Gulfshrimpshop

Gulfshrimpshop.com Shrimp Recipies

Shrimp storage

Cooked shrimp can be stored in a sealed bag no more than three days in the coldest part of your refrigerator. Both cooked and raw shrimp may be frozen, but freezing raw preserves a better flavor. Raw shrimp can be frozen with shell or without, but should have the heads removed. Raw frozen shrimp will last six months in the freezer while frozen cooked shrimp should be consumed within two months. Commercially-frozen raw shrimp will last longer in the freezer without deterioration, since they are flash-frozen fresh with little handling.

Frozen cooked and uncooked shrimp should ideally be thawed in the refrigerator in advance of need. They can be added frozen to casseroles and baked dishes. If you need to quickly thaw, you may put the shrimp under cold water, not warm. Warm will begin the cooking process. Shrimp is also available canned. Canned baby shrimp are a nice addition as a salad garnish, but should be rinsed thoroughly before using and may require a bit of picking over depending on the grade.

Shrimp cooking tips and hints

It's important not to overcook shrimp or it will become dry and rubbery. Cook only until the flesh is opaque. When using a boiling method, the shrimp will turn pink, rise to the top and float when done. Some recipes will cook the shrimp within the recipe itself. Others will require you cook the shrimp ahead, usually via a simple boiling method and perhaps with a spice mixture.

You can make a wonderful broth by boiling the shells from shrimp with spices, onion, garlic, and perhaps some celery and carrot. Cool and sift through cheesecloth when the desired strength is achieved, and freeze it for later use in soups or chowders.

Use beer for your cooking liquid for shrimp to give a wonderful, slightly sweet flavor.

If your shrimp begins to smell a bit off, but are still young from the market, they are probably still okay to eat. You can remove the smell by rubbing the shrimp with baking soda, let them stand in the refrigerator for about 10 minutes, and then rinse thoroughly to remove all traces of the soda. Do not use this method if the shrimp has a strong ammonia odor, which is an indication that it's time to toss them.

It's easier to peel and devein raw shrimp rather than cooked shrimp.

Shrimp cooked in the shell has more flavor than shrimp peeled before cooking.

Expect the weight of raw shrimp to reduce by half when cooked. Two pounds raw shrimp will yield 1 pound cooked, peeled shrimp.

FRIED SHRIMP

fresh shrimp (no heads)
fresh eggs
cracker meal
cooking oil
salt

Peel, de-head, de-vein and wash the shrimp in cold water. Lightly salt them. Put well stirred eggs into a bowl. Dip the shrimp in the eggs. Drain the excess egg off for a few seconds and place them in ground cracker meal. Make sure they are well covered with the meal.
they rise to the top (1-1/2 - 3 minutes) or until golden brown.
For best results refrigerate the battered shrimp for about an hour. Deep fry at 350 degrees until

they rise to the top (1-1/2 - 3 minutes) or until golden brown.

Baked Shrimp Scampi

Ingredients
1/3 cup melted butter, plus more for greasing baking dish
2 cloves garlic minced
1 pound shrimp cleaned and deveined
1 cup fresh breadcrumbs (Pepperidge Farms White Bread recommended for its density)
1 tsp oregano
1 lemon

Instructions
Grease baking dish with butter. Melt 1/3 cup butter with garlic over low heat for a minute or two just until it turns light golden. Watch carefully, and don't let it burn. Set aside.

Place half of the bread crumbs on the bottom of baking dish. Sprinkle oregano over the crumbs. Place shrimp on top of crumbs in a single layer. Squeeze juice of lemon over shrimp. Sprinkle remaining half of the breadcrumbs over the shrimp. Pour the garlic butter evenly over the bread crumbs.

Bake at 350 degrees F. for 25 minutes or till bread crumbs are nicely browned.

Yield: 3 to 4 servings

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