How To Cook Frozen Shrimp

Can you cook shrimp from frozen?

Is It Safe to Cook Shrimp from Frozen? Totally! Unlike chicken or salmon that must be cooked to a correct temperature to ensure their safety, shrimp are so small and so quick to cook that it’s hard to undercook them or serve them underdone.

How do you cook frozen shrimp without thawing?

How Do You Cook Shrimp from Frozen? – How To Cook Frozen Shrimp Today I’ll show you my favorite way to cook shrimp from frozenpoaching. Tomorrow I’ll be roasting them (from frozen) on a pan with some asparagus for a one-pan dinner that’s ready in 10 minutes. Poaching is truly my favorite way to cook shrimp, especially for shrimp cocktail, but for almost any preparation.

It’s such a gentle cooking method and it leaves the shrimp plump, juicy, and tender – never tough. The crazy thing is that to poach the shrimp from frozen, you do everything EXACTLY the same as for poaching thawed shrimp, You just leave them in the water for an extra minute. One minute. That’s all, no need for thawing.

So here’s what you do.

How long do you cook frozen shrimp?

Instructions –

  1. Add 8 cups of cold water (2 quarts) to a large pot. Add seasonings if desired such as ½ lemon sliced, 1 Tablespoon sea salt or kosher salt, and ½ teaspoon black peppercorns. You can also add a couple of bay leaves, use garlic salt in place of the sea salt, or use Old Bay seasoning (increase to 2 Tablespoons).
  2. Over high heat, bring the water to a boil.
  3. Turn the heat down to medium and add the pound of frozen shrimp. Simmer the shrimp for 2-3 minutes or until they’re just cooked through to a light pink color.
  4. Right before the shrimp is done cooking get a water bath ready by filling a large bowl with a mix of cold water and 2 cups of ice cubes.
  5. Quickly remove the shrimp from the hot water and place them in the ice bath to stop the shrimp from cooking.
  6. Serve cold as an appetizer alongside shrimp cocktail sauce or use in your favorite recipe. Enjoy!

Is frozen shrimp OK to eat?

Frozen Shrimp Are Actually Fresher Than “Fresh,” and Other Things You Should Know A lot of people are eating bad shrimp right now, at this very moment. Not because they’re bad cooks, or eating at bad restaurants, but because they don’t know how to buy shrimp that is as fresh and delicious as possible.

When we say bad, we’re talking about low-quality shrimp. The mushy-textured stuff that tastes fishy and smells even fishier. The easiest away to avoid these bogies? Learn what to look for when you’re at the supermarket. Let’s talk about what “frozen” and “fresh” actually mean in the wide world of shrimp.

Frozen shrimp are currently frozen. Duh. They’re in a bag, located inside the frozen food section of your grocery store. Of course they’re frozen. And they’ve most likely been that way since they were caught or harvested. When fisherman bring shrimp onto their boats, they throw them into ice immediately, freezing them within a very short time of being out of the water.

  • This preserves the fresh, shrimp-y flavor of the shrimp, freezing them in time so that they’re same-day fresh until they get thawed out again.
  • Fresh” shrimp are a bit harder to put our faith in, because they’ve most likely undergone this instant freezing process too, but have been thawed by the fine folks at the fish counter.

The “fresh” shrimp you see stacked on mountains of ice at your supermarket have most likely been frozen, and are now thawed, which means they’re actually getting less fresh with every passing hour. So. Let us say this: Unless you’re absolutely sure that the “fresh” shrimp at the store are actually fresh-off-the-boat, frozen shrimp are a way better bet, How To Cook Frozen Shrimp That poo (sorry!) has got to go. We’ve confessed our before, and with shrimp, it’s no different. Wild caught shrimp have a cleaner, sharper, more shrimp-y flavor than their farmed counterparts, Looking for that designation on the package is key. If the shrimp aren’t wild-caught, making sure they’re raised sustainably and responsibly is important.

  • Farms will advertise this, so really, it’s about taking the extra twenty seconds to scan the package.
  • And when you’re scanning, you’ll notice there’s a size designation.
  • Maybe small, medium, or large, and almost always with an accompanying number.
  • That number comes without context, a seemingly meaningless wildcard in the shrimp packaging game.

But it’s actually pretty useful information. The number tells you how many shrimp there are in a pound. The higher the number, the smaller the shrimp. The smaller the number, the larger the shrimp, And when you pick your size, it’s all about what you’re cooking.

  1. The tiny guys are great for fried rice, while the jumbo ones make more of an impact in presentation on their own.
  2. And lastly, on the topic of appearance: shells.
  3. Generally, we like the shells on there if we can get them.
  4. Same goes for the heads.
  5. Is it a step outside your comfort zone? Maybe.
  6. Is it more work to peel them once they’re cooked? Sure.

But those shells and heads hold so much flavor, we can’t really live without them. Cooking shell-on shrimp in a pasta sauce turns it almost into seafood stock. And they look rad too! Wins for the whole team! That said, we’ve been known to buy shrimp without shells from time to time—you’re not peeling shrimp on a Tuesday night, and neither are we.

Can you pan fry frozen shrimp?

Preparing Frozen Shrimp – While you can cook shrimp from frozen, you can also thaw them before cooking. It’s up to you as to which one you want to do. There are two ways you can thaw your shrimp: Either put them in the refrigerator a day or two before cooking or thaw them with cold water, according to the USDA Food Safety and Inspection Service,

If you want to thaw them using cold water, keep the shrimp in the package they’re in and put it in a bowl. Place the bowl in the sink and fill it with cold water. The package of shrimp should be completely submerged in the water. Change the water every 30 minutes until the shrimp have thawed. Shrimp will easily bend when thawed.

Smaller packages of about a pound or less can thaw in about an hour. Shrimp must be cooked immediately after thawing. Most shrimp comes with an EZ Peel label, which means that the shrimp have been cut down the back and the black vein (intestine) has been removed, notes Sea Lion International,

If it’s still there, you can use a paring knife to lift the veins off the backs of the shrimp and wipe them onto a paper towel. Your shrimp are now ready to be cooked. Cooking frozen shrimp (instead of thawing) is sometimes preferred, because shrimp are small and easy to cook, but frozen shrimp take about 50 percent longer to cook than thawed shrimp, according to the USDA Food Safety and Inspection Service.

You can go straight from the freezer to the pan with your shrimp, making cooking quick and easy. Just make sure your shrimp have the EZ Peel label on them, so you won’t have to de-vein them.

Do you boil or fry frozen shrimp?

Boil the shrimp on the stove. – Boiling shrimp is a quick and easy way to cook frozen shrimp, making them perfect for shrimp cocktail or sushi rolls. Bring a large pot of water to a boil on the stove. Add salt, pepper, lemon wedges, Old Bay seasoning, and bay leaves to the water and stir.

Is it better to steam or boil shrimp?

How to Steam Shrimp By Carlos C. Olaechea for Food Network Kitchen Steaming shrimp is one of the best ways to cook the shellfish. The gentle cooking technique helps elevate shrimp’s flavor and tender snap. Below, we walk you through everything you need to know about steaming shrimp, including how to set up your equipment, clean your shrimp, brine it for extra plump and juicy results, flavor your steaming liquid and steam your shrimp to perfection.

Boiling is another common way to cook shrimp. But here’s why you might want to steam your shrimp. With boiling, there’s a little more room for user error and you can end up with overcooked shrimp. Boiling shrimp can sometimes cook them a little too aggressively and make it difficult to remove your crustaceans from the pot in time.

That can translate into shriveled, rubbery shrimp. Moreover, the shrimp’s flavor can leach off into the boiling water. Steaming is much gentler on seafood and helps lock in the shrimp’s flavor. Additionally, steaming is more convenient than boiling because you need less water, which means you don’t have to wait as long for it to come to a boil.

  1. The sooner your water comes to a boil, the sooner you can eat! Eskay Lim / EyeEm/Getty Images The good news is that there are many options you can use to steam shrimp and other shellfish.
  2. What you want in your steamer setup is to keep the food elevated from the simmering water below.
  3. You want your shrimp to cook in the steam and not boil in the water.

One of the most common setups in the United States consists of a large metal pot with a steamer basket insert which sits on top of the pot. There are holes or perforations at the bottom of the steamer basket to let in steam from the pot below. Sometimes this setup is sold as a pasta pot with a strainer.

If you have one of those, you can definitely use it to steam shrimp. If you have a large stock pot or pasta pot but no steamer basket, you can buy a separate steamer basket that fits inside your pot and stands on little feet to keep it elevated from the water. Many also feature a handle to make it easier to lift out of the pot.

There are actually many models of steamer inserts available at retailers and online made from different materials like steel and silicone. Some are collapsible, making them easy to store You may be tempted to use the steam function in an Instant Pot or another electronic countertop pressure cooker.

  1. However, this isn’t such a great idea.
  2. The steam function on an Instant Pot is different from steaming on your stovetop because, in addition to steam, the Instant Pot will also create pressure.
  3. You run the risk of overcooking the shrimp, and in the worst scenarios, the pressure may cause your shrimp to break apart.

Now, you shouldn’t dismiss your Instant Pot altogether. You can steam shrimp with it using the steamer rack. However, use the sauté setting to make the water come to a simmer. Cover with a cloth or plate instead of the Instant Pot lid to avoid creating a vacuum.

  1. You can also use a tamale pot if you have one; they’re very practical if you intend on steaming a lot of shrimp for a large party or gathering.
  2. As well, you can use a Chinese-style bamboo steamer over a wok or other pot or pan.
  3. Steamer racks that are popular in Chinese and other East Asian cuisines can be quite inexpensive.

These are great because they are sturdy enough to support a plate or bowl, which is important if you want to hold onto the shrimp’s juices or if you want to coat or smother your shrimp in a sauce or other aromatics, like scallions and ginger. If you don’t have special steaming equipment, you can rig a regular stock pot to become a steamer.

  1. Simply turn a heat-safe bowl upside down in your pot.
  2. Place a heavy, heat-safe plate on top of the overturned bowl and you have yourself an impromptu steamer.
  3. A heatproof colander set on top of a pot of simmering water also works perfectly.
  4. Alternatively, you can create a steamer from potatoes and corn on the cob by simply layering them inside your pot first along with water or whatever liquid you wish to cook with.

Place your shrimp on top of the vegetables, which will keep them elevated above the liquid, and fire up your stove. This is a great way to steam shrimp and also add a side dish to your meal all in one pot. James Baigrie/Getty Images The prep work involved before you steam your shrimp has everything to do with your personal preferences and whether or not you bought your shrimp peeled and deveined.

  • How to remove shrimp heads: If you’ve found whole, head on shrimp, you can steam them whole and be left with super flavorful, juicy shrimp. But that may not be everyone’s idea of good eats. To remove the heads, twist them off or chop them off with a chef’s knife.
  • How to peel shrimp: Peel off the shell segment by segment by grabbing onto the section of shell that meets the belly (where the legs are) and pulling back. If you’re eating shrimp with your hands – like in shrimp cocktail – you can leave the tail so diners can grab a shrimp with their fingers. Otherwise, snip it off with scissors or a knife.
  • How to devein shrimp: The intestinal tract is completely safe to eat but can add sandy texture to your finished product, so many people opt to remove it. To do so, simply use a paring knife to cut a slit along the back of each shelled shrimp, exposing the dark intestinal tract. With the tip of your knife (or with your fingers) remove the tract and discard. Rinse your shrimp, and they are ready to steam.

Have you ever eaten shrimp at a restaurant that were almost impossibly plump and juicy? The staff probably used the same type of shrimp you get at your local grocery store. However, between cleaning and cooking, they probably brined it. This is a not-so-new technique that many restaurants have used for decades to ensure every diner gets perfect shrimp.

Soak your prepped shrimp for 1 hour before cooking in an ice water-salt brine.1 tablespoon of salt for every 2 cups of ice water is a good starting point. You can also add 1 tablespoon of sugar and 1 teaspoon of baking soda to the brine like Chinese chefs sometimes do to ensure their shrimp cooks up crisp and snappy instead of soft and mushy.

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Just make sure to rinse the shrimp before steaming it to wash off the baking soda. Achiam Photography/Getty Images When it comes to seafood, there are people who believe in tasting the pure, natural flavors of shrimp and those who believe shrimp are a vehicle for lots of seasonings.

  1. Neither approach is wrong, and steaming lets you add as much or as little flavor to your shrimp as you want.
  2. If you are adding extra flavor, what’s important to keep in mind is that your steaming liquid needs to more heavily seasoned than soup or stew broth.
  3. Your liquid needs to be almost too flavorful to eat on its own.

If your concoction makes you pucker or grab a glass of water, then its steam will impart just enough flavor to your shrimp.

  • How to let the shrimp’s simple flavors shine. Use plain water as your steaming liquid. Adding a few slices of lemon is also traditional and lets you focus on the sweet, unadulterated flavors of the shrimp.
  • Swap water for another liquid. You can use stock, wine, beer, fruit juices or any other beverages you like. There are no limits to how you can experiment with steaming shrimp.
  • Add aromatics to the steaming liquid. Think of vegetables that add a lot of aroma, like onions, celery and carrots. Garlic and ginger are also great additions that impart a lot of flavor. Don’t be afraid to rummage through your spice cabinet and herb garden for inspiration. Chili peppers, black pepper, bay leaves, thyme cilantro and parsley are just some of the many seasonings you can add to your steaming liquid.

Now is a good time to add any extra seasonings directly to your shrimp if you want to jazz them up a bit. Tossing your raw shrimp in some cayenne pepper or black pepper is always a good option for those who like a bit of a kick to their seafood. You may also coat them in a little citrus zest, curry powder or herbs.

  • You can add liquid seasonings to shrimp, too.
  • A splash of vermouth or sherry add a nice note that compliments shrimp’s natural sweetness.
  • A drizzle of oyster sauce or Thai curry paste is another option for a more Asian-influenced preparation.
  • If you are adding liquid seasonings to your shrimp, you will want to steam them on a plate or a bowl so that your seasoning doesn’t fall through the holes of your steamer.

By using a plate or bowl, you’ll also end up with a super flavorful sauce for you shrimp.

  1. Add your steaming liquid to the pot. And any other seasonings and aromatics you want.
  2. Place your steamer insert in the pot. Make sure there are at least two inches between the bottom of your steamer and the top of the liquid. If there is too much water, just remove the steamer and pour out some of the liquid until you have it at the right level.
  3. Cover the pot and bring the liquid to a boil over high heat. Having your steamer inside your pot at this stage will preheat it and help your shrimp cook just a bit faster.
  4. Reduce heat to medium and add shrimp. You want the liquid to be at a moderate simmer. Uncover the pot, add your prepared shrimp, and replace the cover.
  5. Steam until the shrimp they curl and turn bright pink. Steam for 4 to 6 minutes for 1 to 2 pounds of shrimp. Immediately remove the steamer from the pot. The shrimp should have changed color and be firm to the touch but still give a little. Make your hand into a loose fist and poke the area between your thumb and forefinger. Your shrimp should feel like that.
  6. For cold shrimp, drop into a large bowl filled with ice water. Once they are cooled, you can store them in the refrigerator until you are ready to serve them. They can keep this way for about a day.

Related Links: : How to Steam Shrimp

Do you peel frozen shrimp before cooking?

Tricks for preparing shrimp –

It’s best to buy frozen unpeeled shrimp and then peel it yourself. Defrost the shrimp in a bowl of ice water. Once you’ve peeled the shrimp, devein it using a toothpick, so you don’t have to split the shrimp open. Brine the shrimp in a baking soda solution before you cook it for the best texture.

How do you defrost shrimp in 10 minutes?

Need the shrimp even faster? – If you need the frozen shrimp thawed right now, take the shrimp out of the bag and place them directly into the cold water. Leave them in the water for 10 to 15 minutes. Stir the water and shrimp to break up frozen clumps every three to five minutes.

Do you rinse frozen shrimp after thawing?

– Shrimp can be eaten cooked and warm, or cooked and then chilled, as in a shrimp salad. But before we get to cooking, first the shrimp need to be defrosted. And how you defrost them can impact their final texture. If you’ve bought a bag of frozen shrimp at Costco or Whole Foods or Fairway, or any other large market that keeps a frozen seafood case, here’s how to defrost them:

  1. Remove the shrimp for your recipe. Reseal the bag and return to the freezer.
  2. Place the shrimp in a fine-mesh sieve or colander, which, in turn, you place in a large bowl of cold tap water. This makes it easy to lift the shrimp in and out of the water.
  3. Let sit submerged for 10 minutes.Lift the colander and all the shrimp out of the water. Change the water in the bowl, again using cold tap water, and re-submerge the shrimp.
  4. Leave for another 10 to 20 minutes and the shrimp should be completely defrosted and still cold. Pat them dry before cooking.

You can also defrost shrimp overnight in the refrigerator. Just place them in a covered bowl. The next day give them a rinse with cold water and pat dry with a paper towel before cooking. Resist using warm water because the shrimp will defrost unevenly and this can cause the shrimp to also cook unevenly if the outside seems defrosted but the inside isn’t.

How do you defrost shrimp so it’s not soggy?

Thaw shrimp in the refrigerator using a colander – How To Cook Frozen Shrimp Olesya_sh/Shutterstock There are a few different ways to thaw shrimp that will give you decent results. Bon Appétit states that if you are pressed for time you can thaw frozen shrimp by putting them in a sealed bag in cold water, or even just fully submerging them in the same water for about 20 minutes.

  • While both of those methods will work, the ideal method is to plan ahead and defrost your shrimp in the fridge overnight.
  • According to The Spruce Eats, you should do this by taking them out of the bag and placing them in a colander over a bowl.
  • This way, as they defrost and melt, they drain off and avoid becoming soaked in their own juices.

The reason this method is best is the same reason you should pat shrimp dry before you cook them: moisture is the enemy of perfectly cooked shrimp, This might seem counterintuitive — shrimp come from the water, after all, but as Food52 notes, excess moisture extends the time it takes for shrimp to cook and brown.

How do you tell if frozen shrimp is cooked?

This is the trick: You want to keep an eye on the crevice in the back of the shrimp where the vein was removed. Stay locked onto the thickest part of the shrimp (the opposite end as the tail), and when the flesh at the base of that crevice turns from translucent to opaque, the shrimp is done. It’s cooked through.

Is boiled shrimp good?

Wondering how to boil shrimp? Boiling up a batch is perfect for shrimp cocktail and comes out tender and juicy every time. Why would you boil shrimp, when you can cook it on the stove in a flash? Turns out, boiled shrimp is a thing. And it’s really good, The most popular way to use boiled shrimp is for shrimp cocktail, but you could boil it for any type of preparation. (Of course you can also do a shrimp boil, but that’s a whole different recipe.) The advantage of boiling? It keeps well at room temperature, making it perfect to sit out on a platter of shrimp cocktail while entertaining.

Are frozen shrimps healthy?

Health benefits of frozen shrimp – In the 90s, shrimp got a bad rap for being high in cholesterol. However, the kind of dietary cholesterol they actually contain has been shown to actually lower cholesterol levels : Shrimp has been shown in studies to not increase overall cholesterol and to actually have a protective effect by decreasing triglyceride concentrations.

Why is frozen shrimp better than fresh?

Why You Should Buy Shrimp Frozen – The quality of frozen shrimp is generally excellent. For superior flavor and texture, buy shrimp frozen and defrost them just before cooking. Within just 24 hours of thawing, the muscle tissue begins to degrade and turn mushy, and the shrimp’s flavor becomes less fresh.

Why is salt added to frozen shrimp?

– Packaged, plain, frozen shrimp commonly contains added salt for flavor, as well as sodium-rich preservatives. For example, sodium tripolyphosphate is commonly added to help minimize moisture loss during thawing ( 6 ). A 3-ounce (85-gram) serving of nonbreaded frozen shrimp may contain as much as 800 mg of sodium, 35% of the RDI.

Is it OK to fry frozen prawns?

Can you cook frozen prawns? – Frozen prawns should not be cooked without thawing, because this leads to them becoming overcooked. This is again important to make sure your prawns are soft, juicy and well cooked.

Can you boil frozen shrimp and then fry?

Download Article Download Article A bag of frozen shrimp can be a lifesaver come dinnertime. If not properly prepared, however, your favorite seafood dishes can easily turn into a bland, watery mess. The key to cooking with frozen shrimp is to give them plenty of time to thaw before combining them with other ingredients.

  1. 1 Pick up a bag of peeled, deveined shrimp. Starting with shrimp that have already been peeled and deveined will help you cut down on your prep time. If you prefer, you can also buy whole shrimp and peel them yourself later. Either way, all you’ll have to do to get them ready for the pot, oven, or skillet is thaw them out.
    • While shopping for frozen shrimp, check each package for a symbol reading “IQF,” which stands for “Individually Quick Frozen.” This means each shrimp has been frozen separately, which reduces clumping and improves flavor and texture.
    • It’s important that your shrimp be deveined. It’s practically impossible to devein shrimp while they’re still frozen or after they’ve been cooked, and it will take much longer if you wait until after they’ve thawed.
  2. 2 Place the shrimp in a colander or wire strainer. Snip open the bag and shake out the frozen shrimp into your colander or strainer. To ensure that your shrimp defrost as quickly as possible, be sure to break up any large chunks that have frozen together.
    • If you don’t have a colander or strainer, try leaving the bag sealed and running some cool water over it in the sink to thaw it. It’s time-consuming, but it will get the job done.
    • You can also place the exact amount of shrimp you want to cook in a separate resealable plastic bag before continuing if you don’t want to prepare the entire bag at once.

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  3. 3 Submerge the colander or strainer in a bowl of cool water. Lower the colander into the bowl, making sure it fits comfortably and the water covers the shrimp entirely. Allow the shrimp to sit for 10-15 minutes, or until the last of the ice has melted.
    • To speed up the thawing process, leave a small stream of fresh water trickling into the bowl to continually replace the water that’s grown cold.

    Warning: Never use warm water to defrost frozen shrimp. This can cause it to thaw unevenly, which can impact its texture.

  4. 4 Transfer the thawed shrimp to a layer of folded paper towels. Remove the colander or strainer and shake it a few times to get rid of excess water, then pour the shrimp out on top of the paper towels. Fold one half of the absorbent pad over or use a separate towel to gently blot the shrimp and soak up any remaining moisture.
    • There should be no visible ice crystals or standing water on the surface of the shrimp when you’re done.
  5. 5 Heat the shrimp briefly to release any remaining liquid (optional). Add your thawed shrimp to a dry nonstick pan or pot of boiling water over high heat and cook them for roughly 2-3 minutes, or until they just turn opaque. The heat will cause the shrimp to shrink slightly, essentially wringing every last bit of unwanted moisture out of them.
    • While it’s not necessary to give your shrimp a preliminary warmup, it can be a useful step if you want to make sure they don’t make the dish you’re preparing soggy.
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  1. 1 Fill a large pot 3/4 of the way up with water. Leave 1–2 inches (2.5–5.1 cm) at the top of the pot to give the water plenty of room to rise as it reaches a boil. Be sure to choose a piece of cookware that’s roomy enough to hold all the shrimp you plan on cooking, along with your water. Your shrimp shouldn’t take up more than about 1/4 of the pot’s total volume.
    • To save yourself some time, let your tap run until it’s as hot as it can get before you begin filling your pot to increase the starting temperature of your water.
    • If you boiled your frozen shrimp to finish thawing them, you can skip straight to cooking them in the same water.
  2. 2 Bring your water to a high boil. Position the pot on one of your stove’s central burners and turn it on to medium-high heat. When the water begins to bubble steadily, it will be time to put in your shrimp.
    • Adding the shrimp before your water reaches a boil can lower its temperature, causing the shrimp to take longer to cook and leaving it rubbery as a result.
  3. 3 Add whole spices and other flavorings to your cooking liquid (optional). Sprinkle a generous amount of kosher salt into your pot to help season the shrimp, Then, throw in any other ingredients you want to use. For 1 ⁄ 2 pound (230 g) of shrimp, you might include 2-3 teaspoons (10-14 g) of cloves or peppercorns, or squeeze and drop in half of a lemon.
    • Fresh herbs like parsley, thyme, or cilantro can also be used to impart zesty, pungent, and savory notes.
    • Let your flavorings simmer for about 5 minutes in order to bring out their full flavor.
  4. 4 Boil your shrimp for 2-7 minutes, or until they begin to float. Smaller shrimp will typically only need to cook for 2-3 minutes, while larger ones may need closer to 5. Watch closely for a few shrimp to begin bobbing to the surface of the pot—this is a good sign that they’re done.
    • Stir your shrimp periodically as they boil to make sure they all heat evenly.
    • There’s no need to wait for all of your shrimp to float. Once you notice a half a dozen or so pop up, it will be safe to take them off the stove.

    Tip: Perfectly boiled shrimp will be plump, juicy, and light pink in color.

  5. 5 Drain your boiled shrimp thoroughly in a colander or wire strainer. Switch off the stove and use a pair of potholders or oven mitts to carefully lift the pot off of the burner. Pour the shrimp out into your colander or strainer, then give it a couple shakes to remove excess water.
    • If you’re making shrimp cocktail or plan on reheating your shrimp later, plunge them into an ice bath for a few seconds, then drain them again. This will prevent them from overcooking accidentally.
    • For maximum flavor, serve your boiled shrimp hot with melted butter and a dash of Old Bay Seasoning.
    • If you end up with uneaten shrimp, transfer them to an airtight storage container and stick them in the refrigerator. They should keep for up to 3 days.
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  1. 1 Preheat your oven’s broiler. Set the broiler to high heat and give it at least 8-10 minutes to reach its top temperature—it needs to be nice and hot in order to give your shrimp a perfect crispy exterior. While it’s warming up, you can finish getting your shrimp ready.
    • You can also use a conventional bake or convection setting at around 400 °F (204 °C), though broiling your shrimp will improve their texture and help them cook faster.
  2. 2 Toss your shrimp in dry spices for a burst of added flavor. Mix up a quick seasoning blend using 3/4 of a teaspoon of kosher salt, 1/2 of a teaspoon of garlic powder and paprika, and 1/4 of a teaspoon each of cracked black pepper, cayenne pepper, and oregano. Stir your spices together in a large mixing bowl, then add your shrimp and toss them until they’re evenly coated.
    • Lemon pepper is another popular seasoning choice for broiled shrimp and similar seafood dishes.
    • The quantities of spices listed here should be just right for about 1 ⁄ 2 pound (230 g) of shrimp. If you’re preparing more or less, adjust your proportions accordingly.

    Tip: If you like, you can also top your seasoned shrimp with butter prior to broiling them for an irresistibly smooth and delectable finish.

  3. 3 Spread out your thawed shrimp on a nonstick baking sheet. Arrange the shrimp in a single layer so that there’s about 1 ⁄ 2 in (1.3 cm) of space between each. Make sure none of them are covering or overlapping the others.
    • Giving your shrimp some room to breathe will help them cook faster and more consistently.
    • Use a baking sheet or broiler pan with raised edges to prevent the shrimp from sliding off.
  4. 4 Broil the shrimp for 5-8 minutes, or to the desired doneness. Slide the pan onto the upper rack of your oven directly beneath the broiler, then close the door. Your shrimp won’t take long at all to cook through, especially under the intense heat of the broiler.
    • You’ll know your shrimp are done when they turn a pale pink color, with a small amount of visible browning around the edges.
    • If your oven has a light inside, switch it on so you can keep an eye on your shrimp as they cook.
  5. 5 Remove your shrimp safely from the oven using an oven mitt. Once your shrimp are done, open the oven, reach inside, and carefully take hold of the baking sheet. Rest the baking sheet on a nearby stove, countertop, or other heat safe surface to cool.
    • Allow your shrimp to cool for 2-3 minutes before serving them up. Avoid handling the baking sheet in the meantime, as it will be extremely hot.
    • Place your leftovers in an airtight container and put them in the refrigerator, where they’ll stay fresh for about 3 days.
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  1. 1 Heat 1–2 tablespoons (15–30 mL) of oil or butter in a large skillet. Tilt the skillet in all different directions as it warms up to make sure your cooking surface is evenly coated. Wait for the oil to begin shimmering slightly before adding your shrimp.
    • For best results, choose an oil with a high smoke point, such as vegetable, canola, peanut, or sunflower oil. Olive oil works great for this!
    • Be careful not to let your skillet get too hot, especially if you’re using butter. Doing so could cause your cooking fat to scorch, resulting in a burnt, acrid taste.
    • You’ll have the easiest time sautéing 1 ⁄ 4 – 1 ⁄ 2 pound (110–230 g) of shrimp at a time.
  2. 2 Add garlic or other aromatics to your oil for additional flavor. If you like, you can throw 1 ⁄ 2 –1 ounce (14–28 g) of minced garlic, sliced white onion, chopped parsley or shallots, or lemon zest into your skillet as it heats up. Cook your chosen ingredients until they just begin to soften and turn translucent.
    • Be careful not to overcook your aromatics, or they could cause your shrimp to taste burnt. They’ll most likely only need about 30-45 seconds in the skillet.

    Tip: Aromatics like garlic and shallots can lend a whole new dimension of deliciousness to your sautéed shrimp.

  3. 3 Add your shrimp to the skillet and sauté them for 4-5 minutes, They’ll begin sizzling as soon as they touch the hot cooking surface. Keep the pan moving or stir the shrimp constantly to make sure they heat evenly. In a few short minutes, your shrimp will take on a soft pinkish-white color and a slightly crispy outer texture.
    • Feel free to dust your shrimp with about 1/2 of a teaspoon each of salt, pepper, chili powder, curry spice, and cayenne pepper at this point, or season them to your own personal taste.
    • Shrimp cook quickly, so make sure you don’t walk away and leave the skillet unattended, or they could burn.
  4. 4 Let your shrimp cool for 1-2 minutes before eating them. The shrimp will be hot when they first come out of the skillet. As difficult as it may be, try to hold off on eating them until they’ve had time to cool to a safe temperature. Enjoy!
    • Finish your sautéed shrimp with a drizzle of melted butter or a sprinkle of freshly-minced savory herbs, such as parsley, cilantro, or dill.
    • Refrigerate your leftovers in an airtight container and try to consume them within 2-3 days.
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  • Question I bought a packet of blanched and frozen small shrimp. I want to make a shrimp cocktail as a starter. How do I prepare the shrimp? Follow the instructions in Make Shrimp Cocktail,
  • Question How do I steam frozen shrimp that already been peeled and is the color pink? Thaw the shrimp first in cold water. Get the water boiling and producing steam in your steamer before adding the shrimp. Let steam only a minute or less, as steaming will greatly toughen the shrimp meat.
  • Question Is it OK to cook frozen shrimp? Drew Hawkins1 Community Answer Absolutely! As long as the shrimp were frozen correctly, they’re super easy to cook and add to a dish. Place them in a strainer or colander and submerge them into a bowl of cool water for about 15 minutes to thaw them out. Then, just cook them like you would fresh shrimp.

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  • One of the best things about frozen shrimp is it takes them a long time to go bad. When properly stored, they should keep for up to a year!
  • Keep a couple bags of frozen shrimp on hand at all times so you’ll always be able to whip up a delicious meal in a pinch.

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It’s not safe to consume frozen shrimp (or any kind of shrimp, for that matter) if you suffer from a shellfish allergy.

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  • Colander or wire strainer
  • Paper towels
  • Nonstick pot or pan (optional)
  • Large pot
  • Wooden spoon
  • Colander or wire strainer
  • Potholders
  • Large bowl for ice bath (optional)
  • Large mixing bowl
  • Nonstick baking sheet or broiler pan
  • Oven mitt
  • Large skillet
  • Spoon or spatula
  • Potholder
  • Knife, grater, or zester (for preparing fresh herbs)

Article Summary X To cook frozen shrimp, first take the shrimp out of the bag and place them in a colander or strainer. Place the colander or strainer in a bowl filled with cool water and wait 10-15 minutes for the shrimp to thaw. Don’t use warm water since it can affect the shrimps’ texture.

Once they’re thawed, transfer the shrimp to a paper towel and pat them dry. To boil the shrimp, bring a pot of water to a boil and cook the shrimp in it until they float to the surface of the water, which can take anywhere from 2 to 7 minutes depending on their size. Drain the shrimp in a colander and enjoy! You can also broil shrimp in the oven.

Set the broiler to high heat, and toss the shrimp in some seasonings, like salt, pepper, garlic powder, and paprika. Spread them out on a nonstick baking sheet and broil them for 5-8 minutes. You’ll know they’re done when they turn a pale pink color with some browning on the edges.

Can you eat raw shrimp?

May lead to illness – Food poisoning is a common illness associated with eating bacteria-laden foods. Symptoms may include vomiting, stomach cramps, fever, and diarrhea ( 8 ). In fact, over 90% of food poisoning cases are caused by Salmonella, E. coli, Vibrio, or Bacillus, all of which can be found in raw shrimp ( 15, 16, 17 ).

  1. In addition, norovirus is a contagious illness commonly linked to eating raw shellfish like shrimp ( 16, 18 ).
  2. Around 1 billion diarrhea-related food poisonings occur worldwide each year.
  3. Over 5,000 people die annually from foodborne illnesses in the United States alone ( 16 ).
  4. As such, older adults, pregnant women, and young children should take special care to avoid raw or undercooked shrimp, as these populations may have compromised immune systems and are thus at a higher risk of catching a fatal illness ( 17, 18 ).

Summary Raw shrimp may contain harmful bacteria and viruses that could lead to illness or death. Those with weakened immune systems, such as pregnant women, should take extra precautions to avoid raw or undercooked shrimp. Eating raw shrimp is not recommended because of the risk of food poisoning.

  • Therefore, cooking shrimp properly is the safest way to eat them.
  • As improper harvesting, handling, and storage techniques can increase the risk of contamination, it’s best to buy high-quality shrimp from a reputable source.
  • Look for a label certifying safe processing in accordance with food safety guidelines ( 19, 20 ).

Fresh shrimp should be refrigerated and consumed within four days or frozen for up to five months ( 20 ). The safest way to thaw frozen shrimp is to take it out of its packaging and store it in a refrigerator overnight or up to 24 hours. This minimizes the spread of harmful bacteria ( 20 ).

To prepare, wash your shrimp thoroughly, as any dirt may conceal bacteria, and ensure that other food items stay at a safe distance to prevent cross-contamination ( 20 ). While such techniques may reduce the growth of some harmful bacteria, they won’t kill all of the bacteria present. Thus, even if you prepare them carefully, raw shrimp still pose a risk of illness.

Instead, you should cook shrimp until they are opaque or pink in color or have reached an internal temperature of 145 0 F (63℃). Most harmful bacteria and viruses are eliminated during the cooking process ( 20, 21, 22 ). Summary Some preparation techniques may help reduce the growth of bacteria in raw shrimp, but you should always cook it properly to minimize your risk of food poisoning.

Do you have to rinse frozen raw shrimp?

Should I rinse the shrimp? – Rinse the shrimp to make sure it is all cleaned off. You can clean shrimp when they‘re raw or previously cooked. Rinse the shrimp in cold water to remove any loose shell bits or gunk from the inside of the shrimp.

How do you thaw and cook raw shrimp?

How to Thaw Frozen Shrimp and Win Weeknight Dinner Shrimp are a that we absolutely, wholeheartedly co-sign. Unlike some other foods that suffer in the freezer, shrimp thrive, But in order to really understand their true beauty, you have to learn how to thaw frozen shrimp properly.

  • You can’t eat them as-is, folks.
  • You just can’t.
  • They have to thaw.
  • Now, thawing is literally just the process of something frozen becoming.not frozen.
  • But when thawing food, certain best practices will help ensure that the texture of the product is preserved.
  • In all cases, and especially with delicate items like shrimp, it’s important to avoid shocking the food with rapid or extreme changes in temperature which can mess with the texture and even risk partially cooking it—obviously not ideal.

You have to do it right. The good news? You’ve got options. Are you the kind of person who actually thinks about what they want to eat for dinner more than a couple of hours in advance? Good on you! If you want to make, say, our new recipe tomorrow, then your best bet is to pull that bag of frozen shrimp out of the freezer today and simply pop it into the fridge.

They’ll thaw gradually overnight, which is probably the ideal scenario, and be ready to cook by dinnertime. But let’s be real: Most of us don’t think that far ahead. You figure out what you want to cook in the afternoon, go shopping after work, and start cooking shortly after you get home. That’s okay! You’ve still got plenty of time to thaw that shrimp.

Just take the unopened bag, place it in a big bowl full of cold water, and use a plate or other heavy thing to weigh the bag down so it is fully submerged—45 minutes later, you’ll have ready-to-cook shrimp! Okay, but what if 45 minutes sounds like an eternity ? You’re hungry, and tired, and you need that shrimp to be thawed, like, now,

  • We got you.
  • Take that bag of shrimp out of the freezer and open it.
  • Dump those shrimp directly into a big bowl of cold water so they’re all completely covered.
  • Warm water will start to change the tender texture of the shrimp, so please, make sure to use cold water.
  • That’s important.) Depending on the size of the shrimp, this process can take anywhere from 10 to 20 minutes.

How easy is that?! Some people are wary of this method because they worry that the shrimp will take on excess water, but we don’t find this to be the case. (They lived in the water, didn’t they??) Just don’t let them soak any longer than they need to and you’re in good shape.

Is raw frozen shrimp better than cooked?

Jumbo shrimp. It’s a contradictory name that always draws a laugh, but there really is something jumbo about shrimp these days: the demand for it. Americans consume more than 650 million pounds of shrimp annually, or about 2 1/2 pounds for every man, woman and child, according to the National Marine Fisheries Service.

  1. That’s more than double the total consumption of 20 years ago.
  2. And shrimp cocktail, that ’50s icon, is still adored in the ’90s.
  3. It remains our favorite appetizer when we go out to eat, reports the National Restaurant Association.
  4. Shrimp is also, not surprisingly, the top-selling seafood in the supermarket, where shoppers are being reeled in with scoop-your-own bins of shrimp, free steaming and smaller, easier-to-use packages of frozen shrimp.

Unfortunately, this year consumers looking forward to the traditional summer shrimp season will discover higher prices and smaller shrimp. Still, there’s plenty of shrimp showing up in local markets-enough to satisfy jumbo-size appetites. As the season gets underway, here are some answers to some commonly asked shrimp questions: Q: Is it possible to get fresh shrimp that has never been frozen? A: Virtually all shrimp is frozen.

  • Sure, if you live near the Gulf Coast, you may be able to find some just-caught, fresh shrimp.
  • But 98 percent of the shrimp sold in this country is frozen and there’s a good reason for it.
  • Fresh shrimp deteriorates in about two days.
  • Frozen shrimp lasts for months.
  • You do the math.
  • Q: Is it better to buy raw shrimp or cooked shrimp? A: Generally, the flavor and texture of shrimp you cook yourself will be better, although many people like the precooked because it saves them time.

James Peterson, a former chef and author of “Fish & Shellfish” (William Morrow, 1996), rarely buys cooked shrimp because he prefers shrimp cooked in the shell and he wants the juices from the shrimp to help season whatever he’s cooking. However, he does concede that if an emergency shrimp salad or shrimp cocktail is needed, cooked shrimp are a handy solution.

  • Dan McGovern of SeaFood Business magazine in Portland, Maine, also favors uncooked over cooked shrimp, especially those bags or bins of frozen cooked shrimp.
  • Think about it,” he says.
  • Precooked shrimp has been frozen, thawed, cooked and frozen again.
  • It’s just not going to be as good as raw shrimp you cooked yourself.” Q: How can I tell if the shrimp being sold in the fresh fish case at my supermarket has been around too long? A: In two words: Smell it.

Many experts tell consumers to make sure the shell looks moist and shiny, the meat doesn’t look dried out and there are no suspicious black marks on the shell that can indicate deterioration. Unfortunately, all those things can be doctored or masked. The easiest, best thing to do is smell the shrimp.

It should have a slightly briny odor. If it smells of ammonia or just smells plain stinky-bad, don’t buy it. Q: What’s the safest way to handle shrimp once you get it home? A: Refrigerate it immediately. Do not let it sit at room temperature. Precooked shrimp can be refrigerated for up to a week; raw shrimp should be refrigerated for no more than a couple of days, says Daniel Fung, a food microbiologist at Kansas State University.

“Shrimp spoils much faster than beef or chicken,” explains Fung, because shrimp is a lot easier for bacteria to digest. Cooking the shrimp will kill most bacteria; freezing barely kills any. So whatever you do, don’t eat raw shrimp. Q: Where does most of the shrimp sold in this country come from? A: Overseas.

  • According to the National Marine Fisheries Service, the United States imports about 600 million pounds of shrimp from countries in Central and South America and Southeast Asia.
  • An additional 300 million pounds are harvested from U.S. waters.
  • Although shrimp farming is a booming business in countries like Thailand, Ecuador, Indonesia, China and India, less than 1 percent of the U.S.

shrimp harvest is farm-raised because labor costs are too high. Q: So why are shrimp so expensive? A: Partly it’s supply and demand. Partly it’s because shrimp production can be very expensive and frustrating because so many things can go wrong. (See next question for examples.) Q: So how does this year’s shrimp supply look? A: Not so great.

Supplies are tight and prices will be high for the larger sizes,” says Roger Berkowitz, owner and founder of Legal Seafood, which sells 15,000 pounds of shrimp weekly at its 17 restaurants in Massachusetts and the Washington, D.C. area. The reasons for this are varied, say industry watchers. Among the factors cited by SeaFood Business magazine’s McGovern and others: * Heavy rains, thanks to El Nin~o, have adversely affected shrimp farms in Ecuador, a major source for shrimp sold in the U.S.

Record rainfall also has contributed to the problems of South Carolina’s shrimp farmers, who are having their third consecutive year of poor production. * The political unrest in Indonesia and the economic problems throughout Southeast Asia have disrupted shrimp farming in some of the world’s biggest shrimp exporting countries.

Serious problems with shrimp viruses last year in Texas and Ecuador reduced harvests, and the effects are still being felt this year, says George Flick, a food technologist at Virginia Tech. * Thailand, one of the world’s largest producers of farm-raised shrimp, has cut back its shrimp production because of the ecological damage the farms have caused.

* The cost of bycatch reduction devices-required on all Gulf shrimp trawlers as of May 15 to keep fish out of the shrimp nets-are being passed on to consumers in the form of higher prices. Q: What’s a shrimp and what’s a prawn? A: Some restaurants use the word “prawn” to describe a very large shrimp, but unless you’re a purist and are referring to the Dublin Bay prawn (a close cousin of the shrimp, but more like a mini-lobster), consider “prawn” just some marketing guy’s idea of a fancy word for shrimp.

  • Q: My supermarket fish case has Black Tiger shrimp, white shrimp, Gulf pink shrimp.
  • What do all these names mean? A: You’re right to be confused.
  • The problem is the penchant for naming shrimp by color-white, pink, brown-even though a pink can be white, a brown can be gray, etc.
  • In addition, white shrimp can mean Chinese white, Ecuadoran white or Mexican white.

It’s hard to tell them apart, and frankly the differences in flavor and texture are often minimal. But here are some guidelines: * Pacific white shrimp: The Chinese whites, the Ecuadoran whites, the West Coast or Mexican white, are all members of the penaeus or Pacific white shrimp family.

They have a very mild flavor, although some shrimp lovers feel that the farm-raised whites from China and Ecuador tend to be softer and sometimes a bit more watery than the wild variety. * Gulf shrimp: These can be called Gulf pink, brown or white, but it’s hard to tell them apart because their names doesn’t always describe the way they look (a pink can be white, etc.).

They’re all mild and sweet, although browns tend to be more bland and sometimes have a slight iodine taste. The pinks and whites are often considered the ideal domestic shrimp. * Black Tiger: A distinctive shrimp that actually looks like its name. Tigers have gray-to-black stripes on gray or bluish shells.

  1. Most of the Black Tigers imported into the United States have been farm-raised in Thailand, Indonesia or China.
  2. They tend to be blander and softer than other species.
  3. Q: Speaking of names, what about medium, large, jumbo-do those size names mean anything? A: Not really.
  4. They may give you a sense of the shrimp’s size, but one store’s jumbo may be another store’s large.

What you need to do is pay attention to the count, or the number of shrimp per pound. Shrimp are almost always grouped by count, (a range of numbers usually with a spread of four), and that is a better indication of size. Federal guidelines recommend jumbo shrimp as 21 to 25 count (between 21 to 25 shrimp per pound), extra-large as 26 to 30, large as 31 to 35, medium as 36 to 40.

  1. Very large shrimp are often called U-10 or U-12, meaning that there are under 10 or 12 per pound.
  2. For cooks trying to figure out which size shrimp to buy, it may be more realistic to just eyeball it and choose whatever size (and price) you think would suit the dish you’re making.
  3. Q: What about deveining the shrimp? A: If the vein, which is really the shrimp’s digestive tube, is big and black and nasty-looking, take it out.

(The simplest way is to shell the shrimp, make a slit along the back with a paring knife and then pick out the vein under cold running water. You also can buy a gadget, called a shrimper, that slides under the shell and removes the shell and vein together.) If the vein is barely noticeable, however, don’t bother with it.

  1. Or you can pay someone else to do it.
  2. Like many markets, America Seafood in Arlington will steam shrimp in Cajun or Old Bay seasoning for free.
  3. But owner Gary Royce’s most popular service (at an extra $2 a pound) is peeling and deveining.
  4. It’s a messy job.
  5. People don’t want to do it,” he says.
  6. On a typical Saturday, he’ll peel and devein more than 50 pounds of shrimp for customers.

Around holidays, that amount can reach 300 pounds. Q: Is it better to cook shrimp in their shells? A: That depends. The shells help seal in flavor and keep the shrimp moist, but it means guests will have to mess with peeling their shrimp (and deveining, if necessary).

Peeled and deveined shrimp are neater and more attractive, but not quite as tasty. However, you also need to consider how you’re serving the shrimp. If they’re tossed with pasta or in a rice dish, you probably want them already shelled. If you’re grilling the shrimp and serving them with a simple sauce, you might want to keep the shells on.

Q: My market will steam shrimp, plain or spiced, for no extra cost. Is this something new? A: It’s certainly a growing trend, according to several industry publications. Supermarkets are trying to offer shoppers more ready-to-eat meals to compete with take-out chains, like Boston Market.

  • Since customers are often wary of cooking fish and seafood, some markets have decided to do it for them.
  • Whether it’s worth it to you depends on your dinner plans.
  • A big bowl of spiced shrimp from the fish department, a salad from the market’s salad bar and bread from the market’s bakery could be just the kind of no-brainer dinner you need at the end of a busy day.

Spicy Pan-Roasted Shrimp (4 servings) From “Great Fish, Quick” by Leslie Revsin (Doubleday, 1997).1 3/4 pounds large shrimp in the shell, or approximately 1 1/2 pounds frozen, cleaned shrimp, defrosted (about 50 pieces) 2 teaspoons Dijon-style mustard, preferably French 4 teaspoons Worcestershire sauce 3 tablespoons fresh squeezed lemon juice 1 teaspoon cayenne 1/2 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon dried thyme 6 tablespoons cold butter 3 tablespoons chicken broth Salt and freshly ground pepper to taste 1/3 cup thinly sliced scallions, white and tender green parts If using shrimp in the shell, peel them.

Pick up each shrimp and make a shallow slit down the middle of the length of the back to expose the black intestine. Lift out the black intestine with the tip of your paring knife or flush it out under cold running water. If using defrosted, cleaned shrimp, you can skip this step. Either way, dry the shrimp well with paper towels and set aside.

Put the mustard in a small bowl and gradually stir in the Worcestershire sauce until the mixture is smooth. Stir in the lemon juice, cayenne, cumin, chili powder and thyme and set the mixture aside. (This mixture can be made 2 or 3 days ahead and then covered and refrigerated until ready to use.) Place a large skillet over a medium-high flame and add 3 tablespoons of the butter.

When the butter has almost completely melted, add the chicken broth and the shrimp, season with salt and pepper. Cook the shrimp, stirring, until they’re about half-cooked, about 2 minutes. Stir in the mustard mixture and cook the shrimp for 2 to 3 minutes more, until they’re fully cooked. (To check, cut a shrimp in half at the thickest part to see if it’s white throughout.) Take the skillet off the heat and remove the shrimp with a slotted spoon to a warm bowl or platter while you finish the sauce.

Cut the remaining 3 tablespoons of butter into small pieces. Put the skillet back over medium-high heat to bring it to a strong simmer, and scatter the butter over the bubbling liquid. Swirl the pan by the handle until the sauce has absorbed the butter and is nicely thickened.

  1. Turn off the heat, grind in a generous amount of fresh black pepper.
  2. Taste and add salt if needed.
  3. Stir in the scallions and the shrimp to combine well but not to cook them any further.
  4. The scallions should remain bright green and crunchy.
  5. Spoon the shrimp right away onto warm dinner plates or a warm serving bowl or platter and serve right away.

Per serving: 327 calories, 33 gm protein, 4 gm carbohydrates, 20 gm fat, 353 mg cholesterol, 11 gm saturated fat, 611 mg sodium Curried Shrimp (4 servings) From “Fish: The Complete Guide to Buying and Cooking” by Mark Bittman (Macmillan, 1994).2 tablespoons peanut or vegetable oil 1 large onion, chopped 1 medium-size red bell pepper, seeded and chopped 2 cloves garlic, peeled and smashed Salt and freshly ground pepper to taste 1 tablespoon fresh mint or 1 teaspoon dried 1/4 teaspoon cayenne pepper 1 teaspoon ground cumin 1/2 cup dried unsweetened shredded coconut Juice of 1 lemon About 1/2 cup fish or chicken stock or water, as needed 1 pound large shrimp, peeled In a large, fairly deep skillet, heat the oil over medium heat.

Add the onion and red pepper and cook, stirring occasionally, until softened. Add the garlic and salt and pepper and cook, stirring occasionally, for 2 to 3 minutes more. Turn off the heat and let cool for a few minutes. Place the onion mixture in a blender or food processor along with the mint, cayenne, cumin, coconut, lemon juice and as much stock as needed to make a thick liquid when blended.

Blend until smooth. Return to the pan, bring to a boil, and reduce the heat to a simmer. Taste and adjust the seasonings as necessary. Add the shrimp and cook until pink, 3 to 5 minutes. Serve immediately, with white rice. Per serving: 242 calories, 20 gm protein, 12 gm carbohydrates, 12 gm fat, 175 mg cholesterol, 5 gm saturated fat, 503 mg sodium Shrimp with Rum and Mint (4 servings) From “Miami Spice” by Steven Raichlen (Workman Publishing, 1993).3 tablespoons unsalted butter 1 1/2 pounds shrimp, peeled and deveined 2 cloves garlic, minced 1 to 2 jalapeno or serrano chilies, seeded and minced 1/4 cup finely chopped fresh mint, cilantro or parsley 4 scallions, white and tender green parts, trimmed and finely chopped 1/4 cup dark rum 2 to 3 tablespoons fresh lime juice Salt and freshly ground black pepper to taste Melt the butter in a large frying pan over medium heat.

Add the shrimp, garlic and chilies and cook for 1 minute. Stir in the mint, scallions, rum, 2 tablespoons of lime juice and salt and pepper to taste. Bring the mixture to a boil and cook until the shrimp are done, about 1 minute. Remove the shrimp with a slotted spoon and transfer to a serving dish. Boil the sauce over high heat until thick and syrupy, 2 to 3 minutes.

Correct the seasonings, adding more salt or lime juice to taste. Pour the sauce over the shrimp and serve at once. Per serving: 252 calories, 29 gm protein, 3 gm carbohydrates, 10 gm fat, 286 mg cholesterol, 6 gm saturated fat, 567 mg sodium

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