Shrimps With Soya Cream and Spices

I used some raw (hence greyish) frozen shrimps, soya cream (Plant Cream derived from Soy Milk), a bit of jelly of hot pepper known in France as Piment d'Espelette, fresh Turmeric and Ginger Root

I cook the shrimps while still frozen and it takes about 5 minutes, until all of the have a pink colour, which indicates they are cooked. I heat the pan on moderate to hight heat, then pour some olive oil, and immediately add the shrimps (before the hot oil begins to fume, which would mean that the healthy fatty acids degrade to trans fats).


Figure 1. Prepare The Ingredients and Cook the Frozen Shrimps in a Hot Pan

Besides, I finely mince the turmeric and ginger, and I mix all the spices into the soy cream. I pour the spicy cream onto the shrimps when these are cooked. I leave 5 minutes on low heat for the spice's flavour to diffuse into the sauce and shrimps.


Figure 2. When the Shrimps are Cooked (Pink Color), add the Cream and Spices
Example of use with rice, and a fried mix of cauliflower, fresh onions and zucchini.