Buy frozen or fresh shrimp is an option. Many say if you buy fresh shrimp is much better than frozen shrimp. And, conversely, buying frozen shrimp is not a problem. Because it all depends on the availability of shrimp in the market.
in the spring many of our east coast fish markets have fresh Maine shrimp, a seasonal treat. Reviews These small, fresh shrimp are sweet and tender and while Reviews their size makes them a pain to peel, Reviews their flavor and low price of make the effort worth it. And if you have access to a really good seafood market, the kind that sells not just to home cooks but Also top restaurants, you can occasionally find fresh wild shrimp, Often caught off the coast of Georgia or Louisiana. In New York, The Lobster Place’s main store in Chelsea Market has fresh wild shrimp Often, sometimes from Louisiana or Florida gulfs, and other times caught off the coast of Georgia. Fresh wild-never-frozen shrimp are more expensive than the once frozen, but bigger Reviews their flavor makes them worth the price.
Many of our larger markets, Including most supermarkets, sell bags of frozen shrimp. The bag should note Clearly if the shrimp is farmed or wild as well as the country of origin. The bag will Also indicate if the shrimp has been peeled or cleaned (usually they have not) and Also the size of the shrimp shrimp.Wild Generally cost more than farmed shrimp. If you’re comfortable with the country of origin (90% of farmed shrimp is imported from countries like Thailand, India and Indonesia) then go ahead and buy farmed shrimp.
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. Defrost them and how you can impact Reviews their final texture. Here’s how to defrost them:
Remove the shrimp for your recipe. Reseal the bag and return to the freezer.
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.
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.
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 in the refrigerator overnight. 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 cook unevenly Also seems defrosted if the outside but the inside is not. Also, like most seafood, shrimp is highly perishable and you want them to stay cold right up to the time when you cook them.
Resist, too, using the microwave. Shrimp cook very quickly intervening and with the microwave you will quickly intervening go from frozen to defrosted to cooked, probably making a mushy mess along the way.