Tips for Cooking Shrimp

  Shrimp is a very versatile seafood that can be grilled, steamed, baked, boiled, cooked, and fried. Here are some other facts to know when cooking shrimp: In general, a serving size is considered to be 1/3 pound of shrimp per person. Adding a bit of green tea to the poaching or boiling liquid can give a delicious flavor. No matter how it is cooked, shrimp is an excellent source of protein. It is also low in carbohydrates, low in fat, and low in calories. It is a source of Omega-3 fatty acids as well. Shrimp also contains high levels of vitamin B12, zinc, iodine, phosphorus, potassium, selenium, and iron, and has lower amounts of calcium, magnesium, and sodium. Many of these vitamins are essential for skin, bones, and teeth. Shrimp can be green, pink, brown, blue, white, or yellow in color before cooking, and turns pink with white meat after cooking. The most popular types are: brown, pink, and white. Most of them are caught in the Atlantic Ocean. Cold-water shrimp is preferred for cooking, as the meat stands out for being more succulent and of better quality than warm-water shrimp. (Atlantic shrimp? Like those sold at Red Lobster? That’s cold-water shrimp). Shrimp is generally classified by size and count, that is, the average number of shrimp to make a pound of weight. The higher the number, the smaller the shrimp. Shrimp per pound: 10 shrimp or less = colossal 11 to 15 = Jumbo 16 to 20 = Extra-Large 21 to 30 = Large 31 to 35 = Medium 36 to 45 = Small About 100 = tiny Recommended Shrimp Recipes: - Shrimp and Pepper Skewers - Shrimp Korma - Shrimp Tempura