Proper Shrimp Handling & Recipes

One of the great things about fresh shrimp is their longevity. After fresh shrimp are headed and peeled, they can be placed in containers filled with water and then frozen. Shells can also be left on to give you greater cooking options.

To give shrimp a longer freezer life, fill the container with shrimp and leave about an inch of space on top. Then pour water on top of the shrimp to totally cover them in order for a block of ice to form.

Fresh shrimp should always be covered with ice (not ice water) for handling. The smell will always let you know when shrimp are not fresh. In addition, any time you see red on a shrimp, it means the shrimp have gotten too warm at some point and are questionable.

The best thing about shrimp may be their versatility. Shrimp can be cooked in so many different ways that it’s hard to count. Shrimp cook quickly and can be used in everything from omelets to deviled eggs.

Shrimp Pie Recipe:

Try making a shrimp pie by sautéing butter, onions, bell pepper, garlic, shrimp and seasoning of your choice. Add Italian bread crumbs to the mixture.

Next, take biscuit dough from a can and gently roll each biscuit and fill it with the shrimp mixture. Seal the biscuits by using a fork to crimp the edges. Bake it until the biscuits appear done, and you have a tasty dish.

Shrimp Sautee Forms Basis of Many Recipes:

Sautéing shrimp with all the great vegetables you can find, and then adding store-bought sauce and noodles, makes for a quick, delicious treat.

Shrimp Melts on French Bread:

Try cutting French bread in half, scoop out some of the middle and mix that with the sautéed shrimp mixture. Put all that into the French bread “boat”, sprinkle some grated cheese on top and place it in the oven to grill.

Vegetable Pear and Shrimp Casserole Recipe:

Making a vegetable pear (also called mirliton) and shrimp casserole is easy and nutritious. Put your vegetable pears in boiling water and let them cook until they are soft enough to be able to scrape out the pulp from the inside of the pear.

Use a fork to test their tenderness. When they’re ready, cut them in half, take out the huge middle seed and remove the pulp into a container.

Mix together your sautéed shrimp mixture, the vegetable pear pulp, Italian bread crumbs and any other seasonings you wish. Take this and put it back into vegetable pear half or into a casserole dish. Dot either of these with butter and bake for a few minutes in the oven.

Any level of cook or chef will find shrimp great with which to experiment.

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