Shrimp is the most
popular and valuable seafood in the United States. This is not surprising because shrimp
have a distinctive flavor, and the pink-white cooked meat is tender, delicate and
delicious. There are three main commercial species of shrimp in the Gulf of Mexico and
South Atlantic waters, categorized their colors with slight variations in taste according
to the species. "Green" shrimp is a term used to describe raw shrimp of any
species, in the shell. Regardless of the color of the green shrimp, when cooked the shells
of all species will turn red, the meat will become white with reddish tinges, and the
flavor and nutritional values will be the same. Shrimp are an excellent source of
high-quality protein and are low in fat.
We sell both white and brown shrimp depending on the season.
White shrimp (Penaeus setiferus) are concentrated south of the
Carolinas; however, the bulk of the harvest comes from the Gulf of Mexico. Whites, the
standard against which other shrimp species – domestic and imported – are often
measured, are sweet and firm and account for around 35% of the domestic catch. White
shrimp grow to 8 inches.
Brown shrimp (Penaeus aztecus) are concentrated off the
Texas-Louisiana coast and are mostly caught in the summer months. Browns tend to be firmer
than whites which makes them good for battering, and have a stronger, slightly iodine
flavor. They typically account for around 55% of the domestic catch. Males reach 7 inches,
while females grow to 9.
Pink shrimp (Penaeus duorarum), found along the Atlantic coast
are usually brown; those found along the northern Gulf coast are often lemon-yellow; and
those found in the Florida Tortugas are pink. Pinks are tender and sweet and are the
largest Gulf species, reaching 11 inches. Catches have fallen off in recent years.
Shrimp are decapod crustaceans characterized by five pairs of
legs, often with small pincers on the end. The first three pairs are used for walking.
They have large, well-developed eyes, large swimmerets, and long antennae. Most shrimp
spawn offshore in deep water from early spring through early fall. Young shrimp are
carried by currents into coastal estuaries to mature. Shrimp are harvested with trawls
which are cone-shaped nets towed along the bottom in waters near shore. Turtle excluder
devices (TEDS) and by-catch reduction devices (BRDS) are used, as required by law, to
minimize the capture of non-target marine turtles and fish.
To
shell fresh shrimp
, beginning at the legs, peel the shell up toward the top of the
shrimp; repeat on the other side until the shell slips off. If desired, gently pull on the
tail portion of the shell and remove it.
To
devein shelled shrimp, peel shell, use a small sharp knife to make a shallow slit along its
back from the head end to the tail. Rinse under cold running water to remove the vein,
using the tip of a knife, if necessary.
To
butterfly shelled shrimp, split the back of the shrimp with a small sharp knife
without separating it into two halves. Press th shrimp down flat like a butterfly.
To
store fresh shrimp, put shrimp in the coldest part of the refrigerator at 32-38°F
in a covered container wrapped in ice. Replace ice as it melts and drain
off the water. For maximum quality, cook fresh shrimp within one to two days of purchase.
If planned use is more than two days following purchase, freshness is better maintained if
shrimp are frozen the day of purchase. Cooked shrimp may be stored in the refrigerator for
two to three days. Freeze or refrigerate leftovers promptly.
To
freeze fresh shrimp, freeze shrimp raw, with shell on, and completely submerged
in water! This prevents freezer burn and drying out, and retains flavor and
texture. Use heavy-duty freezer bags or Tupperware or any container that will hold water
without puncturing. Freeze in amounts that you plan to use for each meal. Raw headless
shrimp in the shell maintain quality during freezing longer than frozen, cooked shrimp and
are best if frozen at the peak of freshness. Frozen raw shrimp maintains quality
for approximately 6-7 months though it can be kept longer, whereas home frozen cooked
shrimp begin to lose quality after approximately one month.
To thaw
shrimp, run frozen shrimp under cold running water until completely thawed or
thaw shrimp in the refrigerator. Never thaw in hot water or at room temperature.
