The preparation of shrimp is relatively simple and will make a lasting impression on your sushi guests! Buy about two
shrimp per person. The
look inconspicuous grey, like a lobster.
Only the cooking and the chilling in cold water brings forth the wonderful orange-red coloration.
The cooking process takes only a few minutes, depending on how big the shrimp are.
Skewer the shrimp to prevent them from bending while you cook them. To skewer the shrimp you straighten it up carefully in your hand. Now skewer the shrimp from the tail end along the underside. Boil the shrimp in slightly boiled water and add a shot of white wine for the flavor.
After the chilling, remove the skewer with a turning motion, peel the
and remove the legs
Leave the last chitin segment and the tail intact. Press the tail fins flat on the table and cut of the round
end in an angle of approx. 45°. The ventral endge of the tail fin stays longer.
Now you cut, carefully, through the shrimp from the ventral side. Make sure you cut only the meat and dont cut through the skin at the back!
Remove the dark intestines. This tastes bitter and is not very considerable!