Shrimp

Shrimp is America’s favorite shellfish.

In general, shrimp can be divided into two broad categories – warm-water shrimp and cold-water shrimp. Those hailing from the colder waters are smaller and have more succulent meat.

The size categories, which determine price, are: colossal (10 or less per pound), jumbo (11-15), extra-large (16-20), large (21-30), medium (31-35), small (36-45) and miniature (about 100).

Shrimp is low in fat and calories, and provides an excellent source of protein, selenium and vitamin D, plus a good source of vitamin B12, niacin and iron.

ECO-TIP: The most eco-friendly shrimp are northern shrimp (Canada) or Oregon pink shrimp.

Selecting and Storing Shrimp

Shrimp is available in many forms—raw (shelled or unshelled), cooked, fresh frozen or canned. Raw shrimp should have a pleasant briny smell with no ammonia odor. Raw shrimp can be kept in the refrigerator, tightly wrapped, for 2 days; cooked shrimp will keep up to 3 days stored in the same manner. Frozen shrimp will keep for up to 3 months. Healing Gourmet recommends organic shrimp, fresh frozen. Buying organic shrimp ensures the shrimp are antibiotic-free, hormone-free, preservative-free, and 100% organic.

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Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Gluten, No Nuts, No Seeds, No Soy, No Dairy, No Poultry, No Corn, No Yeast, No Peanuts, No Molds, No Tubers, No Citrus, No Nightshade, No Legumes, No Grains,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


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