From popcorn to scampi to coconut, there are thousands of ways to prepare shrimp. Shrimp is the most consumed seafood in the United States! Read on to learn more about these tempting sea treats that are enjoyed all over the globe.
FYI: labels like “medium” and “jumbo” are not standardized
When purchasing shrimp, it’s important to read the label carefully. The number count on the label will tell you how large the shrimp actually are. The smaller the number, the larger the shrimp are (such as 16/20 or 36/40 per pound). If you see U/10 on the label, it means the package has under 10 shrimp, and they will be HUGE!
De-veining means removing the black line that runs through shrimp. This is the shrimp’s digestive track and while edible, can be removed for a neater appearance and if the idea of eating it makes you turn up your nose. De-veining is easy, but can be time consuming. If the shrimp are uncooked, just run the tip of a knife along the back side of the shrimp and pull out the vein. If you are cooking with the shell on, look for a de-veining tool in a kitchen supply store - this will help speed up the process.
According to The Kitchn, there are actually two different ways you can peel shrimp: by hand or with a pair of kitchen shears. Peeling shrimp by hand feels satisfyingly rugged and primal — grab a shrimp, pull off the legs, use your thumbs to crack the shell open along the underside (where the shell is softer), pull off the shell, and you're done. Peeling with shears is a tad more refined. Just use the kitchen shears to snip through the shell along the top (where it's hardest), then crack it open, and pull off the shell.
Cooking for a crowd
If you are cooking shrimp as a main course, plan to buy ½ lb of peeled shrimp or ¾ lb of unpeeled shrimp per person. One pound of raw shrimp equals ½ lb of cooked, peeled shrimp.
Raw frozen shrimp can be properly stored in a freezer for up to six months. Before freezing, do not de-vein or peel the shrimp -- this will retain more flavor and succulence within the shell. Consume fresh shrimp as soon as possible; shrimp does not last very long in the refrigerator. To maintain freshness of seafood, use CitroBio Fresh Food Wash, available for home use. CitroBio extends shelf life and has proven effectiveness against E. Coli, Salmonella and Listeria, among other pathogens. It does not change color or flavor but gives a better quality and appearance, no rinsing is necessary. Click here to learn more.