Shrimp

Attributes

Crisp texture with sweet, distinct flavor. Low fat.

Substitutes

Blue Crab, Spiny Lobster, Golden Crab, Rock 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.

Buying, Storage and Handling

Remember to purchase seafood last and keep it cold during the trip home.

Shrimp are sized and sold by count (number of shrimp per pound) either whole or headless. For example, headless shrimp of 16-20 count means there are 16 to 20 headless shrimp per pound. Counts for headless shrimp range from under 10 (the largest shrimp) to 300-500 (the smallest).

Shrimp are available in a variety of fresh or frozen product forms.

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.

Store shrimp in the coldest part of your refrigerator at 32 degrees F and use within two days, or freeze at 0 degrees F for up to six months.

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.

Cooking

Shrimp are easily prepared by the following methods: boiled, broiled, baked, grilled or fried.

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.