February 21, 2015, Los Angeles, Ca – Choosing, cleaning and cooking shrimp can be as easy as 1,2,3 if you know the basic techniques. After many years in the restaurant business and bushels of shrimp to prepare, a chef learns the basics and how to do this quickly and efficiently.
Shrimp is very prominent in the seafood section. And because shrimp are so popular and it’s the perfect time of year to serve and eat them, don’t let your lack of skills get in the way of enjoying this delicious shellfish.
Here are the basics of shrimp.
Choosing the perfect shrimp
At first glance and smell, a seafood counter should smell like the sea (seaweed), and not of heavy ammonia or an old fish smell. Fresh shrimp will be firm to the touch, wet but not slimy, the shell is firmly attached to the meat of the shrimp and the shell will be slightly translucent.
Varieties – White shrimp (Most common is the white shrimp;) and the Tiger shrimp (large and more expensive)
The white shrimp ranges in size and is most commonly used in shrimp cocktails. It has gray with pink flecks on the exterior while it’s raw and when it’s cooked it turns bright orangey pink.
The Tiger shrimp is slightly larger and more expensive. The tiger shrimp varies from 6-12 inches. It has dark stripes along its shell while it’s raw and when it’s cooked it turns into a pinky white color as well.
Count – Shrimp is bought by the pound and by how many shrimp are in a pound. For example, if the count is 16/20; there will be between 16 and 20 shrimp in the purchase. The lower the count the larger the shrimp will be because it takes less of them to equal one pound.
Cleaning the shrimp
Rinse the shrimp in cold water before they are peeled to remove the residual film from the seafood store. It’s best to rinse them in a colander so the shrimp can drip dry while the rest are being peeled.
Peeling – Decide whether the shrimp will be peeled before or after cooking in the planning stages of making the dish. If the shrimp is cooked with the peel on it will retain more flavor, but it’s not as easy to peel. Peeling shrimp before it’s cooked. will be easier and it will allow the vein to be removed and maintain a good presentation.
Peel before cooking:
Hold the legs and tail (be careful, there is a sharp point hidden within the tail) of the shrimp
Take a small paring knife with your other hand and insert the tip of the knife where the head was and then run the blade along the back of the shrimp.
Stop before you get to the tail.
Use your finger to peel the skin off of the meat of the shrimp removing the legs as well as the shell.
Next, at the back of the shrimp spread the cut open and use your fingers to pull the vein out of the shrimp.
Flip the shrimp so the tail is facing you and use your fingers to gently pull the sharp point from the tail.
Peel after cooking:
Hold the shrimp firmly in your hand.
With your other hand, use your thumb and pointer finger to grab hold of the legs and remove the legs and shell with a circular motion around the shrimp.
The vein should be left in for a cleaner presentation, but it can be removed with a small slit from the tail to the opposite end and using fingers to pull it from the meat of the shrimp.
Flip the shrimp so the tail is facing you and use your fingers to gently pull the sharp point from the tail.
Cook
Boiling – Bring a large pot of water (stock) to a boil (you can add seasonings, herbs and other ingredients to the liquid). Next, add your shrimp to the liquid. The liquid should be at least 1-2 inches above the shrimp. Bring the liquid back to a boil and turn it down to a simmer and start the clock for 4-6 minutes. *bigger or frozen shrimp may take longer.
Sautéing/steaming – Add the vegetables to the sauté pan and cook them until they are soft. Then add the cooking liquid and shrimp to the pan. Bring the liquid to a boil and cover the pan with a lid and cook them for 4-6 minutes. *bigger or frozen shrimp may take longer.
