SHRIMP!

Shrimp is the most widely consumed seafood worldwide!

Shrimp, America's favorite shellfish, is one of the most versatile seafoods in our kitchen. It is suited to all methods of cooking and carries other flavors well.

 Great Shrimp Recipes:

 Grilled Shrimp
Gumbo
Pasta Del Mar
Mexican Shrimp Cocktail
Shrimp & Corn Chowder
Shrimp Pilau
Stir-fry Shrimp
B's Fried Rice


Jean Williams - Buy This Art Print At AllPosters.com

Jean Williams

Buy This Art Print At AllPosters.com
This little cookbook packs lots of great shrimp recipes. Click to purchase from Amazon.com for only $11.96!

 

Warm-Water Shrimp

"Tropical" shrimp are usually classified by shell color - primarily white, pink and brown.

White shrimp have thin, pale shells with very mild flavor. Brown shrimp have brownish shells and the most flavor.

When cooked, all shrimp turn pink with white flesh.

Cold-Water Shrimp

These tiny shrimp (sometimes 500 to a pound) from northern waters have firmer meat and sweeter, more delicate flavor than warm-water shrimp.

Most cold-water shrimp are cooked, machine-peeled and sold as shrimp meat or salad shrimp.

Size, Availability, Taste, Texture

Jumbo - 11 - 15
Extra Large - 16 - 20
Large - 21 - 30
Medium - 31 - 35
Small - 36 - 45
(Number of Shrimp per Pound)

About 2 pounds of unpeeled shrimp yield 1 pound of shrimp meat.

All shrimp have mild, sweet flavor and a moderately firm texture.

Shrimp Preparation

Remove shells before or after cooking by grasping the legs and peeling off the shell. The shell on the tail may be left on if desired.

To devein shrimp, use a small, sharp knife to cut a 1/4-inch slit down the back; rinse out the vein under cool running water.

Shrimp Freshness & Storage

Shrimp with heads are more perishable than those without. Keep them properly iced and use as soon as possible after purchase. Remove and discard heads, then follow desired recipes.

For optimum freshness buy only as much shrimp as you need right away. However, when you must store them, follow these guidelines. Rinse fresh raw shrimp under cold running water and drain completely. Store in an airtight container or heavy-duty zip-top plastic bag in the refrigerator for no more than 2 days. You may safely keep cooked shrimp up to 3 days in the refrigerator.

Freeze shrimp in airtight containers or heavy-duty zip-top freezer bags. (Frozen shrimp start to lose quality after 3 months.) Thaw them under cold running water or overnight in the refrigerator. Drain and pat dry with paper towels.
 

Boiled Shrimp--Not Exactly

To serve perfectly cooked, tender shrimp, don't boil them. Drop them into a large pot of boiling water and bring water back to a boil. Cover and remove pot from heat; let shrimp stand for 3 to 5 minutes (depending on the size) or until shrimp turn pink. Timing is everything because overcooked shrimp are tough and rubbery.

If you're serving them hot, drain and transfer shrimp to a serving dish. If you like them chilled, drain and transfer hot shrimp to a large heavy-duty zip-top plastic bag; surround the bag with ice. (Do not seal, allowing steam to escape.) Don't rinse or drop shrimp in cold water because you'll wash away your seasonings.

Take your pick from a large selection of shrimp boils and seafood seasonings. Typically the boils have a mild spicy flavor with a hint of pickling spices. You may substitute beer for some of the water for richer flavor. Some liquid seasonings range from medium to hot, so use sparingly. A favorite dry seasoning is Old Bay seafood seasoning for its spicy heat with flavors of onion and celery. Try several different brands and types before you settle on one. Read the packages carefully, some of these need no added salt.




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