Food & Receipts

The Secret to the Perfect Boil: A Bright Red and Succulent Shrimp Delight

This is a well-kept secret among chefs for boiling shrimp. A handful of herbs can work wonders, enhancing both the color and flavor of the shrimp, making it a truly mouthwatering dish.

Administrator

3 December, 2024

The key to a delicious shrimp dish starts with selecting the freshest ingredients. When buying shrimp, pay close attention to the shell: fresh wild shrimp usually have a greenish-white color, while males may be slightly pale yellow. Look for shiny, translucent shells, and ensure the heads and legs are firmly attached, indicating the shrimp’s freshness.

Preparing the Shrimp Before Boiling

When choosing frozen shrimp, observe their shape: shrimp that were alive before freezing tend to curl, while those that have lost their freshness will be straight due to a lack of vitality.

Boiled shrimp is a simple and easy-to-prepare dish, but to achieve that beautiful red color and firm, sweet meat, proper preparation is essential.

To ensure your boiled shrimp are red, firm, and free from any fishy odor, you can add a few simple ingredients to the boiling water. Here’s how to make your shrimp taste delicious:

Boil Shrimp with Pandan Leaves for Firmer, More Flavorful Meat

Ingredients:

10 fresh shrimp (large sea or tiger shrimp)
2-3 fresh pandan leaves

A pinch of salt

Water, enough to submerge the shrimp

Instructions:

Prepare the shrimp: Rinse the shrimp thoroughly under cold water. If you don’t plan to use the heads, feel free to remove them.

Prepare the pandan leaves: Wash the leaves and cut them into short lengths.

Boil the shrimp: Pour enough water into a pot to submerge the shrimp. Add the pandan leaves and a pinch of salt.

Pandan leaves not only give the shrimp a beautiful red color but also help eliminate any fishy odor and impart a subtle fragrance.

Bring the water to a boil, then add the shrimp. Cook over medium heat until the shrimp turn a bright red color and are cooked through, about 3-5 minutes depending on their size.

Shrimp boiled with pandan leaves will have a brighter red color and firmer, more flavorful meat.

How to Make Boiled Shrimp with Pandan Leaves for a Bright Red Color and Delicious Taste

Preparing the Shrimp:

Rinse the shrimp thoroughly under cold water, and feel free to use a brush to clean the shells. If desired, you can cut off the whiskers and legs for a neater presentation.

Preparing the Pandan Leaves: Wash the pandan leaves, then tie them into small bundles or cut them into lengths of about 10-15 cm.

Boiling the Shrimp:

Bring 1-2 liters of water to a boil in a large pot. Add 1-2 tablespoons of salt and the pandan leaves to the boiling water. The salt enhances the shrimp’s natural sweetness and flavor.

When the water is boiling, add the shrimp and cook for about 3-5 minutes, depending on their size. The shrimp are done when they turn a bright red color and the meat is firm. Avoid overcooking to prevent the shrimp from becoming tough.

Add a Handful of Pandan Leaves to the Pot, and Watch All the Shrimp Turn a Vibrant Red

Final Touches:

Once the shrimp are cooked, remove them from the pot immediately and plunge them into a bowl of cold water to stop the cooking process. This helps maintain their crisp texture and vibrant color. Then, drain the water, arrange the shrimp on a plate, and garnish with pandan leaves or fresh herbs.

Tip: To enhance the red color of the shrimp, you can add a little sugar to the boiling water. Serve the shrimp with lemon or salt and pepper for extra flavor. Enjoy your delicious and visually appealing boiled shrimp!