Garlic shrimp. This dish of Latin American cuisine is very exquisite and coveted by all who prefer seafood, for its delicious flavor that produces white wine, lemon juice, and garlic after stir-frying.
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- 1 Story
- 2 Nutritional Properties
- 3 Ingredients
- 4 Preparation
- 5 Other Recipes
- 6 Source
The Shrimp is a species of aquatic, marine or freshwater decapod crustacean , which is distinguished by having two pairs of chellae, and a marked inclination in the abdomen, the second segment of which overlaps with the adjacent ones. It is highly appreciated in gastronomy, although in culinary use the distinction with shrimp is labile. Highly coveted for recipes since it lends itself to many dishes and has a high nutritional value.
Shrimp in their different species are relatively abundant creatures in fresh or salt water bodies worldwide, making them an important food and fishing resource. It is considered an excellent and very delicious and healthy seafood. Various recipes can be prepared in very particular ways. For cooking and consumption, it is preferable to clean it well, remove the head and the front and rear fins, and disembowel it.
It contains medium / high levels of cholesterol, and among its components we find Carotenes, Beta carotenes, Omega-3, Pre-vitamin A and good antioxidant values. Regarding minerals, Iodine, Sodium and Phosphorus stand out, as well as Vitamins B3, B12 and D and folic acid. It shares its nutritional properties with most crustaceans, its consumption is recommended in moderation in people with high blood cholesterol, or with a high content of Sodium.
- Shrimp 1 pound peeled and deveined.
- Butter 2 tablespoons.
- Garlic crushed 5 teeth.
- Lemon Juice 2 tablespoons.
- White Wine 4 tablespoons.
- Pepper (optional)
- Salt to taste
- Parsley or Coriander (optional)
- Clean the shrimp , cook them in boiling water.
- In a frying pan melt the butter, sauté the garlic with the shrimp over medium heat then add the lemon juice and the wine and salt to taste and let it reduce and marinate in those liquids.
- Then add the pepper, parsley or coriander and leave to cook over low heat for 5 or 10 minutes, always checking and stirring them.
- Serve and garnish with coriander leaves.