Shrimp belong to the suborder decapod crustaceans are freshwater and saltwater, and (marine) species. Freshwater shrimp more fleshy and different uniform color, and saltwater can be found on the strip. Shrimp reach an average 2, 5-10 cm long. Larger shrimp are called "royal."

Shrimp - an excellent source of calcium, potassium, zinc, protein, minerals and non-fatty acids and polyunsaturated omega-3 fatty acids. Due to the low calorific value and low content of cholesterol Cholesterin   and fat prawns are considered a dietary product and is ideal for those who care not only about their shape, but also their health. Thus, the energy value of a 100 g portion of the shrimp is about 80 calories. This dose comprises about 165 mg of cholesterol, 1 g of fat and 18 grams of protein.

Shrimp - versatile seafood. They can be baked, deep-fry or pan, steamed and grilled, and finally cooking. The most useful methods of preparing shrimp - roasting on an open fire, baking, boiling and steaming.

However, most of the shrimp is boiled. Cooked shrimp can be as a separate dish, and used in a variety of dishes, including soups, stews and fried dishes, pasta and risotto Risotto - rice porridge in Italian . In preparing the shrimp is no big deal. It is necessary to omit them in boiling water, add salt to taste and cook for three to five minutes after the water boils. Important in cooked shrimp - not digest them. It is best to use fresh shrimp, preferably not "older" 24 hours ago (or at least a fresh-frozen).

Instructions

You will need:

• a large saucepan with a tight-fitting lid;
• two tablespoons of sea or kosher salt;
• 0, 5 kg of shrimp;
• a colander;
• Disposable paper towels;
• sharp knife for cutting;
• large deep dish or other dishes;
• an airtight container (if necessary).

Preparation:

• Fill a large pot about halfway with cold, clean water and add two tablespoons of sea or kosher salt. Close the pan with a lid and bring the water to a boil over high heat.
• Rinse shrimp in a colander under cold running water for one minute. Pat shrimp dry with a disposable paper towel.
• Clean the shrimp in the direction of a department head to tail. If the shrimp are fresh, their shells must go immediately, with no effort on your part. If the shrimp a few days, they are more difficult to clean. Make sure that the prawns well cleaned (except for the tail, if you want to leave the tail section).
• With a sharp knife, remove the black streaks (this is the gastrointestinal tract) in shrimp. Proceed with caution, not to make a big hole in the body of the shrimp. Once again, rinse shrimp under cold running water and pat disposable paper towel.
• With a slotted spoon Put the shrimp in boiling water. Try to lower the maximum amount of water in shrimp at a time. Large or tiger prawns boiled for three minutes, the average size of shrimp - for two minutes, and the little shrimp you can get out of the water after a minute or two. If you purchased the pink shrimp Pink: Symphony of tenderness This indicates their preparation.
• With a slotted spoon, remove the shrimp from the boiling water and shift them into a large bowl filled with cold water to shrimp not digest. Leave them in ice water for five minutes, then flip through a colander and pass on a paper towel.
• Keep cooked shrimp should be in a sealed container for 48 hours, if you do not use them immediately.

Some tips

If you want to use seasoning or spices when cooking shrimp, follow the instructions on the package. Typically, these compounds are added in a boiling water before or together with shrimp. Often shrimp boil with the addition of fennel or cumin.

For shrimp are not digested, they do not leave the hot water for too long. Overcooked shrimp lose their flavor and become stiff like rubber.