Mironov Vladimir/Shutterstock Add Tasting Table on Google: Preferred Source Google Discover There's a lot to love about shrimp. It cooks quickly and is so versatile it's equally at home in everything from a shrimp burger to creamy shrimp bisque and a shrimp salad. A bag of frozen shrimp in the freezer is dinnertime gold, a speedy fix that makes it easy to get a meal on the table in minutes. Thaw it, sauté, grill, poach, or fry it, and dinner's done and delicious.
Between cooking for clients as a personal chef and teaching hundreds of cooking classes, I've cooked shrimp in a multitude of recipes ranging from dishes that blur the line between sweet and savory, like pineapple shrimp fried rice, to smoky, savory favorites like shrimp and okra gumbo. Its mild flavor makes it a bit of a blank canvas, easily taking on the taste of whatever you pair it with. While the supporting ingredients boost shrimp's flavor, you don't have to rely solely on them to cook flavorful shrimp. These tips will help make your shrimp taste 10 times better no matter how you serve it.
Most shrimp purchased in grocery stores and at fish markets are frozen, even if they're thawed on ice when you buy them. That's not necessarily a bad thing, but flash-freezing the shrimp as soon as it's caught keeps it fresh and preserves its texture and quality. Starting with good quality shrimp matters because no amount of seasoning or skillful cooking can compensate for shrimp that starts with poor flavor or bad texture.
If you are buying shrimp labeled fresh, follow your nose and avoid any with a strong ammonia-like smell. Consider the smell an odoriferous warning sign that the shrimp is not only past its prime, but potentially spoiled. You should also leave behind any shrimp with black spots, which can indicate that the shrimp may not be spoiled, but it's definitely not fresh. Slimy, limp shrimp should also be avoided.
If you don't live in a coastal area where you can be assured the shrimp is sold fresh off the boat, buying frozen shrimp is the way to go. The best frozen shrimp should be sold in a sealed bag with minimal ice buildup. Too much ice can mean freezer burn, which will give the shrimp an off taste. Always check the expiration date on frozen shrimp and the ingredient label. Many producers add sodium and other chemicals to preserve shrimp, but these additives can also negatively affect taste and texture. When possible, choose a bag that lists shrimp as the only ingredient.
When you see the word brine in a recipe, you might think that technique only applies to meat or poultry. Brining turkeys, chicken, and even steak has become common in many kitchens, but the process is also effective for shrimp. Brines can enhance the shrimp's flavor, keep it juicy, and help maintain its texture. If you're wondering how to prep shrimp for your favorite dishes, start with a brine.
For the simplest dry brine, head to your pantry and grab baking soda and salt. Baking soda isn't just for baking; combined with salt, it's the secret to shrimp that cooks up firm and moist. The salt seasons the shrimp and helps it retain moisture as it cooks, while the baking soda helps the shrimp develop a firmer texture. For every pound of shrimp, toss it with a teaspoon of kosher salt and ¼ teaspoon baking soda for about 15 minutes. For a wet brine, dissolve one tablespoon of kosher salt in 1 quart of water, then soak the shrimp in the fridge for 30 minutes before cooking.
Shrimp's versatility is due in large part to its mild flavor. It will readily absorb the flavors of the herbs, spices, and other ingredients you add. The downside of this mildness is that it can often end up a little dull if it's not seasoned properly. To avoid bland shrimp, don't be shy about seasoning them before they hit the pan, grill, or oven. You can start simple with salt and pepper, and incorporate other spices and seasoning blends to achieve more complex flavors.
