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Questions tagged [shrimp]

56 questions
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Why is shrimp rubbery after reheating? How can I prevent this?

I don't frequently use shrimp in my dishes (once a month at most) because I tend to shop my proteins based off what is the best deal and I'm not usually interested in shrimp unless it is large (at least 15-20 count) and under $7/lb. Whether I make…
USER_8675309
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Help with raw shrimp color

I bought raw, red Argentina shrimp. In the fridge, I noticed the legs looked like they turned blackish-blue. Does this mean they went bad?
Yolanda Allen
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How much of a shrimp is meat?

How much of a shrimp is meat, in percentage? Read on google that the head is 35%, shell is 15% and meat 50%, is this correct?
Krister Moen
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Can I re-freeze shrimp?

There’s a Phillipino grocery in our neighborhood that specializes in seafood. They sometimes have beautiful heads-on shrimp. I’ve no doubt that they’ve been frozen, then thawed, as we’re in the middle of a landlocked desert. It’s hard to resist…
Just Joel
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Can I reduce a prawn/shrimp broth

I have a freshly made shrimp broth. Onions, parsnip, tomato paste and white pepper corns along with shrimp shells. https://www.msc.org/where-to-buy/product-finder/products/cfpsproduct-19BA7EBA-B7E7-40E4-8C33-8566D3AF25A0 is similar to the shrimp…
Captain Giraffe
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Americans and Shrimp Heads

I personally hate the texture, so I avoid shrimp heads. Given that I've only been to a handful of American restaurants that serve shrimp with the heads or shells attached, I'd bet I'm not alone. But I'm curious if anyone knows of other nations,…
emsoff
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Japanese steak house menu item?

A few years ago in Chicago I had a dish called egg yolk shrimp at a Japanese steak house. Has anyone else had this dish? Where would I be able to find this dish again?
user3085081
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Does a long marinade time matter for chicken, shrimp, etc?

I have no doubt that a long marinade makes a difference for coarsely striated meats like beef, pork, lamb and some fish. But I've got my doubts that marinating, say, chicken or (peeled) shrimp for several hours makes any substantial improvement…
Carey Gregory
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Can I eat shrimp veins in sushi?

I bought a sushi roll with shrimp, avacado, and cucumber and ate three-fourths of it before realizing that the shrimps hadn't been deveined. I could see quite a bit of the brown paste and I must have eaten some in the other pieces. If the restaurant…
Feud Poisson
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In large prawns are there 2 veins, which are to be deveined?

In large prawns, I sometimes get to see a thin black colored thread in the prawn even when it's mentioned that it's deveined. I've seen this is good restaurants and also in the frozen food packs. So, that thread something else or is it a vein?
krtchen
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Bleach white shrimp, different species?

Recently I had some shrimp scampi from a restaurant and the shrimp were unnaturally white, a very bright white, and the skin of the shrimp was a bright red, not the usual dull orange. The meat of the shrimp was quite tough, more like a lobster than…
Drisheen Colcannon
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Why wine _before_ butter in shrimp scampi?

According to this recipe: To make shrimp scampi you want to first cook the (marinated) shrimps in olive oil, then remove them, then lightly brown garlic slices, add white wine and let the alcohol evaporate, then add butter to melt and add the…
Saizan
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How to tell if shrimp is already cooked and what to do with it?

I have some shrimp. Not sure if this is raw, and what to do with it to make it safe for eating. I'm not looking for a recipe, but a method of preparing these shrimp. I know how to peel shrimp, am I to boil them? Fry them? Do they look raw to you?…
Enigmatic Wang
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Why did my shrimp bisque turn out so broth like?

I made a shrimp bisque today. But it came out extremely thin like a weak broth as opposed to thick like a decent bisque should be. I think the problem lies here: Now, the recipe calls for the melting of 2 tbs of butter and then the adding of 2 tbs…
Danny Rodriguez
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Is ice-encrusted frozen shrimp ok to eat?

I bought some frozen shrimp on sale but didn't notice that there was a lot of ice build-up on the shrimp (and in the bottom of the package) until I got home. Does this indicate that the shrimp has thawed and been refrozen, or is this build-up just…
Doug
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