Grab Some Shrimp

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Grab Some Shrimp: Quick & Easy Guide

You’ve got shrimp on the mind—great choice! Here’s your fast-track guide to buying, prepping, and cooking shrimp for any meal.

Step 1: Buying Shrimp (The 5-Second Rule)

Look for three things on the label or at the counter:

  1. Size: It’s listed as a range per pound (e.g., 16/20 = 16 to 20 shrimp per lb).
    · Large (26/30 or 31/40) are most versatile for sautés, pastas, tacos.
    · Jumbo (16/20 or 21/25) are great for grilling, skewers, shrimp cocktails.
    · Small (41/50 or 51/60) are perfect for salads, stuffings, fried rice.
  2. Form:
    · Frozen (IQF) is often the freshest and most economical. Shrimp are flash-frozen on the boat.
    · “Fresh” at the counter are usually just thawed frozen shrimp. Ask if previously frozen.
    · Avoid pre-cooked unless making salad or cold dish.
  3. Prep: “Peeled & Deveined” saves the most time. “Tail-On” is good for presentations.

TL;DR: Grab a bag of frozen, raw, peeled & deveined large shrimp (26/30 or 31/40 count). Thaw in a bowl of cold water in 15 minutes.

Step 2: Quick-Prep Checklist (If Not Pre-Peeled)

· Thaw (if frozen): Cold water method (15 min) or overnight in fridge.
· Peel: Pinch legs and peel shell off.
· Devein: Use a paring knife to make a shallow cut along the back and remove the dark intestinal vein.
· Pat Dry: Crucial for a good sear! Dry thoroughly with paper towels.

Step 3: Choose Your 10-Minute Cooking Method

A. The Perfect Sauté (For Pastas, Bowls, Tacos)

  1. Heat 1 tbsp oil + 1 tbsp butter in skillet over medium-high heat.
  2. Season shrimp with salt, pepper, paprika.
  3. Cook 1-2 minutes per side until pink and opaque. Remove immediately.
  4. Deglaze pan with lemon juice, wine, or broth to make instant sauce.

B. 5-Minute Boil (For Salads, Cocktails)

  1. Bring a pot of well-salted water (or water + Old Bay) to a boil.
  2. Add shrimp, cook 2-3 minutes until pink and firm.
  3. Drain and plunge into ice water to stop cooking. Pat dry.

C. Fast Bake/Roast (Hands-Off)

  1. Preheat oven to 400°F (205°C).
  2. Toss shrimp with olive oil, salt, pepper, garlic powder on a sheet pan.
  3. Roast 6-8 minutes until cooked through.

D. Quick Grill or Grill Pan

  1. Toss shrimp in oil and seasoning.
  2. Grill over medium-high heat 2-3 minutes per side.

Step 4: Seasoning & Sauce Ideas (Pick One & Go!)

· Lemon-Garlic: Sauté with minced garlic, finish with lemon juice and parsley.
· Cajun: Toss with Cajun seasoning before sautéing or grilling.
· Garlic Butter: Use the sauté method, finish with extra butter and minced garlic.
· Bang Bang: Mix mayo and sweet chili sauce, toss with cooked shrimp.
· Simple: Old Bay seasoning + lemon wedge.

Step 5: Serve It!

· Over Pasta with the pan sauce.
· In Tacos with slaw and lime crema.
· Over Rice or Grits.
· On a Salad.
· With Cocktail Sauce as an appetizer.
· On Skewers with lemon wedges.

Pro Emergency Tips:

· Don’t Overcook! Shrimp cook in minutes. They’re done when opaque and form a “C” shape. An “O” shape means they’re overdone.
· Frozen is Your Friend. Keeps for months and ready when you are.
· Mise en Place: Have all ingredients ready before heating the pan—shrimp cook too fast to chop garlic mid-cook.

Now go grab that shrimp and make something delicious in 20 minutes flat!

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