Shrimp without hesitation is one of the most popular forms of seafood in the US and abroad. When compared to other types of shells, such as lobster for example, it is more affordable, and can be as delicious if prepared correctly. This is a very versatile shellfish and with a little experience, it’s very easy to cook.
When the title of this article shows, many people are looking for the best way to cook frozen shrimp. The reason why this is a very popular question is because this shellfish freezes very well. Many of us, after we buy some, save it in the freezer for future use. In fact, most of the shrimp we bought was frozen before we bought it from the store. Even the shrimp should be fresh, has the possibility of recently disbursed. There is nothing wrong with this, as I said before, this scallop freezes quite well.
May the shrimp you have still in the shell. You have to avoid, if possible, buy anything that has been peeled. Many flavors are in the shell, so if they have been peeled before, it will lose a lot of important flavor. Besides that, if you peel yourself, you can save the shell and use it to make delicious stocks that can be used in many other recipes.
Of all the various ways to cook shrimp, baking and grilling so far is my favorite method because I believe they provide the best and rather easy to prepare taste. Below is a recipe and instruction for marinating and grilling shrimp.
About devoting frozen shrimp
I highly recommend that you don’t use your microwave to withdraw shrimp, or any meat in this case. I know, from past experiences, that microwaves some can cook meat during the disbursement process and also do something on the taste and texture of the meat. I will usually take shrimp from the freezer one or two days before I plan to cook, place it in a closed bowl, and defrost it in the refrigerator. If I’m really in a hurry, I will put them in the filter and melt under cold water.
About grilling shrimp
Roasting this delicious shellfish, preferably on the charcoal grill, gives an intense taste and they survive extraordinary on the grill. Some of the best types of ingredients that praise grilled shrimp are acids such as lemon, lime, orange, tomatoes and vinegar. One of my favorite ways of all time to bake them is to first terb it in orange herbing spices. It’s very beautiful in the summer. It’s light, healthy and matches a cold beer or a glass of wine.
Note before we start
Save the shell while floating and grilling. Many recipes call to grill with shellfish removed. It’s not recommended because the shell doesn’t just give a good taste, but they also protect the shrimp from being overcooked and dries. It’s not necessary, but also enough to help keep the tail too. After cooking, the tail provides an easy way to handle shrimp while eating.
Grilled shrimp with citrus herbal spices
1 pound of shrimp (disbursed if frozen, shellfish on & de vined)
1/4 cup of extra virgin olive oil
2 1/2 tablespoons of fresh lemon juice
1 1/2 tablespoon of fresh orange juice
1/3 newly chopped parsley cup
1/3 cup that just chopped Cilantro
2 cloves of minced garlic
1 teaspoon of salt
1/4 new black pepper teaspoon
4 Skewers Satay – both bamboo or metal. (If using bamboo, soak in water for 15-20 minutes before grilling)
Step 1 – De Vein Shrimp – Cut the 1/4 inch gap, through a shell, behind the shrimp and carefully remove the vein, leaving the shell intact.
Step 2 – In a large bowl, mix all ingredients except shrimp
Step 3 – Add shrimp into a bowl with spices and throw it to the coat. Cool for 1 hour.
Step 4 – When you are ready to cook, take the shrimp on a skewer and throw away the marinade.
Step 5 – Heat your grill to height and cook for 1 1/2