| Many people wonder shat is the best way to cook | | | | shrimp and the defrosted vegetables into the parsley |
| frozen shrimp. It is very simple, really; all you have to do | | | | sauce. Season well and tip the mixture into an |
| is take the frozen shrimp out of the freezer the day | | | | ovenproof dish. Drain and mash the potatoes with the |
| before, place it in a bowl and put it in the fridge | | | | milk. Spread over the fish, shrimp and vegetables and |
| overnight. Your shrimp will be completely defrosted the | | | | bake in a preheated oven at 200 degrees C, gas |
| day after. | | | | mark 6. |
| The way you cook frozen shrimp is no different to the | | | | 4. Cook the rest of the vegetables from frozen, |
| way you would cook it from fresh. In fact, there is a | | | | following pack instructions and serve on the side. |
| very good chance that the fresh shrimp you bought at | | | | Shrimp and Salmon Risotto |
| the store has already been frozen, as seafood | | | | 120g frozen shrimp |
| (particularly shrimp) freezes really well. | | | | 200g smoked salmon trimmings |
| In some cases, it is not necessary to de-freeze your | | | | 1 medium onion |
| shrimp if it is small enough. Small shrimp is really useful | | | | 1 lemon |
| to add flavor to certain dishes (like the recipes listed | | | | 225g French beans |
| below) and will cook easily once it hits the heat. Make | | | | 500g risotto rice |
| sure you wash it before adding it to the recipes! | | | | 1. Chop the onion finely and fry in a tablespoon of olive |
| Shrimp and Fish Pie | | | | oil over a medium heat for around 5 minutes or until |
| 500g frozen shrimp | | | | softened. |
| 1kg frozen mixed chunky vegetables | | | | 2. Pour 1liter of vegetable stock, made up using two |
| 520g white fish fillets | | | | and a half stock cubes, into a separate large |
| 4 baking potatoes | | | | saucepan and heat gently. |
| 500g salmon fillets | | | | 3. Add the risotto rice to the onion and stir for 1 or 2 |
| 40g instant parsley sauce mix | | | | minutes until the rice is fully coated. |
| 1. Defrost half a 1kg packer of mixed vegetables for | | | | 4. Gradually add the stock to the rice, allowing the rice |
| around 20 or 30 minutes and drain. Peel the potatoes | | | | to absorb each ladle of liquid before adding more. |
| cut into quarters and boil for 20 minutes or until soft. | | | | After 15 minutes, add the French beans, the smoked |
| 2. Place the shrimp and fish in a pan, cover with milk | | | | salmon trimmings and the shrimp. Stir for another 5 |
| and simmer for 15 minutes. Make up a 40gr packet of | | | | minutes. Add the juice and zest of the lemon and |
| instant parsley sauce, following pack instructions. | | | | season with black pepper. |
| 3. Drain the fish and shrimp, reserving some of the milk. | | | | The dish is ready to be served! |
| Flake the fish into pieces. Add the fish pieces, small | | | | |