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/ck/ - Food & Cooking

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File: 185 KB, 1300x952, shrimp-prawns-market-4445300.jpg [View same] [iqdb] [saucenao] [google]
11925167 No.11925167 [Reply] [Original]

What's a nice recipie for prawns and shrimp?
First time cooking with them

>> No.11925173

>>11925167
More information is needed. What kind do you have? Size? Are they whole, or do you just have tails? Head on or not? Frozen or fresh?

>> No.11925181

>>11925173
Fresh, cleaned and medium-big sized

>> No.11925239

>>11925181
Aguachile

>> No.11925242

>>11925181
shrimp toast

>> No.11925251

>>11925181
peel and eat with tartare sauce

>> No.11925253

>>11925167
Shrimp is pretty neutral and goes in a lot of things. Pastas, stir fry, salads, tacos... They go with every flavour profile that comes to mind.

>> No.11925258

>>11925181
pizza

>> No.11925271

Prawns are gross, why not just stick to shrimps?

>> No.11925315

>>11925181
put on garlic butter and grill them

>> No.11925486

Marinated prawns using ginger garlic paste, salt, paprika. Fry it for 5 - 10 mins, add shallots and diced tomato for another 5 mins. Voila

>> No.11925901

Shrimps are gross, why not just stick to prawns?

>> No.11925986
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11925986

>>11925901
Why do you think its funny to mock my taste in selfish

>> No.11926019

>>11925986
Because you use fucking autocorrect you cunt

>> No.11926311
File: 117 KB, 1100x620, 141bd48b3fcfa157981a2155709ad6a7.jpg [View same] [iqdb] [saucenao] [google]
11926311

seafood fra diavolo
extremely easy and one of the best dishes on the planet. or shrimp fra diavolo if you want to forego the rest of the seafood. linguine or angel hair

>> No.11926844
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11926844

Thanks for the suggestions, I'm doing pasta with both, puttanesca with the shrimp and pesto with the prawns

>> No.11928094

>>11925181
Bisque

>> No.11928098

>>11926844
Why do weeaboos find it necessary to spread this kind of dumpster juice on every board? For fucks sake.

>> No.11928125

>>11928098
This has always been an anime site. Shit like this is far more welcome than anything from /k/, /fit/, /sp/ or, heaven forbid, /tv/ or /pol/.

>> No.11928583

>>11925167
the virgin shrimp vs The Chad Prawn

>> No.11928662

>>11928098
what's wrong with fit? :(

>> No.11928928

Shrimp amd grits

>> No.11928941
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11928941

>there's one technique that we've found improves all shrimp, regardless of cooking method: a quick brine of salt and baking soda. It may sound minor, but the combination works wonders: the salt helps keep the shrimp nice and moist as they cook, while alkaline baking soda delivers a crisp, firm texture. You're looking for about 1 teaspoon of kosher salt and 1/4 teaspoon of baking soda for every pound of shrimp; give it a quick toss and rest the shrimp in the fridge for anywhere from 15 minutes to about an hour.

If you don't have baking soda, just do the salt. It makes a big difference.

>> No.11928954

>>11926844
ideally you want to cook the shrimp so it will flavour the pasta, and keep it simple enough so the shrimp actually shines
I wouldn't do either of those. I made this the other day for shrimp and it was great

>brine
>drain
>shallow fry on med-low heat in a decent amount of butter and olive oil (the fat is your sauce)
>remove from oil when done
>cook pasta below al dente, finish later in sauce
>deshell (always cook with shells on if they have them, as it flavours the oil and keeps the moist)
>saute a fair bit of minced garlic and chilli
>add lemon zest & parsley when they're brown but not burnt
>add a little starchy pasta water, add shrimp
>add pasta, toss, add lemon juice & pepper,

>> No.11928996

>>11928125
>4channel
>anime website
dumb weeb

>> No.11929033

>>11928954
>chili

What kind of chili?

>> No.11929044
File: 619 KB, 1620x1080, chillis.jpg [View same] [iqdb] [saucenao] [google]
11929044

>>11929033
I don't really know the different kinds, i've just got a couple bushes that i use

chili + garlic + lemon + seafood is a classic italian combo

You don't want it very spicy though.

>> No.11929068

>>11929044
Ah, I've never used chili peppers like that in seafood pasta dishes, I just toss in red pepper flakes(which is pretty much the same thing) do you just mince or finely dice the chili to toss in the pasta at the end? I'd like to try this next time as I really like fresh heat on pasta.

>> No.11929080

>>11929068
I de-seed, so i can use more, and then finely dice/mince
It's best to saute it so it flavours the oil and flavours the whole dish, than just add it fresh at the end. You could do both.

red pepper flakes are really not the same thing lol, although still good. You get way more flavour with fresh chillis, beyond just the heat.

>> No.11929200

>>11925181
Toast Skågen

>> No.11930248

>>11928941
Going to need the rest of that anon

>> No.11931398

>>11925181
fry in garlic and butter, finish with parsley and lemon, put onto pasta

>> No.11931424
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11931424

>>11925167
buffalo is the best shrimp

>> No.11931434

>>11925181
Garlic, oil and parsley. From there you can eat it as it is, with some pink sauce or in pasta.

>> No.11931458
File: 2.71 MB, 4032x2268, 20180709_232011.jpg [View same] [iqdb] [saucenao] [google]
11931458

Chipotle cream shrimp, just like at the Mexican restaurant. You can find a decent recipe of it on Google. Not giving away my secret ingredient and method though.

>> No.11931661

>>11930248
http://www.anime-sharing.com/forum/hentai-ovas-36/japanese-%7Evintage%7E-%5B1992%5D%5B18%E7%A6%81%E3%82%A2%E3%83%8B%E3%83%A1%E7%84%A1%E4%BF%AE%E6%AD%A3%5D%5Bstudio-fantasia%5D-%E6%A0%A1%E5%86%85%E5%86%99%E7%94%9F-%5Btales-trilogy%5D-751983/