Amano shrimp are very popular with aquarists because their main food is algae.
The fact that they are stuck on lemongrass stalks is less of a taste and more of a visual effect.
The marinade, which sizzles over the embers in a grill pan, provides a great aroma. It is then mixed with a lime and herb sauce made from finely chopped coriander and spring onions and comes over the prawns.
Recipe for grilled lemongrass skewers with marinated prawns (for 2-3 servings)
6 raw king prawns
7 stalks of lemongrass
1 clove of garlic
1 small Piece of ginger (about the size of a thumbnail)
3 stalks of coriander, 1 spring onion
1/2 lime, 1/2 teaspoon brown sugar
1 tbsp sesame oil (toasted)
3 tbsp olive oil, coarse salt
1 grill tray
1. Wash and dry the lemongrass and remove the outer leaves. Cut the tips diagonally. Cut off the lower part of a stalk of lemongrass, press the lemongrass firmly with the back of a knife and chop it very finely.
2. Wash and dry the prawns. Use a toothpick to make a hole through which the lemongrass stalk is pulled and then open the shrimp. Place the skewers on a flat plate.
3. Peel the garlic and chop it very finely.
4. Peel the ginger and grate finely.
5. Mix the finely chopped lemongrass, garlic and ginger with 1 tablespoon sesame oil, 3 tablespoons olive oil and about 1/2 teaspoon brown sugar.
6. Drizzle the prawns with the marinade on both sides and leave to stand for about 2 hours. Place the marinade in a grill bowl and set aside.
7. For the lime and herb sauce, squeeze the lime. Clean the spring onion, cut away the root and the dark green and chop the spring onion very finely.
8. Wash the coriander, shake it dry and chop it finely (the stalks can also be used).
9. Before the prawns come on the grill, place the grill tray with the rest of the marinade on the grill and wait until the sauce begins to sizzle. Let sizzle for a few minutes. Before the garlic turns dark, remove the grill tray.
10. Grill the prawns on both sides over medium heat until they turn color.
11. Mix the hot marinade with the lime and herb sauce and drizzle a few teaspoons over the shrimp skewers to serve. Season with coarse salt.
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Amano shrimp are very popular with aquarists because their main food is algae. That is why the shrimp, known in the technical jargon Caridina multidentata, are often used to combat algae. Here you can find out more about the peaceful animals.
You can eat these types of fish without hesitation
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Amano shrimp are good for combating algae
Amano shrimp are extremely peace-loving animals that are both curious and agile and bring joy to many aquarists. The shrimp quickly lose their fear of hands in the aquarium.
In addition, Caridina multidentata are hardly any other shrimp species suitable for combating algae, since the aquatic plants are their main source of food. The animals take up the pebbles from the bottom of the aquarium and eat the deposited algae around the stones. However, the glass panes of the aquarium walls are not cleaned by the animals, as there is no stop for them here.
Keeping Caridina multidentata in the aquarium: tips
Keeping Caridina multidentata in the aquarium is relatively undemanding. Maintain a minimum size of 40 or even better 50 liters in the aquarium, as the shrimp with a length of around five centimeters are not among the smallest of their species. If there is not enough space, Amano shrimp often try to escape.
The water temperature should be between 20 and 23 degrees Celsius. A pH of six and a half to eight is ideal. Feed the animals varied (mostly vegetable) in order to maintain health and vitality.
Food and drink guide: Everything about food and cooking Healthy and tasty: Product knowledge shrimp – What types are there? Step by step: eat shrimp – prepare and feast correctly Reproduction: breeding shrimp – tips for breeding shrimp in the aquarium Hot prawn curry
The Amano shrimp do not make any special demands on the furnishings. However, in order to do something good for the animals, you should definitely bring some structure to the tank. A few plants or stones already work wonders and also increase the decorative value of your aquarium. Since Amano shrimp are very peaceful animals, you can easily socialize them with fish that shrimp do not have on your diet.
Would you like to grill fresh prawns but don’t really dare to do the project? Don’t worry, it’s easy to prepare and, at best, the result is very tasty. Here you can find out how easy it is to prepare shrimp.
Grilling frozen or fresh prawns?
Before you get to the preparation and finally to the actual grilling process, you should consider a few things when buying the shrimp. The best thing to do is to go to a well-stocked fish counter and ask about organic quality. Giant prawns, for example, are a good choice. These are the right size and don’t fall through the grill grate as easily as smaller shrimp. Alternatively, you can also choose frozen prawns, which are ideally raw and not pre-cooked. Remember that you have to defrost the frozen food carefully beforehand. Tip: Thawed in the refrigerator overnight, you can grill the prawns without losing their juiciness. One advantage of frozen shrimp: These are usually already peeled and the intestines have already been removed.
Preparation: Marinate the prawns and grill them on a skewer
You can achieve a special taste experience if you grill shrimp that has been marinated beforehand. You need to prepare it according to a recipe from the magazine "EatSmarter":
12 king prawns, 4 limes, 4 tablespoons of olive oil, 4 tablespoons of white wine, 1 teaspoon of sea salt, 1 teaspoon of dried thyme salt and pepper
First you mix a sauce made from the white wine, the olive oil and the juice of the squeezed limes. Then season the shrimp with salt and pepper and soak the seafood in the marinade for two hours. You don’t need to put them in the refrigerator. When the marinade has absorbed, remove the shrimp and let them drain.
Skewer the prawns on a wooden skewer and place the skewer on the wire rack. Tip: Put the wooden skewers in water for about 30 minutes beforehand so that they do not burn on the grill. It now takes about five to eight minutes for the prawns to be grilled and ready to eat. The skin turns pink, the meat stays juicy and white in the best case. Finally, refine the grilled food with sea salt and thyme.
To avoid contamination, after preparation, do not serve the skewers on plates that were previously placed on raw seafood.
Not all prawns are created equal. Often times, crustaceans belonging to a different species are generally referred to as shrimp. You can find out here which types of shrimp are available and which are particularly tasty.
You can eat these types of fish without hesitation
Photo series with 10 pictures
Types of shrimp in stores
Shrimp are long-tailed crabs with a chitinous exoskeleton that do not have claws. There are around 20,000 types of shrimp worldwide, around 4,000 are suitable for eating. However, not all crustaceans that are commercially available as shrimp are representatives of the species from a zoological perspective.
Often other crustaceans, above all flagellated shrimp, pale red deep-sea shrimp, furrow shrimp and captain’s shrimp are referred to as shrimp, reports the culinary magazine "to eat and drink". The most common shrimp species in the trade include the saw shrimp, the North Sea shrimp, also known as the North Sea crab, and the Rose Mountain Shrimp.
Fresh and salt water prawns
Most types of shrimp are saltwater shrimp. This is also reflected in the market: In Germany, deep sea and North Sea shrimp are mainly sold. It is believed that the deeper and colder the water in which the animals live, the tastier the meat of the shrimp tails.
In addition to the deep-sea shrimp from the seas of the northern hemisphere, the Chilean edged shrimp from the southern Pacific is one of the most popular shrimp species. A well-known freshwater shrimp is the aforementioned rose mountain shrimp. It lives in the inland waters of India and Australia.
Food and drink guide: Everything about food and cooking Peaceful animals: Amano shrimp – Caridina multidentata help against algae Step by step: eat shrimp – prepare and feast correctly Reproduction: breeding shrimp – tips for breeding shrimp in the aquarium Hot prawn curry
Are Shrimp Healthy?
Shrimp contain omega-3 fatty acids, vitamins, minerals, a large amount of protein, but little fat and are therefore considered to be low in calories and healthy. From an ecological point of view, however, the consumption of shrimp is not entirely safe, especially due to environmentally harmful fishing methods. Experts therefore advise buying shrimp with organic or quality seals such as the MSC seal.
Big prawns for a big appetite: Gambas, also known as king prawns, are an integral part of many Mediterranean dishes. You will find two exciting classic recipes below.
Do not travel by plane, but with your palate
When it’s rainy and gray outside, why not take a trip to the Mediterranean – not by plane, but with your palate. Gambas, king prawns, which are particularly easy to prepare and taste very good, are widespread, especially in Spanish cuisine. One of the most popular recipes: prawns in garlic oil. You will need the following ingredients for two servings of this typical tapas dish:
10 frozen prawns3 cloves of garlicOlive oil1 chilli pepperSalt, pepper, parsley
Gambas in garlic: easy to prepare, delicious dish
First you need to thaw the prawns. As soon as the king prawns are ready for further processing, cut them lengthways and carefully remove the intestines. The shrimp must be washed under cold water and then patted dry. Next, peel off the clove of garlic and cut it into small cubes. You can also chop up the chilli pepper after removing the stem and the stone.
Now heat about 4 tablespoons of olive oil in a pan. The magazine "EatSmarter!" suggests using one pan per serving, but you can also prepare both servings in one pan. Sprinkle the prawns with salt and pepper, then sauté them for five to eight minutes. Add the garlic and chilli pepper as well and sauté everything until the oil has combined with the juice of the shrimp. Sprinkle the parsley over the finished dish just before serving.
Delicate variation: prawns with olives
Instead of garlic you can also use olives and conjure up one of the other well-known Mediterranean recipes. For two servings of king prawns with garlic, you need less crab meat and butter instead of olive oil:
4 deep-frozen prawns10 olives (black, stone-free) butter or cooking margarine1 lemon, quartered, salt, pepper, parsley
With this classic recipe, too, first remove the intestines from the prawns and then cut the olives into small pieces. Fry the king prawns and olives on medium heat in about 4 tablespoons of butter for about eight minutes.