All About Shrimp
Including cooking and wine advice

Shrimp has long been the most popular crustacean. Today, thanks to technology, transportation and refrigeration, it’s also the most widely available. There’s white, pink, brown or black shrimp; shrimp from as far away as Thailand or as close as the Gulf of Mexico and Maine; farm-raised or ocean-caught shrimp; and live, fresh or frozen shrimp.

Shrimp cocktail is probably most Americans’ first experience with this sweet, tasty meat, but shrimp is at home in so many cuisines around the world that it may well be the most versatile crustacean. In everything from gumbo to curry, from sweet, fruity dishes to fiery-hot ones, this is meat that retains its character while mixing well with a range of foods.

There are some 2,000 species of shrimp in the world. Different regions yield different species. Since most of the shrimp consumed in America is imported, note the origin of the shrimp you like. For example, many chefs pick white shrimp from the waters of Mexico or Ecuador as their go-to shrimp, while others covet red Spanish shrimp or white shrimp from the Pacific Coast of Guatemala. Another important consideration is whether the shrimp is farmed or wild. Most people agree that wild tastes better, though some well-managed farms are producing fine shrimp today.

Most of what you bring home was at one time frozen, even if it’s thawed when you buy it.
Shrimp is sold by size, which is measured by the number of shrimp per pound.
Look for firm and moist (but not soggy) shrimp with no off odors, especially ammonia.
The shells should not have black spots or yellowing or feel gritty.
Shrimp heads are lopped off because they deteriorate faster than the bodies.
Use head-on shrimp within 48 hours of purchasing them.

 

Boiling:
Leave the head and shell on for added flavor.
If you peel them, save the shells for stock or put them in the cooking liquid.
Cook shrimp in court bouillon or with a crab- or shrimp-boil mix.
Place them in boiling water, let the water return to a boil, then reduce to a simmer.
Shrimp That are 20 to 25 count will take about 2 minutes to cook after the broth returns to a boil
(larger shrimp will take 5 minutes or more).

Grilling:
:Keep the shells on, baste with oil or butter and grill 2 to 3 minutes on each side,
longer if the shrimp are unusually large.

Shelling and deveining are two divisive issues in the shrimp world, but come down to personal preference. The shell contributes to flavor, but also slows applied flavors from getting to the meat. Deveining—which consists of removing the slender black digestive tract running along the shrimp’s back—is not strictly necessary but alleviates the concerns of the squeamish.

For a whole new flavor, try eating the whole shrimp. Grab the cooked body with one hand and the head with the other, and twist them apart. This will give you some meat and the pink pancreas from the head. Suck on the head, then peel and eat the body; the taste is earthy and primal.

In the United States, the terms “prawn” and “shrimp” are interchangeable, though prawns will generally have thinner, longer bodies and a sweeter, subtler flavor.

Resembling a small lobster, crayfish is a delicacy that is often used in dishes as a replacement for shrimp. Crayfish live primarily in the Gulf of Mexico and West Coast waters. They’re strongly associated with Cajun cuisine.

Shrimp and Wine

Shrimp, like most seafood, requires wine with some acidic backbone and little or no oak. That makes Riesling a natural. Drink kabinett for lighter presentations and spätlese for richer dishes. New Zealand Sauvignon Blanc also has the bright acidity that goes well with shrimp, as does Pinot Grigio.