Food & Receipts

The Perfect Boil: A Shrimp Delight

To achieve that perfect plate of vibrant red boiled shrimp with tender, sweet meat is no easy feat. There's a secret liquid ingredient that restaurants use to elevate their shrimp dishes, and you can too. It's time to unlock this culinary mystery and take your shrimp game to the next level!

Administrator

18 September, 2024

Steamed shrimp is not only simple but also preserves the original flavor of this seafood.

While boiling shrimp is not difficult, not everyone knows how to make the shrimp meat soft, sweet, tasty, and not fishy. There are a few habits in cooking that inadvertently make the shrimp look dull and have a strong fishy smell, and the meat shrinks.

Below are 3 small secrets to boiling shrimp shared by a long-time chef.

Use Warm Water

Neither cold nor hot water is ideal; warm water is the best for boiling shrimp. With the right temperature, this type of water will keep the shrimp meat fresh, soft, and sweet.

In the case of boiling in cold water, the shrimp takes longer to cook, the meat becomes mushy, and the original flavor is lost. If boiled in hot water, the shrimp meat tends to shrink and become tough.

Don’t Add Too Many Spices

Many people think that to eliminate the fishy smell of shrimp, a lot of spices must be added. However, this is a mistake that makes your shrimp less tasty.

The chef’s experience is to boil shrimp with as few spices as possible. You should only use ginger and scallions. In addition, put both in a pot of water and heat it up to release the aroma into the water, making the shrimp meat taste better.

Choose Fresh Shrimp

In addition to the above two tricks, to have a delicious dish as intended, the ingredients must be fresh.

Here are some tips for choosing shrimp that you need to keep in mind:

1. When touching the shrimp, it feels firm and has good elasticity. The shrimp’s body is straight, slightly curved, and the head and body are connected.

2. The shrimp has a bright color and a shiny shell. Avoid buying shrimp with black heads.

3. Fresh shrimp will have a slight fishy smell. If the shrimp is not fresh, it will have a strong odor or a putrid smell.

Refer to the simple shrimp boiling recipe that anyone can make.

HOW TO BOIL SHRIMP SOFT AND TASTY, NOT FISHY

Shrimp boiled in this style is not only simple, but the shrimp meat is also delicious when combined with the special dipping sauce, making you want to eat it endlessly.

– Preparation: 15 minutes

– Boiling shrimp: 10 minutes

– Calories: 167 calories

Ingredients for Boiled Shrimp

For Boiling Shrimp

– Shrimp: 500g

– Ginger: 3 slices

– Scallions: 2 stalks

– Salt

– Cooking wine

Dipping Sauce

– Minced ginger: 1 tablespoon

– Chopped scallions: 1 tablespoon

– Cooking oil: 1 tablespoon

– Light soy sauce: 2 tablespoons

– Water: 1 tablespoon

– Sugar: ½ teaspoon

– Black vinegar: ¼ teaspoon

Steps to Boil Shrimp

1. Cut off the shrimp’s whiskers, remove the back vein, and rinse thoroughly.

2. Place a clean pot on the stove, add 5 cups of water, 3 slices of ginger, 2 stalks of scallions, ½ teaspoon of salt, and 2 tablespoons of cooking wine.

3. When the water is warm, start adding the shrimp. Since shrimp cooks very quickly, stir continuously.

4. As soon as the shrimp turn color, remove them immediately and place them in a bowl of cold water for about 5 minutes.

5. Make the shrimp dipping sauce: Put the minced ginger and chopped scallions in a bowl. Heat up the cooking oil and pour it over the top. Mix well with a pair of chopsticks, then season with light soy sauce, water, sugar, and black vinegar.

6. Arrange the shrimp on a plate, serve with the sauce, and enjoy. With this boiling method, the shrimp will have a very attractive color. The shrimp meat is soft, sweet, and does not shrink or have a fishy smell.

The shrimp meat dipped in the savory sauce with the spicy kick of scallions and ginger is very addictive.

After the shrimp is cooked, to keep the meat fresh and soft, don’t eat it right away. Place the shrimp in a bowl of ice water for about 5 minutes. Following the principle of expansion with heat and contraction with cold, the shrimp meat will be firm and not mushy.

Pay special attention to the cooking time. Usually, small shrimp only need to be boiled for 2-3 minutes, while larger shrimp take about 5 minutes. Observe the shrimp’s shell; when it turns red, and the head and tail curl up to form a C shape, the shrimp is done. Remove it immediately; otherwise, it will overcook and become less tasty.

You don’t need too much water for boiling shrimp; just enough to cover the shrimp is sufficient.

Hopefully, with the tips shared by Bếp Eva, you will be able to serve a delicious boiled shrimp dish to your family.

Frequently asked questions

To make perfect boiled shrimp, you’ll need a large pot and a few simple ingredients: water, salt, lemon, garlic, and shrimp. First, fill the pot with water and add a generous amount of salt. Cut the lemon in half and squeeze the juice into the water, then drop the halves into the pot. Peel and smash the garlic cloves, and add them to the pot as well. Bring the water to a rolling boil. Carefully drop the shrimp into the boiling water and cook for 2-3 minutes. They’re done when they turn pink and curl slightly. Finally, drain the shrimp and rinse them with cold water to stop the cooking process.

Peeling and deveining shrimp is simple. Start by twisting the legs and pulling them off, then peel the shell off from the body. To devein, use a small, sharp knife to make a shallow cut along the back of the shrimp and lift out the dark vein with the tip of your knife.

Shrimp are done boiling when they turn pink and curl slightly. This should take about 2-3 minutes in boiling water.

Absolutely! You can add a variety of ingredients to the boiling water to infuse your shrimp with flavor. Try adding spices like bay leaves, peppercorns, or red pepper flakes, or herbs like parsley, thyme, or rosemary.

To store boiled shrimp, place them in an airtight container in the refrigerator and consume within 3-4 days. You can also freeze boiled shrimp for later use; place them in a freezer bag and they’ll keep for about 3 months.