What is the Best Way to Cook Frozen Shrimp?

Shrimp is without a doubt one of the most popular forms of seafood in the US and abroad. When compared to other types of shellfish, like lobster for instance, it is more affordable, and can be just as delicious if prepared correctly. It is an extremely versatile shellfish and with a bit of experience, is very easy to cook.

As the title of this article suggests, many people are searching for the best way to cook frozen shrimp. The reason why this is such a popular question is because this shellfish freezes very well. Many of us, after we buy some, store it in the freezer for future use. In fact, most of the shrimp we purchase is frozen before we buy it from the store. Even the shrimp that is supposedly fresh, has more than likely been recently thawed. There is nothing wrong with this, as I said earlier, this shellfish freezes quite well.

Hopefully the shrimp you already have on hand is still in the shell. You should avoid, if possible, purchasing any that has been peeled. A lot of the flavor is in the shells, so if it has been pre-peeled, it would have lost a good deal of essential flavor. Besides, if you peel it yourself, you can save the shells and use them to make a delicious stock that can be used in lots of other recipes.

Of all the various ways to cook shrimp, grilling and broiling are by far my favorite methods as I believe they impart the best flavor and are rather simple to prepare. Below is a recipe and instructions for marinating and grilling shrimp.

ABOUT THAWING FROZEN SHRIMP

I highly recommend that you DO NOT use your microwave to defrost shrimp, or any meat for that matter. I know, from past experience, that the microwave can partially cook the meat during the thawing process and it also does something to the flavor and texture of the meat. I will usually take the shrimp out of the freezer a day or two before I plan on cooking, place it in a covered bowl, and defrost it in the refrigerator. If I am in a really hurry, I will place them in a colander and thaw under running cold water.

ABOUT GRILLING SHRIMP

Grilling this delicious shellfish, preferably on a charcoal grill, provides intense flavor and they hold up wonderfully on the grill. Some of the best types of ingredients that compliment grilled shrimp are acids like lemon, lime, orange, tomato and vinegar. One of my all time favorite ways to grill them is by first marinating them in a citrus herb marinade. This is especially wonderful in the summertime. It is light, healthy and goes great with an ice cold beer or glass of wine.

A NOTE BEFORE WE BEGIN

Keep the shells on when marinating and grilling. Many recipes call for grilling with the shells removed. This is not recommended as the shells not only provide great flavor, but they also protect the shrimp from overcooking and drying out. This is not necessary, but it is also quite helpful to keep the tails on as well. After cooking, the tails provide an easy way to handle the shrimp while eating.

GRILLED SHRIMP WITH CITRUS HERB MARINADE

INGREDIENTS

1 Pound of Shrimp (Thawed if Frozen, Shells on & De veined)

1/4 Cup of Extra Virgin Olive Oil

2 1/2 Tablespoons of Fresh Lemon Juice

1 1/2 Tablespoons Fresh Orange Juice

1/3 Cup of Freshly Chopped Parsley

1/3 Cup Freshly Chopped Cilantro

2 Cloves of Garlic Minced

1 Teaspoon of Salt

1/4 Teaspoon of Freshly Cracked Black Pepper

4 skewers - Either Bamboo or Metal. (If using bamboo, soak in water for 15 -20 minutes before grilling)

DIRECTIONS

Step 1 - De vein the Shrimp - Cut a 1/4 inch slit, through the shell, in the back of the shrimp and carefully remove the vein, leaving the shell intact.

Step 2 - In a large bowl, mix together all ingredients except the shrimp

Step 3 - Add shrimp to the bowl with the marinade and toss to coat. Refrigerate for 1 Hour.

Step 4 - When you are ready to cook, thread the shrimp on the skewers and discard the marinade.

Step 5 - Preheat your grill to high and cook for 1 1/2 to 2 minutes per side.

Well there you have it. You now have a good idea of what to do with those frozen shrimp sitting in your freezer. I hope you enjoy the included summer grilling recipe. Enjoy and happy eating!

What Makes Good Olive Oil?

Pure Olive Oil and Light Olive Oil are not as the names indicate. The former is considered lower quality produced using refining processes, while the latter is merely lighter in colour and flavour and is not low in fat content as some people might think.

When you next visit the supermarket for a good olive oil read the labels, which should be clearly marked and graded by the International Olive Oil Council (IOOC).

A good quality olive oil starts with Extra Virgin Olive Oil (EVOO), which is a superior grade of olive oil that is produced from the first pressing of olives by physical means, or centrifugation, and it cannot contain any refined oils. Also, it has less than 0.8% acidity (FFA).

For centuries health experts have advocated the consumption of olive oil in preference to other edible oils. Extra Virgin Olive Oil has more antioxidants and may reduce the production of bad cholesterols, alleviate digestive problems and also help reduce the risk of chronic diseases, including cancer.

Then there’s Virgin Olive Oil, which is similar to Extra Virgin, but with slightly higher acidity (less than 2%). Likewise, Virgin Olive Oil cannot contain any refined oil.

Then we come to the common blended Olive Oil, which is often cheaper because it contains mainly refined oils blended with virgin olive oil. This adds a milder flavour and mild aroma and is up to 3.3% free acidity. Pure Olive Oil is good for cooking and frying and contains less antioxidants.

Extra Virgin Olive Oil should display fruity characteristics as it is a natural olive fruit juice. Good oils should have a good balance of fruitiness, bitterness and pungency and above all should be fresh.

Australians grow their own olives in certain parts of the country. One of the most respected growers is the Pukara Estate in the Upper Hunter Valley of New South Wales. The cool winters allow the olive trees to rest and recuperate before the long hot summer that follows and these climatic conditions, as well as the terrain, provide the perfect environment to grow premium quality olives.

Pukara Estate has won numerous respected awards around Australia for their products since 2003 which demonstrates their distinctive quality. They distribute their products throughout Australia to gourmet and fine food stockists, including the online gourmet and fine food shop Australian Tru Blue, where in a couple of clicks you can purchase a wide range of premium olive oils for every special dining occasion.

How to Sharpen a Knife Correctly For Beginners

How to sharpen a knife correctly for beginners

Sharpening a knife might seem fairly easy for most people. The truth is: if you are using the wrong tools with the wrong technique, you might end up damaging your knives in the long run. While it may not be “that” hard to accomplish, the task has to be done the right way.

In this tutorial, you will learn which tools are the best for this matter and the correct way to utilize them. If you are the kind of person who enjoy the pleasures of cooking, who possess an expensive collection of knives, and doesn't want his/her cutlery to be covered with ugly scratches or chips, then this tutorial is for you.

1.Which tools to use.

First of all, avoid all the tools designed to “make your life easier” and all the low quality sharpening devices. The tools I will show you are as fast as any other and will keep your cutlery in good shape if used correctly.

The water stone:

There are many kinds and sizes of stones available. The best way to make sure that you buy the right stone for your knife is to ask the seller and to bring your knife with you when purchasing. Once you have your stone, the first thing to do is to soak it for 10 to 20 minutes in water before use. Soaking time varies from stone to stone, refer to its instructions. You know when your stone is ready when water remains standing on the surface.

When the stone is ready, place it on a surface that won't be damaged by water or dirt. Then, with an angle of more or less 20 degrees ( depending on the edge of your knife: for a sharper knife use a smaller angle. But remember: a sharper edge means a more fragile knife), sharpen your knife with long and slow movements on your stone completely covering the length of the edge, while alternating sides after each movement. Use a ribbon or a piece of paper to check the sharpness of your knife.

The Sharpening Steel:

Unlike the water stone, the sharpening steel doesn't need to be immersed in water before use, and it does not get messy. I prefer this one as it is simpler to use, and safer for your blades. (The water stone tends to erode a knife faster.) Simply hold the sharpening steel pointing down and with the other hand, hold the blade cross ways against the steel (with the edge touching it) with a small angle. You will make slow movements pulling the blade towards you, rubbing the edge from to its start to its tip. Alternate each side of the knife after each movement. Repeat the process until the blade is sharp enough.

Conclusion: I personally use the sharpening steel, as it does not require as much precautions as the water stone, doesn't get messy and tends to treat your cutlery more nicely. It is a personal choice thought, you may want to experiment both to find the one you prefer. If you treat your knives with respect, if you always dry them out immediately after washing, if you always sharpen them slowly and carefully, and if you use the right knife for the right piece of food you are cutting, then a good cutlery should last well over 25 years.

I hope this tutorial was interesting, and above all, helpful. Have fun with your culinary creations, and remember to sharpen your knives often, because a sharp knife is safer for your finger tips...