Shrimp are crustaceans just like lobsters and crabs and are also known as prawns. Unlike crabs and lobsters which have strong walking legs, shrimp have thin, fragile legs that aren’t used for walking but instead for perching. Of all the seafood sold in the United States, shrimp makes up 25 percent of the total. Shrimp are sized by the number or count per pound. The larger the shrimp the lower the number or count per pound.
Trawling for shrimp began in the 1400s to 1500s as a way to trap shrimp from the seafood floor. This involves pulling a large net behind a fishing boat and dragging it through the ocean water. Shrimp farms came on the scene in the 1970’s and are extremely prevalent in Asian countries.
Fresh shrimp should be cooked the day they are purchased and at least the next day. No longer than that. If you can’t eat them within a day, they should be frozen. Do not thaw frozen shrimp at room temperature or in a microwave. Instead thaw them by placing them in a bowl of cold water or in the refrigerator.
Shrimp have a reputation for being bad for cholesterol. Although shrimp do have a high cholesterol count, there are other health benefits in shrimps’ fat content that counteract the cholesterol. Omega-3 fatty acid and other sterols other than cholesterol are the main ones with health benefits. Omega-3 is associated with lowering the risk of obesity, high blood pressure and type 2 diabetes. The only fish having more omega-3 acids than shrimp is salmon. Other sterols act as anti-inflammatory molecules and are associated with lower LDL levels of cholesterol.
If you have allergies or a cold, here is a recipe that will definitely open your nasal sinuses. It’s also a very simple recipe that can be cooked quickly on the backyard grill.
Horseradish Shrimp
Recipe adapted from Food Network Magazine, December 2012
Ingredients
¼ cup tomato paste
¼ cup horseradish, drained
3 TB extra-virgin olive oil, plus more for brushing
¾ tsp hot sauce
Kosher salt and black pepper
2 lbs large shrimp, peeled and deveined with tails left on
Lemon wedges for serving
Other Items Needed
Measuring cups and spoons
Cutting board
Chef’s knife
Large bowl with lid
Large spoon
Rimmed baking sheet
Basting brush
Grill
Pot holders
Instructions
In the bowl mix the tomato paste, horseradish, olive oil, hot sauce, 1½ tsp salt, and pepper to taste. Add the shrimp and toss. Cover and refrigerate 30 minutes to 1 hour.
Preheat the grill. Brush the baking sheet with olive oil. Spread out the shrimp and grill until just cooked through, 4-8 minutes. Serve warm or at room temperature with lemon wedges.
A delicious summer soup is on the chalkboard menu for Kathryn’s Texas Kitchen.
Until next time…
Bon appétit!