shrimp - preparing, buying and storing [Forum Archive]

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shrimp - preparing, buying and storing

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Posted by: nikegurl

ok - did my search and found shrimp is fine to eat.

i'm so sick of chicken i can't even put it into words. for some reason not at all sick of tuna (right now - could change any minute).

i've been having turkey breast burgers sometimes.

figure time to add seafood in. i'm not trying to be even remotely gourmet. i need fast, not too expensive and easy. (food - not my dating criteria)

so - what are fast easy ways to prepare shrimp? really basic is perfect for me. also - once cooked how long can you keep in fridge? is a day or two safe? any longer?

speaking of easy - is it ok to buy the tiny already cooked shrimp. not really seeing myself wanting to devein and peel anything.
guess if i do that - there is no prep! how long will that keep in fridge? thanks everyone

Posted by: nikegurl

one more thing - if you buy the cooked salad shrimp....is that boiled? (i'm trying to decide what to pick on fitday to calculate the nutritional values)

i think those are boiled...but really have no clue.

thaks!

Posted by: dragonfu

i've never purchased or eaten pre-cooked shrimp from the supermarket. the salad shrimp are probably boiled as that is the fastest way to cookshrimp. the the best is fresh. if you're buying fresh whole shrimp the best way to head them is to hold several of them by the antennas over a bowl and squeeze them just below the head until the body drops off. place the heads in a ziplock bag and place it in the fridge. after you peel the shrimp put all the shells with the heads and place it back in the fridge until trash day. if you just put it in the trash for a few days everyone downwind will know you had shrimp! for just plain old boiled shrimp i prefer "old bay" brand seafood seasoning

DEVEIN
The act of removing the crap from the "intestine" of a shrimp. With a filet knife or deveining tool and starting at the backside of the head, break or cut the outside layer of meat and remove the dark black vein. If there ain' none, then he was probably scared shitless as he was hauled onto the shrimping boat. You can also do this to the underside of the shrimp and remove the white vein.

Buying tips: Buy your shrimp fresh if you can get them that way, or properly frozen and thawed (lest the shrimp become mushy). They should smell of the ocean and not of ammonia. Watch out for black spots on your shrimp if you buy them fresh. They indicate the beginnings of deterioration and tell you that your fishmonger has been letting his/her fish, whether previously frozen or not, sit out for too long. here's a few recipes to try

Copyright © by Chef Paul Prudhomme
Title: Beer-Boiled Shrimp
Yield: 2 Pounds
Ingredients
2 c budweiser beer
2 ea small onions; sliced
1 ea clove garlic
1 ea bay leaf
3 ea whole peppercorns
2 ea celery ribs
2 ts salt
1/2 ea lemon; quartered
2 lb shrimp; cleaned & deveined
Instructions
Pour Budweiser in large pot and add onion, garlic, bay leaf,
peppercorns, celery, and salt. Bring to a boil; simmer 10 minutes.
Add lemon and shrimp to Budweiser beer. Simmer 12 minutes. Remove from heat, let cool, and drain. Peel off shells and chill well.

Beer Belly Broiled Shrimp
by Chef Executive Belly David Lauterbach
Pretty much any recipe that has beer in the title is OK with us. This is a pretty simple broiled or grilled shrimp recipe that is sure to please your need for appetizers with just the right amount of heat.
Ingredients:
2 pounds of large unpeeled fresh shrimp
6 pack of beer
2 tablespoons of chopped parsley
2 tablespoons of vegetable oil
2 tablespoons Worcestershire sauce
1 teaspoon of your favorite hot sauce
1 clove of garlic, minced
Salt & pepper to taste
Peel and devein your shrimp, leaving the tails intact. Combine 3/4 of the can of beer and all of the ingredients (sans shrimp) in a large shallow dish. Consume 1/4 can of beer. Now add the shrimp, stirring gently to coat them.
Cover and marinate in refrigerator 2 to 3 hours, stirring every time you go back to the fridge for another beer. Drain the shrimp from the marinade. Now thread the neck and tail of each shrimp onto approximately six 14-inch skewers so that the shrimp will lie flat. Place the skewers on a lightly greased rack of a broiler pan or on your clean barbecue grill. Broil 5 1/2 inches from heat for about 3 minutes then turn and broil an additional 1 to 2 minutes or until the shrimp turn pink brushing each side once with the leftover marinade.
For some easy cocktail sauce, mix ketchup (not catsup) and Gold's White Horseradish somewhere around equal parts all the way down to 3 to 1 depending upon your taste.

Title: Boiled Shrimp Dip
Yield: 1 Servings
Ingredients
1 pt mayonnaise(yogurt may be subed but it will change the taste)
1 ts capers, minced
1 ts anchovies, minced
1/2 ea lemon, juice of
1 tabasco, dash
1 worcestershire sauce, dash
1 ea dill pickle, medium, minced
1/4 c parsley, finely chopped
1/2 tb horseradish, creamed
2 tb mustard, creole
2 ea garlic clove, minced
2 tb onion, minced
Instructions
Mix all ingredients and chill.

Shrimp Ratatouille
Makes 4 generous servings; approximately 244 Calories per Serving

1 cup onion, diced
1/2 cup green bell pepper, diced
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme's Seafood Magic ® , in all
1 large eggplant, peeled, stemmed and cut in a large (1 and 1/2 inch) dice
1 medium green bell pepper, cut roughly into large pieces
1 medium onion, cut in a very large dice
5 ounces zucchini, cut in a large dice
5 ounces yellow squash, cut in a large dice
6 medium tomatoes, peeled and cut in wedges
1 and 1/4 cups defatted seafood stock , in all
1/4 cup defatted veal glaze*
4 bay leaves
1 teaspoon minced garlic
1/2 teaspoon salt
32 medium-large shrimp, peeled
2 cups hot cooked rice

* If you don't have veal glaze, use 2 cups defatted chicken stock and cook over high heat until it reduces to 1/2 cup. Use 1/4 of this.

In a large hot skillet over high heat, place the 1 cup chopped onion and the 1/2 cup green bell pepper. Cook 4 minutes, stirring occasionally, until slightly brown. Add 1 tablespoon Seafood Magic; stir and cook 3 minutes. Add 1/2 cup seafood stock and scrape up the brown bits sticking to the pan bottom. Cook 3 minutes. Add another 1/2 cup of stock, scraping and stirring so mixture doesn't burn, and cook 5 more minutes. Add the remaining vegetables and bay leaves. Mix thoroughly, breaking up the tomatoes, and cook 2 minutes. Stir in the veal glaze and the remaining Seafood Magic, and cook over high heat 10 minutes, stirring occasionally, and being careful not to let the mixture stick to the pan. Add the garlic, cook 3 minutes, then add the salt. Cook 15 more minutes, stirring occasionally. Gently fold the shrimp into the mixture, add the remaining 1/4 cup seafood stock, and cook about 5 minutes.

To serve, place 1/2 cup cooked rice on a plate and spoon the ratatouille around it, being sure that each portion has 8 shrimp

good eating

Posted by: seyone

"They should smell of the ocean and not of ammonia. " anyone who has had bad shrimp knows how bad that can be.
fresh shrimp can be great but I have found the frozen headless ones to be just as good. deveining is not necessary but recomended.
my favorite way to cook shrimp is on the grill marinated with worcestershire, olive oil, salt, pepper, and cayenne. very simple and good.

Posted by: I Are Baboon

Also, you could just buy the frozen ones like seyone said, let them thaw a bit, and just ewat them with cocktail sauce.

Goddamn I love shrimp.

Posted by: nikegurl

what about the tiny salad shrimp? i was thinking of eating them cold. gross? would those be something you buy already cooked?

if they aren't frozen (but are cooked) when you buy them can they keep for a few days in the fridge or is that maybe not so safe?

thanks for the help!

Posted by: seyone

Quote:

Originally posted by I Are Baboon
Also, you could just buy the frozen ones like seyone said, let them thaw a bit, and just ewat them

I meant fresh frozen, not frozen cooked. but they are ok sometimes in a pinch

Posted by: I Are Baboon

Quote:

Originally posted by seyone

I meant fresh frozen, not frozen cooked. but they are ok sometimes in a pinch

In that case, you want to boil the shrimp, chill them, then eat.

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