is a favorite seafood of many Americans. Perhaps because it is
mild and sweet in flavor, it has lobster-like flavor and texture
for half the cost, and it is easier and quicker to cook than beef,
poultry and pork or perhaps because it contains protein without
lots of fat, beneficial Omega-3 fatty acids, and micronutrients
like zinc. Whatever the reason, shrimp is a wonderful food, perfect
for quick stir frys, soups, grill's, sautés
and much, much more.
is important to know that shrimp is bought and sold in huge quantities
because of its popularity and because it freezes well, almost
all shrimp is frozen before sale. Much of the shrimp we purchase
is farm-raised. There are hundreds of species of shrimp or prawns
harvested worldwide, but only a few are likely to appear in your
fish stores or local grocery stores. Here is a list of the most
common shrimp and prawns you will find:
White: These shrimp are usually wild, but are sometimes farm-raised.
They can be very large with pale shells.
White: Frequently farm-raised and quite similar to Gulf White
Pink or Brown: These shrimp are most often wild. They are typically
not as big as the Gulf White and they have pinkish or brownish
shells. Often these shrimp taste of iodine (a taste that many
enjoy around the country).
Tiger: These are the most common shrimp available in most supermarkets.
These shrimp are almost always farm-raised, and almost always
from Asia. They are fairly high in quality but not always as
flavorful as some of the other species. Black Tiger shrimp have
gray shells with black, red or yellow feelers.
for the Black Tiger shrimp, make sure to avoid shrimp with black
spots on their shells or yellow or gritty shells. This indicates
spoilage. It is also advisable to avoid shrimp with dry spots
this could indicate freezer burn.
not thaw shrimp until the day before you are ready to eat them.
The best method to defrost shrimp is to place them in the refrigerator
or in a bowl of running water. If they are fresh or recently thawed,
place them on a bed of ice with drainage for the melting ice (avoid
having them soak in water).
remove the shrimp heads, simply gently tug on the head. Hold the
shrimp in one hand and separate the shell. Usually the shell can
be removed in one piece. To devein, make a shallow cut along the
outside curl and remove the vein with your fingers or the tip
of your knife.
month we have some wonderful shrimp recipes for you to try:
Style Fried Shrimp
in Mustard Sauce with Polenta Rounds
& Pepper Stir Fry
more delicious shrimp recipes, visit our Members Only recipe archive
and search for "Shrimp".