Think frozen shrimp can’t be juicy? This method proves they absolutely can
Shrimp are a star at New Year's Eve suppers, appearing in refined starters, festive main courses and recipes that please everyone.
However, despite its popularity, it is also one of the easiest ingredients to get wrong in the kitchen. Overcooking, defrosting the wrong way or using too much seasoning are common mistakes that can leave shrimp rubbery, dry or dull, and nobody wants that on their Christmas plate.
The good news is that you can prepare tender, juicy shrimp even when they come from the freezer. With a few simple precautions - such as proper defrosting, time on the stove and correct finishing - frozen shrimp can become perfectly textured and flavorful. Knowing how to treat this ingredient well turns even a basic recipe into a memorable dish.
1. Defrost the right way
Don't throw the packet straight into hot water or leave it at room temperature for hours. Ideally, place the frozen prawns in a container and let them defrost slowly in the fridge for about 12 hours. If you're in a hurry, place the unopened package in a bowl of cold water for 20 to 30 minutes, changing the water every 10 minutes.
2. Dry well before seasoning
After defrosting, drain the prawns and pat them dry with paper towels. This step is essential so that they brown in the pan and don't cook in their own liquid. Wet prawns = bad texture.
3. Season sparingly and in advance
Use salt, garlic, lemon, pepper or other mild spices, but avoid letting the shrimp marinate for too long (20 to 30 minutes is enough). The acid in the lemon, for example, can start to "cook" the raw shrimp and make them too firm.
4. Don't overcook
This is the most important point. Shrimp cook very quickly: 2 to 3 minutes on each side is enough, depending on their size. It's ready as soon as it changes color (turns pink) and forms a "C" shape. If it curls up too much (in an "O" shape), it's overcooked.
5. Finish with fat or stock
To ensure juiciness, you can finish the cooking with a drizzle of olive oil, a little butter or a touch of broth (fish or vegetable). This helps maintain moisture and enhances the flavor.
With these simple precautions, frozen prawns can be just as tender and juicy as fresh ones. The key lies in defrosting correctly, controlling the cooking time and finishing. With these tips, your holiday dishes will impress without error.
Mirella Mendonça
Comments