Shrimp are the fruit of the sea.You can barbecue them, boil them, fry them, bake them… If you have ever seen a whole and live shrimp, you know that it looks scary at first glance; but once you remove its “armor”, you will find delicious little pieces for culinary inspiration. The most remarkable quality is their versatility. Another reason why shrimp have become so popular in the world is that they can easily replace other types of crustaceans in dishes.
The history of royal prawns
The mild, sweet flavor of the shrimp pairs wellwith almost all products, and they are so easy to cook - no need to wait long for them to stew, fry or boil. Numerous sources inform that the ancient Greeks and Romans were very fond of the "pink" sea creatures, preferring them to lobsters and other types of crustaceans. Most of the shrimp recipes originate from cookbooks of the 4th or 5th centuries AD. The Greeks had the following recipe: they loved to cook king prawns wrapped in fig leaves, and the Romans usually fried them, and sometimes ate them with honey glaze. The popularity of shrimp has only increased since those ancient times, and today recipes for dishes from these sea creatures are known all over the world.
Recipe for fried prawns with morels and curry
Ingredients:
- 300 g of fresh mushrooms (preferably morels),
- 10 tbsp. l. butter (room temperature),
- ½ st. l. red curry paste,
- 24 pcs. raw royal shrimp,
- 1 medium onion (finely chopped),
- 1 tbsp. l. fresh parsley (sliced),
- salt and pepper to taste
Method of preparation:
Recipe of royal prawns with avocado sauce
The creamy texture of ripe avocado makes the perfect glaze for coconut rum marinated king prawns. Follow this delicious recipe! Ingredients:
- 500 g of royal shrimps (peeled).
For the marinade:
- ½ st. coconut rum,
- 1 tbsp. l. sesame oil,
- 3 tbsp. l. coconut milk,
- 1 tbsp. l. honey,
- 1 tbsp. l. chili sauce,
- salt and pepper to taste.
For the avocado cream:
- 1 ripe avocado,
- 3 tbsp. l. coconut milk,
- 1/8 tbsp. powdered sugar,
- ¼ tbsp. sour cream,
- 2 tbsp. l. fresh lime juice,
- ½ st. toasted coconut chips (for garnish).
Method of preparation: