How to select and prepare shrimp
Among the many varieties of shellfish, shrimp ranks as one of
America’s favorite. Even people who don’t like fish seem
enjoy shrimp and there are endless ways in
what shrimp can be prepared. The dense white meat of shrimp
has a fresh, mild flavor that pairs well with many
ingredients. Shrimp are great for dieters as they are very
low in fat and calories; however, they contain a greater
cholesterol level than most shellfish, so it should be taken
into consideration if someone has been advised by their
doctor to limit your cholesterol intake.
Of the many species of shrimp sold throughout the world, saltwater shrimp
shrimp are generally designated as ‘cold water’ or ‘warm
water species. Coldwater shrimp are caught in the North
Atlantic and North Pacific waters, while warm-water shrimp
They are caught in tropical waters. Most of the warm water
the shrimp available in the United States are harvested from the
waters of the Gulf of Mexico and the South Atlantic. Thesis
shrimp are generally classified by the color of the shells
(ie pink, brown and white shrimp). The differences in
appearance and taste are difficult to distinguish but it is
thought that the Gulf white shrimp (although the most
expensive) are the most desirable.
Shrimp come in a wide range of sizes; Naturally, the bigger
the shrimp, the higher the price. Range of Size Classifications
from Tiny (150 to 180 shrimp per pound) to Colossal (10
shrimp or less per pound). Although the largest shrimp can cost
more per pound and it will be easier to prepare (because
have fewer of them), do not necessarily taste better
than the smaller ones.
PURCHASE AND STORAGE OF SHRIMPS…
Shrimp isn’t cheap, so you’ll want to be sure.
that the shrimp you buy are of the best quality. Follow the
guidelines below when buying and storing shrimp:
When buying shrimp:
Buy frozen shrimp in their shells if possible.
Most shrimp are frozen as soon as they are processed and
the longer they stay frozen, the fresher they will be.
Look for shrimp with firm white meat and a full shell. Avoid
frozen shrimp that have already been peeled and deveined, such as
shrimp will be less protected from freezer burn
without its shell.
Do not buy shrimp with black spots or rings (unless it is
black tiger shrimp) as this indicates that the meat is beginning to
to break down. Also avoid pink meat.
Make sure the shell is not yellow; this indicates that the
the shrimp have been blanched.
Avoid shrimp that smell like anything other than saltwater.
It should have a clean odor with no traces of ammonia or
bleach.
Be careful with labels like ‘large’ or ‘jumbo’, as there are
there are no firm guidelines for such terms. for each shrimp
variety (size), the market or grocery store must display the
number of shrimp that make up a pound – use this as a
guidelines in place.
Cooked shrimp must be purchased the same day it is
Cooked. If cooked in-shell, shrimp should be
pinkish orange with opaque rather than translucent flesh.
Avoid freshly cooked shellfish displayed alongside raw ones.
fish or shellfish, as bacteria can migrate from raw meat
to the cooked
When storing shrimp:
Raw shrimp should be stored like fish and used the same day they are purchased.
When buying frozen shrimp, make sure they are still solid.
frozen when they arrive in the domestic freezer.
Cook raw shrimp before freezing…as ‘fresh’ shrimp are
most often previously frozen and then thawed on the market.
Cooked, shelled, and deveined shrimp can be frozen in
hermetic packaging. Most types of raw or cooked shrimp can be
be kept safely frozen for up to two months at room temperature.
Always thaw frozen shellfish in the refrigerator rather than at room temperature.
PREPARING SHRIMP…
It is much easier to eat shrimp that have been peeled before
for cooking, but the shells add flavor to the dish. Of
Of course, you can buy shrimp that have already been
shelled, deveined and ready to cook, but this makes
shrimp much more expensive. Shrimp will cost less if
buy them in the shell and learn to shell and become them
yourself. Once you know how, it really isn’t hard.
How to peel the shrimp:
To remove the shell from raw shrimp, use a small
knife to make a shallow cut in the back (outer curve
side) of each shrimp. Use your fingers to remove the shell.
and legs, leaving the tail part attached to the meat.
How to become shrimp:
The black “vein” that runs along the back of the shrimp is
actually your digestive tract. no need to remove
the vein, but the shrimp certainly look better and some say
they taste best when deveined. You can become a shrimp while
leaving the rind on (the rind adds flavor and can protect
the meat if you are grilling the shrimp).
To facilitate access to the vein of shelled shrimp,
cut the back (curved outer side) of the shell with a
kitchen knife or scissors. Use a small pick (‘shrimp pick’),
a skewer or your fingers to find the vein and pull it out.
Remove as much of the vein as possible (working under cold).
running water will help free the vein). repeat in several
other areas until the vein has been completely removed.
How to butterfly shrimp:
Many recipes will call for ‘butterfly’ shrimp. The wound
shelled shrimp are split and flattened to give them a nice
appearance or aid in preparation, such as coating and
frying.
First peel the shrimp leaving the tail attached. Next
insert a kitchen knife or scissors about 3/4 of the way into
shrimp in the head region. cut almost all the way
through the meat, down the center of the shrimp’s back and
to the tail Use your hands to open the meat of the shrimp.
until it is flat. Remove the vein with your fingers or
tip of a knife Keep shrimp under cold running water to
rinse well.
Methods of cooking shrimp:
When cooking shrimp, it is important to heat them
enough to destroy harmful organisms, but not so much
The meat hardens and loses flavor. This can
happen with just a few seconds of overcooking. the kitchen should be
closely supervised and times will vary by size.
Shrimp will undergo a characteristic change when cooked that
indicates that it is ready. Shrimp meat cooked properly
it will become opaque and the color will change from one
grayish-green to pink or orange.
BAKED: Peeled shrimp remain moist when baked in aluminum foil.
packets. To bake in foil, place shrimp in a large square
of heavy-duty aluminum foil and add lemon wedges and butter (herbs
and spices can also be added, if desired). fold the sheet
over shrimp and seal by bringing edges together.
Bake in an oven that has been preheated to 375F until just barely
done (about 5 minutes).
BOILED: Shell-on or shell-off shrimp that are cooked ahead of time to serve cold or to use in a recipe are usually boiled. Add the raw shrimp to the water that has been brought to a boil. For added flavor, add a few lemon wedges and boil the crab at
Water. Avoid overcooking or the shrimp will toughen and
loose flavor. Medium shrimp (2 to 3 inches long) take only
about 2 minutes to cook; larger shrimp take 3-5 minutes.
ON THE GRILL OR ON THE GRILL: Shrimp, shelled or shelled, can be skewered or oven-roasted; however, leaving
the shells will protect the delicate meat while it cooks and
add flavor. A marinade or basting will keep the shrimp moist.
while cooking.
MICROWAVE: This is a quick method of cooking shrimp. Arrange shrimp (preferably shell-on) around the edge of a
microwave-safe casserole with the tails pointing up
center Drizzle with lemon juice and cook over high heat for 2
to 3 minutes. Be careful not to overcook.
POACHED: This cooking method works well for shell-on or shell-on shrimp. Shrimp poached in a mixture of water and lemon
juice or wine Flavoring the poaching liquid with herbs, yew
wanted. To poach 2 pounds of shrimp, bring 2 quarts of
liquid over low heat, add shrimp and bring to a
boil. Once the liquid boils, cook the shrimp for 60 seconds,
then remove it immediately.
LEAP: This method of cooking shrimp traditionally
requires a bit of butter or oil, both for flavor and flavor
to prevent the shrimp from sticking to the pan. delete the
shrimp from the skillet immediately when done, or
continue cooking (and may overcook) from the heat of the pan
retention.
STEAMED: Steamed shrimp provide a mild, fat-free flavor and
tasty cooking method. Steamed shelled shrimp in a
collapsible steamer or steam rack over boiling water.
Seasonings can be added to the water in the steamer to
additional flavoring. Cook until the shell is on the back
of the shrimp “rises” from the meat.
SAUTÉ: Stir-frying is a quick cooking method that is very suitable for preparing shrimp. Cook and remove the skin.
wok shrimp as soon as done and then stir-fry
the remaining ingredients on the plate. Return shrimp to
the cooked ingredients in the pan to reheat briefly
immediately before serving.
According to Bubba and Forrest Gump…
Shrimp is perhaps the most versatile seafood in the world.
market. The amount of ingredients that complement the shrimp is
unlimited as it adapts well to both spicy and simple recipes.
Shrimp not only make a great gumbo, but they can also become
a simple pasta and sauce recipe in an elegant dish.
Although the ingredients may vary, there are only a few
Basic shrimp preparation methods. Once you know how
select good shrimp and have a basic understanding of how to
prepare them, you will find infinite ways to enjoy this
crustacean with a delicate and succulent flavor.
Copyright © 2005 Janice Faulk Duplantis