Whole shrimp are rarely found except along the coast. Most of the fresh ones are sold headless, peeled or unpeeled, and with sand vein still present or deveined. The name “green shrimp”, which is applied to some shrimp, does not refer to color, rather it means that they have not been cooked. When buying fresh shrimp, look for those with a mild odor and firm, glossy shells that fit the body.
Canned shrimp, cooked, peeled, and deveined, come in both dry pack and wet pack. Smoked or dried shrimp, shrimp paste, shrimp in cocktail sauce, and frozen entrees are also available.
Frozen shrimp comes in various combinations of processing, cooked or raw, peeled or unpeeled, deveined or with vein, and breaded or plain. They may be frozen together or individually. The separate ones are convenient especially for those who cook only a portion of the package at a time. The number of shrimp needed can be removed without having to thaw the whole package.
Frozen entrees, such as shrimp creole and chowmein, and frozen soups are among the many products that can be found in the super market.
When purchasing shrimp, allow approximately 6 of them per person or ¼ pound of shrimp without shells per person.
Fresh shrimp should be wrapped and stored in the coldest section of the refrigerator for a day or two. For longer storage, freeze uncooked, headless shrimp either with or without shells.
Be sure commercially frozen and home frozen shrimp are wrapped in moisture vapor proof materials and sealed securely.
Use frozen shrimp within three months. If possible, cook them while still frozen. If you can not do this, thaw shrimp in the refrigerator and use them immediately. Never refreeze shrimp.
How Much Shrimp To Buy
- Jumbo Shrimp: 15 to 18 per person
- Average Shrimp: 26 to 30 per person
- Tiny Shrimp: 60 or more per person
