How to eat Arctic sweet shrimp

Many people like to eat shrimps very much, mainly because shrimp meat tastes very good and shrimps are very nutritious. Shrimp meat contains a lot of protein. As long as you are not allergic to shrimps, you can eat some shrimps appropriately to supplement some nutrition. However, there are many types of shrimps, such as Arctic sweet shrimp, which is also a very popular shrimp. How to eat Arctic sweet shrimp?

1. Precautions for eating Arctic sweet shrimp

Arctic sweet shrimp, also known as Arctic shrimp. It is named because it is produced in the waters near the Arctic and the shrimp has a slightly sweet taste. Arctic sweet shrimp are caught in the North Atlantic Ocean and frozen at sea to ensure freshness. Currently, the most influential production area in China and Japan is the North Atlantic, especially Icelandic aquatic products, which are Arctic sweet shrimp caught in the waters near the Arctic. Raw Arctic sweet shrimp is a top-quality ingredient for Japanese sushi. Its translucent red shell is dotted with two black eyeballs, which is particularly tempting.

Arctic shrimp are cold water shrimps and are generally freshly frozen. They can be stored for a relatively long time as long as they are placed in the freezer of the refrigerator. It should be noted that thawed Arctic shrimp need to be eaten as soon as possible and not re-freezed. When thawing, take the Arctic shrimp out of the refrigerator and let it thaw naturally at room temperature (remember not to soak it in water, especially not in hot water, because that will cause the Arctic shrimp to lose its original delicious taste). When the temperature is high in summer, do not thaw the shrimp directly at room temperature. Instead, thaw them slowly in a refrigerator at 0 to 4 degrees Celsius to maximize the taste and freshness of the Arctic shrimp.

2. What are the effects of Arctic sweet shrimp?

The nutritional value of the Arctic sweet shrimp is extremely high. It can enhance the body's immunity and sexual function, nourish the kidney and strengthen yang, resist premature aging, promote lactation and resist toxins, nourish blood and consolidate essence, remove blood stasis and detoxify, invigorate qi and nourish yang, dredge meridians and relieve pain, stimulate appetite and resolve phlegm. Mash the Arctic sweet shrimp and apply it to the affected area. The soup can be used to treat lumps, remove acne, and promote lactation. Boil it into juice to treat wind and phlegm.

3. Nutritional value of Arctic sweet shrimp

Arctic shrimp is rich in nutrients. It contains a large amount of high-quality unsaturated fatty acids. It is also a source of high-quality protein. It does not contain cholesterol, and its fat and calorie content is always extremely low. At the same time, it is rich in vitamin B12, zinc, iodine, phosphorus, potassium, selenium, iron, and trace amounts of calcium, magnesium and sodium, making it a very healthy food.

4. How to eat Arctic sweet shrimp

1: The simplest way is to eat it directly after thawing;

2: Peel and stir-fry with ingredients, preferably fruits and vegetables;

3: Shabu-shabu hot pot;

4: Peel and mix with salad and other cold dishes;

5: The whole shrimp can be coated with bread crumbs and fried, or they can be fried directly until crispy and eaten.

5. Storage method of Arctic shrimp

Arctic shrimp are cold water shrimps and are generally freshly frozen. They can be stored for a relatively long time as long as they are placed in the freezer of the refrigerator. It should be noted that thawed Arctic shrimp need to be eaten as soon as possible and not re-freezed.

When thawing, take the Arctic shrimp out of the refrigerator and let it thaw naturally at room temperature (remember not to soak it in water, especially not in hot water, as that will cause the Arctic shrimp to lose its original delicious taste). When the temperature is high in summer, do not thaw the shrimp directly at room temperature. Instead, thaw them slowly in a refrigerator at 0~4℃ to maximize the taste and freshness of the Arctic shrimp.