How To Freeze Shrimp | Food




How to freeze shrimp

Among the well-known and popular seafood, quite recently appeared on the Russian table, a special place is occupied by shrimp. And the high level of the presence in them of nutrients, and these small-sized representatives of the order of decapod crustaceans can rightly be called "pantry" of minerals and vitamins, and fat content is quite low.

How to freeze shrimp

Instruction how to freeze shrimp

Step 1:

First of all, you need to make the right choice. Experts advise to buy shrimp at specialty stores, should only remember that these crustaceans have to look fresh and attractive, and the smell - the sea. Black and white spots on the shell dry places, and wrinkled "dry" form, black rings on the legs and yellow (or granular) shells - these are signs of improper storage or corruption of shrimp. So, it is not worth buying.

Step 2:

Before freezing Boil shrimp in salted water, no more than 5 minutes, otherwise the meat will become tough. Tilt the product in a colander and let cool. At this time, prepare the glaze.

Step 3:

For one kilogram of shrimp boil 1 liter of water with two teaspoons of food starch. Leave the solution to cool hour at room temperature. As a result, should get a thickish liquid transparent color.

Step 4:

Dip the cooked shrimp glaze and chilled again tilt in a colander placed over the empty tank (you can use the same pan in which boiled icing). Allow excess fluid to drain and then dip the shrimp into the glaze.

Step 5:

On the shell must be formed relatively thick layer of glaze that will ensure the safety of shellfish. If you plan to store for a long time or shrimp assume that storage conditions may not be favorable enough, then how do glazurovok.

Step 6:

Lay the coated shrimp on a tray or baking sheet and place in the freezer for 30 minutes, after which remove the pan and gently shake it. Shrimp should freeze slightly and easily come unstuck from the surface. Now they can pour into a container or bag and sent to the individual freezing and storage.