If you’ve ever stepped up to the seafood counter to buy shrimp, you’ve likely felt flooded with options. Here’s everything you need to know to simplify the process.
In general, they are all relatively mild and taste pretty similar, especially after you douse them in butter and garlic or season them aggressively, such as in a seafood boil. But you might be able to notice a slight difference in flavor and texture in simpler preparations, such as steaming or poaching for shrimp cocktail.Evans accredits the superior flavor to the environment in which the shrimp are grown, saying that the saltwater imparts more flavor than farm-raised shrimp.
At the end of the day, the types are all pretty interchangeable. “A shrimp is a shrimp, the only thing different is the size,” Evans says.While recipes may call for “medium,” “large” or “jumbo” shrimp, there’s no industry standard for naming, meaning that one person’s “large” could be someone else’s “jumbo.” Instead, when considering size, you want to look for a “U” followed by a number, or two numbers separated by a slash or hyphen. These digits represent how many shrimp make one pound.
, which preserves the texture of the seafood during the freezing process. Once frozen, shrimp is good for a couple of months. To thaw, simply place the shrimp in a bowl of cold water, and they should be good to go within a few minutes.
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