Cooking 101 - Shrimp

Anyone who knows me also knows that I love to cook. I love to cook for friends, I don't love to cook in a commercial environment (Reason #213 for getting out of the restaurant buisness). So, with that in mind, I would like to post an occassional cooking tip, bit-o-trivia, or observation about cooking for my readers (all 3 of them). Here are the basics of Shrimpology. Shrimp are generally sold in size categories based on critters per pound: Colossal (10 or less), Jumbo (11-15 per lb), Extra large (16-20), Large (21-30), Medium (31-35), small (36-45), Miniature (100 per lb). The latter sometimes known in cooking circles as the "Seamonkey" category. Of course, most of us already know that one of the most often used "contradiction in terms" is Jumbo Shrimp, a kin to Military Intelligence, a Small Elephant, etc. Back to Shrimp...when purchased fresh, they should smell like the ocean. If they smell like, well...Shrimp, don't buy them...they have already accumulated ammonia (as does most seafood as it gets old), move on. Wash them well before cooking, after shelling. When cooking, they are done when they turn pink, ie, lose their translucency. Shortly thereafter, they will turn tough and chewey. And regarding the term "deveining", keep this in mind. Some cookbooks say that this is unneccesary with the smaller varieties as it is mainly a "cosmetic preference". Well, if you enjoy dining on Shrimp Doo-Doo, then leave the "vein" in, because that vein is actually the intestinal vein and is filled with...poop! Realistically, deveining cocktail shrimp or other size close to the Seamonkey category would be near impossible. With the more manageable sizes, simply remove the shell and make a small incision down the back, then pull or wash out the "vein". Yes, they are relatively high in cholesterol, but low in calories unless you dredge them in garlic butter or alfredo sauce (my favorite methods...go figure). As time goes by (play it again Sam), I will link some recipes to this site just for the heck of it. Watch for them. One more thing, no one ever said, "Play it again Sam" in Casablanca. Evidently, the line from Bogart to Sam the piano player was...? The answer in the next post.

Peace...and may your Shrimp ala Linguini be all that it should be!