Lynne's Country Kitchen
lynnescountrykitchen.net

Formerly our southern shrimp or crevette was the only one available in most of our markets. Today we can buy many members of this family. Let me remind you of the miniature ones from our West Coast and from Scandinavia - now widely used as hors d'oeuvre; and those jumbo-sized varieties often called prawns - shrimp so large that 2 or 3 suffice for a serving. In spite of slight differences in flavor and texture, all may be substituted for one another if size is taken into consideration for serving amounts and cooking time.

To test shrimp for freshness, see that they are dry and firm. For 3 servings allow about 1 pound of shrimp in the shell - these are called "green" shrimp - or 1/2 pound of cooked shrimp without shells. In buying, remember that 2 to 2-1/2 pounds of shrimp in the shell gives only about 1 pound cooked, shelled shrimp, or 2 cups. While shrimp may be cooked in the shell or unshelled, the shells add considerable flavor.

To prevent curling and toughening, drain them at once after cooking. Shucking is easy, either before or after cooking. A slight tug releases the body shell from the tail.

Devein before or after cooking, using a small pointed knife or the end of a pick. This is essential. Large shrimp may be made more decorative by slicing them lengthwise after cleaning.

To butterfly shrimp, before cooking peel the shrimp down to the tail, leaving the tail on. Devein. Holding so the underside is up, slice down its length, almost to the vein. Spread and flatten to form the butterfly shape.

To butterfly after cooking, it is wise to begin by running a toothpick or small skewer the length of the inner curve to keep the shrimp from curling. After cooking, peel and devein them and cut along the inner curve, being careful to cut only about 3/4 of the way through so as to retain the butterfly shape.

If using canned shrimp, you may rinse briefly in cold water to remove excess salt. To cook frozen shrimp, peeled and deveined, and also the "green" types, start from the frozen state, drop into boiling stock or water, and begin counting the time when the stock comes up to a simmer.