Our most celebrated dishes include shrimp, fromshrimp and gritsand seafood boils to our popularShrimp Etouffee.
Let’s face it, Southerners loveshrimp.
It’s crucial to choose a high-quality and cost-effective shrimp when it’s the star of the dish.
Credit: Caitlin Bensel
Let’s break down each label and what it means to you.
Shrimp Buying Basics
Shrimp is available at your local grocery store in the frozen section.
Forgo bags with freezer burn or covered in ice, affecting taste and texture.
Credit: Caitlin Bensel
Local, wild-caught fresh shrimp is valued for its superior flavor and texture.
This ensures the shrimp will be fresh when you thaw them after purchase.
In this case, frozen is best.
Credit:Morgan Hunt Glaze, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
What About Size?
Fudging on size isn’t just a human foible.
When in doubt, look for the number per pound, which should be on the label.
The smaller the number, the bigger the shrimp.
When in doubt, look for the number per pound, which should be on the label.
The smaller the number, the bigger the shrimp.
Is A Prawn Just A Big Shrimp?
Equally delicious, sub in prawns in a pinch for shrimp.
Should You Buy Shrimp With Shell On Or Off?
Between these two options is EZ-peel shrimp, split for easier shelling and deveined.
What’s The Vein On The Shrimp?
Nope, it’s not poo.
Most folks prefer to remove the vein since it has a muddy flavor, but it’s not poisonous.
Pre-shelled shrimp should also be deveined.
Also ideal for busy nights when you’ve got the option to’t be bothered to cook another item.
Practices vary; some respect workers' rights and are environmentally sustainable, while others are not.
