Shrimp The Most Versatile Of Seafood
Shrimp are among the most versatile seafoods in the kitchen. They are suited to all cooking methods - and any taste.
The mild flavor of shrimp is one that even the most finicky eaters can enjoy. Shrimp are very accommodating to a wide variety of seasonings and accompaniments. They carry other flavors well, while maintaining their own sweet, tender character.
One of the more popular varieties sold are black tiger shrimp. Most black tiger shrimp available in this country are raw, shell-on tails (the heads are often left on in Asian countries, but removed before arriving on our shores). The shrimp are frozen in blocks shortly after harvest.
The black color of the shells initially put off many consumers, but price, availability and quality soon won them over. (Regardless of their color when raw, the shrimp still cook to a nice pink.)
Some of the shrimp now available have been scored across the back, making peeling a breeze. For the ultimate convenience food, you can also find the shrimp precooked and ready to use.
Occasionally you may find shrimp that have paper-thin shells. These are simply shrimp that molted shortly before harvest; they are of the same quality as others with more sturdy shells.
All shrimp are in a continuous cycle of molting as they grow, exchanging their snug, smaller shells for new, thin shells that harden until the next molt. Black tiger shrimp grow especially quickly because they live in warm, tropical waters, so they molt quite often.
The shrimp are often sold with classifications of “medium” or “large,” while their industry sizing is based on a per-pound value.
A shrimp labeled “21/25” will number between 21 and 25 shrimp to one pound. The smaller the number, the larger the shrimp. Most black tiger shrimp found in U.S. markets are 16/20 or 21/25, although smaller shrimp are sometimes available.
Black tiger shrimp are the most widely distributed and marketed shrimp in the world. Harvests occur along coastlines in an eastward arc from the southern tip of Africa almost to the Sea of Japan.
About 80 percent of the black tigers on the market are farmed, with the remainder coming from various Asian countries. These shrimp are easy to farm, because they are quite adaptable and thrive in a wide range of environments.
Black tiger shrimp are widely available year-round, although the supply of farmed shrimp peaks in February and September and prices should be somewhat lower then. Generally, the larger the shrimp, the higher the price.
Black tiger shrimp have a notably firm-textured meat. This makes them especially forgiving and easy to work with. You can cook them whole in their shells or remove the shells before cooking.
Black tigers, especially those raised in low-salinity water, tend to be milder than ocean-caught shrimp. This can be a benefit when it comes to pairing them with a broad variety of ingredients.
All cooking methods are suitable for shrimp. They should be cooked just until they are opaque through the center.
The time needed will depend on the cooking method and the size of the shrimp. Overcooked shrimp will be tough and nearly flavorless; check them after 2 to 3 minutes of cooking to gauge how much more time they will need.
There is a surprising amount of flavor left in the shrimp shells, and it can be captured in a simple shrimp stock.
After peeling your shrimp, toss the shells in a pan with enough water to just cover. (Add fresh herb sprigs, sliced onion, bay leaf, sliced carrot, sliced celery or other flavorings, if you like.) Bring the water to a boil and simmer for about 10 minutes.
Drain the stock and use it in soups, chowders and sauces, or freeze for later use. You can also freeze the shells and simmer them at a later date.
Shrimp are a lean, low-fat selection, although they are (for seafood) relatively high in cholesterol. A 3 1/2-ounce serving has 91 calories, 2 grams of total fat, 150 milligrams of cholesterol, 18 grams of protein, 148 milligrams of sodium and .5 grams omega-3 fatty acids.
Shrimp With Lemon Alfredo Sauce
Fettuccine Alfredo is a favorite standby of pasta lovers - simple and pure with the flavors of good pasta, good cream and good cheese. Here we add a splash of new flavors with shrimp and lemon. Alfredo was, legend has it, a restaurateur in Rome who made this pasta sauce popular. Freshly grated Parmesan cheese makes all the difference in this simple recipe.
Salt
8 ounces dried or fresh fettuccine (plain or spinach)
2 tablespoons unsalted butter
3/4 cup half and half
1 teaspoon grated lemon zest
Juice from 1 large lemon
pound raw tiger shrimp, peeled, deveined, rinsed and patted dry
1/2 cup freshly grated Parmesan cheese, plus more for serving
Black pepper
Bring large pan of salted water to boil. When it comes to a rolling boil, add fettuccine and cook just until al dente (tender but still firm), 2 to 3 minutes for fresh pasta, 5 to 7 for dried.
Meanwhile, combine butter and half and half in medium nonstick skillet. Bring to boil. Boil about 3 minutes, stirring occasionally. Reduce heat. Stir in lemon zest, lemon juice and shrimp. Simmer until shrimp are opaque, 3 to 5 minutes (shrimp will be evenly pink and partly curled).
Drain pasta thoroughly and place in large bowl. Pour hot shrimp sauce over top. Sprinkle with Parmesan cheese and salt and pepper to taste. Toss quickly and thoroughly to coat noodles with sauce. Transfer hot pasta to individual plates, distributing shrimp evenly. Serve immediately, passing extra grated Parmesan cheese alongside.
Yield: 4 servings.
Nutrition information per serving: 421 calories, 11 grams fat (24 percent fat calories), 158 milligrams cholesterol, 383 milligrams sodium, 47 grams carbohydrate, 31 grams protein.
MEMO: Cynthia Nims is the food editor for Simply Seafood magazine, in which this article first appeared.