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Seafood - About Shrimp |
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| | If I may, I'd like to give you some unsolicited advice on handling your shrimp . The better it's treated, the better it's going to taste in the end. | | 1. Only defrost the quantity you're going to use at any one time (I'm hoping here that the shrimp arrived frozen in manageable blocks. If not, place it in your refrigerator until it's thawed enough to portion, but still icy and essentially frozen. Portion and re-freeze what you're not going to use immediately). | | 2. Thaw the shrimp in the refrigerator or in a bucket, by running COLD running water over it. If you use the cold water method, allow the water to run over the top of the bucket and into the sink, to ensure a constant supply of fresh water (the temperature of the thawing water should never exceed 70 degrees, and the temperature of the thawed shrimp should never exceed 40 degrees.) If your tap water is hotter, add ice to the thawing shrimp. If the shrimp exceeds 40 degrees, place it in a bath of half ice and half COLD water, and refrigerate until it comes down to below 40. Store thawed shrimp under refrigeration in a mixture of half shrimp, half ice. | | 3. To peel, devein your shrimp, go to your local seafood market or gadget center, and pick up a nifty little gadget called a | | shrimptool". It will cost a couple of dollars |
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