What are the best tips for making shrimp?

Curried Shrimp is a very tasty bowl consisting of shrimp in a curry sauce served on rice. Some consist only of shrimp in curry sauce, while others have different ingredients, most often onions and mushrooms. Curry is usually considered to be very spicy hot spices, but in fact, while some curry are fire hot, others are very mild. Shrimps require mild to medium heat; Sharp hot careers are best used with meat from land animals. There are many different types of curry; Some are mild and gentle, others are robust and abundant. Spicy heat is just one of the many components of curry taste, but it is one of its more critical elements. Many cooks keep several different curry in their kitchens and experiment with their mixing to achieve the right taste and spicy. When preparing curry shrimp is either acceptable. Paste often includes a thickening agent and is usually dissolved in chicken, shrimp or vegetable broth to create the sauce. By another approach to V inThe color of the curry sauce is the preparation of a standard white robe sauce and then sprinkle with curry powder into the sauce until it reaches the desired taste.

curvature sauce should be at least a consistency of the dough of pancakes, but may be stronger. In general, this is not a problem if the sauce is ready from the Roux. If the sauce is ready by the dissolution of curry paste in the broth, it will be somewhat thickened, because the curry is usually in curry. If the taste is right, but the consistency is too watery, adding another paste for amplification cause too strong. A suitable first aid for such a sauce is to make a fast roux with the same parts of flour and oil; The exact amount depends on the amount of sauce and how much more thickening is required.

Ideally, shrimp should be fresh, headless, completely peeled and nose, no more than 40 on the pound (88 per kilogram) and preferably 21-30/lb (46-66/kg). Good rightThe id is to include 1/3-1/2 lb (150-225 grams) shrimp per person; The amount of shrimp can be stretched, if necessary, by cutting them in half longitudinally. They can be marinated in dry white wine before cooking or wiped with a few tablespoons of curry. Shrimp cooks very quickly and should be roasted and added to the sauce as the last step in the process, immediately before serving. The chef should never squeeze the shrimp down with a spatula to speed up cooking; This pushes the juices and passes on a hard, rubber texture.

Usually, Curried Shrimp is served on the bed of freshly cooked white rice. Vegetables and other attachments should be administered on separate boards. The salad can be ready to accompany food. The best drink that serves with shrimp is ice cold beer; If wine is served, it should be sufficiently robust to stand on the spice of curry. Two such wines are Sauvignon Blanc and Gewürztraminer.

Curried Shrimp is an excellent rest. It's even a favorite breakAnd in some households, in the morning after serving. One of the popular presentations is to serve slices of hard boiled eggs on the toast, above which the generous part of curry shrimp is poured.