Argentine shrimps: several ways of cooking

Seafood is traditionally considered veryuseful for the human body. Argentine shrimps are one of these 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. The price is certainly not quite democratic, but try as a delicacy is quite possible!

The nutritional value

Argentine shrimps - just perfect proteinproduct! 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, in what kind of boughtseafood. If they are already cooked (pink), then it's enough just to give them a steep boiling water, throwing them back in a colander. It is also possible to unfreeze the product in a microwave oven by setting the optimal temperature for several minutes. And after it is already used as a raw material for delicious and delicate dishes. If Argentine shrimps are bought raw, then they must be properly boiled. And here the main thing is to do without culinary extremism, since 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. To determine the readiness is simple: they begin to surface and become pink. We catch neatly with a noise. Spread on a dish and pour a drop of lemon juice and a small amount of olive oil. We decorate with herbs and serve it on the table.

Note

Some cooks prefer to separate their headsshrimp 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 cooking 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 friedform? 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.

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

Sauce

Particular attention when feeding shrimp to the table is given to the preparation of the sauce. In principle, he has a lot of variations, so we give you one common version.

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