Shrimps
There are over 250 varieties of shrimp. They are classified as number of shrimp per pound. The jumbo shrimp should average 16 to 25 per pound, large shrimp average 20 to 32 per pound, and medium shrimp average 28 to 40 per pound, while tiny ocean shrimp can average over 70 per pound. One pound of raw shrimp will yield one-half to three-quarter pound after cooking. Large shrimp are called prawns. White shrimp are milder in flavor and more expensive than brown. Brown feed more on algae and have a stronger iodine taste.
- To peel shrimp quickly, use kitchen scissors. Cut the shrimp shell from top to bottom. The shell and the vein will easily slip off.
- If shrimp has a slight ammonia smell, it is deteriorating.
- The FDA has taken action against some firms that over-bread shrimp to raise the weight and price.
- Shrimp may have more cholesterol than any other shellfish but are very low in saturated fat.
- Shrimp with heads are more perishable than those without their heads.
- A shrimp head contains almost all its organs including most of the digestive system.
- The dark colored intestinal tube running down a shrimp's back is okay to eat as long as it is cooked. However, it may be a little gritty due to the bacteria and other residues of digestion. The bacteria are killed by cooking the shrimp.
- Shrimp deteriorates very quickly and should be used the same day you purchase it, or at least no later than the next day. Never refreeze thawed shrimp; most of the shrimp you buy has been frozen. If you wish to keep it longer, buy it frozen solid.