Shrimp

Shrimp is one of the most popular seafood in the world.  The firm, translucent, flesh of raw shrimp is low in calories and saturated fat which makes it a healthier alternative to meat proteins.  Shrimp comes in a wide range of colors and sizes depending upon the variety.  It can be pink, gray, brownish or yellowish.  Once cooked, the flesh of these crustaceans becomes opaque and orange in color.   Fresh and frozen shrimp is available throughout the year.

Shrimp is an excellent source of protein and selenium. It is also a very good source of vitamin D, vitamin B12 and a good source of iron, phosphorus, omega-3 fatty acids, niacin, zinc, copper and magnesium.

There are numerous varieties of shrimp, but the most commonly available type is the deep-water which is also referred to as the pink shrimp. It is three to four inches in length and reddish-pink in color. Giant tiger prawns are also becoming popular worldwide. These large shrimp measure six to twelve inches in length, are one of the most widely consumed types, it is available on the menu of most seafood restaurant in many countries of Asia.

Fresh shrimp should have firm body that is still attached to their shells. They should be free of black spots on their shell since this indicates that the flesh has begun to break down.   If you have the option, purchase displayed shrimp as opposed to those that are prepackaged. The reason for this is you can smell displayed fish because smell is a good indicator of freshness; good quality shrimp have a slightly saltwater smell.  When storing any type of seafood, including shrimp, it is important to keep it cold since seafood is very sensitive to temperature. Therefore, after purchasing shrimp or other seafood, make sure to return it to a refrigerator as soon as possible. Fresh shrimp can last for 1 to 2 days. You can extend the shelf life of shrimp by freezing it. To do so, wrap it well in plastic and place it in the coldest part of the freezer where it will keep for about one month. To defrost shrimp place it in a bowl of cold water or in the refrigerator. Do not thaw the shrimp at room temperature or in a microwave since this can lead to a loss of moisture and nutrients.