Argentine shrimps: several ways of cooking

Seafood is traditionally considered very useful for the human body. Argentine shrimps are one of such delicacies, bestowed by nature itself. They are large enough, in comparison with ordinary. And Argentine shrimps from royal and tiger, for example, differ in that they are not artificially grown, but live in the natural environment of the Atlantic. By the way, today they are even cheaper in the seafood market than divorced people, so, probably, they began to appear in larger supermarkets more often. The price, of course, is not quite democratic, but try as a delicacy is quite possible!

The nutritional value

Argentine shrimps are just the perfect protein product! At 100 grams, they contain 19 grams of protein and 1.5 grams of fat. Caloric content, however, is quite high - 375 units. But the content of all "usefulness" - amino acids, microelements and vitamins - is high. In addition, the protein of seafood is easily digested.

Argentine shrimps: recipe

First of all, we look at the form in which seafood was bought. If they are already cooked (pink), then just give them a steep boiling water, throwing in a colander. Also, you can unfreeze the product in a microwave oven by setting the optimal temperature for a few minutes. And after that you already use it as a raw material for delicious and delicate dishes. If Argentine prawns are bought raw, then they must be properly boiled. And here the main thing is to do without culinary extremism, as digested, they become rigid. Raw shrimp (gray-green color) must be welded in a large container, stirring gently. Boiling water should cover the product with the top. In the water you can add lemon juice, a little ginger, garlic, pepper. Cook for no more than 5 minutes. Determine the readiness is simple: they begin to surface and become pink. We catch neatly with a noise. Spread out on a dish and pour a drop of lemon juice and a little olive oil. We decorate with herbs and serve it on the table.

Note

Some cooks prefer to separate the shrimp heads and remove the dorsal vessel. To do this, cut the shells of marine inhabitants with scissors along the back, and then rinse with running water. The shell itself can not be separated. This method of preparation is suitable for professionals. But even in the cool restaurants of the chef they still cook and serve the whole shrimp, in their natural form.

Fried

How to cook Argentinian prawns in fried form? The recipe is also not very complex, but there are nuances. In this form, this seafood is used both as an ingredient and as an independent delicacy.

1. Defreeze shrimps naturally. You can, for example, leave a package or a bowl with them on a table in the kitchen in a warm place, and they will reach the condition within several hours.
2. We heat a large amount of oil in a good non-stick frying pan to almost boil. We introduce in the oil a little spices and garlic.
3. Fry the prawns quickly (in Chinese) in boiling oil and spread out with a bubble on the plate. We decorate with branches of greenery.

Sauce

Particular attention when serving shrimp on the table is given to the preparation of the sauce. In principle, it has many variations, so we give you one common version.

1. Ingredients: a pair of garlic cloves, half a cup of soy sauce, half a lemon, fresh or pickled ginger, olive oil - 3 large spoons.
2. Mix in a suitable container grated ginger root, sliced finely garlic, olive oil, soy sauce. We mix it well.
3. Boil or cook the sauce is not required. As already mentioned, you can vary the components.
4. During the meal, you should dunk the peeled shrimp in the sauce and send it into your mouth!