1 no ingredients
Directions
If I may, I'd like to give you some unsolicited advice on handling
your shrimp. The better it's treated, the better it's going to taste
in the end.
1. Only defrost the quantity you're going to use at any one time (I'm
hoping here that the shrimp arrived frozen in manageable blocks. If
not, place it in your refrigerator until it's thawed enough to
portion, but still icy and essentially frozen. Portion and re-freeze
what you're not going to use immediately).
2. Thaw the shrimp in the refrigerator or in a bucket, by running
COLD running water over it. If you use the cold water method, allow
the water to run over the top of the bucket and into the sink, to
ensure a constant supply of fresh water (the temperature of the
thawing water should never exceed 70 degrees, and the temperature of
the thawed shrimp should never exceed 40 degrees.) If your tap water
is hotter, add ice to the thawing shrimp. If the shrimp exceeds 40
degrees, place it in a bath of half ice and half COLD water, and
refrigerate until it comes down to below 40. Store thawed shrimp
under refrigeration in a mixture of half shrimp, half ice.
3. To peel, devein your shrimp, go to your local seafood market or
gadget center, and pick up a nifty little gadget called a
"shrimptool". It will cost a couple of dollars, and for the quantity
of shrimp we're talking about here, it's worth it.
4. If you want to peel/devein the shrimp for a recipe, keep the
unpeeled shrimp on ice as you work with it. Do not let the
temperature exceed 40 degrees. Drop your peeled, deveined shrimp
into an ice water bath until you're ready to use it. Peeled deveined
shrimp may be held this way for up to 24 hours without much loss in
flavor/texture.
This seems like a lot of trouble, but shrimp begins to lose
flavor/texture almost immediately once it gets the least bit warm.
Health/safety questions aside, the ice method, while troublesome,
results in a MUCH better tasting end product.
One other tip -- the iodine in the shrimp will be irritating to your
hands, if you handle a large quantity at a time. To avoid this, soak
your hands in a strong solution of baking soda and water after
working with large amounts.
Finally, a quick recipe for fried shrimp that we enjoy:
Go to the store and purchase a package of tempura batter mix. Make
the mix according to package directions, substituting cold beer (or
cold club soda, if you prefer to avoid alcohol) for the water called
for in the recipe.
Dip butterflied peeled, deveined shrimp in the batter, and fry in hot
deep fat until light gold (it won't and shouldn't get deep brown).
The leftover batter makes unbelievable onion rings.
Kathy in Bryan, TX
Servings: 1 text file
About Shrimp Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood; Shrimp
The History of Recipes
Historians have tracked the existence of recipes way back into distant history, in fact as far as the Egyptians, and maybe further still. Interesting though that maybe, mostly, these ancient cookbooks were just very simple hieroglyphic recipes for preparing food.
In an interesting twist, the oldest recipe discovered, according to academics is a series of ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `exhilarated, wonderful and blissful`. During the time of the Romans a roman called Apicius created a number of documents describing recipes prepared by wealthy Romans. In his publication, Apicius tells us how the roman meals were split into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the cooks of Roman times made use of many different herbs and spices, including many that are still in use today for example thyme, mint and parsley. Later on, in the 15th century, people returning from the crusades brought us many foods, spices and herbs from the holy lands, including spices such as coriander, parsley, and rosemary. These new culinary innovations was responsible for an explosion in manuscripts on cooking, some of which still exist in private collections. Over the next few hundred years, the families of Europe competed with each other to offer the most exotic banquets, and consequentially chefs and their recipes were at a premium. Notwithstanding that, it was during the 19th century that formal cookery and recipe publications really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and recording recipes common in their social group. When we get to the 20th century, cookbooks were in great demand, due to better eduction, increased leisure time and having more disposable income. |
We hope you enjoy this About Shrimp recipe.
