Shrimp
for Supper!
by Cheryl Tallman
and Joan Ahlers
The word shrimp comes from the
Middle English shrimpe, meaning "pygmy". While shrimp
may be small, they are anything but shrimp-y in their nutrition
profile. Low in calories and saturated fat, shrimp are a wonderfully
nutritious alternative to meat proteins. Shrimp also offers beneficial
doses of omega-3 fatty acids which improve heart health, offer
protection against Alzheimer's, and may improve mood and reduce
depression. Shrimp also provides great sources of vitamins and
minerals including vitamin B12, niacin, iron, selenium, zinc
and copper.
At the market: Shrimp are available
fresh or frozen, and cooked and uncooked. When buying uncooked,
fresh shrimp avoid shells with black spots or ones that appear
yellow or gritty. Shrimp will smell a little fishy, but a strong
ammonia odor is not good.
Unless you live in the part of
the country where you can actually buy "fresh" shrimp,
it is best to buy frozen shrimp. Uncooked, frozen shrimp are
often available with shells spilt and de-veined. This saves prep
time and is convenient. Look for a "best by" date on
the package and don't purchase "expired" packages.
Shrimp should be loose in the package - avoid a frozen block
feel. This is a sign the package thawed and was re-frozen.
Whichever you choose - fresh
or frozen, Shrimp come in a variety of sizes and they are priced
accordingly. As a rule, the fewer number of shrimp in a pound,
the more expensive. Bigger is not always the best when you're
cooking shrimp. Here are a few guidelines to selecting the right
size shrimp for your family meals:
Adult only and special occasions:
- 10 shrimp or less = Colossal
sometime called prawns
- 11 to 15 = Jumbo
Great for grilling, pan frying,
and shrimp cocktail:
- 16 to 20 = Extra-large
- 21 to 30 = Large
Perfect for sauces, pasta
dishes, and stir fries:
Good for salads, soups and
adding to dips:
- 36 to 45 = Small
- over 100 = miniature
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