Serves: 5

PURCHASING

You can buy shrimp either raw or cooked. Most of the shrimp sold in the United States is flash-frozen on the fishing boat. It may be sold frozen or the market may thaw it before displaying it at the fish counter. Occasionally you may find shrimp that has not been previously frozen.

Shrimp is sold by the pound and described by the "count," which means the approximate number of individual shrimp in a pound. The higher the count, the smaller the shrimp. The smallest can be significantly less expensive and although the texture and flavor remain the same, peeling them takes longer.

Canned "salad" shrimp has been cooked and peeled. Often very small shrimp are used. The texture is softer than that of fresh or frozen shrimp.

Two pounds raw shrimp will yield about 1 pound peeled, cooked shrimp.

SHOPPING FOR QUALITY

Uncooked shrimp should smell of the sea with no hint of ammonia and have a firm-looking flesh. The shells will be translucent and may look grayish, possibly tinged with green or pink.

Cooked shrimp (shelled or unshelled) should look pink.

Packages of frozen shrimp should be tightly sealed, solid, and free from ice crystals.

PREPARATION

Shrimp may be peeled before cooking, especially if they will be served hot. Peeling after cooking is easier and suitable if shrimp will be served cold.

More Recipes from the Cook'n with Pillsbury Cookbook:
Baked Stuffed Fish
Baked Whole Fish
Batter-Fried Fish
Batter-Fried Shrimp or Scallops
Boiled Crab
Boiled Lobster
Boiled Shrimp
Broiled Fish Fillets
Broiled Lobster Tails
Broiled Snapper with Cilantro Sauce
Cajun-Spiced Grouper Sandwiches
Catfish Cakes
Clam Sauce with Linguine
Clarified Butter
Cook's Note: Buying Canned Salmon
Cook's Note: Buying Canned Tuna
Cook's Note: Cooking Scallops
Cook's Note: Cooking Shrimp
Cook's Note: Crab
Cook's Note: Fish Steaks vs. Fish Fillets
Cook's Note: Fish and Shellfish Nutrition
Cook's Note: Fish in the Microwave
Cook's Note: Grilling Fish
Cook's Note: Grilling Shrimp and Scallops
Cook's Note: How Much to Buy
Cook's Note: How to Carve a Whole Fish
Cook's Note: How to Eat Hard-Shell Crab
Cook's Note: How to Eat Lobster
Cook's Note: How to Peel and Devein Shrimp
Cook's Note: Scallops
Cook's Note: Shopping for Quality
Cook's Note: Shrimp
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Crabmeat and Avocado Wraps
Creamed Tuna on Toast
Creamy Parsley Sauce
Crescent Tuna Melt
Delaware Crab Cakes
Dill-Marinated Salmon Steaks
Fettuccine with Pesto Cream and Salmon
Fish Creole
Fish Fillets with California Salsa
Fish Varieties
Flounder en Papillote
Fresh Tuna with Gremolata
Fried Oysters
Grilled Salmon with Herbed Tartar Sauce
Grilled Walleye with Pecan Butter
Grilled Whitefish with Dill Tartar Sauce
How Much to Buy
Italian Barbecued Swordfish Steaks with Tomato Relish
Kung Pao Shrimp
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Lobster Newburg
Lobster Thermidor
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Oven-Fried Fish
Panfried Fish
Panfried Trout with Caper Sauce
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Salmon Burgers with Lemon-Dill Sauce
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Shrimp Creole
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Tuna Casserole
Tuna Salad Buns
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