With distinct black stripes running across their backs, tiger shrimp grow up to 14-inches long and are the largest of the crustacean. Grazing on algae. the shrimp are not only popular but full of protein and low in fat, making them a healthy main meal choice. Always choose fresh shrimp over frozen to have the best flavour and texture in the meat. Cooking the shelled, fresh shrimp yourself is a way of adding healthy taste and protein to a meal.
- Skill level:
- Moderately Easy
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Things you need
- 1.13 Kilogram fresh tiger shrimp
- Large pot
- 2 1/2 litres of water
- 2 tbsp sea salt
- Large bowl
Place the shrimp in the large bowl.
Discard any shrimp whose shells are broken or slippery, discoloured in heads or shells, shrunken eyes, or have a strong ammonia smell.
Pour the water in the large pot. Add the salt.
Place the pot on the stove and bring it to a boil.
Add the prawns to the water and cook for 3 to 4 minutes.
Drain the prawns in the colander, situated in the sink.
Fill the large bowl with ice and water, about 3/4 of the way up.
Place the shrimp in the ice to cool them.
Drain the shrimp and place them in the dishes you desire.
Tips and warnings
- Shells can be taken off before placing the shrimp in the dish, but they will add less flavour.
- Cook fresh shrimp within two days of purchasing them. Keep in the coldest part of the fridge.
- The shrimp can also be cooked in sauces and soups, just ensure it is simmering before adding the crustaceans.
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