The best way to prepare shrimp at Christmas: the exact timing for a perfect texture and very easy peeling

The secret to cooking shrimp is Control time and thermal shockwhich guarantees a juicy texture and easy peeling. Many enjoy shrimp due to their generous size and good price, purchasing them both fresh and frozen. This technique guarantees that they are perfect for any occasion and will stand out on a seafood platter, in salads or with a classic sauce.

Shrimp have become an integral part of Spanish cuisine, especially at celebrations. Their sweet flavor and firm texture make them ideal both on their own and in more elaborate recipes, and their similar appearance means they are often confused with the southern prawn. It is recommended to accompany them and always choose sauces such as mayonnaise or pink sauce good looking shrimpwithout dark heads or signs of poor preservation.

This seafood is valued along the entire coast symbolizes togetherness and pleasure around the table, often in appetizers at parties or as part of seafood dishes along with other crustaceans. Properly preparing shrimp enhances their natural flavor, allowing you to enjoy all of their qualities without the need for complicated preparations.

The perfect cooking of Shrimp It consists of the use of very salty water, a reasonable cooking time and rapid cooling with ice, which enhances the flavor and gives the seafood a firm and juicy texture. They can be prepared fresh, thawed or straight from the freezer, adjusting the time to ensure optimal results.

• Total time: 8 minutes
• Preparation: 5 minutes
• Cooking: 3 minutes
• Let rest in ice water: 5 minutes

1. 12 large shrimps
2. 1 liter of water
3. 1 tablespoon coarse salt
4. 1 bay leaf (optional)
5. Ice (enough amount to cool)

1. Heat 1 liter of water in a large pot.
2. Add the tablespoon of coarse salt and, if desired, the bay leaf.
3. Bring the water to a boil.
4. Add the shrimp when the water is boiling, doing so in batches so that the temperature does not drop suddenly.
5. Cook fresh or thawed shrimp two or three minutes as the water boils again.
6. If the shrimp are frozen, let them cook for three to four minutes after re-cooking.
7. Meanwhile, prepare a container with cold water and lots of ice cream.
8. Remove the shrimp from the pot and immediately plunge them into the ice water for five minutes. This step is the key Cut off cooking and preserve the texture.
9. Drain the shrimp and serve.

Important tips:

• Do not overfill the pot.
• To achieve easy peeling and optimal texture, chilling with ice is essential.
• Control the time according to the condition of the shrimp (fresh, thawed or frozen).

This recipe makes about 4 servings.

• Calories: approx. 85 kcal
• Proteins: 18g
• Fat: 1g
• Carbohydrates: 0g
• Sodium: 600 mg

It should be noted that these are estimates and the exact nutritional values ​​will depend on the specific ingredients used in preparation and the amounts in each serving.

Cooked shrimp can be stored in an airtight container in the refrigerator for up to two days. It is not recommended to freeze them after cooking.