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HOW
TO SELECT AND
PREPARE SHRIMP
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Among
the many varieties of seafood, shrimp ranks as
one of America's most favorite. Even people who
dislike fish seem to enjoy shrimp and there is
an endless number of ways in which shrimp may
be prepared. The dense white meat of shrimp has
a fresh, mild flavor that combines well with many
ingredients. Shrimp is great for dieters as they
are very low in fat and calories; however, they
contain a greater level of cholesterol than most
seafood so that must be taken into consideration
if anyone has been advised by their physician
to limit their cholesterol intake.
Of
the numerous species of shrimp sold worldwide,
saltwater shrimp are generally designated as 'cold
water' or 'warm water' species. Cold water shrimp
are caught in the North Atlantic and northern
Pacific waters while warm water shrimp are caught
in tropical waters. The majority of warm water
shrimp available in the United States are harvested
from the waters of the Gulf of Mexico and the
South Atlantic. These shrimp are generally classified
by the color of the shells (i.e., pink, brown
and white shrimp). The differences in appearance
and flavor 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
larger the shrimp, the higher the price. Size
classifications range from Tiny (150 to 180 shrimp
per pound) to Colossal (10 shrimp or less per
pound). Although larger shrimp may cost more per
pound and be easier to prepare (because you will
have less of them), they don't necessarily taste
any better than the smaller ones.
BUYING
AND STORING SHRIMP
Shrimp are not inexpensive, so you will want to
be certain that the shrimp you buy are the best
quality. Follow the guidelines below when purchasing
and storing shrimp:
When
buying shrimp:
~ Purchase frozen shrimp with their shells on if
possible. Most all shrimp are frozen as soon as
they're processed, and the longer they stay frozen,
the fresher they'll be.
~ Look for shrimp with firm white meat and a full
shell. Avoid frozen shrimp that has already been
peeled and deveined, as the shrimp will be less
protected against freezer burn without its shell.
~ 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.
~ Make sure the shell is not yellow -- this indicates
that the shrimp has been bleached.
~ Avoid shrimp that smells of anything other than
salt water. It should have a clean smell with no
trace of ammonia or bleach.
~ Be cautious of labels such as "large"
or "jumbo," as there are no firm guidelines
for such terms. For each shrimp variety (size),
the market or grocery should display the number
of shrimp that make up a pound -- use this as a
guideline instead.
~ Cooked shrimp should be purchased the same day
they were cooked. If cooked in the shell, shrimp
should be pinkish-orange with opaque rather than
translucent flesh. Avoid fresh-cooked seafood that
is displayed alongside raw fish or shellfish, as
bacteria can migrate from the raw meat to the cooked.
~ When purchasing shrimp, buy enough to serve 1/4
pound of cooked, shelled shrimp for each person.
When
storing shrimp:
~ Uncooked shrimp should be stored like fish and
used the same day they are purchased.
~ When buying frozen shrimp, make sure they are
still solidly frozen when they reach the home freezer.
~ Cook raw shrimp before freezing...since "fresh"
shrimp are most often previously frozen and then
thawed at the market.
~ Cooked, shelled, and deveined shrimp may be frozen
in airtight packaging. Most types of raw or cooked
shrimp can be safely kept frozen for up to two months
at a temperature of 0°F or colder.
~ Always thaw frozen shellfish in the refrigerator
rather than at room temperature.
PREPARING
SHRIMP
It is much easier to eat shrimp that have been shelled
prior to cooking, but the shells do add flavor to
the dish. Of course, shrimp may be purchased that
have already been shelled, deveined and are ready
to be cooked, but this makes the shrimp far more
expensive. Shrimp will cost less if you buy them
in the shell and learn to shell and devein them
yourself. Once you know how, it's really not difficult.
How
to shell shrimp:
To remove the shell from uncooked shrimp, use a
small sharp knife to make a shallow cut down the
back (outer curved side) of each shrimp. Use your
fingers to pull off the shell and legs, leaving
the tail portion attached to the meat.
How
to devein shrimp:
The
black "vein" that runs along the back
of the shrimp is actually its digestive tract. It
isn't necessary to remove the vein, but the shrimp
certainly look better and some say they taste better
when deveined. You can devein shrimp while leaving
the shell on (the shell adds flavor and can protect
the meat if you're grilling the shrimp.)
To
make it easier to access the vein of unshelled shrimp,
cut down the back (outer curved side) of the shell
with a knife or kitchen scissors. Use a small pick
("shrimp pick"), a skewer or your fingers
to find the vein, and pull it out. Pull out 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 fully removed.
How
to butterfly shrimp:
Many
recipes will call for "butterfly" shrimp.
The raw shelled shrimp are split and flatten to
give them a pretty appearance or aid in preparation,
such as battering and frying.
First
shell the shrimp leaving the tail attached. Next
insert a knife or kitchen shears about 3/4 of the
way into the shrimp at the head region. Cut almost
all the way through the flesh, down the center of
the shrimp's back and to the tail. Use your hands
to open the flesh of the shrimp until it lies flat.
Remove the vein with your fingers or the tip of
a knife. Hold the shrimp under cold running water
to rinse thoroughly.
Methods
of cooking shrimp:
When
cooking shrimp, it is important to heat them sufficiently
to destroy harmful organisms, but not so long that
the flesh becomes tough and looses flavor. This
can happen with only seconds of overcooking. Cooking
must be closely monitored and times will vary depending
on size. Shrimp will undergo a characteristic change
when cooked that indicates doneness. The flesh of
adequately cooked shrimp will turn opaque and the
color will change from a grayish-green to pink or
orange.
BAKED:
Peeled shrimp turn out moist when baked in foil
packets. To bake in foil, place the shrimp on a
large square of heavy-duty foil and add lemon slices
and butter (herbs and spices may also be added,
if desired). Fold the foil over the shrimp and seal
by crimping the edges together. Bake in an oven
that has been preheated to 375°F until just
done (approximately 5 minutes).
BOILED:
Shelled or unshelled shrimp that are cooked ahead
to be served cold or used in a recipe are usually
boiled. Add raw shrimp to water that has been brought
to a rolling boil. For extra flavor, add a few lemon
wedges and crab-boil to the 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 to 5 minutes.
BROILED
or GRILLED: Shrimp, in or out of the shell, can
be grilled on skewers or broiled in the oven; however,
leaving the shells on will protect the delicate
meat as it cooks and add flavor. A marinade or baste
will keep the shrimp moist as it cooks.
MICROWAVED:
This is a quick method for cooking shrimp. Place
shrimp (preferably unshelled) around the edge of
a microwave-safe casserole dish with the tails pointing
toward the center. Drizzle with lemon juice and
cook on high for 2 to 3 minutes. Be careful not
to overcook.
POACHED:
This cooking method works well for shrimp in or
out of the shell. Poach shrimp in a mixture of water
and lemon juice or wine. Flavor the poaching liquid
with herbs, if desired. To poach 2 pounds of shrimp,
bring 2 quarts of liquid to a gentle simmer, add
the shrimp and bring to a boil. Once the liquid
boils, cook shrimp for 60 seconds, then remove immediately.
SAUTEED:
This method for cooking shrimp traditionally requires
quite a bit of butter or oil, both for flavor and
to keep the shrimp from sticking to the pan. Remove
the shrimp from the pan promptly when done, or they
will continue cooking (and may overcook) from the
pan's heat retention.
STEAMED:
Steaming shrimp provides a gentle, fat-free and
flavorful method of cooking. Steam unshelled shrimp
in a collapsible steamer or steaming rack over boiling
water. Seasonings may be added to the water in the
steamer for additional flavoring. Cook just until
the shell on the back of the shrimp "lifts"
away from the meat.
STIR-FRIED:
Stir-frying is a quick-cooking method that is well
suited for preparing shrimp. Cook and remove the
peeled shrimp from the wok as soon as they are done
then stir-fry the remaining ingredients in the dish.
Return the shrimp to the cooked ingredients in the
pan to briefly reheat immediately prior to serving.
According to Bubba and Forrest Gump...
Shrimp
is perhaps the most versatile shellfish on the market.
The number of ingredients shrimp compliment is limitless
as it adapts well to both spicy and plain recipes.
Not only does shrimp make an excellent gumbo, it
can also turn a plain pasta and sauce recipe into
an elegant dish.
Although
the ingredients may vary, there are only a few basic
methods of preparing shrimp. Once you know how to
select good shrimp and have a basic knowledge of
how to prepare them, you will find endless ways
to enjoy this delicate, succulent tasting crustacean.
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