Shrimps With Soya Cream and Spices
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).
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.