One of the most consumed foods in our country when family and friends gather to celebrate is cooked shrimp and shrimp. Although they are already sold in many fishmongers and supermarkets, Cook prawns and prawns At home it is something simple that will save us a few euros when making the purchase and allow us to choose the best quality specimens.
Cook prawns and prawns at home It has no science, but you have to know how to do it right. We will only need two containers, lots of water, lots of salt and lots of ice. The rest is a matter of controlling the time to avoid cooking and in a few minutes we will have some prawns and prawns cooked in the house of real scandal.
Fresh or frozen?
Fresh prawns and prawns are richer, but they also cost more. Buying them frozen can be cheaper, but we recommend (as always) not to opt for the cheapest. There is frozen prawns and prawns of very good quality, let's opt for them that, after all, we don't eat them every day and since we pay homage… let's do it right.
In the case of frozen prawns and prawns, before cooking it is necessary to defrost. To do this we place them on a drainer and let defrost slowly inside the refrigerator for 24 hours. They will release a lot of water, which we discard, so it is better to place the drainer on a deep plate if we do not want to set the refrigerator.
How to cook prawns and prawns
It seems easy, that it is, but only if we do it in a correct way and we do not spend or fall short with the cooking time, if we calculate the amount of water well and if we follow the appropriate guidelines. We love the technique of the master Quique Dacosta and we tell it to you so you can apply it at home.
The container is very important, especially its size. We use a large pot so that prawns and prawns have space in which to move during cooking. We fill it with three liters of water and add 100 grams of salt. We put the pot on the fire and bring to a boil.
While this is happening we prepare a large container with another three liters of water and 100 grams of salt. Remove to dissolve the salt as much as possible and add a good amount of ice. The idea is to get a frozen salt water in which to quickly cut the cooking of seafood so don't skimp on ice cubes.
When the water in the pot is boiling we introduce the seafood, turn off the heat, cover and count two and a half minutes for prawns and between a minute and one and a half for prawns. The exact amount of time will depend on the size of the pieces, but these indications usually work for most.
Remove the prawns or prawns immediately with a slotted spoon and immerse them in the bowl with ice salt water. After five minutes of cooling We can remove them and transfer them to a strainer or dish with paper towels to dry.
An important point is do not cook large amounts of prawns or prawns at once, it is not convenient to squash the bugs or lower the water temperature too much. Between 10 and 12 is appropriate. If we have a lot to cook, we do it in batches and we always wait for the water to be boiling before adding the next one.
Conservation and other recommendations
If we are not going to eat the prawns and prawns at the moment, we can store them in the fridge covering the container with a cloth dampened in salt water. We take them out a few minutes before consuming to lose the cold. The recommended consumption temperature is 12 degrees.
Eleven recipes with prawns and cooked prawns
Looking ahead to the upcoming lunches and celebratory dinners or any other special occasion that comes your way, we leave you eleven recipes with prawns and cooked prawns They are to make sense. All different, but all delicious.Shrimp tacos with avocado and tahini sauce Glasses of avocado, mango and cheese with prawns