Shrimps are crustaceans,
and therefore have an exoskeleton, that is like
a hard shell or crust. The shells have various
colors but in an uncooked state, the green blue
color of the protein complex of the outer shell
is evident. Shrimps have a pigment, astaxanthin,
which is camouflaged by a protein covering.
Astaxanthin is a member of the carotene family
of pigments, which is the main component which
colors many of the yellow and orange fruits
and vegetables.
These protein
chains are not heat stable. As soon as these
crustaceans are put into boiling water, and
cooked, their protein wrapping uncoils. Red,orange
astaxanthins now display their unique deep hues
that are so appealing. Cooked Shrimp lovers
know that the color of cooked shrimp is as appealing
as the flavor. Cooked shrimp if stored should
be kept in a sealed bag in the coldest part
of the refrigerator, for not more than three
days. Raw frozen shrimp will last six months
in the freezer but frozen cooked shrimp has
to be eaten within two months.
Frozen cooked
and uncooked shrimp should ideally be thawed
in the refrigerator in advance of need. Canned
shrimp is also available in the market. Canned
baby shrimp is good as a salad garnish. But
they should be thoroughly rinsed before use.
Shrimp should never be overcooked, as it then
becomes dry and rubbery. They should be cooked
till the flesh turns opaque. If the method is
boiling then the cooked shrimp turn pink and
rise to the top and float when done. Boiling
shrimp shells with spices, onion and garlic
creates a great broth. It should be cooled and
sifted through cheese cloth and can be frozen
to be used later in soups or chowders. Beer
can also be used for cooked shrimps. It gives
a lovely sweet flavor. Cooked shrimp which is
in the shell is tastier than shrimp peeled before
cooking.
This very popular
shell fish of the United States is also very
nutritious. It can be used in appetisers, salads,
chowders and as a main dish.
Although there
are about 300 varieties of shrimp, the most
popular ones are brown, pink and white shrimp
from the Atlantic ocean.
In order to cook
the shrimp they should be shelled and deveined
first. Then the water is brought to a boil and
salted lightly. Some lemon juice may be added
if desired. After shutting off the heat, the
cooked shrimp is poured into the water all at
once. They should be kept there until done.
One can check if it is done by cutting one in
half. If the flesh is opaque it is done. Remove
them from the cooking water instantly. The delicate
meat of the shrimps is protected, if cooked
in their shells. Hot pepper flakes added to
the water before adding the shrimps, give a
wonderful, spicy flavor to the cooked shrimp.
If shrimps have a fishy scent, vinegar added
to the water takes this away. Steaming shrimp
is the best process. Add cleaned shrimp (with
or without shell) and when the shrimps turn
pink, remove them from the pot and eat them.
They are delicious.
For price
quotes and any further information, feel free
to call us today at:
Siam
Canadian Foods Co., Ltd.
62/27, Prompak Place,
Sukhumvit 49/6, Wattana,
Bangkok, 10110
Call us at (66-2) 381 8710
Fax: (66-2) 381 8545
Email us at info@siamcanadian.com
