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Shrimp tempura

Shrimp tempura


First, prepare the shrimp, about 500 g, thawed and wiped so that they are not wet.

In a pan not very large, but deep, put oil to heat very well. The oil should be about 4 cm high, if not more.

Tempura is prepared exactly when the oil is hot, not before. In a bowl, beat the egg well, add water and mix. Add flour and mix a little, not too much. They can remain lumpy of unmixed flour, they give a special consistency to the fried mixture.

Put the shrimp in the beaten egg and fry them in hot oil for 2-3 minutes on each side. Take them out on absorbent napkins. Serve hot shrimp with sauce.


First we take care of the shrimp. If you use them fresh, clean them well and rinse them under running cold water. Leave 12 pieces with the tail for decoration.

If you have frozen, put them directly in boiling water and, from the moment it boils, leave for only a minute.

Then put a pot of boiling water and, when it has boiled, put the shrimp and cook for a maximum of two minutes. Do not overdo it because they will become gummy. they cool completely.

Meanwhile, prepare the sauce. Mix mayonnaise with ketchup, cognac, lemon juice, salt and pepper to taste. Instead of pepper you can put a few drops of Tabasco sauce. And a little Worcestershire sauce gives a special taste to the mixture.

Then chop the shrimp and mix them with the sauce.

Then prepare 6 cups (if you have some for the cocktail, they are perfect), place washed, dried lettuce leaves and divide the composition evenly in each.

Decorate the cups with shrimp that you left with the tail and lemon slices. Keep cold until the moment you serve. Enjoy!

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SHRIMP CUTS

Not long ago I prepared a recipe for a friend, as simple as it is delicious & # 8211 shrimp tagliatelle.

ingredients:

  • 150 gr. tagliatelle
  • 200 gr. peeled shrimp
  • 50 gr. butter
  • 250 ml. cooking cream
  • juice from half a lemon
  • 5 & ​​# 8211 6 cloves of garlic
  • 4 & # 8211 5 cherry tomatoes
  • a bunch of parsley
  • 2 & # 8211 3 basil leaves
  • salt, pepper, chili powder
  • 2 tablespoons olive oil

It is recommended to have all the ingredients close because the preparation of the recipe takes a maximum of 10 minutes and we will have to have them all at hand.

I put on the fire a pot with 2 liters of water and salt in which I will boil the pasta for 5 minutes. This time I chose tagliatelle with aromatic plants that will give a special taste.

I prepare a pan in which I heat the olive oil with half the amount of butter and add the shrimp, which I let change color and brown a little for a maximum of 3-4 minutes.

Add lemon juice and finely chopped garlic. I only leave them for a minute, I put the rest of the butter and cream for cooking that I had taken out of the fridge in time to reach room temperature.

I always mix with the fire very slowly until the sauce thickens a little, then I add the chopped tomatoes.

Season with salt, pepper and a pinch of chili powder and then put the pan aside.

The pasta is ready too. I strain them and then I add them over the sour cream sauce with shrimp.

Sprinkle the finely chopped parsley and a basil leaf, mix well and prepare the plates impatiently.

I can only tell you how they came out. A very fine aroma of garlic and herbs, some pasta rich in creamy cream sauce and last but not least delicious shrimp.


Tempura of / with vegetables

The word that governs a vegetable tempura is & # 8222easy & # 8221. Light dough, lightly mixed, easy to make, easy to eat, easy as a digestive effect (never, no well-made tempura, did not bother me, although the method of cooking is frying in an oil bath and you would say that this lightness is debatable). Yesterday I made tempura with various vegetables: red cabbage, cauliflower, broccoli, green onions, zucchini, eggplant, bell peppers, kapia peppers, mushrooms, pumpkin pie. & # 8222The icing on the cake & # 8221 was represented by the young nettles (I found in the market, some raw and very naughty, they ate my fingers from them, for hours) given by the dough and fried in a minute. Today's post is not about a recipe but about some principles, some things you need to keep in mind in order to make a decent tempura (I did in the past, when I had little information, I did not do well first, I researched, I read, I watched a lot of Japanese chefs making tempura and I came to the conclusions I present to you today:

All dough ingredients should be cold. And flour, and liquid (which can be water, mineral water or beer & # 8211 I put beer and eggs). I kept the flour in the freezer and the beer in the fridge. The reason: gluten grows hot, and, it seems, gluten must be kept low in the dough for a fluffy consistency.

I beat the eggs (in 500 ml of liquid I put two eggs and 250 grams of sifted flour), I mixed them with the beer and I put the flour over the beer, in a large bowl. I didn't mess with the goal. We should not confuse tempura dough with a pancake composition. At tempura you want lumps in the composition, so do not mix and just press the flour into the liquid, without rushing. Easy.

Seasoning: no salt in the dough, no salt on the vegetables (by the way, some can stay whole & # 8211 green onions, asparagus & # 8211 others, washed, can be cut into slices, slices, slices, not very thick, in short, you need to penetrate in no more than two minutes and for this it is essential that as large an area as possible be exposed to heat). You can sprinkle flour on them and spice mixtures before spreading them over the dough (I sprinkled tikka masala spice and Sechuan pepper). You can sprinkle salt over the tempura after frying, but only before consumption. Salt softens things and you lose the light and crispy coating characteristic of this dish. If you eat tempura with soy sauce, wasabi or chili sauce, you don't even need salt.

Frying: use refined sunflower oil. It serves its perfect purpose. A liter of oil in a small saucepan provides the necessary bath. You know it's hot, dripping a few drops of dough into it. You can put the vegetables, passed through the dough. It's important not to put too much. The dough is cold and lowers the oil temperature. Normally, after a minute you can turn the vegetables on the other side. You leave them for another minute before removing them.

It is important to drain them on a grill before placing them on the paper towel. If you don't have a grill, improvise. I took a tray and a grill out of the oven and did just that.

I put the vegetables in a bowl over a paper towel only after I made sure the oil had drained from them. This order is important because if you put the oil tempura directly on the towel, the towel is soaked with oil and instead of getting a dry, crunchy coating, you get an oily one.

I left the nettles behind, they being the most fragile part of the story. I rolled them lightly in the dough and threw them in the pan. They needed no more than a minute and were the best thing I've eaten lately. Radish leaves are also suitable for such a treatment.


GARLIC SHRIMPS

Shrimp with garlic, the simplest, most delicious and fast shrimp recipe .I used large, fresh red shrimp, but you can also use frozen shrimp that you put directly in the pan without thawing.

They can be eaten simply with toast, boiled rice, pan-fried vegetables or cooked pasta, they are great prepared like this, whatever garnish you choose.

  • 400 g shrimp
  • 2-3 tablespoons of olive oil
  • 2 large cloves of garlic
  • 1 hot pepper (I used 2 dried)
  • juice of half a lemon
  • salt
  • chopped parsley

Method of preparation shrimp with garlic

If you use fresh shrimp, peel them, remove the flesh and wash them quickly under running cold water. Dry them on absorbent napkins.

For extra taste and appearance, keep the shrimp tails.

Put the olive oil, chopped garlic and hot pepper in a pan.

Simmer for a minute or two until the garlic starts to color and then add the shrimp.

Cook for 4-5 minutes, shaking the pan from time to time. Turn off the heat, salt, add the lemon juice and chopped parsley.

Eat warm shrimp with the sauce formed and the desired garnish. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Recipes with. shrimp

Wild or grown in specially designed farms in Japan, shrimp are appreciated for their tasty meat. Larger shrimp usually come from warmer waters, while smaller species of shrimp found in colder waters tend to be juicier.

If you don't know, the tastiest part of shrimp is given by the abdominal muscles. On the shelves specially arranged in stores you can find them fresh (raw or pre-cooked) or frozen (with crust or peeled).

Like any seafood, fresh, live shrimp are extremely fragile and should be purchased as close to consumption as possible.

Shrimp can be cooked either in their shell or without. The shell can be removed more easily if the two extremities, the head and the tail, break first. Also, a thin, black vein can be removed, located somewhere on the back.

Shrimp can be the main ingredient in pasta or fish sauces, they can be grilled, boiled in salted water, in soup or steamed, fried in butter or olive oil.

For demanding guests, choose to prepare a simple and quick appetizer, a seafood cocktail, or you can opt for one of the following networks: spaghetti with avocado and shrimp, shrimp with garlic, Chinese shrimp soup, shrimp skewers, baskets with shrimp.


Video: How To Make Classic Shrimp Tempura At Home