King prawns: cooking recipes

What is this beast?

In our seas shrimp rarely reach a size of more than five centimeters. However, in the tropical oceans these marine creatures "swing" up to 25-30 centimeters, actually comparing in size with freshwater cancers. Such shrimps are called royal shrimps. Slightly inferior to them in the sizes of brindle: these crustaceans in raw form along the light gray abdomen are dark streaks. We have raw uncooked or boiled-frozen seafood in stores. These latter are in a shell, completely or partially purified (a tail is left). Here we will talk about how to cook royal prawns.

Boiled-frozen product

They are soft pink, already without paws, shells and heads. The royal shrimp differs from its sisters in that it has a shorter beak and a massive fleshy body, and its meat is sweeter. This product is scalded with boiling water or simply defrosted at room temperature. If you are going to add crustaceans to dishes (soups, sauces or paella), do this at the end of the heat treatment to preserve a tender taste, otherwise the shrimp will simply "get lost" and will not be heard. As a component of their dishes, they must be completely cleaned. And if you want to cook royal prawns on a grill, make a shish kebab of them or serve as a snack with sauce, then it is allowed to leave a tail.

Raw and crude product

Such shrimps are dark gray or dark green, and, of course, they are not cleaned. To begin with, they need to be cooked (or fried on a grill), and then released from the shell. They are cleaned easily: with a knife with a corrugated tip, lead along the ridge of the shrimp from head to tail. The carapace on the abdomen crunches, and it can be removed effortlessly together with the paws. Then you need to pick up the dark rope of the esophagus with a blade and pull it out of the trunk. Now let's look at the preparation of royal prawns. Recipes Are given in the order of serving meals at a feast - from salads to self-catering dishes. You can take them as a basis and supplement with your own imagination.

Salad

In the kitchen of Southeast Asia royal prawns are very widely used. Recipes for salads vary depending on the culinary tradition of a country, but the general principle is this: do not overdo it with spices. After all, for example, chili or bitter red pepper kills the delicate taste of seafood. In snacks, these crustaceans are perfectly combined with tomatoes, bell pepper, lettuce leaves. Soy sauce in small amounts perfectly shades the taste and aroma of shrimp. You can combine them with fish and even boiled chicken fillets.

King prawns - recipes for snacks

Raw product spread on a frying pan and fry until the full boil-off of the liquid. Add honey (a large spoon on a half kilo of shrimp), continue to fry for 3-4 minutes. We pour 2 soup spoons of soy sauce, add 2 cloves of garlic, passed through the press, a spoonful of lemon juice, salt-pepper and fry another 7 minutes. We serve directly in a frying pan - with heat, with heat, and with ice-cold beer.

Royal prawns - recipes for hot fish dishes

As we have already mentioned, seafood is perfectly combined with fish. Take Dorado (3 pieces) or other sea fish of the same category, clean, gut, make cuts on the sides, season with salt, pour lemon juice and sprinkle with herbs. 15 king prawns boil in salted water and clean (frozen finished product with a boiling water and after 3 minutes drain the water). A large tomato scalded, peeled off, finely chopped. Peeled shrimp to mix with tomato, add hand-torn basil leaves, mix. This mass of stuffing abdomen dorado. Put the fish on a greased baking sheet, sprinkle with olive oil and bake at 200 ° C for about half an hour.