Seafood is not only nutritious but also beneficial, and this is undeniable. On the shelves of our stores, frozen shrimp and squid rings are most often found. Their preparation does not require much time and effort, and we offer several tips and tricks for this.
Shrimp
Shrimp are usually sold both peeled and unpeeled. If you decide to boil shrimp in their shells, they should be cooked in salted water (2 tablespoons of salt per 1 liter of water) for 3-4 minutes. Peeled shrimp cook faster — only 2-3 minutes, and the amount of salt in the solution can be reduced to 1 tablespoon per 1 liter of water.
Frozen shrimp require 5-10 minutes of boiling, depending on their size. After cooking, they should be cooled immediately, preferably using crushed ice.
For large shrimp, it is advisable to remove the intestinal vein, as it can impart an unpleasant taste to the meat.
Unpeeled shrimp can also be steamed (4-5 minutes in a pressure cooker), which helps retain their tenderness and nutrients.
Peeled shrimp can be sautéed in butter or vegetable oil with garlic (3-4 minutes on high heat), baked in the oven with cream (15 minutes at 180 degrees Celsius), or grilled (5-6 minutes, turning 3-4 times).
To eliminate the “sea” taste, add 1-2 tablespoons of vodka during frying or baking.
Squid
Squid are also available frozen or fresh. The simplest way to prepare them is by boiling peeled squid.
To avoid a pinkish-purple coloration of the meat, squid should be placed in water heated to 80 degrees Celsius and kept there for 5 minutes without boiling. After this, the meat can be used for salads or further sautéed.
Raw squid meat can also be sautéed, for example, in the form of breaded rings. It is important not to overcook them; otherwise, instead of a tender taste, you will get tough “rubbery” meat. If the squid are overcooked, add broth or water and simmer on low heat for another 20-25 minutes to restore their tenderness.
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