Seafood

Shrimp in Lemon Sauce


Shrimp Ingredients for Lemon Sauce

  1. Fresh-frozen shrimps (large or king) 1 kilogram (approximately 20 pieces)
  2. Lemon 1 piece
  3. Garlic 1-2 prongs
  4. Vegetable oil 1/3 cup
  5. Parsley (fresh herbs) 2-3 branches
  6. Dry white wine 50 milliliters
  7. Purified water 100 milliliters
  8. Sifted wheat flour 1 teaspoon
  9. Ground nutmeg on the tip of a knife
  10. Dried ground ginger on the tip of a knife
  11. Ground black pepper to taste
  12. Salt to taste
  • Main Ingredients: Shrimp, Garlic, Lemon
  • Serving 1 serving
  • World Cuisine

Inventory:

Kitchen knife - 2 pieces, Cutting board - 2 pieces, Paper kitchen towels, Stove, Deep pan with lid, Kitchen spatula, Teaspoon, Glass (capacity 200 milliliters), Tablespoon, Bowl, Grater, Bowl, Large flat plate

Cooking shrimp in lemon sauce:

Step 1: prepare the shrimp.


First of all, prepare the shrimp! It is better when they defrost slowly in the refrigerator for 8-9 hours, but if there is no time, then without printing, put them directly in a small bowl, fill them with warm water (you can from the tap) and leave them in this form until completely thawed. This process is considered to be rather gentle, after it the taste, as well as the aroma of seafood is preserved, and it takes only 30-35 minutes. Next, thoroughly wash the shrimp from the sand, dry with paper kitchen towels from excess liquid, transfer it back to the bowl and proceed to the preparation of the remaining ingredients.

Step 2: prepare the rest of the ingredients.


Using a kitchen knife, peel the garlic cloves. We wash them under a stream of cold running water along with sprigs of parsley and lemon. Using a fine grater, remove the zest from a half of citrus in a small bowl and put the flesh to the side, it will come in handy later.

Just chop the greens finely, cut each clove of garlic into 2-4 parts and leave these products on a clean cutting board.

Then we pour the right amount of purified water into the glass, pour the sifted wheat flour and mix them with a tablespoon to a homogeneous consistency, the resulting dressing is needed for the sauce. We also put on the kitchen table the remaining products that will be needed for cooking shrimp in lemon sauce.

Step 3: cook the shrimp in lemon sauce.


Now put on a medium heat pan and pour 1/2 of vegetable oil into it. When it warms up, dip the pieces of garlic in there, brown them until golden brown for 2 minutes and remove, this vegetable is needed only in order to flavor the oil.

In its place we send defrosted shrimp and fry on both sides, periodically stirring with a kitchen spatula. It is not worth it to hold them in hot oil, as soon as the chitinous shells begin to lighten, acquiring a pink hue, immediately transfer the seafood to the plate and cover it with a paper kitchen towel.
During the heat treatment, the shrimp absorbed almost all the fat, so we pour the remaining oil into the pan and allow it to warm up slightly. Then we send chopped onion into it and cook it over medium heat 4-5 minutes.

After that, add the chopped parsley, prepared zest, as well as one teaspoon of lemon juice and simmer everything 2-3 minutes constantly stirring. Then pour dry white wine, put salt, black pepper to taste, nutmeg with ground ginger and stew on the tip of the knife 5 minutes.
Then we season everything with a mixture of flour and water, mix thoroughly so that there are no lumps, and boil the sauce until thickened on the lowest heat 4-5 minutes stirring vigorously. As soon as it becomes homogeneous, glossy and resembles thick sour cream, we spread the fried shrimp there.
Mix everything again and simmer under a covered lid 4-5 minutes. After the right time, turn off the stove, put the finished dish on a large plate, cool slightly and serve to the table.

Step 4: Serve the prawns in lemon sauce.


Shrimp in lemon sauce is served warm as an appetizer or main course. They are laid out along with gravy on a large plate or in portions in smaller ones. If desired, they are decorated with lemon, fresh herbs and served separately or with a side dish, ideal - pasta, boiled rice or stewed vegetables. This dish goes well with wine or a glass of ice-cold fresh beer. Enjoy a simple yet gourmet meal!
Enjoy your meal!

Recipe Tips:

- thawed shrimp must not be put back in the freezer;

- if the dry wine is too sour or you squeezed a lot of lemon juice, it is better to add a little sugar in the pan;

- an excellent substitute for vegetable oil - cream;

- at the request of the shrimp can be cleaned of heads, chitinous shell and esophagus. But pre-fry them is not worth it, it is better to add to the finished sauce and simmer for 5-6 minutes;

- in addition to the spices indicated in the recipe, you can use a mixture of such spices: marjoram, ground mustard, white pepper, coriander, dried onion, garlic granules and cardamom.