Shrimp is a seafood full of nutrition. Even 100 grams of shrimp contains approximately 24 grams of protein with only 112 calories. Shrimp provides selenium, B12 and vitamin D and omega 3 fatty acids. You can buy prawns fresh or frozen. Sautéing prawns is the process of cooking shrimp over medium heat in a shallow frying pan with a small amount of fat. For more specific instructions on how to sauté shrimp, start with the first step below.
Step
Method 1 of 3: Picking Shrimp
Step 1. Choose fresh or frozen shrimp from the fish market or grocery store
Fresh shrimp don't last very long, and you should sauté them within 24 hours. Most grocery stores sell frozen shrimp that they have thawed, and these shrimp should be cooked within 2 to 3 days.
- Look for fresh prawns that have clear skin and smell like seawater. Avoid shrimp that have rings or dark spots on their bodies, unless you buy tiger prawns. Dark rings or spots can indicate that the shrimp has rotted.
- Choose frozen prawns that have not been peeled or had their back veins cleaned. It's more troublesome for you to peel the shrimp yourself, but when cooking shrimp, you need to maintain the taste. The shell of the prawns protects the flavor of the meat, so cleaning the prawns long periods of time before cooking them causes them to lose some of their flavour.
Step 2. Buy the prawns
One serving of shrimp consists of 100 to 200 grams, and 400 grams of fresh peeled shrimp will become 200 grams of sauteed shrimp after cooking. When sautéing shrimp, you will lose some of the shrimp's weight as you peel them, and the heat will cause some of the water content of the shrimp to evaporate, causing the flesh to shrink.
Step 3. Store the prawns in your refrigerator until they are ready to cook
Method 2 of 3: Preparing the Shrimp
Step 1. Defrost the frozen prawns
Never use the microwave to defrost shrimp, as this can make the shrimp chewy. The best way to thaw shrimp is to put them in cold water or leave them in the refrigerator for 1 to 2 days.
Step 2. Decide if you want to clean the shrimp
Cleaning the shrimp is the process of removing the veins on the back of the shrimp. Cleaning the veins on the back of the shrimp is not necessary when you are preparing the shrimp, but some cooks clean the veins to make them look more attractive.
- Clean the veins on your shrimp's back by pulling the sharp edge of a knife or a special shrimp pulse cleaner along the veins on the back.
- Hold your shrimp in cold water and take out the veins.
Step 3. Peel the prawns by cutting the tails from each prawn on a cutting board with a sharp knife
When sautéing shrimp, you should remove the tail and shell.
- Use your fingers to pull the shell off the shrimp. When you prepare shrimp, you may need to wear gloves. Shrimp can cause a rash on the hands of some people.
- Remove the tail and shell of the shrimp.
Method 3 of 3: Sauteed Shrimp
Step 1. Place the frying pan on the stove and turn the heat to medium-low
A stir fry pan is a very shallow type of frying pan. You can use a regular frying pan if you don't have a frying pan when sautéing the prawns.
Step 2. Put 1 tbsp (15 ml) of butter in the pan and let it melt
Step 3. Chop two cloves of garlic with a knife and add to the butter
Step 4. Put your prawns in the pan
When sauteing, you can add other spices such as salt, pepper, lemon juice or onions.
