Don’t skip this vital step if you want perfectly juicy and tender red meat: Smart people never overlook it

With the following shrimp boiling recipe, you will have a delicious and enticing dish of firm and nutritious shrimp.

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How to Choose Fresh and Delicious Shrimp

First of all, if you want to have a delicious and flavorful boiled or steamed shrimp that is not fishy, then you definitely need to choose fresh and not spoiled shrimp. To achieve that, the process of selecting shrimp is extremely important. First, you need to check the shrimp, if the shrimp is still alive, it is the best thing because fresh shrimp is always sweeter and firmer. In addition, you also need to check the joints of the shrimp, if the shrimp is still fresh, even if it is dead, the joints will still be connected and not separated.

Moreover, you should check the smell of the shrimp, fresh shrimp has its distinctive smell. Meanwhile, spoiled shrimp that has been dead for a long time often has a bad smell.

Preparation of Shrimp before Steaming or Boiling

After buying shrimp, rinse them thoroughly, cut off the long whiskers to make them neat, and remove the black vein on the back of the shrimp.

There are many ways to remove the black vein on the back of the shrimp. You can use a sharp toothpick to poke horizontally on the back of the shrimp and pull out the black vein. You can also use scissors to cut diagonally at the head of the shrimp to push out the black part inside the shrimp and remove the vein.

After the shrimp is cleaned, marinate it with half a cup of white wine. Marinating the shrimp with white wine helps prevent the shrimp from being fishy and gives it a beautiful red color when boiled.

How to Boil Delicious and Tender Shrimp

When boiling shrimp, you need to pay attention to seasoning, water temperature, and boiling time to avoid the shrimp becoming mushy and losing its natural sweetness.

– Seasoning for boiling shrimp

You should add some crushed ginger and lemongrass to give a fragrant aroma and reduce the fishy smell of the shrimp. You can also add a little salt and seasoning powder to make the shrimp more flavorful. With this method, you will find that your shrimp dish is much more delicious and attractive. So, don’t miss out on this steamed or boiled shrimp method!

– Using hot water to boil shrimp

Instead of boiling shrimp starting with cold water, use hot water to boil the shrimp. Boiling shrimp in cold water prolongs the cooking time, making the shrimp tasteless and mushy. Boiling shrimp in hot water makes it sweeter and effectively removes the fishy smell.

– Boiling time for shrimp

Depending on the size of the shrimp, you can adjust the boiling time accordingly. The sign that the shrimp is cooked is when the shrimp body slightly bends, the shrimp curls into a semi-circle shape, and the entire shell turns red. Do not overcook the shrimp (when the curved head touches the tail), as it will make the shrimp mushy, dry, and lose its natural sweetness.

After the shrimp is cooked, you should remove it and let it drain before placing it on a plate. Do not put the shrimp directly on the plate because the residual hot water will make the shrimp soft and limp.

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Frequently asked questions

Searing meat creates a flavorful brown crust on the surface through the Maillard reaction, enhancing the taste and appearance of the dish. It also helps lock in juices, ensuring the meat stays moist and tender during the cooking process.

By searing, you create a delicious, crispy exterior while maintaining a juicy and tender interior. This contrast in textures adds to the overall dining experience. The browning process also contributes to a richer, more complex flavor profile.

In addition to improving taste and texture, searing can also help kill potentially harmful bacteria on the surface of the meat, making it safer for consumption. It’s a crucial step in ensuring food safety, especially when cooking meat that may be prone to bacterial growth, such as beef or lamb.

To achieve a good sear, pat the meat dry with paper towels before placing it in a hot pan with oil. Ensure the pan is at a high temperature to promote browning. Use tongs to hold the meat in place and sear all sides evenly. For thicker cuts, you may need to reduce the heat after searing to ensure the inside cooks thoroughly without burning the outside.

A common mistake is overcrowding the pan, which can cause steaming instead of searing. Always sear in batches if necessary to avoid this issue. Another mistake is moving the meat around too much in the pan, preventing an even crust from forming. Let the meat develop a nice brown color before attempting to flip or move it.

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