Every shrimp lover knows: it's not enough to cook them, you also need to properly prepare the right sauce in order to enjoy the taste to the fullest. A correctly chosen sauce not only sets off the taste of seafood, but can even completely transform it.

Shrimp sauce

Since shrimp do not have a pronounced taste, they, as an independent dish or a dish based on them, should be emphasized with a good aromatic or spicy sauce. Shrimp sauce is easy to make.Almost all of them are prepared with the same ingredients.

It can be in small quantities mayonnaise, ketchup, cream, lemon juice, olive oil and garlic... You can add slightly different spices to different sauces. It is better to serve light sauces based on ketchup with fried shrimps, and sauces with mayonnaise and sauces in olive oil can be served with boiled or baked shrimps.

1. Spicy horseradish sauce

Those who like it sharper will surely like it spicy horseradish shrimp sauce... It is prepared very simply: you need to take 100 ml of ketchup and 50 g of horseradish root.

1. The root must be fresh. It needs to be peeled and grated on a fine grater.
2. The resulting mass must be mixed with ketchup. This sauce is suitable for any type of seafood, not just shrimp.

2. Garlic chili sauce

Another hot sauce - chili garlic sauce... To prepare it you will need: 1 tablespoon of olive oil, one small chili pepper, 2 cloves of garlic, 1 lemon. Add coriander if desired.

1. Chop the garlic, fry in a pan in olive oil until golden brown, add finely chopped chili peppers, mix everything thoroughly and continue stirring, fry for 3 minutes.
2. Remove the sauce from heat, cool, add lemon juice and herbs or pounded coriander seeds. Coriander combined with garlic will give this sauce a pungent aroma, and chili pepper will give a pungent taste. If you need to make a larger amount of sauce, then we take all products in an amount increased proportionally by 2 times.

3. Salsakaza

The sauce called "Salsakaza" has an unusual and refreshing taste. It includesorange juice, which gives the sauce a light invigorating taste, despite the fact that the base is rather heavy ketchup and mayonnaise.

1. How to cook: Mix 250 ml mayonnaise and 80 ml ketchup. It is better if the mayonnaise is homemade.
2. After mixing the mixture well until a homogeneous pink hue, add the juice of one sweet orange, mix again and refrigerate for 10-15 minutes. This sauce is good with boiled or baked shrimp.

4. Spicy garlic sauce

Spicy garlic sauce is also easy to prepare. To prepare it, you need to take a bunch of fresh dill, 100 ml of mayonnaise, 1 head of garlic and 1 tablespoon of lemon juice. You can add salt and black pepper to taste.

Finely chop the garlic and dill,mix with mayonnaise and lemon juice, add salt and pepper. The more juice you add to the sauce, the more savory and fresher the taste will be. Most often they are limited to 2-3 tablespoons.

5. Cheese sauce for shrimp

A very unusual sauce is obtained if you take 200 g processed cheesemelt in a container, add 4 finely chopped onions there, keep on fire for another 5 minutes, then add boiled shrimp.

The number of sauces that can be served with shrimp is huge, it all depends on your taste and desire. In general, you can mix different ingredients for the sauce, the main thing is that you like the dish.

6. Teriyaki sauce

Rich and refined taste.

Ingredients: soy sauce - half a glass; garlic - a couple of cloves; water - one glass; sugar (in the original cane) - a quarter of a glass; ginger - a teaspoon; honey - a tablespoon; olive oil - one teaspoon; Mirin (rice wine or 6% wine vinegar or sherry or vermouth) - a tablespoon; starch - three teaspoons.

Cooking.

1. Chop the garlic and ginger in a convenient way. You can chop finely with a knife or use a grater.
2. Pour the starch with a glass of water, stir.
3. In a saucepan (other dishes are also suitable, for example, a saucepan with a thick bottom), transfer all the ingredients, put on fire.
4. Reduce heat after boiling. Cook the sauce for 5 minutes.

7. Tartare

This is a sauce for fish and seafood, the secret of which is in a special combination of creamy taste, spices, herbs and pickled cucumbers.

1. Combine sour cream and mayonnaise.
2. Add the cucumber grated on a fine grater.
3. And finely grated garlic.
4. Also finely chopped greens. To mix everything.

8. Soy sauce

The most important thing is to choose a quality and healthy sauce, not a fake. It is enough to remember a few rules - good soy sauce is sold only in transparent glass bottles, and the product must contain the following ingredients: soybeans, wheat, salt, sugar and vinegar.

9. BBQ sauce

Tomato paste - 100 ml; wine vinegar (3%) - 60 ml; liquid smoke - 20 ml; garlic powder - 10 g; maple syrup or honey melted to a liquid state - 10 ml; onion powder - 20 g; salt to taste.

Method of preparation: Mix tomato paste with honey or syrup, add vinegar, mix thoroughly. Add onion and garlic powders. Add a little red ground pepper if desired. Mix everything well. Add liquid smoke and salt last. After stirring the sauce until smooth, try it to adjust the flavor: add a little more salt or syrup if desired. Pour the sauce into a gravy boat and serve.

10. Sweet and sour

125 ml of orange juice will require 2 tablespoons. brown sugar, 1 tbsp. vinegar, 2 tablespoons soy sauce, 2 tbsp. ketchup, 1 tablespoon starch.

The technology for making the sauce looks like this: pour soy sauce, vinegar, fruit or berry juice into a saucepan, add tomato paste and sugar. Stir all ingredients. Bring the mixture in a saucepan to a boil over medium heat, pour in, stirring constantly, the starch diluted in water and boil the sauce until thickened. Add spices and herbs at the end. Remove the sauce from the stove.

True lovers of shrimp know that it is not enough to be able to cook them correctly, you also need to make a good sauce in order to truly enjoy the taste of the finished dish. A well-chosen sauce not only sets off the taste of seafood, but sometimes even completely transforms it.

Shrimp sauce recipe

Ingredients:

• ketchup - 100 ml;
• horseradish root - 50 g.

Preparation

So, take the horseradish root, peel it and rub it on a fine grater. Mix the resulting mass with and transfer to a bowl. This sauce is suitable not only for shrimp, but for almost any type of seafood.

Spaghetti sauce with shrimps

Ingredients:

• small shrimps - 600 g;
• garlic - 2 cloves;
• heavy cream - 250 ml;
• butter - 50 g;
• parsley;
• spices to taste.

Preparation

We clean the garlic from the husk, squeeze it through a press and heat it a little in a pan with butter. After 5 minutes, pour in the cream, mix and bring to a boil. During this time, we clean the shrimp from the shell, put them in a frying pan and stir. Salt and pepper the sauce to taste and simmer for 15 minutes. We wash the parsley, dry it and chop it. Sprinkle the sauce on it, stir well and simmer for another 3 minutes. Then, using a slotted spoon, transfer the shrimp to a plate, and cook the sauce over low heat until thickened. As a result, the consistency of our sauce should be like fat sour cream. Then put the shrimps in the pan again, mix and stew again. Pour the prepared sauce over the spaghetti and decorate the dish with any chopped fresh herbs.

Shrimp salad dressing

Ingredients:

• vegetable oil - 150 ml;
• garlic - 1 clove;
• lemon juice - 2 tbsp. spoons;
• soy sauce - 2 tbsp spoons;
• ground black pepper to taste.

Preparation

Peel the garlic and chop finely. Then put it in a blender bowl, pour in lemon juice and vegetable oil. Beat everything thoroughly at high speed until smooth. Salt and pepper to taste and pour over any shrimp salad with this dressing.

Caesar sauce with shrimp

Ingredients:

• parmesan cheese - 60 g;
• anchovies - 40 g;
• chicken yolk - 2 pcs.;
• mild mustard - 20 g;
• seasonings, spices - to taste;
• olive oil - 100 ml.

Preparation

Cut the cheese and fish into small cubes. Then we transfer these products to the blender bowl, add olive oil, salt, seasonings, chicken yolks and mustard. We turn on the device and mix all the ingredients thoroughly. Let the sauce brew for 15 minutes, and then boldly season the Caesar salad with it. We decorate the meal with fresh herbs and invite everyone to the table.

Shrimp Pasta Sauce

Ingredients:

• peeled shrimp - 100 g;
• cherry tomatoes - 5 pcs.;
• garlic - 2 cloves;
• cream 33% - 150 ml;
• olive oil - 2 tablespoons spoons;
• processed cheese - 2 tbsp. spoons;
• parmesan cheese - 20 g;
• processed cheese - 2 tbsp. spoons;
• spice.

Preparation

Peel the garlic, cut into plates and fry for 30 seconds. Then carefully take it out, and put it in the garlic oil shrimp. Fill with cream, add melted cheese and ground pepper. Put out, stirring constantly until thickened. Cut the tomatoes into halves and heat them in shrimp sauce. That's it, the pasta sauce is ready!

Shrimp sauce

Fried shrimp with garlic and soy sauce are considered to be one of the most delicious hot snacks in the world. If you want to make a lasting impression on your guests, prepare this dish for a holiday. By the way, shrimps can be served even during lax fasts, when the range of acceptable dishes is narrowing, but you really want something tasty.

The combination of salty soy sauce and hot garlic came to us from Asia. The national cuisines of China, Thailand, Korea and many other eastern countries are famous for their mixing of flavors. Therefore, another component is often found in such a sauce - sweet honey. It complements not only the taste but also the structure. However, you should not immediately take risks with gastronomic experiments. The time will come for them when the basic recipe has been mastered to perfection.

The culinary value of shrimp

In cooking, there are different recipes: shrimp dishes are popular all over the world. This is not surprising, because seafood is rich in light protein, trace elements and vitamins. The chefs also respect shrimp for their expressive decorative qualities. Plus, they look attractive. Shrimp-based dishes are easy to decorate. The taste of this component is peculiar, active, recognizable. It is easy to select suitable add-ons for it.

How to choose a caliber?

Cooking shrimp dishes is where size matters. In the language of professionals, it is called "caliber". Remember: the smaller the shrimp, the larger the numbers on their package will be. Simply put, the caliber makes it clear how many shrimp fit in one kilogram. The largest, royal, weigh an average of 100 grams. Accordingly, they have a caliber of 10.

The most common in domestic supermarkets are shrimp with caliber 90/120 and 60/90. They are, of course, much cheaper than royal ones. But they taste pretty good. Anyone who has tried different calibers knows that soy sauce is delicious anyway. It doesn't matter if you buy the smallest or the largest seafood - any kind allows you to use culinary recipes. Large shrimp take longer to cook. Small ones can be fried faster.

To clean or not?

Before in the pan, you probably thought about whether you need to remove the heads, legs and shells. It depends on the format of the event at which they will be presented. You can beautifully peel a whole fried shrimp, but not everyone can do it. If you are afraid to put some of the guests in an uncomfortable position, do not risk it - serve the shrimp without chitin.

However, if you are planning not a solemn feast, but home gatherings with close friends, it makes sense to preserve the shells. They keep the juices inside the carcass, making the dish more aromatic. This recommendation is especially relevant if you use medium-sized shrimp.

Aromatic oil for frying

You can fill a dish with amazing tastes and smells using the oil in which it will be cooked. Before frying the shrimp in a pan, heat the olive oil by adding a few rings of ginger, 2 cloves of garlic crushed with a knife, a pinch of dried vegetables, and sprigs of herbs. When the oil starts to steam, take out these ingredients and load the seafood. They will take in all the best.

Preparation for cooking

First of all, prepare the sauce. He needs to stand a little. Mix 2 tbsp in a bowl. l. sugar and 150 ml of soy sauce. Mix thoroughly, add two chopped cloves of garlic, a spoonful of vegetable oil and seasoning. Leave at room temperature. This is enough to cook 500 g. Then it all depends on what kind of shrimp you use. Fresh ones are unlikely to be bought, but they do not need preparation either. Pour ice-cream without glaze with boiling water or keep it in a double boiler for 40 seconds. Blanch the glazed shrimp in boiling water for 1-2 minutes.

If you plan to clean them, carefully lift off the heads, remove the legs and shells. Leave the tail fins with the outermost segment of the shell - it will be convenient for them to hold the finished shrimp. In some breeds, intestines are clearly visible on the underside of the tail. Be sure to remove it by pulling with your fingers or picking up with a knife. Everything is ready - you can start. Let's start cooking our fried shrimps with garlic and soy sauce.

Subtleties of the process

To prepare 500 g of shrimp, it is advisable to take a frying pan with a diameter of at least 30 cm. The fact is that this seafood needs to be fried, not stewed. Too high a layer will result in heat loss and moisture release. Therefore, the shrimp will not be fried in oil, but languish in their own juice. Therefore, we will thoroughly heat the frying pan with fragrant oil and send the shrimps there. Distribute them evenly on the surface and leave them alone for a couple of minutes. Immediately it is worth preparing the dishes into which we will later send our ready-made shrimps in soy sauce with garlic.

The recipe according to which we made the sauce allows you to get a rather thick and beautiful result. You need to add it to the pan when the shrimps are fried on both sides. Pour in the sauce and mix thoroughly. The dish will begin to boil actively. The sauce will melt right before your eyes. This is as it should be - it spreads over the wavy surface of the shrimp backs, filling them with aroma. Simmer for a couple of minutes without stopping stirring. Then transfer to prepared dishes. Many shrimp recipes use fresh herbs for decorative purposes. She will not overshadow the taste of seafood, but emphasize it, make it even more interesting.

Serving food and etiquette

In soy sauce - a gourmet dish. In the restaurant, it is served in portions, on flat plates as an independent dish. They eat this snack with their hands. If the shrimp have tail fins, you can take it for them. For the convenience of guests, small plates for shells and fins are served at the table, as well as bowls with lemon-scented water. If thinly sliced \u200b\u200blemons are served with seafood, and not water, remember: they are not for eating, but for rubbing your fingers. The taste of citrus, by the way, does not harmonize so well with seafood, drowning out their active aroma. They are usually used for hygiene purposes. However, sour juice can be added to sauces in moderation.

The exception is completely peeled shrimp in a sauce, served with pasta, rice or vegetables. They need to be eaten with ordinary cutlery, picking on a fork along with a small amount of garnish. The relaxed atmosphere of friendly gatherings is quite another matter. Fried shrimp with garlic and soy sauce can be served in a common bowl, from which they are taken one at a time and eaten. Feel free to clean them with your hands, folding the shells and heads in a separate bowl.

Fried shrimp sauces

Even if the shrimp was cooked in soy sauce, other suitable options are often served with them. The absolute majority of oriental options are perfect for seafood: Thai, Japanese and Chinese. But you can make a sauce for fried shrimp yourself, and more than one.

Think about what will harmonize with your dish the most? Make one hot sauce, one tomato sauce, and one tender. The following ideas will help you make your choice:

1. Horseradish sauce. It goes well with seafood. Rub a small root and blend into a nice sweet ketchup. If the taste does not seem interesting to you, add a couple of drops of balsamic. Prepare this sauce before frying the shrimp in the pan. It must be infused.
2. Mix equal parts mayonnaise and sour cream (150 ml each). Add a few drops of lemon and orange juice. Season with salt and sprinkle with finely chopped dill. This mixture will accentuate the flavor of the main ingredient.
3. Grate 200 g of processed cheese. Fry the grated large onion. Add cheese, stir and transfer to sauce bowl. You can simply stir cream cheese slightly warmed in the microwave with a little greens and crushed garlic. Serve hot with shrimps.

If you are attracted by the recipe for fried shrimp with sauce and you want to try it at the next holiday, think over the menu to the smallest detail. It is customary to serve white wines - dry and semi-dry with seafood dishes. Light champagne is also suitable for especially festive events.

But fried prawns are especially good with light to medium light beers. Chill the alcohol to 10-12 degrees, and serve the shrimp warm. This great combination is perfect for any celebration with friends.

Every shrimp lover knows: it's not enough to cook them, you also need to properly prepare the right sauce in order to enjoy the taste to the fullest. A correctly chosen sauce not only sets off the taste of seafood, but can even completely transform it.

Since shrimp do not have a pronounced taste, they, as an independent dish or a dish based on them, should be emphasized with a good aromatic or spicy sauce. Shrimp sauce is easy to make. Almost all of them are prepared with the same ingredients.

It can be in small quantities mayonnaise, ketchup. cream, lemon juice, olive oil and garlic... You can add slightly different spices to different sauces. It is better to serve light sauces based on ketchup with fried shrimps, and sauces with mayonnaise and sauces in olive oil can be served with boiled or baked shrimps.

Those who like it sharper will surely like it spicy horseradish shrimp sauce... It is prepared very simply: you need to take 100 ml of ketchup and 50 g of horseradish root.

1. The root must be fresh. It needs to be peeled and grated on a fine grater.


2. The resulting mass must be mixed with ketchup. This sauce is suitable for any type of seafood, not just shrimp.

Another hot sauce - chili garlic sauce... To prepare it you will need: 1 tablespoon of olive oil, one small chili pepper, 2 cloves of garlic, 1 lemon. Add coriander if desired.

The sauce called "Salsakaza" has an unusual and refreshing taste. It includes orange juice, which gives the sauce a light invigorating taste, despite the fact that the base is quite heavy ketchup and mayonnaise.

1. How to cook: Mix 250 ml mayonnaise and 80 ml ketchup. It is better if the mayonnaise is homemade.


2. After mixing the mixture well until a homogeneous pink hue, add the juice of one sweet orange, mix again and refrigerate for 10-15 minutes. This sauce is good with boiled or baked shrimp.

Spicy garlic sauce is also easy to prepare. To prepare it, you need to take a bunch of fresh dill, 100 ml of mayonnaise, 1 head of garlic and 1 tablespoon of lemon juice. You can add salt and black pepper to taste.

Finely chop the garlic and dill, mix with mayonnaise and lemon juice, add salt and pepper. The more juice you add to the sauce, the more savory and fresher the taste will be. Most often they are limited to 2-3 tablespoons.

A very unusual sauce is obtained if you take 200 g processed cheese melt in a container, add 4 finely chopped onions there, keep on fire for another 5 minutes, then add boiled shrimp.

The number of sauces that can be served with shrimp is huge, it all depends on your taste and desire. In general, you can mix different ingredients for the sauce, the main thing is that you like the dish.

For the opening of the dacha season, Yulia Andreyanova shares her experience of her youthful dacha life and a recipe for shrimp sauce.

« Shrimp without beer - money down the drain"- said the popular saying of the dacha village of the Moscow Art Theater workers. I spent every summer with the Moscow Art Theater, until I was sixteen. Shrimps were regularly supplied to our company by the most prosperous"Of us named Gena, whose" folk”Grandfather loved them dearly. On long summer evenings we roasted over a fire, strung on twigs. They drank it down with dark beer from a stall, which nobody liked, but light beer for some reason was considered bad form. During these midnight gatherings, many interesting stories, games and month-long novels were born.

Local guys and their henna-dyed girlfriends came running from neighboring villages to the smoke of our fire. They did not understand our shrimp quirks, they brought their own cured gobies.

Our parents showed miracles of diplomacy, demanding only a clear report on the place of deployment. And when Zhenya's mother, singer Anna Nikolaevna, taught him guitar chords, we began to invite adults to almost bardic concerts.

For one of these evenings, my mother cooked for shrimp from improvised country products. Until now, when I knead sour cream with dill, I feel the smoke of a fire and remember the dear budding drinking companions.

What you need:

• 100 ml sour cream
• 100 ml mayonnaise
• 1 bunch of parsley
• 1 bunch of dill
• 1 pickled cucumber
• 1 red bell pepper
• 1 tsp ground black pepper
• 3 tbsp. l. lemon juice
• 2 cloves of garlic

What to do:
Mix sour cream with mayonnaise. Chop the parsley, dill, garlic, pepper and cucumber as small as possible. Add to the sour cream and mayonnaise pair. Season with pepper and lemon juice. Dip the shrimp in the sauce and enjoy your summer cottage life!

YULIA ANDREYANOVA:
“I was born on June 21st, the longest day of the year, on the same day as Prince William. I have two honors degrees. I speak five languages \u200b\u200b- Russian, English, Italian, French and Ukrainian, like my grandmother. I managed to work in various companies, and as a result, I chose something from which I get great pleasure: toss words, catch them and put them into sentences. I am lucky and have great intuition. I can cook, embroider, drive a car. Most of all I love Chekhov's stories, to be lazy and eat deliciously. I almost always manage to combine these three pleasures. "

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