to ignore the pain I feel during the preparation.
- Removing the head, shell, tail, and sand vein. I often detach the tail, but on some special recipes I left it attached.
- Removing the “vein” by cutting lengthwise down the other curve of the shrimp’s body. I don’t think it’s a necessary step in preparation, so I usually skip this.
- (Drum rolls!) Now this is the “killing-the-pointed fingers of yours” part; removing the head (which includes the antenna). If you are not careful enough, then they may shock your pointed fingers for a second or two. Did you notice the rostrum on the picture? That’s the “killing” part. It can be really hurt when the rostrum pokes your pointed fingers.
So, these shrimps still get their “power” even if they are ready to be human consumption. And I think that got me to thinking; It’s just amazing. All in all, I choose to be careful with their rostrum. I know; accidents do happen, and when they do; I will bear the pain for the sake of savoring the healthy, and yummy shrimps. I will bear the pain for the sake of my everlasting love with shrimps. Any “bad” experiences with Shrimps? Share please!
Shrimps in other languages:
Bahasa Indonesia – Udang
German – Garnele
What do you call Shrimps in your language?