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What is the Best Way to Cook Frozen Shrimp?
Shrimp is undoubtedly one of the most popular forms of seafood in the US and abroad. Compared to other types of shellfish such as lobster, it is more affordable and can be just as delicious if prepared properly. It is an extremely versatile mollusc and with a little experience it is very easy to cook.
As the title of this article suggests, many people are looking for the best way to cook frozen shrimp. The reason this is such a popular question is that this mollusc freezes very well. After buying some, many of us store them in the freezer for future use. In fact, most of the shrimp we buy is frozen before we buy it at the store. Even shrimp that are said to be fresh have most likely been recently thawed. Nothing wrong with that, as I said before, this mollusk freezes quite well.
Hopefully the shrimp you already have on hand are still in their shells. If possible, you should avoid buying all peeled. A lot of the flavor is in the shells, so if it was pre-peeled it would lose a lot of the basic flavor. Plus, if you peel it yourself, you can save the shells and use them to make a delicious broth that can be used in many other recipes.
Of all the different ways to cook shrimp, grilling and grilling are my favorite methods because I believe they add the best flavor and are relatively simple to prepare. Below is the recipe and instructions for marinating and grilling shrimp.
ABOUT THAWING FROZEN BLOOD
I highly recommend NOT using the microwave to defrost shrimp or any meat. I know from past experience that a microwave can partially cook the meat during the defrosting process and it also does something to the flavor and texture of the meat. I usually take the shrimp out of the freezer a day or two before I plan to cook them, put them in a covered bowl, and thaw them in the fridge. If I’m really in a rush, I put them in a colander and thaw under running cold water.
ABOUT GRILLING SHRIMP
Grilling these delicious shellfish, preferably on a charcoal grill, provides intense flavor and holds up well on the grill. Some of the best types of ingredients to complement grilled shrimp are acids like lemon, lime, orange, tomato, and vinegar. One of my favorite ways to grill is to first marinate in a citrus herb marinade. This is amazing especially in summer. It’s light, healthy and goes great with an ice cold beer or a glass of wine.
A NOTE BEFORE WE BEGIN
Keep the shells on when marinating and grilling. Many recipes call for grilling with the shells removed. This is not recommended as the shells not only provide great flavor but also protect the shrimp from overcooking and drying out. This is not necessary, but it is also quite useful to hold the tails as well. Once cooked, the tails provide an easy way to handle the shrimp while eating.
GRILLED BLOOD WITH CITRUS HERB MARINADE
1 pound shrimp (defrosted, if frozen, shelled and deveined)
1/4 cup extra virgin olive oil
2 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons fresh orange juice
1/3 cup freshly chopped parsley
1/3 cup freshly chopped cilantro
2 cloves of minced garlic
1 teaspoon of salt
1/4 teaspoon freshly ground black pepper
4 skewers – either bamboo or metal. (If using bamboo, soak in water for 15-20 minutes before grilling)
Step 1 – Cut the Shrimp from the Vein – Cut a 1/4 inch slit through the shell at the back of the shrimp and carefully remove the vein, leaving the shell intact.
Step 2 – In a large bowl, combine all ingredients except the shrimp
Step 3 – Add the shrimp to the bowl with the marinade and toss to coat. Put in the fridge for 1 hour.
Step 4 – When ready to cook, skewer the shrimp and discard the marinade.
Step 5 – Preheat the grill to high and cook for 1 1/2 to 2 minutes on each side.
So there you have it. Now you have a good idea what to do with those frozen shrimp sitting in your freezer. I hope you enjoy the attached summer barbecue recipe. Enjoy and happy eating!
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