This week’s Main Ingredient is Shrimp!
I don’t know about you, but when it comes to seafood, shrimp is one of my favorites! Actually, shrimp is the most popular seafood in America. My favorite thing about shrimp (besides for it’s delicious flavor) is that it is a great ingredient in many types of recipes.
Shrimp goes perfectly in pasta dishes, cooked on the grill, accompanying a big juicy steak, or even served by its self. It can be the centerpiece of a great recipe, or the compliment of another. The options are endless with shrimp…as long as you love it as much as I do.
Most shrimp are wild-caught, but you’ll notice there are also farm-raised shrimp at your local market. For the most part, both varieties are of good quality. You should always take into consideration the size of the shrimp when buying. As you cook shrimp, the size of it will start to shrink. In some instances, when you are considering the size of shrimp you need for a particular recipe, get the next size up. That’s what I do!
In stores, shrimp come available deveined, peeled, unpeeled, precooked, raw, and frozen. You can even buy shrimp cooked and seasoned to order at most markets. If you’re buying raw shrimp that is not frozen, do so with the intent on cooking it that day. Otherwise, buy frozen shrimp if you’re planning on storing it for another day. (Frozen shrimp can remain frozen for up to 4 months!)
Looking for a delicious recipe that features shrimp, try our Spaghetti with Shrimp and Capers recipe!
