Juicy and tender, cooked shrimp and prawnsallow you to enjoy the pureness of the sea. They are ideal as appetisers or to liven up salads.
The procedure for boilng shrimp and prawns is quick and easy. To begin, heat a boiling pot of salted water. In general, you should use 50-60 grams of saltfor each litre of water. The quantity of liquid varies according to how many shrimp and prawns you’re going to make. It’s important that the seafood is completely covered and that there’s enough space for it to cook uniformly.
When the water begins to boil, add the unthawed seafood. The water temperature will drop sharply and it will keep from boiling.Maintain maximum heat and when the water begins to boil again, remove the seafood immediately. Drain the seafood and submerge it in another container of ice-cold water. If it looks like the water is heating up, add more ice cubes.
After 15 minutes, drain the seafood again and it’s ready to serve. If you’re not going to use them right away, keep them in a refrigerator in a sealed container. Add a wet towel so that the seafood doesn’t dry out.

A touch of flavour
If you would like your shrimp and prawns to be complemented with additional aromas, you can add condiments to the cooking water. Laurel leaves, peppercorns, celery, onion, parsley, lemon… There are numerous possibilities depending on your taste or the dish in which you use the seafood.