Ingredients Preparation
– 1kg fresh shrimp.
– Ginger.
– Salt.
– 4ml white wine.
– 2g peppercorns.
– Green onions.
How to Boil Shrimp Perfectly: Vibrant Red Shells, No Fishy Odor
Achieving perfectly boiled shrimp that are both delicious and visually appealing starts with selecting the freshest shrimp. Fresh shrimp, when boiled, yield firm, sweet, and aromatic meat. At the market, prioritize shrimp with glossy shells that have a slight greenish tint and smooth, supple bodies. When held up to the light, their shells should appear translucent and shimmery. Healthy shrimp are highly active, wriggling vigorously when handled. Avoid shrimp with a strong fishy odor, limp bodies, or dull, lackluster shells.
Once home, immediately place the shrimp in a basin of clean water for about 30 minutes, then drain. Use scissors to trim the antennae and sharp tail spikes. Gently bend the shrimp’s body at the second joint and carefully remove the black vein along its back using a toothpick. Rinse thoroughly and pat dry.
Slice the ginger into thin rounds. Wash the green onions and tie them into a small bundle for easy removal later. Bring a pot of water to a rolling boil. Once boiling, add the ginger, green onions, and peppercorns to infuse the water with aromatic flavors.
Add the shrimp to the pot, followed by a pinch of salt and the white wine.
The wine and peppercorns effectively eliminate any fishy odor while transforming the shrimp shells into a vibrant red hue, enhancing their visual appeal.
Once the shrimp curl up and their shells turn uniformly red, promptly remove them from the pot. Some prefer plunging the boiled shrimp into ice water to firm up the meat, resulting in a crispier texture. However, if you enjoy them piping hot, feel free to skip this step.
Key Tips for Boiling Shrimp:
– Select fresh, vibrant shrimp with firm shells.
– Use ginger, green onions, white wine, and peppercorns to eliminate fishy odors and enhance flavor.
– Always boil in rapidly boiling water and cook just until done to preserve the natural sweetness of the shrimp.
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