Putting flavour into practice.
A gastronomic wonder
Madagascar’s gastronomy and shrimp have a unique relationship. Together they showcase their respective features. UNIMA shrimp come from the nourishing lands of Madagascar, and from the expertise of the men and women who respect nature’s original harmony.
Internationally renowned by gourmets and amateurs, UNIMA shrimp are the pride of Madagascar. They are the most delicious shrimp in the world. Pink to perfection, with a firm yet melting texture, juicy, delicately flavoured and finely iodised, UNIMA shrimp are recognised by gourmets and connoisseurs around the world for their unique taste. Some recipes from around the world illustrate this lively and fresh combination.
Slice 500g of Madagascan prawns in half lengthways. Marinate in fresh water with a spoonful of salt for 10 minutes. Drain, but do not rinse. Roll the shrimp in cornstarch; sauté in a wok in hot peanut oil. Add crushed tomatoes, olive oil, onion, garlic, carrot, celery, fresh ginger, curry, turmeric, coriander and lemongrass, and cook until fragrant. Sauté a little more and serve.
Famous prawn cocktail
A favourite dish of the 1960s, the prawn cocktail still has a coterie of demanding followers. The Madagascar shrimp is the unrivalled guest star. Serve with a home-made mayonnaise seasoned with Worcestershire sauce, Madagascan pepper and lemon juice. Our tip: add some chopped basil and tarragon…
Powerful salt shrimp
Slice 500g of Madagascan prawns in half lengthways. Marinate in fresh water with a spoonful of salt for 10 minutes. Drain, but do not rinse. Roll the shrimp in cornstarch; sauté in a wok in hot peanut oil. Add a chopped clove of garlic and cook until golden, then sauté a little more. Add a good pinch of salt and serve.
Sweet curry and coconut milk
Sprinkle 500g of peeled Madagascar shrimp with lime juice, mix, cover and refrigerate for one hour. Add oil, one peeled and chopped onion, two tablespoons of curry powder and coconut milk (40cl) to a pan. Cook for 5 minutes then add a seeded and chopped chilli; add the drained shrimp and cook for 5 to 6 minutes. Add cashew nuts and chopped coriander and serve.
Tender honey and sesame
Slice 500g of Madagascan prawns in half lengthways. Marinate in fresh water with a spoonful of salt for 10 minutes. Drain, but do not rinse. Roll the shrimp in cornstarch; sauté in a wok in hot peanut oil. Add a tablespoon of sesame seeds, a pinch of coriander, honey, onions (or shallots). Cook until golden, sauté a little more and serve.
Simple garlic shrimp
It seems so easy. A large pan; oil and butter, Tabasco and garlic, crushed rusk, parsley (or coriander). For two people, count 500g of Madagascar shrimp, then adapt the seasoning to your preference. Start with 50g of salted butter, a spoonful of olive oil and a clove of garlic.
A unique meat
The Madagascar shrimp is one of those rare products that can be adapted to a wide range of dishes and flavours. The shrimp can shine in cocktails, on its own, or centre plate in a sophisticated dish, playing with a range of spices, combinations and sensations. Different from lobster, jumbo shrimp or crab, its taste is unique. It has a rare concentration of iodine and an unequalled juicy crunch, thanks to the Madagascar shrimp’s unique natural environment. When eating it, you are already transported.
Comment bien décongeler les crevettes ?
Passez tout d’abord les crevettes sous l’eau, histoire de retirer la glace de protection.
Ensuite installez-les dans un plat et laissez-les décongeler doucement au réfrigérateur pendant trois heures.
Pas de micro-ondes, le croquant de la crevette en sera affecté.
Les crevettes peuvent également se cuire sans décongélation, il convient alors de les poêler pendant cinq minutes à feu vif en mélangeant régulièrement.
How to cook shrimp properly ?
To keep the firm yet melting texture of raw shrimp, either shelled or whole, boil a large volume of salted water (40g of salt per litre of water). Plunge the shrimp in the water once it boils. When the water starts to boil again, the shrimp is done!
Some people prefer to pan-fry the shrimp directly in their shells to intensify the flavours and retain the health benefits; others prefer to cook them already peeled.
For the shrimp to release their juice, avoid overlapping and always allow them to breathe in the pan.
In terms of spices, follow your preferences; do not overpower the shrimp’s fine flavour with certain harsh spices. Err on the side of subtle. Experiment with a range of flavours: yuzu, turmeric, pepper, vanilla, avocado…
To thaw :
Run the shrimp under cold water
Fry for 5 minutes over high heat, stirring regularly
Or plunge them into a large pot of boiling salted water
Ou les mettre au four ?
On ajoute le four ?