Explore

The Secret to Boiling Shrimp: A Bright, Succulent Delight, Free from that Fishy Taste

Steeping shrimp in a boiling broth might seem straightforward, but achieving that mouthwatering aroma and taste is an art.

Administrator

11 June, 2024

Steamed shrimp is a nutritious and delicious dish, especially appealing and often served when hosting guests. A well-prepared plate of steamed shrimp should have a bright red color and no black heads, and the shrimp should smell fresh and not fishy or ammoniac.

To ensure your steamed shrimp are tender and tasty, remember the following tips:

Preparing the Shrimp

Rinse the shrimp under running water to clean them. Then, use a sharp toothpick to remove the black vein on the back of the shrimp. This vein is the digestive tract and contains impurities. Remove the vein and squeeze out any remaining waste at the head of the shrimp, as this is the part that can be the smelliest and dirtiest. Next, soak the shrimp in a bowl of water with a little alcohol added, then rinse and drain. The alcohol helps to eliminate any fishy smell and ensures the shrimp turn a beautiful red color when cooked. You can use cooking wine or white alcohol for this.

Soaking the shrimp in alcohol helps remove any fishy odor and enhances their color.

Cooking the Shrimp

Boil a pot of water, ensuring there is enough to fully submerge the shrimp. Add some lemongrass, ginger, salt, apple cider vinegar, and if you have it, some seafood seasoning. These ingredients will enhance the flavor and aroma of the shrimp.

While the water is heating up, prepare a bowl of ice water. Once the pot of water is boiling, carefully add the shrimp. Keep an eye on the clock and cook the shrimp for 3-5 minutes, depending on their size. Overcooking will make them tough and hard to peel. As soon as you see the shrimp turn red and a few start floating to the surface, turn off the heat and let the shrimp sit in the hot water for another 1-2 minutes. This ensures they cook evenly and remain tender and juicy.

Next, remove the shrimp from the hot water and plunge them into the prepared ice water. This sudden change in temperature helps tighten the meat, making it easier to peel, and ensures the shrimp don’t release too much water after cooking. Leave them in the ice water for about 2 minutes, then drain and either serve them with the shells on or peel them first, depending on your preference.

Well-cooked steamed shrimp should be a bright red color.

Tips for Perfect Steamed Shrimp:

Alcohol helps eliminate any fishy odor and enhances the color of the shrimp.

Always use boiling water to cook the shrimp to prevent them from tasting fishy, and to preserve their sweet flavor.

Here’s a simple recipe for a seafood dipping sauce: Blend together salt, sugar, MSG, lemon or orange juice, condensed milk, kaffir lime leaves, and chili peppers to taste. Adjust the quantities to suit your family’s preferences.