Tips on choosing the best in seafood
Seafood is very popular in most of Southeast Asia. Healthy quick meals
can be easily made with seafood, but freshness is key. Here are some
tips on choosing the freshiest seafood.
Tips on choosing the best in seafood
Shrimp and Prawn Tips
Fresh
For the best flavour use on the same day of purchase.
For temporary storage, rinse shrimp in cold running water and pat
dry. Wrap in damp paper towels and then place in a loose plastic bag.
To freeze, vacuum pack and seal, keep tightly wrapped to avoid
freezer burn. Use within a month for best flavour.
Frozen
Buy while still completely and individually frozen; thaw by placing
for a few minutes in ice cold cold water.
If you detect a smell like ammonia or a strong fishy odor, discard,
do not use. Also if shrimp or prawn appear mushy, discard. Another
sign of deterioration is called melanosis which causes the appearance
of black spots along the sides and heads of shrimp.
Preparing
Rinse in running water and pat dry.
Shelling: Hold onto the tail while gently removing the shell around
the body. At this point you can detach the tail completely, or leave
it on for presentation purposes.
Deveining: After removing the shell, make a shallow cut lengthwise
down the outer curve of the shrimp's body. You'll see the dark ribbon-
like vein running lengthwise along the shrimp's back. Pick out the
vein with a pointed knife. Rinse the shrimp under cold running water.
Note: if you have detached the tail, you can pinch the vein at the
tail end and pull it completely out with your fingers.
Butterflying: First peel the main shell off the shrimp's body.
Leaving the tail intact can lead to excellent presentation when
serving. Start by cutting along the outer curve from the tail
forward, making repeated shallow cuts and spreading the meat apart as
you go. Leave just enough meat intact to keep the two sides
connected. You will want to devein the shrimp as you are butterflying
them as well.
To refresh the frozen shrimp or any seafood place in ice water with
one teaspoon of salt for a few minutes, lightly massage the shrimp to
allow them to refreshen in the salt water. This procedure will make
even frozen shrimp and other seafood smell sweet as if just from the
sea.
Shrimp Cooking Tips
Broiling: First, place the shrimp on a cutting board with the
swimerets exposed. Using a sharp knife, cut between the swimerets
through the meat to the shell. Spread the shell until it lies flat,
and wash thoroughly in cold water. Season and prepare shrimp, then
broil in oven for 4-5 minutes. Basting shrimp during broiling period
is often a good habit to help prevent burnt edges.
Grilled Shrimp w/mint
http://agoodappetite.blogspot.com/2008/06/grilled-shrimp-with-honey-lime-mint.html
Boiling: Bring water to boil. Put shrimp in and BEGIN TIMING NOW! (3
1/2 to 4 minutes) Don't wait for water to boil again. Serve warm or
chilled. -This tip is brought to you by Wanda of Kentucky. This was
her effort to find a way to boil shrimp so the shells don't stick to
the meat.
Pan frying: Thaw shrimp if frozen. Pat dry with a paper towel before
cooking. Heat 1/4 teaspoon olive oil in large skillet. Add shrimp and
desired seasoning. Cook 3 to 5 minutes; do not overcook.
Deep frying: Dip shrimp in milk and then lightly dust with flour. Add
to medium heated vegetable oil. Fry until golden brown.
Most Important Tip: Always be careful to avoid over-cooking shrimp as
they will toughen and lose their sweet flavor. Cook only until just
turning pink.
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