Simple ways to cook shrimp and escargots

July 28, 2015

Shrimp and escargot are two classic dishes that are found on menus across the world. Whether adding them to pasta, or eating them all on their own, here are some helpful tips that will have you preparing them like a pro.

Simple ways to cook shrimp and escargots

How to cook shrimp

Small shrimp are best shelled after cooking, but the shells of large varieties are best removed beforehand. Use them in everything from a shrimp cocktail to a curry or a seafood pasta.

Small shrimp

  1. If not bought ready-cooked, plunge into boiling water for five minutes and cool in their liquid.
  2. Drain.
  3. Then hold the tail of each shell tightly and pull it off.
  4. Twist off the head and, finally, peel off the body shell.
  5. Check for any intestinal veins and remove if necessary.

Large shrimp or prawns

  1. Before cooking, remove the head and shell but leave the end of the tail in place.
  2. Make a shallow cut along the back with a small sharp knife and prise out the dark intestinal vein running along it.
  3. To cook, brush with oil and grill, barbecue or fry, or add to curries or other dishes.

How to cook escargots

Although garden snails are edible, they need careful preparation to remove harmful toxins. It's best instead to buy snails in tins with the shells supplied alongside. They are traditionally cooked with garlic butter in escargotières — earthenware dishes with indents. They are best eaten with the help of purpose-made tongs and small, sharp forks.

Serves 4

  • 200 g (7 oz) butter, softened
  • 30 ml (2 tbsp) brandy or white wine
  • 60 ml (4 tbsp) chopped parsley
  • 2 large garlic cloves, crushed
  • 60 ml (4 tbsp) bread crumbs
  • Salt and freshly ground black pepper, to taste
  • 24 canned snails, drained and rinsed, plus shells
  1. Heat the oven to 200°C (400°F).
  2. Put the butter, brandy, parsley, garlic and bread crumbs in a bowl and mix well with a fork.
  3. With a teaspoon, put a little of the mixture into each shell, add a snail, then fill each shell up to the rim with more mixture.
  4. Transfer to escargotières or four shallow ovenproof dishes.
  5. Bake for about 10 minutes, until the butter is bubbling.

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