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Thursday, January 10, 2013

White Shrimps Recipe

White shrimp are slightly more tender than other shrimp and their shells are slightly softer and easier to peel than other shrimp.  Also, large white shrimp do not develop iodine taste that other large shrimp do. Knowing how to cook shrimp in a few simple ways will give you plenty of ideas for planning your meals. This is my first time cooking in white wine, and the shrimps taste delicious in it.

Raw white shrimps (Fred Meyer sells it) 
Moscato white wine (I got the cheapest $5.99 wine)
Salt, coriander, bay leaf, vegeta seasoning  (optional)
1-2 cloves of fresh garlic, cut in pieces 
Melted butter for dipping, sprinkle with vegeta
Old Bay Seasoning (optional)

Rinse your shrimp under cold water. If it is frozen, keep it under the water until thawed. 

 Add a little liquid for steam such as white wine or broth and spices, cover and cook until pink or for about 5 minutes. Take out shrimps. The shrimp can now be added to a number of dishes or served as is with melted butter.

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