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48 votes
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Why do shrimp / lobster / crab turn pink or red when cooking?

Crustaceans like shrimp, lobsters, crabs and crayfish have a pigment called astaxanthin in their shells. Astaxanthin belongs to the terpines class of chemicals of which the carotenoid ยน class is a ...
Fabby's user avatar
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21 votes
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How do you properly and consistently pan-sear shrimp?

There are a few things you can do to help your shrimp get a nice sear. First, make sure they're as dry as possible before adding them to the pan. Use paper towels and pat dry. Especially if you're ...
Kat's user avatar
  • 774
12 votes

Please help me understand shrimp varieties

From your photos, the "disgusting grey" shrimp are raw and should be cooked before using in shrimp cocktail. I assume that the shrimp you used to buy were pre-cooked, peeled, tail-on.
wumpus D'00m's user avatar
  • 4,051
12 votes
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Why is it recommended to leave the last segment of shell on a shrimp?

The shells do have strong shrimp flavor that can contribute to a sauce, and are also left on for visual reasons. But personally, the choice of whether to leave it on depends on how I'm planning on ...
Erica's user avatar
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9 votes
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Why does water always boil over when steaming shrimp?

Foaming is the result of proteins. For example, urine (sorry) foams when protein levels are high (persons with kidney failure can judge their urinary protein levels by how much foaming occurs). ...
John Meyers's user avatar
8 votes

Why do shrimp / lobster / crab turn pink or red when cooking?

This is most probably due to the occurrence of a specific carotenoid (Astaxanthin) in their body. This carotenoid (like many others) is susceptible to enzymatic or nonenzymatic oxidation, which ...
Kris's user avatar
  • 181
8 votes

How do you properly and consistently pan-sear shrimp?

Supplementary answer: It does depend on the type of shrimp somewhat. Inexpensive shrimp are often treated with sodium triphosphate or similar chemicals. This makes the shrimp plumper and better-...
FuzzyChef's user avatar
  • 65.3k
7 votes

Why wine _before_ butter in shrimp scampi?

Because you want to cook (reduce) the wine down (or any other liquid). Also, adding butter, usually cold butter chunks in the pan at the end will help emulsify the sauce. in the grand scheme of ...
Max's user avatar
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7 votes

How do you properly and consistently pan-sear shrimp?

You are fairly close on technique. I would recommend beginning the process by using a paper or cloth towel to dry your shrimp as much as possible. Use the heaviest pan you can, cast iron is good, ...
moscafj's user avatar
  • 76k
6 votes

How to deal with foul fishy odor of frozen shrimp

Shrimp, but also seafood in general, should not have a strong smell. You should be able to smell a faint salt water scent from them when not frozen, and basically nothing while they're frozen. If they'...
user141592's user avatar
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6 votes
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Can I eat shrimp veins in sushi?

Shrimp "veins" are actually the shrimp intestines. They are unattractive and sometimes taste bad, but they are harmless to eat. However, if I was eating in a sushi restaurant that failed to ...
FuzzyChef's user avatar
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5 votes
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Why wine _before_ butter in shrimp scampi?

When adding wine for such a sauce, you want to reduce it down quite a bit (not to complete drynesss, though). The butter is there to give the sauce body by thickening it. But as there's not much that ...
remco's user avatar
  • 1,157
4 votes

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

As it seems my comment was deleted ... To figure out if it's an issue with overheating: Remove the shrimp from the dish (these are U20, so they're decent sized), and heat up the rest of it, then add ...
Joe's user avatar
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4 votes
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Why is shrimp rubbery after reheating? How can I prevent this?

I agree with @Joe. It sounds like you are heating too much and overcooking the shrimp. Once things like shrimp are overcooked I am not sure that there is a way to make them tender other than to cook ...
bob1's user avatar
  • 15.3k
4 votes

Can I re-freeze shrimp?

For safety reasons, it's strongly discouraged to re-freeze thawed products without cooking them first, as you don't know how long they have been waiting to be sold. Repeated freezing won't do anything ...
remco's user avatar
  • 1,157
4 votes

Why does the shrimp stick to the shells?

This is most likely caused by the sugar in the brine you used. There must have some sugar left on the shrimp (especially between the shrimp and the shell), even if just a bit. When you grilled your ...
senschen's user avatar
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4 votes
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How to tell if shrimp is already cooked and what to do with it?

If you look at the label, you see "CKD SHRIMP..." which I read as "cooked shrimp". Even without the label, you have two indicators for cooked: the colour: raw shrimp are greyish-green, they turn ...
Stephie's user avatar
  • 60.1k
3 votes
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How much of a shrimp is meat?

From my own experience with weighing, 50% meat is correct.
Backyard Chef's user avatar
3 votes

What variety of shrimp paste should I use for Brazilian Vatapa?

While Asian shrimp paste might not be an ideal substitute for the reasons @Henry Jackson mentioned, dried shrimp can be often found in Korean shops since it is often used in Kimchee preparation. These ...
greedyscholars's user avatar
3 votes
Accepted

In large prawns are there 2 veins, which are to be deveined?

The thick gray/black "vein" that is removed from shrimps and prawns is actually the digestive canal. The thin thread you sometimes see is an artery that runs down the length of the body (...
Sneftel's user avatar
  • 29.5k
2 votes

What is the difference between a prawn and a shrimp?

This is what I came across. These two differ in their: Physical structure: Prawn has three pairs of legs while shrimp has only two (easy way to differentiate) As far as nutrition goes, they are ...
Laura's user avatar
  • 39
2 votes

Why wine _before_ butter in shrimp scampi?

Fat and liquid don't mix well. If you add the better first you risk the wine splattering all over the place. It will be difficult and messy to reduce the wine down with the butter already in. Also as ...
Unreligious's user avatar
2 votes

What's the best way to reheat grilled shrimp

Since grilled shrimp only require 2-3 minutes per side to throughly cook on a preheated medium-high grill, skip the reheating steps and all that time and extral effort all together. Just cook them ...
Cynetta's user avatar
  • 2,281
2 votes
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Grilling Large Shrimp To Even Doneness

Wrap the tail end of the shrimp in foil, possibly removing the foil for the last 30s of cooking. This will allow the tail end to cook slower.
FuzzyChef's user avatar
  • 65.3k
1 vote

How to deal with foul fishy odor of frozen shrimp

No. Lots of well-meaning answers here, but nobody has given the "bullseye" answer. If frozen seafood smells "fishy" once it's defrosted and cooked, it means that it has not been ...
Mark in Maine's user avatar
1 vote

What species of shrimp is "delicate pale colored river shrimp"?

Wikipedia works well as a contextual dictionary in these cases, so I just C+P the chinese name in Wikipedia and it gave me this: https://en.wikipedia.org/wiki/Longjing_prawns In that case you ...
Juliana Karasawa Souza's user avatar
1 vote

Why does water always boil over when steaming shrimp?

Some Oil will keep it down but won't alleviate it completely. Another trick is to just season the shrimp as you normally do and put them in a ziptop bag or vacuum bag with as much of the air out as ...
John Catalano's user avatar
1 vote

Shrimp/Fish Paste with rice

What you are describing sounds a lot like Belacan which is a very strong, very salty shrimp paste, that can be crunchy, as you describe, if you were to eat it by the spoonful. Around where I am (...
kingledion's user avatar
1 vote

How to differentiate sea prawns from farmed ones?

"Farm Raised" vs "Wild Caught"? There's a difference, just not a visual one. Because wild caught seafood is dependant on their ecosystem, they are ultimately going to have an, ever so slightly, ...
elbrant's user avatar
  • 1,391
1 vote

Help with raw shrimp color

No, blue legs in and of itself is not an indicator of bad shrimp. Many, if not most (or all), shrimp, lobster, and crayfish are coloured various blues, aquas, and greens before cooking at which point ...
wumpus D'00m's user avatar
  • 4,051

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