Shrimp

How to Choose the Best

Raw, fresh shrimp are grayish-blue in color with white stripes. Shrimp turn a coral pink color with white stripes after cooking. They are sold fresh, frozen, dried, canned and with or without their shells. Raw and frozen shrimp are sold based on the number of shrimp per pound, which denotes their size. For instance 16-20s would have 16 to 20 shrimp per pound while U15s would have 15 or less per pound.

Shelf Life and Storage

Store fresh shrimp, both raw and cooked, in the refrigerator, preferably packed with ice for up to four days. Defrost frozen shrimp in a colander under cool running water or in the refrigerator overnight. Discard any shrimp with a fishy or off aroma.

Freezing

Freeze shrimp for up to four months. Reserve and freeze shrimp shells to make a flavorful stock or broth. Thaw seafood in the refrigerator overnight or in a colander under cool, running water to safely defrost it.

Preparation Suggestions

After peeling, remove the dark "vein" along the backside of shrimp before cooking to properly clean them. Shrimp are best prepared in soups, stews, barbecued, baked, sautéed or eaten chilled with cocktail sauce. Because they cook quickly shrimp are ideal for fast entrees like stir fries and pastas. Shrimp have a very delicate flavor and are excellent fried in a crunchy tempura batter. Asian cuisines rely on dried shrimp to season sauces, soup bases and curries.