AtlantiCatch.ca

My fiance bought a bag of frozen cooked shrimp. The problem I am having is that since he bought it already cooked when I saute it, it overcooks and gets tough. I like to make it with rice or pasta. I usually let it soak in cold water to defrost before sauteing.

What is the best way to heat it without overcooking?
(since shrimp cooks in no time)
It’s not breaded
it came from a fish market so there are no directions

If it’s in a sealed bag, keep it in there and defrost in the refrigerator overnight; if you don’t have time to do that, defrost the shrimp IN THE BAG in a colander under cool running water……let them come to room temperature while you’re letting your pasta/rice cook……at the last minute (maybe not even that long, 30 to 45 seconds should be sufficient) lower the colander with the shrimp in it (out of the bag now, of course) for about 45 seconds……Remove, add the shrimp at the last few seconds of cooking……Usually shrimp that are sold as cooked, are "cooked" to being opaque, so they’re cooked, but they can stand another minute or so of heat without them getting tough/rubbery……

Suggestion: I ALWAYS buy raw shrimp (when I can) and cook them myself…..that way, I know how they were cooked and who cooked them…..Enjoy!!!

BTW, I recommend cooked shrimp for shrimp cocktails, salad, or other cold or room temp applications.

And support our American fisheries: BUY WILD CAUGHT SHRIMP: It tastes better and is more sustainable in the end…..

Christopher

Ingredients for Tendon (2 People)

- Tendon Sauce -
100ml Dashi Soup (2/5 u.s. cup)
2 tbsp Soy Sauce
2 tbsp Mirin
1 tbsp Sake
1 tbsp Sugar

- Tempura Batter -
3 tbsp Cold Water
3 tbsp Tempura Flour

Shrimps
Squid
Sweet Potato
Pumpkin
Maitake Mushrooms
Eggplant
Asparagus

About Music
Frédéric Chopin – Valse in D-flat major “Minute Waltz” – Op. 64 No. 1
Play by Muriel Nguyen Xuan, recording by Stéphane Magnenat
http://creativecommons.org/licenses/by-sa/3.0/

Duration : 0:3:23

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I took the bag of shrimp out of the freezer at 12 noon today. I would of done it earlier but I slept in. However, I need the shrimp fully thawed by 5. What can I do to make them defrost faster without leaving them in the fridge? I don’t know where the heck my colander went, so I can’t leave ‘em under cold water in it. Can I take a deep shallow dish and have run under cold water in that? Any ideas?

When you defrost seafood, make sure you do it with cold water. Sudden temperature changes promote a particular bacteria that will make you sick. Do not leave them at room temperature. Also, do not use hot or warm water to defrost.
You can take them out of the bag and give them a cool water bath when you get home. It will take a little longer, but your food will be safer.

Eg fish types, should i get snails, ghost shrimp can i use them as food for goldfish, cleaning tanks, how to start up. and anything that can help me please

thank you all very much
Andrew Clements

Start here:
http://www.theaquariumwiki.com/Beginning_Fishkeeping
The basic set up of an unheated tank is the same as a tropical tank, the only difference is one has a heater, the other doesn’t!!

Snails would also be eaten by Goldfish as would Ghost Shrimp. However, Goldfish need a primarily vegetarian diet, occasional meaty foods can be fed but only rarely. Goldfish flakes/pellets are designed to be vege-based.

Goldfish are also pretty high maintenance first fish!! They’re not the easy beginner pet they’re made out to be. They get large and are very messy needing equally large over filtered tanks – I recommend canister filters which are also the most expensive of all the filters!
http://www.theaquariumwiki.com/Goldfish
The general rule is 20 gallons for the first Goldfish, 10 gallons per fish thereafter. However, that’s for fancies. For common/comet types you need to double that! Common/comet types CANNOT be mixed with fancies.

Remember you need to put your tank through the nitrogen cycle before you add fish:
http://www.theaquariumwiki.com/The_Nitrogen_Cycle

EDIT: Tia – it takes 2-6 weeks for a tank to fully cycle, NOT 48 hours, a tank run for 48 hours will do nothing for the bacterial colony.

In this video, Betty demonstrates how to make a delicious seafood treat–her Gorgeous and Tasty Deep-Fried Shrimp! The shrimp has a thin batter that fries up to a golden and crispy coating, while the shimp themselves remain delightful and juicy!

NOTE: IF YOU ARE NOT COMFORTABLE WORKING WITH HOT OIL, PLEASE DO NOT TRY THIS RECIPE.

Ingredients:

½ cup self-rising flour
1/3 cup corn starch
½ cup cold water
1 tablespoon warm vegetable oil
2 teaspoons baking powder
vegetable oil for deep-frying (I used peanut oil.)
uncooked shrimp (as many and as large as you want), cleaned and deveined
seafood cocktail sauce, for serving

In a small mixing bowl, combine ½ cup self-rising flour and 1/3 cup corn starch. Stir in ½ cup water. Continue stirring until batter is smooth. You may add more water, a little at a time, to get the consistency of batter that will coat the shrimp. Stir 1 tablespoon warm oil into batter, and then add 2 teaspoons of baking powder. Mix well. Now, heat your oil in a deep-fry pot, until a test shrimp sizzles. Then you may coat a few shrimp at a time and put them gently into the hot oil. They will cook very quickly, so tend to them with a metal draining spatula, and lift them out and onto a tray with paper toweling when done. Continue this method until all shrimp are cooked. Pat off any extra oil with a paper towel, and place the Deep-Fried Shrimp on a nice serving plate. Serve with my Surfin’ Seafood Cocktail sauce. Lovely and flavorful-great for entertaining!

Duration : 0:5:52

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SPECIAL PANCIT MALABON
(Rice Noodles With Shrimp Gravy)
Makes 8-12 servings

Ingredients:

3 tbsps Cooking oil
1 head garlic, crushed
½ cup Deboned tinapa (smoked fish) flakes
1 pouch Mama Sitas Palabok (shrimp Gravy) Mix
3 cups stock or water
16 cups water
2 tbsps Cooking oil
1 pack Bihon noodles(Pancit malabon)
3 pcs Adobong pusit,sliced into rings
2 pcs Hard-boiled eggs,sliced
2 tbsps Garlic, fried until golden in color
½ cup Shrimps, boiled, shelled, deveined and halved
3 tbsps Spring onions (dahon ng sibuyas), chopped
½ cup Lechon kawali, chopped
4 pcs Calamansi, sliced crosswise
Patis or fish sauce to taste

Instructions:

1.In a wok or kawali, heat and sauté garlic, ¼ cup of the tinapa flakes and stir in Mama Sitas Palabok (Shrimp Gravy) Mix dissolved in 3 cups stock or water. Bring to a boil while stirring occasionally.
2.Lower the heat and simmer until sauce is thick. Remove from heat and set aside.
3.Cook the palabok noodles : Bring 4 liters of water and 2 tbsps cooking oil to a rolling boil and drop the noodles. Leave for 1 minute or until noodles are cooked. Immediately wash with cold water and drain.In a bowl,combine the noodles and the prepared sauce and mix well to blend.
4.Arrange the noodles on a bilao (bamboo tray) or any round platter lined with banana leaves (optional). Garnish with adobong pusit,boiled egg, toasted garlic, boiled shrimp, chopped spring onions, chopped lechon kawali, remaining tinapa flakes and calamansi halves. Serve with patis

OPTIONAL: You may add one beaten egg in the sauce to produce a more flavorful pancit malabon.

Duration : 0:2:15

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Technorati Tags: cooking, Filipino, food, Malabon, Mama, Pancit, recipe, Sita's

Ingredients for Nabeyaki Udon
(serves 1)

1 Bag of Frozen Udon Noodles
300ml Water (1.27 u.s. cup)
2/3 tsp Granulated Dashi
25ml Soy Sauce (1 2/3 tbsp)
25ml Hon-Mirin (1 2/3 tbsp)

2 Frozen Black Tiger Shrimps
Salt, Katakuri Starch, Water

50 ml Cold Water (1.69 u.s. fl. oz)
30g Cold Tempura Flour (1.06 oz)

6 Dried/Fresh Shiitake Mushrooms
300ml Water (1.27 u.s. cup)
1 1/2 tbsp Sugar
1 tbsp Soy Sauce

Welsh Onion
Mitsuba – Japanese Wild Persley
Kamaboko – Steamed Fish Cake
Yuzu Peel
25g Chicken (0.88 oz)
1 Egg

About Music:
Frederic Chopin – Valse in D-flat major “Minute Waltz” – Op. 64 No. 1 Play by Muriel Nguyen Xuan, recording by Stephane Magnenat Creative Commons http://creativecommons.org/licenses/by-sa/3.0/

Duration : 0:6:10

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We tasted it cold…yuck! I tried to put it on the grill with a little garlic butter & it still has a fishy taste. I want to prepare the 2lbs. I have sitting here in cold water defrosting. ANY SUGGESTINGS MOST APPRECIATED!!!

For my favorite recipe for shrimp, you’ll need:

shrimp
can of salsa verde
yellow rice

Prepare rice as directed. Heat salsa in skillet, then add shrimp. Cook shrimp until opaque. Place rice in plate and spoon salsa and shrimp on top. It’s quick, easy and delicious!

I live in sunny miami, and usually the weather is hot but now is christmas and is getting cold.
do they need a heater? at what temperature?

Well what is the room temperature? Cherry shrimps can live between 70-82 F, so if your room is 72 F then its okay. If its lower than that then you need to buy a heater. Also buy the stick-on thermometer, its only $2.

My ghost shrimp’s eggs have finally hatched and now i have about 4 baby’s. They are in a 2 gallon heated tank with bubbles. I am wondering if they will die if i take out the heater and put them in cold water instead?Is there any special care that they need? Thanks for the help

heat the water.