Anyone who has seen the movie *Forrest Gump* or has ever dined at a seafood restaurant surely knows this: there are countless ways to enjoy shrimp. This is due not only to the delicious raw ingredient itself, but also to its relative abundance: while shrimp were scarce as recently as a century ago and sold mainly in dried form, from the 20th century onward—thanks to modern fishing vessels and refrigeration techniques—this delicacy from both fresh and saltwater has become widely available to everyone. Today, you’re spoiled for choice: how should you prepare them? 1. If you have high-quality shrimp, the best way to enjoy them is raw. Simply peel them, remove the heads and dark veins, and with a light emulsion of oil and lemon, they’re ready to be served, perhaps accompanied by a fresh salad or just a few basil leaves. 2. If you’re not keen on eating them raw but are worried about the effects of cooking, try marinating them: cover the cleaned shrimp with plenty of lemon juice and minced or crushed garlic, and let them marinate in the fridge for a couple of hours. In the end, the shrimp will be white, incredibly fresh, and need only be seasoned with salt and pepper. 3. Of course, the stovetop method is always an option. In any case, shrimp should be cooked very briefly, for just a few minutes at most: simply blanch them, drain them, and let them cool to have them ready for a classic shrimp cocktail as an appetizer. Don’t forget the sauce of the same name, also known as “salsa rosa”: ketchup, mayonnaise, cream, and a touch of Cognac and Worcestershire sauce. 4. Alternatively, you can cook them in a skillet: deglaze the shrimp with white wine and leave them on the heat for no more than ten minutes. Once again, salt and lemon are all you need for a delicious, light dish. 5. For more flavorful and colorful shrimp, you can grill them instead: it’s up to the cook whether or not to use skewers, but marinating them in oil and lemon juice for at least half an hour is highly recommended. If you don’t have a grill or coals, a griddle on the stovetop will work just as well. For a bolder flavor, add a few extra seasonings—such as garlic and parsley—to the emulsion or after cooking. 6. If it’s not too hot, you could even preheat the oven and prepare a variation that’s perfect for seafood dinners: simply arrange the shrimp in a baking dish and let them marinate in oil, lemon, and pink peppercorns for about half an hour. Then place the entire baking dish in an oven preheated to 180°C, and in a quarter of an hour, the shrimp and cooking juices will be ready. As an alternative to a baking dish, you can also use a foil packet to best preserve all the flavors and moisture. 7. You can also prepare the shrimp au gratin in the oven: after cutting them lengthwise and arranging them on a baking sheet, stuff them with a mixture of parsley, garlic, Parmesan, breadcrumbs, oil, salt, and pepper. In ten minutes at 180°C, the shrimp will be golden brown and ready to enjoy. 8. Among low-fat cooking methods, steaming is ideal.

For a more aromatic version, simply remember to add lime, orange, and grapefruit—cut into wedges with the peel still on—to the water in the steamer: the shrimp will absorb the aroma, and after five minutes of steaming, they’ll only need a light emulsion of orange juice, olive oil, and a pinch of salt. 9. Shrimp meatballs, on the other hand, are heartier. Chopped shrimp or prawns are mixed with egg yolk and boiled potatoes or breadcrumbs for a softer texture, along with salt and chopped parsley. The balls are shaped by hand, dusted with flour or breadcrumbs, and cooked in a pan with oil for a couple of minutes on each side. 10. Everyone has come up with more or less imaginative theories about their ingredients, but here we’ll clear up the mystery: the “shrimp clouds” or “dragon clouds” served in Chinese restaurants are indeed made with those beloved crustaceans. The preparation takes a bit of time, but it’s not too difficult to try your hand at. The minced shrimp or prawns should be thoroughly mixed with tapioca flour, salt, and pepper. Shape the mixture into a sausage-shaped log and steam it; once it has cooled and become firm, slice it very thinly using a mandoline. At this point, all that’s left is to fry the slices, being careful not to let them get too dark, and to eat them within a couple of hours before they go limp—we’re sure you won’t have any trouble with that last part. In the photo we received from Canada, we see them paired with the 2012 Soave Classico Bine Longhe. Enjoy your meal! Taken from agrodolce.it