Ecuadorian shrimp is now on the market, the whole shrimp is relatively light in color, the meat is relatively thick, is a very delicious shrimp. So is Ecuadorian shrimp a sea shrimp? Is it delicious? Let's take a look.
Is Ecuadorian shrimp a sea shrimp?
The Ecuadorian shrimp in the domestic market are all cultured in Ecuador's own seawater, so they are sea shrimp. If you do not mention Ecuador, the single guide to whitening shrimp, then most of them are domestic freshwater aquaculture and marine aquaculture.
Penaeus vanmamei," scientific name "penaeusvanmamei", also known as white-legged shrimp (white-legshrimp), commonly known as "white shrimp, green shrimp, white shrimp"; It belongs to the order Euphopsis, Decapoda, Suborder Bulbophyllaceae, Peacidae, and Shrimp family. It is mainly distributed in the area from northern Peru to Sanora, Mexico, mostly along the coast of Ecuador. It usually inhabits the muddy seafloor, crawls or lurks on the surface of the seafloor during the day, and is active frequently at night. It is very different from Chinese shrimp in appearance, and the taste is almost the same; Compared with Chinese shrimp, its price is more affordable, and it is a popular shrimp.
Ecuadorian shrimp delicious
This white shrimp has good disease resistance and can quickly adapt to various changes in the water world. Therefore, its meat production rate is very high, even if it is separated from the water environment, it can survive for a long time. It is precisely because of the advantages of this white shrimp that it has become the highest single yield of shrimp among the three major farmed shrimp in the world. The shell is thin and fat, the meat is delicious, the meat content is high, and the nutrition is rich.
Large: Straighten one after thawing is about 13 cm long, about 20-25 tails per pound
Body beauty: the whole body is shiny and shiny under the sun, the shell is thin and easy to peel, and the flesh is thick and full
Taste praise: the entrance is slightly salty, feel the taste of the ocean, gently chew the shrimp meat that is tight and firm, and the feeling of freshness and moisturization will follow.
Running water thawing method: If it is urgent to eat, you can seal the white shrimp with a container or food bag, and use the running water to quickly thaw, which can shorten the thawing time, but you cannot put the white shrimp directly into the water to thaw, so that the nutrition of the shrimp will be lost in large quantities, and the taste will be affected at the same time. After thawing, remove the intestinal line on the back of the shrimp.
Many people in life like to eat shrimp, there are many varieties of shrimp, Ecuadorian shrimp is one of them. So is Ecuadorian shrimp a sea shrimp? Are Ecuadorian shrimp delicious? Let's take a look.
Ecuadorian shrimp practice
Preparation steps for oil braising Ecuadorian white shrimp
1. Shrimp is good! Cut off the whiskers and antennae, remove the shrimp line, wash and control the moisture
2. Heat the oil and pour in the washed shrimp and stir-fry until the shrimp turn red.
3. Add the pre-cut shallots, ginger and garlic. Cut the green onion into sections, cut the ginger into small pieces, and slice the garlic.
4. Continue stir-frying for 1 minute, get out of the pan right away, and it's simple
White-seared prawns
(1) Wash the white shrimp, cut off the shrimp whiskers, shrimp gun, and use a toothpick to pick off the shrimp line.
(2) Heat the pan, put a little vegetable oil, add ginger and green onion to fry until fragrant, pour in the cooking wine.
(3) Add an appropriate amount of water to the pot, bring to a boil over high heat, and add the white shrimp.
(4) After cooking, scoop up the drained water and put it on the plate, when eating, you can dip it into the seasonings mixed with soy sauce, vinegar, sesame oil, ginger and so on.
ps: This method is eaten in the original taste, the taste is relatively light, but the meat is fresh and tender.
Garlic prawns
(1) Open the white shrimp behind the back and remove the shrimp intestine line; Cut off the whiskers.
(2) Take a small handful of vermicelli and soak it for 30 minutes; Cut the garlic into minced garlic.
(3) Add about 1 and a half tablespoons of oil to the pot; Heat the oil to 30% to 40%, add the minced garlic and sauté until fragrant.
(4) Add soy sauce, salt, sugar, pepper and pour a small amount of water to make minced garlic juice.
(5) The fans are cut into several pieces and tiled on the bottom of the plate; The shrimp with the open back are evenly placed on the vermicelli.
(6) Pour the minced garlic juice on the open back of the shrimp and on the vermicelli; After bringing to a boil, steam for 5 minutes.
(7) Take the steamed shrimp out of the pot, sprinkle with green onions, boil some hot oil in the pot, and pour on the green onions.