Shrimp BasicsLearn shrimp basics here to make your perfect Shrimp Scampi, Barbecue Shrimp recipe or your own special creation. Shrimp Sizes No matter the variety, shrimp are usually sold in three approximate size ranges:
These ranges are a rough estimate. You'll often find "jumbo" shrimp that could really come out to about 40 per pound, and small shrimp that look suspiciously medium-sized. No set rule exists, choose the shrimp size that works best for your recipe. Shopping for Shrimp Shrimp tastes best eaten the same day it's caught. If you don’t live near a shrimp boat fleet, shoot for eating your shrimp the same day it's bought. Why? Like most crustaceans, shrimp contain a particularly active enzyme that breaks down muscle protein faster than in other seafood. Since what we think of as the shrimp's "body" is actually just a very large muscular tail, that muscle tissue can break down in a matter of days, leaving you with shrimp that's mushy and flavorless. This is the same reason lobsters are often sold live and why what we buy in the grocery store as "fresh shrimp," cooked or otherwise, is actually shrimp that's been flash frozen right on the dock, off the ship it was caught on. This breakdown also results in a loss of amino acids and other molecules that give shrimp their sweet flavor. So the longer your shrimp's been sitting around thawed, the lower the quality of shrimp you're buying. How do you ensure you're using it at its best? Eat shelled shrimp no later than three days after purchase. Shrimp still in its shell doesn't deteriorate as fast, staying fresh, if refrigerated, for up to two weeks. If you're unsure, use the "smell test." If it smells fishy or "off" or has an ammonia scent, move on. Additives This is another important shrimp basic: Some sellers also wash shrimp in additives that keep them moist and prevent discoloration. The U.S. government allows sodium tripolyphosphate (to keep shrimp moist) and sodium bisulfate (to prevent harmless black spots). But additives can eventually contribute to a fishy smell and might also cause allergic reactions in people sensitive to sulfates. If you want to make sure you're getting shrimp basics and nothing but shrimp, ask your fish seller about additives or ask for organic or "nonadditive" shrimp. The good news? Enzyme activity stops once you cook the shrimp. So even if you're not eating it right away, if you cook shrimp as soon as possible, or buy pre-cooked shrimp, you're ahead of the enzyme breakdown curve. Preparing Shrimp Most shrimp in the United States is sold with the "heads" removed: buy shrimp almost anywhere else in the world and you more frequently will be buying whole shrimp. This "head" part actually also includes the shrimp's abdomen and most of its organs, including what is usually referred to as its "liver," a tiny sack that's the source of all those enzymes. So removing the heads means that the shrimp keeps longer. If you do buy shrimp with the head on, it's easy enough to remove by snapping off. The rest of the shrimp, what we often refer to as the "body" is really just a big tail. The dark vein often seen running its length is a primitive digestive track filled with sand, sediment, whatever the shrimp last ate: yummy to shrimp but gritty to us. For small or medium shrimp, deveining or not is your preference. But for large shrimp it's best to devein to get rid of any potential grit that might distract from your dish. Deveining Shrimp Simply pull the vein out with your fingers or take a paring knife or scissors and cut into the shrimp enough to grab the vein and pull out. Sometimes it helps to hold the shrimp under running water as you do this. Peeling Shrimp To peel shrimp, hold it with the legs facing you, pry the shells apart and remove the meat inside. Leave on or remove the end -- or what is usually referred to as the "tail" -- as your recipe calls for. Leaving the tail on makes for a nice handle for shrimp finger food, or can add visually to your presentation. To Cook Shelled or Unshelled What's the difference if you cook shrimp with its shells on? Flavor! For home cooks, the shell, or "cuticle" serves two purposes. It helps stop the shrimp flavor from leaching away during the cooking process, and since the shell is made up of its own tasty proteins and sugars, it adds flavor. In fact some soup, stock and broth recipes call for shrimp shells for that very reason. Cooking Shrimp Basics Shrimp basics don't get more basic than this: To grill shrimp, simply cook on each side for about two minutes. To poach, for one pound of shrimp bring 6 cups water to a boil, cook shrimp for five minutes and transfer immediately to ice water. For other cooking instructions, including
scampi shrimp basics
and
barbeque shrimp recipe basics,
see individual recipes throughout this site. Don't miss these related pages...
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