About shrimp

Shrimp have their own characteristics with flavor, texture, cooking times, and a best cooking method for them. You have Gulf Shrimp, Farm Raised Shrimp, Tiger Shrimp, Imported Shrimp, and Coldwater Shrimp. In fact, there are over 300 species of shrimp in the world.
The flavor and texture of each type of shrimp are influenced by the waters they come from or are raised in, plus from what they eat or are fed. Wild shrimp feed on seaweed and crustaceans which gives them a more enriched flavor and thicker shells. The ability to swim freely also makes the meat firmer.
Fresh shrimp is highly perishable! Fresh shrimp should ideally be eaten within 24 hours of purchase. Unless you live in the part of the country where you can actually buy "fresh" shrimp, it is best to buy frozen shrimp. Most shrimp in the grocery stores are frozen shrimp that has been thawed. The shelf like of thawed shrimp is only a couple of days, whereas shrimp stored in the freezer retain their quality for several weeks.Shrimp consumption, however, is considered healthy for the circulatory system because the lack of significant levels of saturated fat in shrimp means that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides.

Fresh Shrimp: Avoid shrimp that smells of anything other than salt water. If there is any hint of the aroma of ammonia, it's a sign the shrimp is way past its prime. Truly fresh shrimp will have almost translucent flesh. Do not buy shrimp with black spots or rings (unless it's black tiger shrimp) as this indicates the meat is starting to break down. Also avoid pink meat.

Frozen Shrimp: If possible, avoid shrimp that has been peeled and deveined before freezing. It can cause a loss of flavor and texture (shells will help to protect the meat of the shrimp and add more flavor to it). Never defrost any type of shellfish at room temperature and it is best not to defrost them in the microwave either. Defrost shrimp either in the refrigerator or in ice cold water. Do not defrost in a warm place or microwave.
Shrimp can be boiled, steamed, grilled, sautéed, baked, or deep-fried. They can also be cooked with or without the shell, with the vein or deveined. It can be prepared as a main course or as an ingredient in chowders and soups, salads, appetizers and sushi.


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