Fully Cooked Tail On Medium Shrimp 2 lb. Bag

Fully Cooked Tail On Medium Shrimp 2 lb. Bag. Farm raised.

ALL ABOUT SHRIMP
If lobster is the king of crustaceans, then shrimp is surely the queen. The popularity of all varieties of shrimp has never been greater. Though hundreds of species are caught, shrimp can generally be classed as either warm-water or cold-water. The term “prawn” is used in some areas to describe large shrimp, but worldwide the word is used for shrimp of any size.

Warm-water: These species are classified by shell color – mainly white, pink or brown. The differences are subtle so it’s not easy to tell the difference. White shrimp have thin, pale shells and a very mild flavor. Pink shrimp have pale pink to deep rose shells and brown shrimp have reddish-brown shells and more flavor. In the U.S., they are caught along the South Atlantic and Gulf of Mexico coasts. Imported species come from South and Central America, Mexico, Australia and much of Asia. Many, including tiger prawns from Texas are raised by aquaculture. Rock shrimp are harvested in the South Atlantic and Gulf of Mexico. They have hard shells that are somewhat difficult to peel, but the meat is firm and sweet. Freshwater shrimp inhabit coastal lakes and river deltas in southern Asia. Warm-water shrimp are sold by the unpeeled tail count per pound. Sizes range from under 10 to more than 70 per pound. About 2 pounds of unpeeled shrimp yield 1 pound of meat. Deveining is optional but it’s easiest to do before cooking. Use a paring knife to cut ¼” deep along the back. Rinse out the vein under cool water. To butterfly shelled shrimp, split the shrimp along the vein cutting almost all the way through the tail until the shrimp lies flat.

Cold-water: These shrimp, from northern waters, have firmer meat and sweeter, more delicate flavor than warm-water shrimp. The 2 most important species are almost identical and both are very small – sometimes as small as 500 to a pound. Ocean pink shrimp range in Pacific waters from California to the Pacific Northwest. Northern pink shrimp are harvested in Alaskan waters and in the Atlantic from Maine to Scandinavia. Some larger cold-water shrimp are found in northern Pacific waters in small quantities – the spot shrimp, the sidestripe and coonstripe shrimp. The sand veins of cold-water shrimp don’t need to be removed.

Nearly all shrimp are frozen at the processing stage, assuring a year-round supply. Shrimp cook very quickly and will toughen if overcooked. To test, cut a shrimp in half, the flesh turns from translucent to opaque when cooked. Purchased cooked shrimp should be served as is, or added to hot dishes only in the last few minutes to heat through. Remove the shells before or after cooking; shelled shrimp absorb more flavor from cooking juices, but shells add flavor if you plan to use the juices.

Shrimp can be cooked many ways. Barbecue or broil over direct heat using one of the many marinades available. Deep-fry shrimp using a Japanese tempura or lemon batter. Pan-fry with butter and garlic or stir-fry in an Asian wok. For a quick casserole, combine with bits of fish, top with a Mornay Sauce and buttered crumbs and broil till golden brown. Heap cold simmered shrimp on a bed of shredded lettuce and accompany with a Remoulade sauce. Or mix lightly with diced avocado and vinaigrette dressing.