Two Easy Recipes Using Small Frozen Shrimp

Many people wonder shat is the best way to cook frozen shrimp. It is very simple, really; all you have to do is take the frozen shrimp out of the freezer the day before, place it in a bowl and put it in the fridge overnight. Your shrimp will be completely defrosted the day after.

The way you cook frozen shrimp is no different to the way you would cook it from fresh. In fact, there is a very good chance that the fresh shrimp you bought at the store has already been frozen, as seafood (particularly shrimp) freezes really well.

In some cases, it is not necessary to de-freeze your shrimp if it is small enough. Small shrimp is really useful to add flavor to certain dishes (like the recipes listed below) and will cook easily once it hits the heat. Make sure you wash it before adding it to the recipes!

Shrimp and Fish Pie

500g frozen shrimp

1kg frozen mixed chunky vegetables

520g white fish fillets

4 baking potatoes

500g salmon fillets

40g instant parsley sauce mix

1. Defrost half a 1kg packer of mixed vegetables for around 20 or 30 minutes and drain. Peel the potatoes cut into quarters and boil for 20 minutes or until soft.

2. Place the shrimp and fish in a pan, cover with milk and simmer for 15 minutes. Make up a 40gr packet of instant parsley sauce, following pack instructions.

3. Drain the fish and shrimp, reserving some of the milk. Flake the fish into pieces. Add the fish pieces, small shrimp and the defrosted vegetables into the parsley sauce. Season well and tip the mixture into an ovenproof dish. Drain and mash the potatoes with the milk. Spread over the fish, shrimp and vegetables and bake in a preheated oven at 200 degrees C, gas mark 6.

4. Cook the rest of the vegetables from frozen, following pack instructions and serve on the side.

Shrimp and Salmon Risotto

120g frozen shrimp

200g smoked salmon trimmings

1 medium onion

1 lemon

225g French beans

500g risotto rice

1. Chop the onion finely and fry in a tablespoon of olive oil over a medium heat for around 5 minutes or until softened.

2. Pour 1liter of vegetable stock, made up using two and a half stock cubes, into a separate large saucepan and heat gently.

3. Add the risotto rice to the onion and stir for 1 or 2 minutes until the rice is fully coated.

4. Gradually add the stock to the rice, allowing the rice to absorb each ladle of liquid before adding more. After 15 minutes, add the French beans, the smoked salmon trimmings and the shrimp. Stir for another 5 minutes. Add the juice and zest of the lemon and season with black pepper.

The dish is ready to be served!

Source by Patri Truman

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