Fried Shrimp Recipes - Cooking Fish How To

Fish can be one of the hardest meats to cook because of the way the fish is, it usually doesn't take a long time to cook. Fish also need to be properly sterilized before you cook them for your dinner.

Avoid overcooking the fish because overcooking will cause it to taste dry and tough. White fish will change from a translucent color to an opaque color when cooked and will begin to flake when it is done. Fish that flakes too easily is an indication that it may be dry and overcooked.

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Cajun shrimp pasta

* 2 tbsp olive oil
* 1/2 onion, chopped
* 1/2 tsp. thyme
* 1/2 tsp. cayenne pepper
* 1/2 tsp. black pepper
* 1/2 tsp. basil
* 1 TBSP chopped garlic
* 1 TBSP Worcestershire sauce
* 1/2 tsp Tabasco sauce
* 2 C. diced peeled and seeded tomatoes
* 2 TBSP sugar
* 1/2 C. green onions, chopped
* 3 C. chicken or shrimp stock
* 1 lb. vermicelli pasta or linguine
* 1 lb. Large or Medium Shrimp, peeled and deveined
* 1/2 C. grated Parmesan cheese

Saute the onion in the olive oil for approximately four minutes.
Add the garlic and stir.
Add thyme, cayenne and black peppers, and basil and cook at low heat for five more minutes.
Add everything else except for the pasta, shrimp, and cheese, and cook over lowish heat for an hour.
Saute the shrimp in some butter and garlic until three-quarters cooked
Add the sauce and cook for an additional two minutes.
Add the cooked pasta and toss well with the grated cheese.

Serve and enjoy!

Here are some cooking and buying tips to get you started:

* Fish that is less than 1/2 inch thick do not require turning when cooking.
* For moister broiled fish, first steam or poach the fish until close to being done and then brown it under the broiler.
* Increase cooking time when cooking fish that is frozen.
* Season your batter to your heart's content, salt and pepper never goes wrong.
* Each serving should be about 6-8 ounces for fillets or steaks, and 8-12 ounces for whole fish.
* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.


* Use fresh fish, it is easier to work with than frozen fish.