For some, shrimps spell allergy, while for others they are an all-time favourite. Besides their succulent flavour, their culinary versatility plays an integral role in their popularity.

Steamed or saut?ed, boiled or baked, fried, grilled or stewed, this versatile crustacean can be enjoyed in many ways. In China, shrimps are enjoyed when stir-fried with vegetables. In Greece, they?re served with tomato, lemon juice and feta. Along the coasts of South America and Australia, they?re grilled over coals.

When cooking shrimps, to prevent the tails from curling, slide a toothpick into the tail. But remember to remove it before serving. Never overcook shrimps as too much cooking can make them hard and dry.

To poach shrimps, bring the cooking liquid to a boil. Lower heat and simmer for 3 to 5 minutes for small shrimps and a little longer for bigger ones. Shrimps should be steamed over steaming cooking liquid, in a covered saucepan.

To deep-fry shrimps, coat them with breadcrumbs or batter, and deep-fry in hot oil. It?s best to add a few shrimps at a time to prevent the temperature of the oil from suddenly dropping. Deep-fry for 2 to 3 minutes, or until golden. Drain on a paper towel and serve hot.

When grilling shrimps, pat them dry to remove moisture. Brush with olive oil before and during cooking. They can be cooked with or without shells.

Shrimps with red chilli paste

Ingredients: 175gms angel hair pasta; 24-30 shrimps; 4 heaped tbs Thai red curry paste; 2 tbs olive oil; 6 cloves garlic; 3 tomatoes, skinned, deseeded and chopped; grated zest and juice of 1 lemon; 200ml dry white wine; salt and pepper to taste. Garnish with 3 tbs chopped fresh coriander and slices of lemon

Method: Place the Thai red curry paste in a bowl, add the shrimps and toss them around till well- coated with sauce. Cover the bowl with cling film and leave in the fridge for a couple of hours.

Heat 2 tbs of oil in a frying pan, add the garlic and cook gently until light-golden. Add chopped tomatoes, lime zest and juice and wine and keeping the heat high, let the sauce bubble and reduce for about 8 minutes. Next add the prawns and paste to the sauce and when it?s bubbling again, turn the heat down and let it cook gently for another 3 minutes or until it has reduced and thickened. Put a lid on the pan and keep the sauce warm while you deal with the pasta.

Bring a large pot of salted water up to a rapid boil. Put the pasta into the boiling water and boil till al dente. When done, add the noodles to the sauce, heat through and serve over the pasta. Sprinkle on the coriander, add the lime slices and serve hot.