Content

• To step
• Method 1 of 3: Boiled shrimp
• Method 2 of 3: Fried shrimp
• Method 3 of 3: Grilled shrimp
• Tips
• Warnings
• Necessities

Shrimp have a subtle sea flavor that goes well with various spices and sauces. They cook quickly and are therefore ideal for a weekday evening meal or for another meal for which you have little time. Shrimps are delicious cooked or fried and also taste great grilled on the barbecue.

To step

1. Buy fresh or frozen shrimp. Fresh and frozen shrimp are available in most supermarkets, fish shops and fish stalls.
   • If you buy fresh shrimps make sure that the flesh is translucent white and the shell is light gray. And check that no moisture is running out of the shrimp.
   • Frozen shrimp are available cooked or raw. The methods in this article are for raw shrimp.
2. Choose shrimps with or without shell. Fresh shrimps are often peeled in advance.
   • Shrimp can be peeled before or after cooking. Most people find it easier to peel the shrimp after cooking. By cooking the shrimp with the shell still around it, the taste is well preserved.
   • If you are going to peel the shrimp, take the tail and pull it off. Then open the shell along the inside of the body and take it off.
   • You can pull shrimp stock from the bowl.
3. Remove the vein from the shrimp after you have peeled it. This is easier to do when they are still raw.
   • Use a sharp paring knife to make a cut around the outside of the shrimp. The cut will show a dark brown or black vein. This is the shrimp's digestive tract. Use your fingers, a fork, or paring knife to pull it out of the shrimp and throw it away.
   • While it is not unhealthy to eat the vein, most people prefer not to.

Method 1 of 3: Boiled shrimp

1. Prepare the shrimp. Take the shrimp out of the refrigerator about 20 minutes before cooking them, rinse with cold water and allow to come to room temperature.
   • Shrimp can be cooked with or without the skin.
2. Fill a large pan with enough water to submerge the shrimp.
3. Bring the water to a boil.
4. Add the shrimp and make sure they are completely submerged.
5. Let the shrimp cook for 1-2 minutes. When the water starts to boil again, check for small bubbles floating to the surface of the water. This will happen after about 1-2 minutes, depending on the amount of water in the pan. When you see the bubbles, you can remove the pan from the heat.
6. Put the lid on the pan and immerse the shrimp in the water. Let them cook for 5-10 minutes, depending on the size of the shrimp. When they are done they will look pink.
7. Drain the shrimps and serve them warm.
   • If you hadn't peeled the shrimp yet, you can do so now. You can also let people peel their shrimps themselves.

Method 2 of 3: Fried shrimp

1. Prepare the shrimp. Remove them from the refrigerator and rinse with cold water. Shake off the excess water from the shrimp.
   • Peel the shrimp if you want to fry them without their shell.
   • Leave the shells in place if you want to peel the shrimp after serving.
2. Heat a skillet over medium heat. Add a tablespoon of oil and spread the oil over the pan.
3. Place the shrimp in the frying pan. Make sure they form a layer and do not overlap.
4. Cook the shrimp for 2-3 minutes. The side that touches the pan will now turn pink.
5. Flip the shrimp and fry the other side. Bake for 2-3 minutes or until both sides are pink. The shrimp are ready when they are bright pink and when the flesh is opaque white as opposed to translucent.
6. Remove the shrimp from the heat and serve warm.

Method 3 of 3: Grilled shrimp

1. Prepare the grill. Put a gas grill on a medium setting or make sure the barbecue has reached medium heat.
2. Prepare the shrimp. Remove them from the refrigerator and rinse with cold water. Shake off the excess water from the shrimp.
3. Thread the shrimps on skewers or skewers. Prick both the tail and the thickest part of the head through the skewer or skewer.
   • Both metal or wooden skewers are suitable. If you are using wooden skewers, soak them in water for 10 minutes beforehand so that they do not burn on the fire.
   • You can also thread onion rings, green and red peppers and other vegetables with the shrimp.
4. Brush the shrimps with olive oil, salt and pepper.
5. Grill the skewers for 3-4 minutes. Turn them over and grill for another 3-4 minutes. The shrimp are ready when they are bright pink and the flesh is opaque white.
6. Remove the shrimp from the heat, remove them from the skewers and serve them warm.
7. Ready.

Tips

• Electric hobs stay warm for quite a long time after you turn them off, so put the pan on a cooled part of the hob when you are done cooking or baking.
• If you want to thaw the shrimp quickly, you can place the closed bag in a large bowl of lukewarm water so that they soften. Do not leave them at room temperature for too long; the fish must be kept refrigerated otherwise it will spoil.

Warnings

• Consuming raw fish is risky due to bacteria. Check that the largest shrimp has run out of transparent flesh in the center of the body before serving the shrimp.

Necessities

• Shrimps
• Pan
• Water
• Baking pan
• Whim
• Olive oil
• salt
• Pepper