THE QUICK PANTRY
SHRIMP
Shrimp cook in mere minutes and don’t require much prep, making them a staple for the time-pressed home cook. Plus, it’s easy enough to keep a bag of frozen shrimp stashed in your freezer for last-minute appetizers like our Broiled Shrimp Cocktail or easy suppers like Shrimp Romesco. And when you’re really tight on time, already-cooked shrimp will work in some recipes, such as our Quick Jambalaya. Here’s what you need to know about shrimp before you start cooking.
IN THIS SECTION:
HOW TO BUY SHRIMP
Virtually all of the shrimp sold today in supermarkets has been previously frozen, either in large blocks of ice or by a method called “individually quick frozen,” or IQF for short. In most cases, supermarkets simply defrost shrimp before displaying them on ice at the fish counter, where they look as though they have been freshly plucked from the sea. As a general rule, we prefer purchasing bags of still-frozen, shell-on IQF shrimp and defrosting them at home, since there is no telling how long “fresh” shrimp may have been kept on ice at the market. IQF shrimp also have a better flavor and texture than shrimp frozen in blocks. IQF shrimp are available both with and without their shells, but we find the shell-on shrimp to be firmer and sweeter, as the shelled shrimp don’t survive the freezing and thawing process very well. Also, shrimp should be the only ingredient listed on the bag. Some packagers add sodium-based chemicals as preservatives but we find these shrimp have a strange translucency and unpleasant texture.
DEFROSTING FROZEN SHRIMP
To defrost frozen shrimp, you can thaw them overnight in the refrigerator in a covered bowl. For a quicker thaw, place them in a colander under cold running water; they will be ready in a few minutes. Dry them thoroughly before cooking.
SHRIMP SIZES
Shrimp are sold by size as well as by the number needed to make 1 pound, usually given in a range. Choosing shrimp by the numerical rating is more accurate than choosing them by the size label, which varies from store to store. Here’s how the two sizing systems generally compare.
SIZE: Small
COUNT PER POUND: 51-60 per pound
SIZE: Medium
COUNT PER POUND: 41-50 per pound
SIZE: Large
COUNT PER POUND: 26-30 per pound
SIZE: Extra-Large
COUNT PER POUND: 21-25 per pound
DEVEINING SHRIMP
Although the vein in shrimp generally doesn’t affect flavor, it does affect appearance, so we prefer to remove it. After removing the shell, use a paring knife to make a shallow cut along the back of the shrimp to expose the vein. Then use the tip of the knife to lift the vein out. Discard the vein by wiping the blade against a paper towel.
