Black Sea boiled shrimp
IngredientsBlack Sea shrimp (fresh) – 5 cups
Water – 1.5 cup
Sea salt – 5 tablespoons (with the top)
Lemon – 1 pc.
Hummel suneli – 1 tbsp.
Photo of the finished dish
Check out the recipe
Step by step recipe with photoToday we have on the table a favorite dish from our childhood – the Black Sea boiled shrimp! I want to note that having tried shrimp from other seas, I can say with confidence: although ours are smaller, they are much tastier and juicier.
I didn’t see a traditional shrimp recipe on the site, so I’m in a hurry to add this unpretentious recipe to the site’s piggy bank. You can use it to cook frozen raw shrimp, bought in the market or fresh, if you are a lucky resident of a seaside city.
If the shrimp from the market are red-pink, they are already pre-cooked and your task is just to defrost them and boil them in salt water for about 30 seconds. For raw shrimp, the cooking time increases to 3-4 minutes after boiling. Raw shrimp are gray in color.
An important condition in the recipe is to observe the amount of salt, water and cooking time. If the shrimp are overcooked, they will be tough.
So, pour 1.5 liters of water into a pot. Add 6 tablespoons of salt. If you want, you can also add a bay leaf, ginger root, but I still advise to use the time-tested and generations-tested recipe of the Black Sea fishermen.
Bring water and salt to a boil and add fresh shrimp rinsed under running water. Bring the water to a boil again (you will see the shrimp change from gray to red-orange) and simmer the shrimp for about 3-4 minutes. The shrimp are ready when they have completely floated to the top of the pot.
Place the cooked shrimp in a colander to drain off the excess liquid. Sprinkle them with any herbs you like. I have aromatic chopped suneli here.
After that, add freshly squeezed lemon juice. The lemon acts as a flavor contrast.
When the Black Sea boiled shrimp have cooled slightly, they can be served.