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Seafood: Shrimp Savvy

Source of Recipe

From "Ladies' Home Journal Recipes 2000"
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Follow these tips to get the most out of this ever-popular catch of the day:

CHOOSE shrimp that are moist and firm, with translucent flesh and a fresh smell. Avoid shrimp that have an ammonia odor and blackened edge spots on the shells.

STORE frozen shrimp for up to three months. Remember to keep the shrimp tightly wrapped (first in plastic wrap, and then foil) to prevent freezer burn. When ready to use, thaw shrimp overnight in the refrigerator. Or, place the sealed package of frozen shrimp in a bowl of cold water and change water every 10 minutes, until shrimp is defrosted. Rinse shrimp under cold running water, drain well, transfer to a layer of several paper towels and pat dry.

WHAT'S WHAT: While some restaurants and fish markets use the terms shrimps, prawns and scampi interchangeably, there is a difference. Shrimp come in a variety of sizes, from miniature and small to jumbo and colossal. Prawns are similar to jumbo and colossal shrimp, but are actually a different species. Because of their large size and sweet, lobster-like flavor, prawns are often served stuffed. In America, "scampi" refers to a dish of shrimp sauteed in garlic butter; however, the term is used in the Mediterranean areas to denote the tail of a small lobster.