The second most popular seafood in the United States, behind only canned tuna, shrimp are high in protein, calcium and iodine, and contain good amounts of vitamin B12, an essential nutrient. While some species
can grow as large as 9-inches long, most are harvested for consumption in the 3 to 4-inch range. Preparing shrimp usually involves removing the head, tail and shell. The dark colored digestive tract may also be removed using a technique known
as deveining. Shrimp can be purchased fresh, frozen, and canned.
Shrimp can be eaten raw, as long as they are of the freshest, highest quality. Raw shrimp are served at sushi restaurants around the world. Shrimp can be simply prepared by boiling or grilling. Shrimp cook quickly and can be overcooked if
not watched closely. Not often served for breakfast, they are sometimes found in egg dishes including frittatas and omelets. Cooked shrimp are often chilled and served cold in appetizers and salads. Popular dishes include shrimp cocktail,
shrimp scampi, and shrimp fettuccine.
GourmetShrimpRecipes.com presents a variety of recipes, utilizing a number of cooking techniques. Learn more about where to find fresh shrimp, how to determine freshness, how to store, handle and prepare them for consumption. Recipe pages
include cooking tips and techniques along with recipe descriptions. The site is always adding new recipes, so return often to find great new ideas. |
