Shrimp Cooking Tips

Healthy Cooking Tips For Shrimps

Prawns and shrimps are delicious hot or cold, filling a sandwich or added to a mild curry sauce. They are very versatile and can brighten up and add an exotic flavour to any plain meal. Whether in a soup or on the grill, the key to cooking shrimp is be aware of how quickly they cook and how quickly they can over-cook (turning them tough and rubbery). In general they should be removed from the heat once they start turning pink. With a little practice, you'll quickly get the hang of only knowing when they're done.

And with these easy tips below, you'll also be a whiz at buying, storing and cleaning and cooking shrimp too.

Buying Shrimp

• It's most convenient to cook with shrimp already peeled and de-veined, which is how it's usually sold in the frozen section. 
• Get it home quickly and keep it in your freezer for a quick weeknight meal any night. 
• If you're buying shrimp fresh, it should smell clean and sweet. 
• Shrimp comes in different sizes and many varieties, depending on where they're caught. Most varieties can be used interchangeably; try sticking to the size recommended in your recipe so as not to affect your cooking times.

Storing Shrimp

• Frozen shrimp should be stored in the coldest part of your freezer and fresh shrimp should be kept refrigerated in their container or plastic bag. 
• If your fridge door is being opened frequently, set the bag or container on ice to protect them from temperature fluctuations. 
• Avoid storing shrimp unwrapped and directly on ice as they tend to lose nutrients and flavour that way.

Thawing Frozen Shrimp

• Thaw in the refrigerator for approximately 18-24 hours (per pound) is the best method, as it protects the flavor and texture of the shrimp.
• Another option is to thaw under cold running water. Be sure to protect the shrimp by putting it in a plastic baggie or two. It is important to not have the water run directly on the shrimp. 
• Unprotected shrimp will become mushy and have poor flavor when cooked.
• Never thaw using hot water or just sitting on the counter at room temperature.
• Never re-freeze once thawed. So take note of how much shrimp you will need to avoid waste. 

Peeling And De-veining Shrimp

• There are three easy steps to cleaning shrimp that hasn't been peeled or de-veined.
• Pull the legs from the underside of the shrimp and peel back the shell until it releases from the meat.
• If you're dipping the shrimp in batter you may want to leave the tails on, otherwise remove by grabbing it between your thumb and forefinger and tugging off.
• Make a shallow cut along the back of the shrimp with a paring knife, them scrape out the intestinal vein--it's a long, grey tub running just below the surface. Pat the shrimp dry to remove excess liquid, especially if you're adding them to a salad.

Healthy Cooking Tips For Shrimp

• It is important not to overcook shrimp or it will become dry and rubbery. Cook only until the flesh is opaque. 
• When using a boiling method, the shrimp will turn pink, rise to the top and float when done. Some recipes will cook the shrimp within the recipe itself. 
• Others will require you cook the shrimp ahead, usually via a simple boiling method and perhaps with a spice mixture or crab boil mix. 
• You can make a wonderful broth by boiling the shells from shrimp with spices, onion, garlic, and perhaps some celery and carrot. 
• Cool and sift through cheesecloth when the desired strength is achieved, and freeze it for later use in soups or chowders.
• Try using beer for your cooking liquid to give shrimp a wonderful, slightly sweet flavor.
• If your shrimp begins to smell a bit off, but are still young from the market, they are probably still okay to eat. 
• You can remove the smell by rubbing the shrimp with baking soda, let them stand in the refrigerator for about 10 minutes, and then rinse thoroughly to remove all traces of the soda. 
• Do not use this method if the shrimp has a strong ammonia odor, which is an indication that it is time to toss them.
• It is easier to peel and de-vein raw shrimp rather than cooked shrimp.
• Shrimp cooked in the shell has more flavor than shrimp peeled before cooking.
• Expect the weight of raw shrimp to reduce by half when cooked. Two pounds raw shrimp will yield 1 pound cooked, peeled shrimp.
• You may substitute other shellfish such as crab, prawns, crayfish, and lobster in most shrimp recipes with equally satisfying results, so feel free to experiment.

Cooking Methods For Shrimps

Cooking with shrimp can be a very tricky thing for new cooks. Many people that are new to grilling will want to try cooking shrimp or shrimp kebabs on the grill this summer. Shrimp is one of those foods that can quickly go from perfectly cooked, to complete overdone. It is also a very tender type of seafood when dealing with marinades and spices. Here are some methods for preparing it.

Deep frying Shrimp

• Deep fry shrimp by preheating (canola, vegetable, or peanut) oil to 375 degrees F. 
• Carefully place a small amount of breaded or battered shrimp in cooker. 
• Fry shrimp 2 to 3 minutes, depending on size of shrimp, until golden brown outside and opaque in the center.

Stir-Fry or Saute Shrimp

• Stir-fry or saute shrimp by preheating a pan over medium-high heat. 
• Add butter, margarine, olive oil, or flavored cooking oil. 
• Carefully place shrimp in pan. 
• Stir-fry large shrimp for 3 to 4 minutes; medium 2 1/2 to 3 1/2 minutes, and small/bay 2 to 2 1/2 minutes.

Grill or Broil Shrimp

• Marinate, if desired. Grill or broil shrimp by skewering peeled shrimp in a "horseshoe" fashion. 
• That is, thread the shrimp onto the skewer at its head and at its tail so it curves around in a U-shape. 
• Place 4 inches above a preheated gas grill or charcoal grill at 375 degrees. 
• To broil, place shrimp 4 inches under a heat source. (Leave oven slightly open when using an electric range.)
• Grill or broil extra jumbo shrimp for 6 minutes, jumbo for 5 minutes, extra large for 4 minutes, and large for 3 minutes. 
• Baste with oil or marinade. 
• Turn once halfway during cooking process.