Magadan shrimp. Recipes and cooking methods

Seafood is a valuable supplier of trace elements and other benefits to the human body. And the Magadan shrimp (or northern, deep-sea) is a vivid representative of these gifts of the seas and oceans.

Some characteristics

Crustacea lives at rather great depths in the cold waters of the Atlantic and the Pacific Ocean. Its meat is tender, in its constitution comparable to a crab similar product, slightly sweet and with a slight aftertaste of iodine. In general - a real feast for taste buds. Magadan shrimp (photo attached) today is sold in many supermarkets and is an excellent snack - for example, to low alcohol, and just to the festive table. Let's learn some simple recipes?

Seafood lover tips

Magadan shrimp is frozen in a raw state (sometimes it comes in boiled). The first option before use requires additional cooking (although, for example, in the Japanese tradition they are eaten raw, but out of habit it is better not to risk your own stomach). The taste of Magadan shrimp will be especially well revealed when frying in oil or without it. It is worth, for example, to try to fry the product with a good amount of garlic, but do not peel in advance. And if you are a traditionalist at heart, then just boil the northern shrimp Magadan in salted water, pepper and add the lavrushka. And then this semi-finished product can be used, for example, in a salad or eat in its pure form. Whichever method you choose, the basic rule is: do not cook seafood for too long, otherwise it will be harsh (3-5 minutes is enough).

Magadan shrimp salad with cucumber

Well, you can surely fry this crustacean without any tricks. But the salad is a little more difficult to perform, but also interesting for beginners. We take as ingredients for the dish: a pound of pre-cooked and peeled shrimps, a couple of medium-sized fresh cucumbers (which also need to be peeled beforehand), a head of lettuce, a bunch of green onions, one piece of sweet pepper. Mayonnaise, lemon juice and dill will go for salad dressing.

Cooking a dish

1. We cut the cucumbers into cubes (for special gourmets, you can also clean the seeds and peel). We cut the pepper in the same way, having previously cut the stalks and removing the seeds. Chop the onion finely.
2. In a bowl for preparing salads, mix cucumbers, peppers, shrimps, onions. Mix and season with mayonnaise, lemon juice and dill. Salt and pepper to individual taste.
3. On a plate we spread the leaves of lettuce. They are in an artistic manner - a salad of Magadan shrimp with cucumber. Now you can serve it to the table, decorating with sprigs of fresh greenery on top. It goes well with crackers.

Shrimp Rice

To cook this “on duty” Asian dish, we need to take: a glass of long-grain rice, a couple of cloves of garlic, a spoonful of liquid honey, natural, slightly grated ginger, a few tablespoons of canned corn, a glass of shrimp (previously boiled and peeled), onions, carrots, soy sauce and fresh herbs with spices.

Cooking a dish

1. We fry the wok in a pan (or in a regular one) in vegetable oil, diced onions and carrots, diced with finely chopped garlic.
2. We put corn in a frying pan, add ginger with honey to it, pour soy sauce and cook for another three minutes on low heat.
3. Pre-cook the rice until half cooked and mix in the pan with the above components, adding oil and continuing to cook over low heat, stirring occasionally. While the cereal reaches its condition, season with soy sauce a little more and add to the total mass of shrimp, sprinkling with lemon juice.
4. Mix and simmer for about three minutes.
5. We serve to the table in hot form, sprinkled with fresh chopped herbs, laying on plates in portions.