Tag: easy shrimp recipes

  • How To Draw A Shrimp Easy Step By Step

    How To Draw A Shrimp Easy Step By Step

    How To Draw A Shrimp with this how-to video and step-by-step drawing instructions. Easy animals to draw for beginners and kids.

    How To Draw A Shrimp Easy Step By Step

    Please see the drawing tutorial in the video below

     

    You can refer to the simple step-by-step drawing guide below

    Step 1.

    Start by drawing the head of the shrimp. Use a series of straight and curved lines to enclose a rough teardrop shape. Notice how two of the curves overlap, forming the mouth. Draw a short curved line at the corner of the mouth. Also note the short lines that form a zigzag at the nose.

    Step 2

    Draw the eyes of the shrimp. Line the cheeks with a curved line. Above it, enclose the eyes using an inverted “U” shaped line. Cover an oval inside it to form the pupil. Glue the second eye on one side of the face. Then, use curved lines to draw eyebrows and eyelashes.

    Step 3

    Erase lines from behind the eyes. Then start drawing segments on the crustacean’s body. Enclose the ovals piecemeal using curved lines.

    Step 4

    Continue to cut the segments on the shrimp body with curved lines.

    Step 5

    Draw the final segments of the shrimp body. Wrap them using curves.

    Step 6

    Draw the tail of the shrimp. Enclose the fins using a series of curves that meet at points. Tail texture with curves.

    Step 7

    Draw the legs of the shrimp. For each leg, draw a pair of closely spaced parallel lines and connect them at each end. This forms the upper leg. Then extend a pair of curves from the top and let them meet at one point. This completes the lower leg section.

    Step 8

    Draw small legs near the tail of the shrimp. Attach a narrow teardrop shape to each one.

    Step 9

    Draw two long, curved lines extending from the face and curving over the head. They may look like mustaches but are actually shrimp antennae.

    Step 10

    Color the shrimp or the shrimp in your cartoon. When we cook shrimp, they usually turn pink or white. But in the wild, shrimp come in many colors, including red, white, blue, black, green, gray, brown, and orange.

  • How to make Quick Croissants Recipe

    How to make Quick Croissants Recipe

    These croissants are both quick and simple, and are absolutely amazing. Crispy, buttery, non-scaly exterior, a great choice for breakfast or brunch. Prepare the dough no more than 20 minutes the rest simply wait. You can have a croissant with a bit of jam along with your coffee or tea.

    Quick Croissants Recipe


    Home Cooking Adventure

    Ingredients:

    Makes 8 croissants

    2 cups (250g) strong bread flour
    1 1/4 sticks sticks (150g) cold unsalted butter, cubed
    1/2 cup (120 ml) lukewarm milk
    3 tbsp (45 g) sugar
    25 g fresh yeast (7 g- active dry yeast)
    1/2 tsp salt
    Egg Wash
    1 egg yolk
    1 tbsp milk

    Directions

    1. Place yeast in a bowl. Add sugar and stir until it liquefies. Add milk and set aside to cool completely.

    2. Combine flour and salt into a large bowl. Add butter and using a fork combine until big crumbles form.

    3. Add the yeast/milk mixture and gently combine until the dough just comes together. The butter needs to remain in pea-sized pieces. Wrap it with plastic, knead slowly to form a square and freeze for 30 minutes or refrigerate for a couple of hours.

    4. Dust with flour your work surface and your rolling pin and start rolling the dough into a rectangular roughly two to three times as long as it is wide. The dough it pretty hard to work with at the beginning but will come together while rolling and folding.

    5. Fold the short sides of the dough into the middle. Rotate the dough by a quarter turn. Roll out slightly to lengthen. Fold the short ends towards the middle.

    6. Flip the dough over so the seams are underneath. Repeat the rolling and folding process steps 4-5, three more times, giving the dough a total of four times of rolling and folding.

    7. Wrap the dough in plastic wrap and refrigerate for a couple of hours or better overnight.

    8. On a lightly floured surface roll the dough into a rectangular of 16 inches (40cm) X 10 in (25 cm). Cut the dough into triangles, it will make about 8 triangles of 12 in (30 cm) long and 3 in (8 cm) at base.

    9. Score a small slit in the centre of each triangle base, gently stretch the corners and tip, then roll the croissant starting from the wide up to the top giving them the croissant shape.

    10. Place the croissants with tip side down onto a prepared baking sheet lined with parchment paper. Cover with plastic wrap and let rise for 2-3 hours at room temperature.

    11. Preheat the oven to 450 F (230C). Brush the croissants with egg wash.

    12. Bake for 8 minutes than reduce the oven to 375 F (190C) and bake for another 10-15 minutes until deep golden brown.

    13. Cool on wire rack before serving.