What are the best tips for the production of roasted shrimp?

seafood cooking requires delicate touch. It is important not to surprise in the production of roasted shrimp. Shrimp, which are firmly twisted and almost white, are too much and can end up rubber. Rating food is a good way to cook it quickly. Roast shrimp can be served in many different ways, including pasta, rice and good white wine.

Shrimp can be purchased or frozen. There is no big difference between them, although life near the coast makes it easier to find a fresh catch. Frozen seafood should be thawed before the roofed shrimp or fish. Shrimp should also be peeled and de-li if the processor did not. This is not difficult, but it can be time consuming. The pan must be very hot before adding oil or butter. When the meal is added for the first time, the cooking temperature can be reduced, so the oil should also be quite hot. A good non -stick pan with oblique sides works very well for making roasted bloodet.

Once the seafood is added, it should move. Frequent throwing of a spatula is part of the roasting technique. Some people like to turn food in a pan for the show, but that requires practice to avoid clutter. It is a good idea not to overdo the pelvis or the temperature drops and shrimp stems rather than roast.

It takes only three to five minutes to produce roasted shrimp and the meat should only be opaque. Care should be taken to prevent shrimp from being prevented until it is firmly curled, or it will be rubber and tasteless. Good white wine, excellent with fish and seafood, can be served with roasted shrimp or add to the pan. Alcohol burns and leaves the taste behind.

If by adding herbs to DISH, it is best to do so at the end of cooking to avoid the destruction of the taste. The roasted shrimp should be served quickly. It's tasty when it is mixed with brown or whiteOu rice and vegetables that can be prepared first, so hot shrimp does not have to wait. Many people like shrimp served with pasta in a marinar or Alfredo sauce.