A shellfish with hundreds of species divided into 2 classes: warm water or cold water. Cold-water shrimp generally are smaller and more succulent. Shrimp come in a variety of colors, including light brown, pink, red, grayish white, yellow and green. When cooked, most shrimp shells change color, such as from pink to bright red. Raw, unshelled shrimp can also be referred to as green shrimp.

Shrimp are marketed according to size (number per pound), but market terms vary greatly from region to region and from fish market to fish market. Keeping that variance in mind, the general size categories into which shrimp fall are: colossal (10 or less per pound), jumbo (11-15), extra-large (16-20), large (21-30), medium (31-35), small (36-45) and miniature (about 100).

Raw shrimp should smell of the sea with no hint of ammonia. Cooked, shelled shrimp should look plump and succulent. Before storing fresh, uncooked shrimp, rinse them under cold, running water and drain thoroughly. Tightly cover and refrigerate for up to 2 days. Cooked shrimp can be refrigerated for up to 3 days. Freeze shrimp for up to 3 months. Thaw in its freezer wrapping overnight in the refrigerator, or place package in cold water until defrosted.

Recipes using Shrimp

Good Cook Shrimp Deveiner and Cleaner

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