{"id":17109,"date":"2019-02-27T14:35:37","date_gmt":"2019-02-27T21:35:37","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=17109"},"modified":"2021-03-22T13:48:01","modified_gmt":"2021-03-22T20:48:01","slug":"shrimp-tips","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/shrimp-tips\/","title":{"rendered":"Shrimp &#8211; Tips and Tricks"},"content":{"rendered":"<p>Here are some things that you want to know before buying shrimp.<\/p>\n<p><span style=\"font-size: 18pt;\"><strong>Quick Guide to Cooking Shrimp<br \/>\n<\/strong><\/span><\/p>\n<ul>\n<li>Leave Shell On.<\/li>\n<li>BROIL:&nbsp; Move rack to the second from the top.&nbsp; Toss in EVOO and Old Bay Seasoning, Broil with shell on for two minutes first side, and one minute second side.&nbsp; Put in freezer for five minutes<\/li>\n<li>SKILLET:&nbsp; Preheat skillet to medium high, then cook exactly like broil<\/li>\n<li>BOIL:&nbsp;<\/li>\n<\/ul>\n<p><span style=\"font-size: 18pt;\"><strong>Shrimp off South Eastern US Coast<\/strong><\/span><\/p>\n<ul>\n<li>Brown &#8211; June to August &#8211; Texas<\/li>\n<li>Pink &#8211; Florida<\/li>\n<li>White &#8211; August to December (more abundant)<\/li>\n<\/ul>\n<p>In Europe large shrimp are called Prawns.&nbsp; In the US a prawn is a fresh water shrimp.<\/p>\n<p><span style=\"font-size: 18pt;\"><strong>Shrimp Size Guide<\/strong><\/span><\/p>\n<ul>\n<li><strong>Extra Colossal: <\/strong>5 to 8 per pound (Remove vein)<\/li>\n<li><strong>Colossal:&nbsp;<\/strong>8 to 14 per pound (Remove vein)<\/li>\n<li><strong>Extra Jumbo:<\/strong> 14 to 18 per pound &#8211; Grill (Remove vein)<\/li>\n<li><strong>Jumbo:<\/strong> 18 to 24 per pound &#8211; Grill (Remove vein)<\/li>\n<li><strong>Extra Large:<\/strong> 24 to 30 per pound &#8211; Cocktails (Remove vein)<\/li>\n<li><strong>Large:<\/strong> 30 to 36 per pound &#8211; Cocktails (Remove vein)<br \/>\n(devein this, and anything larger than this &#8211; scissors are good for this)<\/li>\n<li><strong>Medium Large: <\/strong>36 to 42 per pound &#8211; Spring rolls<\/li>\n<li><strong>Medium: <\/strong>42 to 50 per pound<\/li>\n<li><strong>Small<\/strong>: 50 to 60 per pound &#8211; Bisque<\/li>\n<li><strong>Extra Small<\/strong>: 60 to 80 per pound &#8211; Bisque<\/li>\n<\/ul>\n<p><strong><span style=\"font-size: 18pt;\">Another way to size shrimp is Tails per Pound<\/span><\/strong><\/p>\n<ul>\n<li>60-70 &#8211; EXTRA SMALL SHRIMP<\/li>\n<li>26-30<\/li>\n<li>21-25<\/li>\n<li>16-20<\/li>\n<li>U-12 &#8211; VERY LARGE SHRIMP<\/li>\n<\/ul>\n<p>I personally don&#8217;t like this scale, because what happens if you have 50 or 18 tails per pound?&nbsp; You will see this in some places though.<\/p>\n<ul>\n<li>If fresh is not available to you, buy &#8220;<strong>Shell-on Frozen Shrimp<\/strong>&#8221;&nbsp;<\/li>\n<li>Thaw frozen shrimp in 1 C hot water, 1\/4 C sugar, 1\/4 C salt.&nbsp; Put shrimp in, stir once, then dump in 2 C ice cubes.&nbsp; Rinse and drain on a towel.<\/li>\n<li>Most \u201cfresh\u201d shrimp in the grocery stores is thawed-out frozen shrimp.<\/li>\n<li>Thawed shrimp has a shelf-life of only a couple of days versus frozen shrimp which retains their quality for several weeks.<\/li>\n<li>Avoid frozen shrimp that has already been peeled and deveined which can cause a loss of flavor and texture.&nbsp; Also, do not buy precooked shrimp.<\/li>\n<li>Cook shrimp in the shell for more flavor<\/li>\n<li>Defrost shrimp in a brine (1\/4 C each salt + sugar) with ice cubes in the water. 20-30 minutes.&nbsp; Shrimp cooks very quickly so defrosting in the sink or microwave is a big no-no.<\/li>\n<li>Broiling shrimp (or putting in an oven at 450\u00ba) develops the flavor better than boiling water.&nbsp; A grill or hot plate also does well.&nbsp; Dry the <strong>shell-in<\/strong> shrimp, toss in a bit of EVOO and paprika before broiling.&nbsp; Cook two minutes, flip and cook 1 more minute.&nbsp; Toss in a metal bowl that has been in the freezer.<\/li>\n<\/ul>\n<p><span style=\"font-size: 18pt;\"><strong>Things to Look for When Buying<\/strong><\/span><\/p>\n<ul>\n<li>No black spots<\/li>\n<li>No fishy smell<\/li>\n<li>No ammonia or chlorine smell<\/li>\n<li>Firm bodies<\/li>\n<li>Not soft or sticky<\/li>\n<li>No detached body from shell<\/li>\n<\/ul>\n<p>Supposedly shrimp with the heads and tail still on is the best way to eat<br \/>\nshrimp.<\/p>\n<p>It needs to be cooked at a very high heat and then tossed in something<br \/>\nspicy afterward just before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Here are some things that you want to know before buying shrimp. Quick Guide to Cooking Shrimp Leave Shell On. BROIL:&nbsp; Move rack to the second from the top.&nbsp; Toss in EVOO and Old Bay Seasoning, Broil with shell on for two minutes first side, and one minute second side.&nbsp; Put in freezer for five &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/shrimp-tips\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Shrimp &#8211; Tips and Tricks&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[189],"tags":[],"class_list":["post-17109","post","type-post","status-publish","format-standard","hentry","category-book-meat-to-eat-seafood"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/17109","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=17109"}],"version-history":[{"count":13,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/17109\/revisions"}],"predecessor-version":[{"id":21495,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/17109\/revisions\/21495"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=17109"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=17109"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=17109"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}