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Buying Shrimp: Shrimp is a highly perishable item and should only be purchased frozen to insure freshness.
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Avoid buying peeled and de-veined shrimp because the shrimp can lose some of its flavor during the cleaning process.
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The most consistent shrimp in size, texture, and flavor are the gulf whites which come from Mexico and Ecuador.
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Most shrimp imported into the United States is farm-raised Ecuadorian.
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Shrimp are sized according to their count per lb.
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The best size range for value, quality, and ease of handling is probably the 26/30 range.
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Defrosting Shrimp: Shrimp should be defrosted in the refrigerator or under cold running water.
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Never thaw shrimp in a microwave.
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Any black spots on the shell of the shrimp indicates that spoilage has begun.
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A gritty residue on the shells indicates the product has been bleached to remove these signs of spoilage.
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If either condition is evident, return the shrimp to where it was purchased.
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Peeling Shrimp: Shrimp will retain more of its flavor if it is cooked in the shell.
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It is a good idea to leave the shell on if poaching or grilling shrimp.
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De-veining is optional but be aware this gritty, stringy vein can be very unappetizing.
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It is preferable to remove the vein, especially if the shrimp is poached and cooked for shrimp cocktail.
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Deveining: Before you begin to devein your shrimp, start by keeping them in a bowl of ice water.
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This will keep the shrimp fresh while you are working on the others.
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If you will be using shrimp that have already been shelled, the only thing you will need is a small, thin, sharp knife.
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A common paring knife will do.
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Start by holding the shrimp, backside up, and run your knife down the length of the shrimp.
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This will expose the vein.
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To remove the vein you can use your finger, or the tip of your knife to pull it out of the shrimp.
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You may also run the shrimp under a stream of cold water which, in some case, the vein will simply wash away.
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When finished, replace the shrimp into the ice water to keep it fresh until you are finished deveining and ready to cook.
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If you plan on cooking your shrimp with the shell still on, you can still devein them.
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In this case you will need a shrimp deveiner, a knife-like kitchen tool made specifically for deveining shrimp with their shells on.
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This can be purchased at any kitchen supply store.
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Start by holding the shrimp backside up, and place the deveiner under the tip of the shell.
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Gently slide the deveiner up the back of the shrimp, towards the tail.
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The deveiner has a serrated edge that the vein will adhere to, while cutting the shell with its sharp, upper edge.
