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...