If you are not sure how to buy shrimp don't worry, we have got the answers. Selecting the right shrimp is the first step to a perfect shrimp dish. We will answer all of your questions on how to buy shrimp, right here:
1. Buy Frozen Shrimp: Unless you are in a hurry to use your shrimp we suggest always buying shrimp that is frozen. Almost all shrimp available has been previously frozen. The grocery store or seafood market is thawing it for you to offer convenience. Shrimp can be thawed at home in less then 30 minutes so if you don't need it thawed right now stick to the frozen bags. The reason is that when you are thawing it yourself you know how long it has been thawed giving you more control over the best quality.
2. Avoid buying shrimp that has already been peeled: Because most shrimp is previously frozen as mentioned above you want to buy shrimp with the shell on. The shell helps to protect the meat from freezer burn. It may still have the vein in it. This is ok. The vein can be left in or easily be removed if you prefer. So whether you are buying it frozen or thawed, buy shrimp with the shell on.
3. Color and Appearance: When you are shopping for shrimp watch for Color and Appearance: Look for a nice translucent color. Avoid shrimp that has any black spots or rings. These are not harmful, it just means the shrimp is getting older and is starting to break down. Avoid buying shrimp that looks yellow. It may mean it's been soaked in a solution to remove the black spots or rings.
4. Smell: If buying thawed shrimp never buy shrimp that smells strong or "shrimpy" -my term for fishy smelling. It should hardly omit an odor at all. It may have a slight saltwater smell but nothing else.
Again, buying frozen shrimp is the best way to go but if you are in a hurry and just want to throw together a fast shrimp cocktail, follow the guidelines above if buying thawed shrimp. If you prefer to buy cooked shrimp for your appetizer, look for a nice pink colored shrimp. Size is really your preference. There won't be much of a difference in flavor from the large to the small shrimp. Look for a nice firm texture. You do not want shrimp that is flimsy. It should have a nice firm curl to it. (Meaning the tail curls around and stays tucked toward its body)
Final Recommendation: Always use raw shrimp when cooking with it. Never use previously cooked shrimp in a recipe where you have to cook it again. It will turn rubbery and tough.
How much shrimp should you buy?
A good rule of thumb is approx. 1/4 lb per person cooked shrimp. One lb. of raw in the shell shrimp is equal to approx. 1/2 lbs. of peeled and cooked shrimp.
That's it! It is that easy. Now you can go ahead and create a perfect shrimp dish tonight.
Friday, January 15, 2010
12 shrimp consignments released upon European countries
The Fisheries Department has ordered the release of 10 consignments of the fresh water shrimp (galda) worth about Tk 100 million (Tk 10 crore) for export to the European countries after receiving the EU nod.
The shipment will be made through Mongla Port on January 14, official sources said.
Sources further said the export of frozen shrimps remained suspended since June last for detection of health-hazardous antibiotic-nitrofuran in the exported shrimps in January 2009 and the situation had created a severe crisis in the country's shrimp sector.
After lifting of the suspension order by the European Union (EU), four consignments of shrimp had been released on January 10 and six on January 11.
The shrimp exporters submitted their documents to the concerned department for releasing 21 more consignments.
However, freshwater shrimp worth about Tk 3.0 billion would be exported to the EU countries in phases, source added.
They expressed the hope to overcome their losses by exporting frozen food items to the EU markets in future.
The shipment will be made through Mongla Port on January 14, official sources said.
Sources further said the export of frozen shrimps remained suspended since June last for detection of health-hazardous antibiotic-nitrofuran in the exported shrimps in January 2009 and the situation had created a severe crisis in the country's shrimp sector.
After lifting of the suspension order by the European Union (EU), four consignments of shrimp had been released on January 10 and six on January 11.
The shrimp exporters submitted their documents to the concerned department for releasing 21 more consignments.
However, freshwater shrimp worth about Tk 3.0 billion would be exported to the EU countries in phases, source added.
They expressed the hope to overcome their losses by exporting frozen food items to the EU markets in future.
Wednesday, January 13, 2010
Importance of Frozen Meat Products
The frozen beef, poultry and frozen seafood market is increasing one. Frozen seafood is a commodity which is well-liked and in great demand all over the world. Frozen seafood is most popular in Kaula Lumpur in Malaysia, Bangkok in Thailand, Singapore, Australia, Toronto in Canada etc. These countries due to advanced standard of living and revelation of international cuisines now go in a big way of frozen seafood. Now China and the other countries in South-East Asia are also taking up frozen seafood in greater quantity as the awareness and trend of frozen seafood is rising day by day. Usually frozen seafood has been frozen immediately after the seafood is harvested.
Frozen beef and poultry are famous commodity which are popular and are in great demand all over the world. Frozen beef is not that much popular is south east countries, it is more popular in Vancouver and Toronto in Canada, USA, Australia and United Kingdom. Frozen poultry is most popular food which is famous in almost every countries of the world.
Anyone who eats meat knows how quickly microbes grow and multiply inside it. But if it is frozen and kept at optimal temperature then it can stay good for a longer period of time. So it becomes very important that meat is frozen correctly and maintained at the right freezing temperature.
Frozen beef and poultry are famous commodity which are popular and are in great demand all over the world. Frozen beef is not that much popular is south east countries, it is more popular in Vancouver and Toronto in Canada, USA, Australia and United Kingdom. Frozen poultry is most popular food which is famous in almost every countries of the world.
Anyone who eats meat knows how quickly microbes grow and multiply inside it. But if it is frozen and kept at optimal temperature then it can stay good for a longer period of time. So it becomes very important that meat is frozen correctly and maintained at the right freezing temperature.
Frozen meat at competitve price
Frozen meat and poultry are the commodity which are highly renowned and in great demand across the world.
Frozen duck and poultry are the commodity which are highly popular and in great demand all over the world. The frozen duck and poultry market is developing one. The western culture has made an inroad into these countries, so now there is consciousness for frozen food like frozen duck and poultry. Busy lifestyle of every people has increased the demand for convenience food. Usually frozen duck and poultry are frozen immediately after the poultry and duck is harvested.
Freezing stops bacterial growth. The complex chemical changes that cause deterioration of the meat, such as rancidity, are also slowed down considerably. Freezing meat can therefore preserve the meat in good condition and retain its wholesomeness and quality for long periods ranging from 6 months to a year depending on the kinds of meat. Upon thawing, the quality of the meat should be as acceptable to the consumer as the fresh product. Frozen meat and frozen poultry are convenient and ready for use straight from the refrigerator. You can be assured that the frozen meat that you buy is fresh, wholesome and safe.
The origin country of frozen duck is Thailand and china. Different restaurants and exporters offers large variety of frozen duck products like breast (skinon boneless BB & SBB), leg bone-in/ boneless, wings, paws, tongue, liver, gizzards etc. Frozen poultry basically origins in Thailand, China and South America. Various restaurants and exporters offers different products of frozen poultry like whole, griller type, breast (skinon boneless and skinless boneless BB & SBB), fillet (tendon-on, tendon less), legs (bone-in/ boneless), drumstick, wings, wingstick, paws, liver, wing tips, gizzards etc.
Frozen duck and poultry are the commodity which are highly popular and in great demand all over the world. The frozen duck and poultry market is developing one. The western culture has made an inroad into these countries, so now there is consciousness for frozen food like frozen duck and poultry. Busy lifestyle of every people has increased the demand for convenience food. Usually frozen duck and poultry are frozen immediately after the poultry and duck is harvested.
Freezing stops bacterial growth. The complex chemical changes that cause deterioration of the meat, such as rancidity, are also slowed down considerably. Freezing meat can therefore preserve the meat in good condition and retain its wholesomeness and quality for long periods ranging from 6 months to a year depending on the kinds of meat. Upon thawing, the quality of the meat should be as acceptable to the consumer as the fresh product. Frozen meat and frozen poultry are convenient and ready for use straight from the refrigerator. You can be assured that the frozen meat that you buy is fresh, wholesome and safe.
The origin country of frozen duck is Thailand and china. Different restaurants and exporters offers large variety of frozen duck products like breast (skinon boneless BB & SBB), leg bone-in/ boneless, wings, paws, tongue, liver, gizzards etc. Frozen poultry basically origins in Thailand, China and South America. Various restaurants and exporters offers different products of frozen poultry like whole, griller type, breast (skinon boneless and skinless boneless BB & SBB), fillet (tendon-on, tendon less), legs (bone-in/ boneless), drumstick, wings, wingstick, paws, liver, wing tips, gizzards etc.
Tuesday, January 12, 2010
Best Way to Cook Frozen Shrimp
Shrimp is without a doubt one of the most popular forms of seafood in the US and abroad. When compared to other types of shellfish, like lobster for instance, it is more affordable, and can be just as delicious if prepared correctly. It is an extremely versatile shellfish and with a bit of experience, is very easy to cook.
As the title of this article suggests, many people are searching for the best way to cook frozen shrimp. The reason why this is such a popular question is because this shellfish freezes very well. Many of us, after we buy some, store it in the freezer for future use. In fact, most of the shrimp we purchase is frozen before we buy it from the store. Even the shrimp that is supposedly fresh, has more than likely been recently thawed. There is nothing wrong with this, as I said earlier, this shellfish freezes quite well.
Hopefully the shrimp you already have on hand is still in the shell. You should avoid, if possible, purchasing any that has been peeled. A lot of the flavor is in the shells, so if it has been pre-peeled, it would have lost a good deal of essential flavor. Besides, if you peel it yourself, you can save the shells and use them to make a delicious stock that can be used in lots of other recipes.
Of all the various ways to cook shrimp, grilling and broiling are by far my favorite methods as I believe they impart the best flavor and are rather simple to prepare. Below is a recipe and instructions for marinating and grilling shrimp.
ABOUT THAWING FROZEN SHRIMP
I highly recommend that you DO NOT use your microwave to defrost shrimp, or any meat for that matter. I know, from past experience, that the microwave can partially cook the meat during the thawing process and it also does something to the flavor and texture of the meat. I will usually take the shrimp out of the freezer a day or two before I plan on cooking, place it in a covered bowl, and defrost it in the refrigerator. If I am in a really hurry, I will place them in a colander and thaw under running cold water.
ABOUT GRILLING SHRIMP
Grilling this delicious shellfish, preferably on a charcoal grill, provides intense flavor and they hold up wonderfully on the grill. Some of the best types of ingredients that compliment grilled shrimp are acids like lemon, lime, orange, tomato and vinegar. One of my all time favorite ways to grill them is by first marinating them in a citrus herb marinade. This is especially wonderful in the summertime. It is light, healthy and goes great with an ice cold beer or glass of wine.
A NOTE BEFORE WE BEGIN
Keep the shells on when marinating and grilling. Many recipes call for grilling with the shells removed. This is not recommended as the shells not only provide great flavor, but they also protect the shrimp from overcooking and drying out. This is not necessary, but it is also quite helpful to keep the tails on as well. After cooking, the tails provide an easy way to handle the shrimp while eating.
GRILLED SHRIMP WITH CITRUS HERB MARINADE
INGREDIENTS
1 Pound of Shrimp (Thawed if Frozen, Shells on & De veined)
1/4 Cup of Extra Virgin Olive Oil
2 1/2 Tablespoons of Fresh Lemon Juice
1 1/2 Tablespoons Fresh Orange Juice
1/3 Cup of Freshly Chopped Parsley
1/3 Cup Freshly Chopped Cilantro
2 Cloves of Garlic Minced
1 Teaspoon of Salt
1/4 Teaspoon of Freshly Cracked Black Pepper
4 skewers - Either Bamboo or Metal. (If using bamboo, soak in water for 15 -20 minutes before grilling)
DIRECTIONS
Step 1 - De vein the Shrimp - Cut a 1/4 inch slit, through the shell, in the back of the shrimp and carefully remove the vein, leaving the shell intact.
Step 2 - In a large bowl, mix together all ingredients except the shrimp
Step 3 - Add shrimp to the bowl with the marinade and toss to coat. Refrigerate for 1 Hour.
Step 4 - When you are ready to cook, thread the shrimp on the skewers and discard the marinade.
Step 5 - Preheat your grill to high and cook for 1 1/2 to 2 minutes per side.
Well there you have it. You now have a good idea of what to do with those frozen shrimp sitting in your freezer. I hope you enjoy the included summer grilling recipe. Enjoy and happy eating!
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