Great Shrimp

Shrimp & Pepper Stir Fry

Shrimp 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 fry’s, soups, grill's, sauté’s and much, much more.

It 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:

• Gulf White: These shrimp are usually wild, but are sometimes farm-raised. They can be very large with pale shells.
• Mexican White: Frequently farm-raised and quite similar to Gulf White shrimp.
• Gulf 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).
• Black 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.

Choosing Quality Shrimp:

Except 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.

To Store:

Do 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).

To Clean:

To 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.

This month we have some wonderful shrimp recipes for you to try:

For more delicious shrimp recipes, visit our Members Only recipe archive and search for "Shrimp".

– Glutenfreeda