In the Middle Ages, shrimp was not considered a valuable product, and they were not popular. Nowadays, in Sicilian and other cuisines, these crustaceans are widely used in various culinary dishes, combined under the common name of pasta with shrimp. This is explained by nutritional value and low calorie content (only 71 calories in 30 g of shrimp), high in phosphorus, potassium, calcium, iodine, protein. Shrimp are also an important source of good cholesterol, depending on the method of preparation, it can contain from 122 to 251 mg per 100 g of shrimp. Therefore, the consumption of shrimp is considered a healthy food for people with a disease of the circulatory system, as it helps to lower triglycerides. But there is another side: shrimp, like other crustaceans, are one of the most common food allergens. This is not a kosher product, that is, shrimp are prohibited in Jewish cuisine, but are considered halal, and therefore acceptable in Islamic cuisine.
Pretty quickly, in just about 35 minutes, you can cook pasta with shrimp and Blast Bayou. To do this, you need the following ingredients:
- 20 to 25 (625 g) large shrimp (peel).
- 500 g cooked linguine (flat spaghetti).
- 2 tablespoons of Creole tea seasoning (also known as Blast Bayou). To prepare it, mix 2 ½ tablespoons of paprika with salt and garlic powder (2 tablespoons each), add 1 tablespoon of black pepper, onion powder, cayenne pepper, dried oregano, dried thyme. All ingredients are thoroughly mixed.
- 2 teaspoons of olive oil.
- 4 tablespoons butter.
- ½ cup white wine (dry).
- 1 tablespoon of finely chopped garlic.
- 1/4 cup lemon juice (freshly squeezed).
- 1 teaspoon lemon zest.
- ½ teaspoon of tea salt.
- 1/8 teaspoon of freshly ground black pepper.
- 1 teaspoon chopped red pepper.
- 1/4 cup green onion (use only feather)
- 2 tablespoons chopped fresh parsley leaves.
Shrimps are spread in a bowl and Creole seasoning is added. On a high heat, 2 tablespoons of tablespoon butter are heated in a large pan greased with olive oil. Add shrimp and distribute them evenly throughout the pan. Fry for 2 minutes on one side, turn on the other side, also fry, add garlic and fry for another 30 seconds. Pour wine, lemon juice, throw lemon peel and the remaining 2 tablespoons of tablespoon butter, stew for one and a half minutes. Season the shrimp with pepper (black and red) and salt, add green onions. Remove the pan from the heat, mix with parsley and lay the shrimp on a pre-cooked pasta (linguine). Serving hot shrimp pasta is recommended.
A delicious and simple salad with pasta and shrimp can be prepared from the following ingredients:
- 500 g of any pasta.
- 3 glasses of water.
- 500 g of unpeeled fresh shrimp.
- ½ cup diced celery.
- ½ cup ripe olives.
- ½ cup fresh champignons (buttons).
- ½ cup chopped chestnuts (take edible, not horse; not removing the shell, but making a cross-shaped incision, cook in water for about 7 minutes after boiling, remove the shell and slowly cook for another 30 minutes).
- 3/4 cup (faceted) mayonnaise.
- 2 tablespoons of sugar (optional).
- 1 tablespoon vinegar.
- ½ teaspoon of tea salt.
- 1/8 teaspoon of tea pepper.
The main components of the salad are pasta with shrimp. The recipe for cooking it is not complicated. Bring water to a boil, add shrimp, again bring to a boil. Reduce the fire, simmer for 3-5 minutes. Then lay in a colander and wash the shrimp with cold water. After the shrimp have cooled, they are cleaned. Cooked pasta according to the instructions on the packaging, filter. It is washed with cold (pre-boiled) water and drained. Shrimp, celery paste, olives, mushrooms, chestnuts are mixed. Mix mayonnaise, vinegar, sugar, pepper, salt and pour this mixture of pasta with shrimp. Spread in a salad bowl and put in the refrigerator for a while.