CATTLEYA
A SEAFOOD TALE

To peel and devein frozen shrimp, thaw them first using the refrigerator method. Once thawed, hold the shrimp and gently remove the shell by starting at the head and peeling towards the tail. Make a shallow incision at the back of the shrimp to expose the vein. Use a knife or fingers to remove the vein.

The quality of frozen shrimp is generally excellent.

For superior flavor and texture, buy shrimp frozen and defrost them just before cooking. Within just 24 hours of thawing, the muscle tissue begins to degrade and turn mushy, and the shrimp’s flavor becomes less fresh.

145°F
(Note: the USDA lists 145°F [63°C] as the “safe” temperature for shrimp. If you have a weakened immune system or are easily susceptible to food-borne illness, consider cooking your shrimp to this temperature.)

The key to successfully cooking shrimp is to not overcook them. Regardless of boiling, broiling, baking or sautéing, if you cook shrimp for too long they’ll get tough.

The vein in shrimp is entirely edible, and removing it or not is a matter of preference. That said, a dark vein can be a bit unsightly in some preparations, like boiled shrimp for shrimp cocktail, and can also add a noticeable grittiness to dishes. For this reason it’s usual to devein shrimp, but it’s up to you.

Boil larger sized shrimp for 2 to 3 minutes if thawed and smaller shrimp no more than 3 minutes if thawed. If frozen, smaller shrimp may take 3 to 4 minutes as well. The shrimp should be curled almost completely and turn from an opaque to pinkish white color when finished.