You will need
    • 1 kg of shrimp:
    • 5 liters of water;
    • 10 stud;
    • 5 Bay leaves;
    • 10 peas of black pepper;
    • 8 bayberry;
    • 1 lemon;
    • 1 head of garlic;
    • 2 tbsp paprika.
Choosing shrimp, pay attention to their appearance. The color of the shell should be uniform. The tail should not curl. Excessive sagnotti – a sign that the shrimp was long preserved. Arthropod green head should not scare you – this color have shrimpthat feed on a certain type of plankton. The brown color of the head is also not a bad sign. This means that the shrimp is pregnant. Meat of such individuals are healthier at times.
Place shrimp in a colander and rinse well under running water. If shellfish have been frozen, this process will wash away the crust of ice. If fresh – will save your future dish of dirt.
Type in a pot of water, add salt and boil. Size of pan depends on how many shrimps you need to cook. Remember that water is needed so that arthropods were completely covered by it. If cook shrimp in the shell – salt requires 2 tbsp. per 1 liter of water. If without shell – 1 tbsp to 1 liter.
Depending on your taste, add water, spices. It could be Bay leaf, cloves, pepper, paprika. You can also throw fresh dill, cut across the whole head of garlic and slice of lemon.
Shrimp put in already boiling water, otherwise they will give all their taste the water. Cooking the crustaceans depends on the size – the smaller the shrimp, the less time is required for its preparation. On average only 1-2 minutes after boiling water. Ready the shrimps will float to the surface, their armor will become slightly transparent. It is important not to overcook the shrimp, otherwise their meat will become tough like rubber, and will lose their juicy taste.
Fold the prepared shrimp in a colander and allow to drain water. Place on a platter and drizzle with lemon juice.