This website uses cookies to ensure you have the best experience. Learn more

Cooking Shrimp Essay

1614 words - 6 pages

An art so ancient yet so new to the human race is the art of the kitchen. All nations without any exception, old or new, large or small, have given and give their valuable help for the further expansion of the art of the kitchen, or as we are used to call it, the art of cooking. One of the most important factors that influences as a safeguard for a person's health and his abilities to work, is food. Food is the basis of life, an energy source without which life would not be possible. It is indispensable that a person's food should contain all of those nutrients that are needed for our organism, such as: proteins, fat, carbohydrates, vitamins, mineral salts and ferments.

Every time I cook, I do my best not to lose the food's proteins. One food that I am especially careful with is shrimp. Three ounces of shrimp contain 33.7 mcg of selenium and 1.3 mcg of vitamin B12. Selenium activates an antioxidant enzyme called glutathione peroxidase, which may help protect the body from cancer. Vitamin B12 is needed for normal nerve cell activity, DNA replication, and production of the mood-affecting substance SAMe (S-adenosyl-L-methionine).

More than 300 species of shrimp exist in the world and depending from the place that they are born, they are distinguished by color, size, consistency, and taste. Shrimps that are good to cook are the medium ones. They should not be big because the big ones are hard and not small because they do not have flesh.

The fresh shrimps are those that have red legs and a green tummy. Only if they are cooked almost alive we will have the guarantee of their complete good taste. Shrimps that are not fresh might cause a lot of diseases. To avoid this, we have to look at the shrimps in detail. The not fresh shrimps are recognized by the color of their legs whose red becomes darker. Also, the frontal shell is removed very easily and the meat is wrinkled and not shiny. The eye is blurred and without color. The skin becomes green almost in black.

Whole, fresh, and unshelled shrimps can be kept for approximately two days in the refrigerator and one month in the freezer. To keep them fresh, rinse the shrimps well in cold water, drain them and put them in the refrigerator in an airtight container. Fresh shrimps can be kept in a 4°C/39°F refrigerator for two to three days or in a -18°C/0°F freezer for one month. Cooked shrimps can be kept in a 4°C/39°F refrigerator for two to three days or a -18°C/0°F freezer for six months to one year.

If we want to keep the shrimps alive, we should put them in a bucket of water. The water should be changed daily. This way we can guarantee their freshness and taste.

Before the shrimps are cooked, they should be washed with a lot of water. The frontal shell should be taken off (with this shell we can make sauce). If we want we can take off both the shell and the tail. Carefully we take off the intestine which is located in...

Find Another Essay On Cooking Shrimp

My Passion for Culinary Arts Essay

672 words - 3 pages Culinary art is a momentous part of my life.When I was around the age of nine I was living with both my mom and dad. I was always in the kitchen helping my mom cook dinner. I made baked ziti, empanadas, sweet potato pie, and other foods.When I was in high school, I lived with my father,and after my older siblings grew up it was just me and my little sister so I was responsible for cooking the meals. I was cooking for my family an average of


904 words - 4 pages enter the building, I could smell the essence of the Pho's broth cooking. All of the spices and all of the ingredients gathered into a large basin, boiling for the new customers to come. Their staff also greeted us with a friendly welcome, which was really inviting to the environment. Booths were placed along two white and black painted brick walls and continued against the full-length blacked out windows. I thought was pretty neat, seeing that I

Four Major Cuisine

1061 words - 5 pages . Cantonese specialties set Nanhai, Panyu, Dongguan, Shunde, Zhongshan and other local flavor, and Beijing, Su Huai , Hangzhou and other provinces as well as Western dishes of vegetables which they are integrated as Yu cuisine. Yu cuisine took advantage of other Chinese cuisine, extensive use of materials, choice of materials, rare, delicate ingredients, good imitation, diverse cooking techniques, extensive exotic materials. On the process of cooking

The Mexican Cusine

755 words - 4 pages What I already know about the Mexican cuisine is that there are different textures and flavors. They use vegetables and herbs that are grown in farms and different spices are used. There are very old recipes from ancestors that are still in practice. There are variety of meats that are used in Mexican cooking like pork, beef, chicken, shrimp and fish. I personally like to accompany my Mexican meal with a Mexican beverage and Margaritas are the

All About Mussels

1127 words - 5 pages can be cooked in a variety of ways such as steaming, roasting, grilling, boiling, smoking, and deep-frying. However, the easiest way to cook these delicious molluscs is steaming. This method requires the steam created from the cooking liquid to cook the mussels. The cooking liquid can be clam juice, salty water, wine, or even beer. For this method, the cooking liquid is combined with herbs such as rosemary or sage and softened shallots (cooking

Eating out Versus Eating in

702 words - 3 pages Families nowadays are going with the flow and following the food trend. More are eating out and eating fast as compared to dining in and cooking. People are too focused on achieving goals and improving themselves that they forget the basics on how food can help in their lives. Eating out would be fun for birthdays, anniversary, or other special occasion, but dining out should not be a part of a regular diet for everyone. Life for people has

The Pagoda Restaurant

1321 words - 5 pages for their excellent cooking skills. On September 17 of 1961, his dream became a reality when finally he opened the Pagoda restaurant to the public. From the start, the Pagoda restaurant has been a Chinese dinning sensation. The atmosphere is cozy and relaxing and depicts images of Hun as well as other Chinese history. The traditional red and golden colors are used to create an ambiance that is unmistakably Asian. “Co-operation is the force

Future Prospect of Malaysian Fermented Food Indusrty

1162 words - 5 pages getting cancer, improve our intestinal condition and boost our immune system (Parvez et al., 2006). In Malaysia, there are a lot of fermented foods, mostly traditional. Tempeh (fermented soybean) is not only popular in South East Asian countries but also already commercialized in global market. However, other food products like belacan (salted fermented shrimp), tapai (fermented rice) and tempoyak (fermented durian) are not that recognizable to


637 words - 3 pages for an adult entrée) that centers its theme on Cajun-style cooking. The spicy, hot, peppery shrimp and Bourbon steak specials are very appealing to those who enjoy the spiciness so characteristic of Louisiana cuisine. Service is prompt, friendly, and often with a smile. The dress code is very casual as well. Therefore, people from all walks of life visit Applebee's.Hamilton's Seafood Restaurant®, located exclusively in Panama City Beach

preparing for the holidays

782 words - 4 pages cookies, and haystacks. We also try to make a few new cookies every year to have a good variety. When it comes to cooking for Christmas, our family has a different tradition instead of the normal turkey or ham. The reason we change this up is because by the time Christmas comes around we are all very tired of ham and turkey. Our tradition for Christmas dinner is to cook steak and shrimp. We also cook many sides such as hash brown casserole, broccoli

The Sauces of Rao's

912 words - 4 pages Sauces are the hands that cradle the dish, serving to compliment the elements and bring harmony to flavor. Historically, sauces were the nutritional accompaniment to starches and also put salt back into food that had leached during the cooking process (Encyclopedia of Food and Culture 2003). Antonin Carême was the first to coin the term, mother sauces, which are the foundation for other sauces called derivatives (Cuisine Foundations 2008, p. 227

Similar Essays

Return To La Essay

982 words - 4 pages ), decoction (熬/Ao), and steaming (蒸/Zheng)” (Chinese cooking- it’s all about the basics). Braising is when you cook meat over medium heat in a usually soy-based sauce or broth. Scalding is the immersing of already boiling water scalding is usually used when cooking peppers or noodles. Decoction is used to extract the flavor of an ingredient by boiling. Decoction is sometimes used for shrimp broth by boiling the shells. This shows that there are many

Culinary Arts: Morethan Just A Hobby

945 words - 4 pages Growing up, I always found myself in the kitchen. Whether I was helping my mother or trying to sneak in samples from what she was making, I was right there in the heart of what would become more than just a hobby. My mother taught me at a young age the basics of cooking and cooking methods, which eventually cultivated into a full on passion as I advanced in my techniques. This drove me to learn more within the culinary realm and aspire to be a

It's Raining Sushi, Halleluyah Essay

754 words - 4 pages your cooking style from options such as basil, sweet-and-sour, cashew nut, or just plain spicy! There are also many different curries, noodle and rice dishes to choose from. Or, you could go Japanese style and feast on a variety of sushi rolls ranging from Sashimi (raw salmon, tuna and other varieties) to many types of prepared rolls (Makimono) such as spicy tuna roll, spider roll, shrimp tempura roll and many others. One of my all-time favorites

Southern Cuisine Essay

945 words - 4 pages Southern diet, additionally to the native green staples of collards, mustard, turnips and kale. Other extremely used crops embody pecans and peanuts, sweet potatoes and peaches. The region's lakes, rivers, tidal pools and oceans served up oysters, shrimp, crayfish, crab and Mississippi catfish. Native game enclosed opossum, rabbit and squirrel, the main ingredient of stew, that historians say was fashionable in Virginia and Georgia. Prior to the