There are Gulf Shrimp, Farm Raised Shrimp, Tiger Shrimp, Imported Shrimp and Coldwater Shrimp. The flavor and texture of each type of shrimp are influenced by the waters they come from or are raised in, plus from what they eat or are fed. Wild shrimp feed on seaweed and crustaceans which gives them a more enriched flavor and thicker shells. The ability to swim freely also makes the meat firmer.
Shrimp are abundant in America, especially off the Atlantic and Pacific seaboards in inshore waters, wherever the bottom is sandy. Shrimp are in season from May to October and 95% of the shrimp caught come from the warm waters of the South Atlantic and Gulf states.
Fresh shrimp are highly perishable and should be eaten within 24 hours of purchase. Unless you live in the part of the country where you can actually buy “fresh” shrimp, it is best to buy frozen shrimp. All shrimp are frozen soon after they are caught, usually right on the fishing vessel. Those “fresh” shrimp in the store? They are previously frozen and thawed. The shelf life of thawed shrimp is only a couple of days, whereas shrimp stored in the freezer retain their quality for several weeks.
Avoid shrimp that smells of anything other than salt water. If there is any hint of the aroma of ammonia, it’s a sign they are way past their prime. Truly fresh shrimp will have almost translucent flesh. Do not buy shrimp with black spots or rings (unless it’s black tiger shrimp) as this indicates the meat is starting to break down.
In the United States, shrimp are sold by count. This is a rating of the size and weight of the shrimp. The count represents the number of shrimp in a pound for a given size category. If you are grilling or serving the shrimp as a main course, you probably want 21-25 or larger (16-20). If you are stir-frying or adding to a soup or pasta dish, you probably want a smaller shrimp (31-35 or 36-40).
The terms “shrimp” and “prawns” can be confusing. In many restaurants, larger shrimp are referred to as “prawns,” while smaller shrimp are called “shrimp.” However, both shrimp and prawns can come from saltwater or freshwater and there is no absolute standard for measuring their size. Scientists say there are no real differences.
Shrimp is the most consumed seafood in America, with close to 1 1/2 billion pounds sold per year. I know it is my first choice and here are some of my favorite recipes:
As An Appetizer
Shrimp with Garlic and Lemon
Serves 4
Ingredients
- 1 pound large shrimp (16-20 per pound), shelled and deveined
- 1 1/2 tablespoons minced garlic
- 1 tablespoon dried Italian seasoning
- 1 red bell pepper, finely chopped
- 2 tablespoons extra virgin olive oil
- Juice of 1 lemon and 1 lemon cut into wedges
- 1/4 cup chopped parsley
Directions
In a bowl, toss the shrimp with the garlic, Italian seasoning and bell pepper.
In a skillet, sauté the shrimp in the oil over moderately high heat, turning the shrimp once, until just barely pink. Add the lemon juice and parsley and toss gently. Garnish with lemon wedges.
In A Sandwich
Oven Fried Shrimp Sandwich
4 sandwiches
Ingredients
- 4 – 6 inch lengths of baguette, split in half
- Olive oil
- 2/3 cup low-fat mayonnaise
- 2 1/2 tablespoons Dijon mustard
- 1/4 teaspoon Tabasco (hot) sauce, more to taste
- 1/2 cup milk
- 1 egg, beaten to mix
- 3/4 cup dry bread crumbs
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1/4 teaspoon cayenne
- 1 1/4 pounds large shrimp, shelled
- 1/3 cup flour
- Shredded romaine lettuce
- 1 tomato, cut into thin slices
Directions
Preheat the oven to 400°F.
Put the bread, cut-side up, on a baking pan and brush lightly with olive oil. Set aside.
In a small bowl, combine the mayonnaise, mustard and Tabasco sauce.
To prepare the shrimp:
Oil another baking pan and place the pan in the oven for 10 minutes.
In a medium bowl, combine the milk and the egg. In another bowl, combine the breadcrumbs with the salt, black pepper and cayenne.
Dip the shrimp into the flour, then into the egg mixture and then into the bread crumbs. Place on a plate until all the shrimp are breaded.
Transfer the shrimp to the preheated baking pan Bake the shrimp for 12-15 minutes until nicely browned, turning them over halfway through baking.
Place the bread in the oven with the shrimp after you turn the shrimp over and bake the pieces of baguette until they are lightly crisp, about 5 minutes.
Spread the sauce on both sides of the bread and add lettuce, tomato and shrimp.
In A Salad
Grilled Shrimp Salad
Serves 4
Ingredients
- 6 anchovy fillets
- 2 cloves garlic
- Grated zest of 1/2 lemon
- 1 cup packed fresh mint leaves
- 1/2 cup plus 1 tablespoon olive oil
- 1/4 cup lemon juice (about 1 lemon)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 pound large shrimp, shelled and deveined
- 2 small heads Boston lettuce or any tender lettuce (about 1/2 pound in all), torn into bite-size pieces
Directions
In a blender, combine the anchovies, garlic and lemon zest. Pulse to chop. Add the mint, oil, lemon juice, salt and pepper and blend until smooth.
Heat an outdoor grill or grill pan. Oil the grill or pan. Cook the shrimp until they just turn pink. Large shrimp will need about three minutes per side.
Transfer the shrimp to a medium glass bowl and toss with half the dressing.
Put the lettuce in a large salad bowl and toss with the remaining dressing.
Put the greens on individual serving plates; top with the grilled shrimp.
As A First Course
Spaghettini with Shrimp, Tomatoes and Spicy Crumbs
Serves 6-8 as a first course
Ingredients
- 1 1/4 pounds plum tomatoes, cored and scored on the bottoms with an X
- 1 tablespoon red wine vinegar
- 6 tablespoons extra-virgin olive oil, divided
- Salt
- Freshly ground pepper
- 1 cup coarse bread crumbs (about 2 ounces), made from stale bread
- 1 teaspoon finely grated lemon zest
- Crushed red pepper
- 12 ounces spaghettini
- 1 pound medium shrimp, shelled and deveined
- 2 tablespoons finely shredded basil
- 1/2 pound cherry tomatoes, halved
Directions
Preheat the oven to 450°F.
Put the plum tomatoes in a small baking dish and drizzle with the vinegar and 2 tablespoons of the olive oil.
Roast for about 20 minutes, just until the skins loosen and the tomatoes are barely softened. Let cool slightly, then peel the tomatoes and finely chop or mash them in the baking dish.
Season with salt and pepper. Set aside.
Heat 2 tablespoons of the olive oil in a large skillet. Add the breadcrumbs and cook over moderately low heat, stirring, until golden and crisp, about 5 minutes.
Stir in the lemon zest, a large pinch of crushed red pepper and season with salt. Transfer the crumbs to a bowl.
In the skillet, heat the remaining 2 tablespoons of oil until shimmering. Season the shrimp with salt and a pinch of crushed red pepper and add them to the skillet.
Cook over high heat, tossing once or twice, until pink, about 1 1/2 minutes.
In a large pot of boiling salted water, cook the pasta al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
Return the pasta to the pot and add the shrimp, basil and reserved pasta cooking water and cook, tossing, until the pasta is coated in a light sauce and the shrimp are evenly distributed.
Transfer the pasta to individual serving bowls and scatter the cherry tomatoes all around. Top each with tomato sauce and bread crumbs.
As A Main Course
Stuffed Shrimp Oreganata
Ingredients
- 1 pound extra-large shrimp (16-20 per pound)
- 4 tablespoons butter, melted
- 2 tablespoons olive oil
- 2 teaspoons garlic, minced
- 1/4 cup dry white wine
- 2 cups of fresh breadcrumbs
- 2 tablespoons freshly grated Parmesan cheese
- 1 1/2 tablespoons parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Sauce
- 1 tablespoon minced garlic
- 2 tablespoons olive oil
- 2 cups chopped tomatoes
- 1 cup white wine
- 1 cup low sodium chicken stock
- 3 tablespoons chopped basil
- 1 lemon, quartered
Directions
Preheat the oven to 375°F.
Peel and devein the shrimp, leaving the tail intact.
To butterfly them: make a slit along the back side, taking care not to slice all the way through the body.
Line a baking pan with aluminum foil, spray with nonstick olive oil spray and arrange the shrimp in a single layer.
Melt the butter over medium heat and add the olive oil. Add garlic and sauté until soft and just beginning to turn golden – do not brown. Add the wine and cook for 2 minutes.
Remove the pan from the heat, add the breadcrumbs, Parmesan cheese, parsley, oregano, crushed red pepper, salt and black pepper. Mix well.
Spoon even portions of the breadcrumb mixture over each of the butterflied shrimp in the baking pan. Using your fingers, gently mold each portion of stuffing around the shrimp.
Bake for 12 to 15 minutes or until the shrimp turn pink.
While the shrimp are cooking, heat the minced garlic and olive oil in a saute pan until the garlic turns light brown, add the chopped tomatoes and cook for about 3 minutes.
Add the white wine and heat until almost dry; add the chicken stock and basil.
Heat the sauce for 3 minutes and place onto the bottom of a large platter. Place Shrimp Oreganata on top of the tomatoes sauce.
Quarter the lemon into 4 pieces and serve with the shrimp.
SwittersB
Here it is 6 something in the morning and you have me craving shrimp!
Jovina Coughlin
Ok – quick – find a good fish market.
For the Love of Cooking
Every single one of these recipes looks amazing to me!
Jovina Coughlin
Thanks so much Pam
ohiocook
Reblogged this on My Meals are on Wheels.
Quinn Caudill
Great post. Very informative with great recipes. How do you feel about farm raised shrimp? I try to buy only frozen Gulf of Mexico shrimp. Impossible to find fresh products in Ohio.
Jovina Coughlin
Thank you very much. Not much of a fan of farm raised and definitely wouldn’t buy imported shrimp because I care about how they are raised and caught. Both these types are not regulated very well. I would be concerned about whether a farm used antibiotics in their pools to prevent disease. Not an easy thing to check.
I live on the Gulf Coast and think these are the best tasting shrimp. Buying frozen wild caught Gulf shrimp is the best buy in my opinion.
Quinn Caudill
I agree. I do not buy farm raised or imported. We visit the Gulf Coast each summer and I binge on fresh steamed shrimp. Can’t wait for July :)))
Jovina Coughlin
Seafood heaven here. Enjoy your visit.
Serena @ foodfulife
Love it!!!
Jovina Coughlin
Thank you Serena
Our Growing Paynes
Fab recipes! I love shrimp but it’s so hard for me to find wild shrimp.
Jovina Coughlin
Thanks Virginia. The best advice I have read is to spend a little time reading the labels in the frozen shrimp department of your supermarket. Hopefully you will get lucky.
Our Growing Paynes
That would be nice!
rhutcheson28
Funny, I was thawing some shrimp for tonight and wondering how to make them. Now I’ve got a bunch of good choices.
Jovina Coughlin
Whoa – what luck, Rex! Let me know which one you decide on.
rhutcheson28
I made the shrimp sandwiches – they were great. Thanks.
Jovina Coughlin
Thank you for letting me know. I am so glad you liked this recipe.
rhutcheson28
This time, I made the “Spaghettini with Shrimp, Tomatoes and Spicy Crumbs”, and even though I burned the crumbs a little, the dish was still excellent.
Jovina Coughlin
Good save Rex on the crumbs. I probably should have put to use a small skillet so the crumbs are not spread so thin if you use a larger skillet. I am glad you like the recipe, though. Shrimp are one of our top favorites.
tinywhitecottage
We just had grilled shrimp for Mother’s Day and it was fabulous, but I’ve never heard of a shrimp sandwich before! Looks lovely!
Jovina Coughlin
Thanks so much. You may have heard of Po’Boy sandwiches from New Orleans. This is my healthy version.
tinywhitecottage
Yes I have heard of Po’Boy but I can’t say I know what’s in that sandwich. 🙂 Love your healthy version, that’s for sure!
Jovina Coughlin
The most popular items for a po’boy are fried fish-shrimp-oysters -fish and sometimes chicken. Not very good for you.
Marisa Franca @ All Our Way
We love shrimp — when we are home in the Midwest we buy Gulf shrimp that is flown in fresh. When we’re in Florida we enjoy Gulf shrimp there. Now we are on the Atlantic and we are enjoying Georgia shrimp — yum!! Your recipes sound wonderful. There is so much you can do with them and your advice is right on the mark. And we refuse to purchase any kind of farm raised imported seafood. We are very careful of our seafood — good thing hubby loves to fish. 🙂
Jovina Coughlin
You are lucky with that Marisa – fresh caught fish. Enjoy your Georgia experience.
livingmommywood
I love shrimps but can totally do without knowing what they actually look like lol thanks fir share. Have some new dishes to try 🙂
Jovina Coughlin
Oh well, Mari – gotta face the truth. I hope you enjoy the recipes.
karenpavone
Probabably my favorite shellfish! Thanks for the fresh inspiration Jovina.
Jovina Coughlin
You are welcome, Karen.