Shrimp

Reasons to Buy Wild Florida Shrimp

They are a naturally renewable and sustainable resource.

They are harvested in areas that are still pristine and free from pollution.

They are harvested in regulated areas.

They are handled and packaged following U.S.-approved standards.

They are spawned in a natural marine environment.

They live and grow in near shore waters and estuaries, giving them the characteristic Florida flavor.

They are harvested in the height of the season, so they naturally taste better.

Peak of Seasons for Florida Shrimp

Brown shrimp: June through August

Pink shrimp: March through May, and October through December

Rock shrimp: August through October

White shrimp: October through December

Attributes

Crisp texture with sweet, distinct flavor. Low fat.

Substitutes

Blue Crab, Spiny Lobster, Golden Crab, Rock Shrimp.

Purchasing

Shrimp are available fresh or frozen, whole, headless, shell-on, peeled, peeled and deveined, and tail-on.

The most common form is "green headless" (raw, head-off, shell-on).

"Peeled shrimp" (shell removed) are sold in a variety of forms including "PUD" (peeled undeveined), "P&D" (peeled and deveined) and "Tail-on" (peeled with the tail fin and adjacent shell segment left on).

Individually quick frozen (IQF) cooked shrimp products are available in a variety of product forms: breaded and unbreaded.

Shrimp should have a mild aroma (similar to the ocean), tightly adhering shells and firm flesh.

Look for these signs of quality when purchasing shrimp:

Fresh shrimp: Tightly adhering shells; legs in tact; meat that is firm to the touch; fresh sea breeze smell.

Frozen shrimp: Shrimp should be completely frozen and have uniform color; no white patches indicating dehydration; shrimp should not bent in an unnatural position.

You should always purchase seafood last and keep it cold when shopping. Ask your seafood specialist to pack your seafood on ice for the trip home. Remove from ice prior to refrigerating.

Sizes

Shrimp are sold by count, which is the number of shrimp in a pound. Counts and sizes will sometimes vary but a general standard for sizes will be:

Jumbo = less than 20 per pound

Large = 20-30 per pound

Medium = 30-40 per pound

Small = more than 40 per pound

One pound of raw, headless, shell-on shrimp will yield approximately 3/4 pound of cooked, peeled and deveined shrimp.

How Much to Buy

Raw, headless and unpeeled shrimp: 1/3 pound per serving.

Peeled and deveined shrimp: 1/6 pound per serving

Two pounds of raw headless, unpeeled shrimp will yield 1 pound of cooked, peeled and deveined shrimp.

Preparation

Keep raw and cooked seafood separate to prevent bacterial cross-contamination.

After handling raw seafood thoroughly wash knives, cutting surfaces, sponges and your hands with hot soapy water.

Always marinate seafood in the refrigerator.

Discard marinade; it contains raw juices which may harbor bacteria.

When marinade is needed for basting reserve a portion before adding raw seafood.

To devein shrimp, make a shallow slit, with a sharp knife, down the back of a peeled shrimp. Locate the black vein and pull out with the tip of the knife.

Cooking

Shrimp will cook very quickly and continue cooking when removed from the heat source. This should be taken into consideration when planning for a meal. Shrimp can be cooked with the shell on or off. Shelled shrimp will cook in about one-half the time of shell-on shrimp.

Shrimp can be broiled, baked, grilled, fried and used in casseroles, salads and pasta dishes. A popular way to enjoy the goodness of wild caught shrimp is to lightly boil, rinse and cooling. After cooled, serve with sliced limes and cocktail sauce.

Boiling Shrimp: Bring water (4 cups for each pound of shrimp) and seasonings to a boil. Add shrimp, reduce heat, cover and simmer for 3 to 4 minutes per pound of shrimp. Stir occasionally and simmer until the largest shrimp is opaque throughout. Cooking time will vary according to size. Immediately drain and rinse under cold water to halt the cooking process. Be careful not to overcook the shrimp. Overcooking toughens the protein and causes a loss in taste and appearance. (You can use one of several commercial "shrimp boil" seasonings available or season to personal taste with one or more of the following: salt, lemon slices, beer, pickling spices, whole peppercorns or bay leaves.)

Storage

Uncooked, fresh shrimp: Store in the coldest part of your refrigerator (usually the lowest shelf at the back or in the meat keeper), as close to 32 degrees F as possible, for up to two days. Store in any airtight container and surround with ice to maintain the temperature.

Cooked shrimp: Store in serving size packets or small containers in the refrigerator or freezer within 1 hour after cooking. Leftovers can be refrigerated for 2 days or kept in the freezer for up to 12 months. Remember: If there is any doubt about the safety of a cooked food in your refrigerator or freezer, throw it out!

To freeze shrimp: Place 1 pound of shrimp in a 1-quart freezer bag. Add 1 cup of water and seal the bag, pushing out all the air as you seal. Lay the bag(s) flat on a freezer rack until they are frozen solid. Flat frozen bags will thaw in less time than a rounded bag. When thawing it's best to thaw in the refrigerator in the package it was frozen in. It will take about 18 hours a pound to completely thaw.

Frozen uncooked shrimp can be frozen at or below 0 degrees F for up to 10 months.

Nutrition

Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions

Calories	120
Calories From Fat	15
Total Fat	1.5	g
Saturated Fat	0	g
Cholesterol	155	mg
Sodium	170	mg
Total Carbohydrates	0	g
Protein	23	g
Vitamin A	0	%DV
Vitamin C	0	%DV
Calcium	6	%DV
Iron	8	%DV
Omega-3 Fatty Acid	0.49	g

More About Shrimp

Shrimp is the most popular and valuable seafood in the United States and hundreds of are harvested from freshwater and saltwater. There are four kinds of commercial value shrimp in the Gulf of Mexico and South Atlantic waters. They are categorized by four major colors: brown shrimp (Penaeus aztecus), pink shrimp (Penaeus duorarum), white shrimp (Penaeus setiferus) and royal red shrimp (Pleoticus robustus or Hymenopenaeus robustus). The majority of the shrimp harvested in Florida are the pink type.

Shrimp are decapod crustaceans characterized by five pairs of legs, often with small pincers on the end. The first three pairs are used for walking. They have large, well-developed eyes, large swimmerets, and long antennae. Pink shrimp found along the Atlantic coast are usually brown; those found along the northern Gulf coast are often lemon-yellow; and those found in the Florida Tortugas are pink. White shrimp are grayish-white with a green, red or blue tinge on the tail and legs. Royal red shrimp are usually deep red but are sometimes grayish pink.

Most shrimp spawn offshore in deep water from early spring through early fall. Young shrimp are carried by currents into coastal estuaries to mature. In Florida, shrimp are harvested with trawls which are cone-shaped nets towed along the bottom in waters near shore. Turtle excluder devices (TEDS) and by-catch reduction devices (BRDS) are used, as required by law, to minimize the capture of non-target marine turtles and fish.