INGREDIENTS

INSTRUCTIONS

Most black tiger shrimp available in this country are raw, shell-on
tails (the heads are often left on in Asian countries, but removed
before arriving on our shores). The shrimp are frozen in blocks
shortly after harvest.  The black color of the shells initially put off
many consumers, but  price, availability and quality soon won them
over. Regardless of  their color, the shrimp still cook to a nice pink.
Occasionally you may find shrimp with paper-thin shells. These are
simply shrimp that molted shortly before harvest; they are of the  same
quality as others with more sturdy shells. All shrimp are in a
continuous cycle of molting as they grow, exchanging their snug,
smaller shells for new thin shells that harden until the next molt.
Black tiger shrimp grow especially quickly because t hey live in warm
tropical waters, so they molt quite often.  The shrimp are often sold
with classifications of "medium" or "large",  while their industry
sizing is based on a per-pound value. A shrimp  labeled 21/25 will
number between 21 and 25 shrimp to a pound. The  smaller the number,
the larger the shrimp. Most black tiger shrimp  found in U.S. markets
are 16/20 or 21/35, while smaller shrimp are  sometimes available.
Black tiger shrimp are the most widely distributed and marketed  shrimp
in the world. Harvests occur along coastlines in an eastward  arc from
the southern tip of Africa almost to the Sea of Japan.  Almost 80
percent of the black tiger shrimp on the market are farmed,  with the
remainder coming from various Asian countries. They are easy  to farm
because they are quite adaptable and thrive on a wide range  of
environments.  Black tiger shrimp are widely available year-round,
although the  supply of farmed shrimp peaks in February and September
and prices  should be somewhat lower then. Generally, the larger the
shrimp, the  higher the price.  Black tiger shrimp have a notably
firm-textured meat. This makes them  especially forgiving and easy to
work with. You can cook them whole,  in the shell, or remove shells
before cooking.  Black tiger shrimp, especially those raised in
low-salinity water,  tend to be milder than ocean caught shrimp.  All
cooking methods are suitable for shrimp. They should be cooked  just
until they are opaque through the center. Cooking time will  depend on
the cooking method and the size of the shrimp. Overcooked  shrimp are
tough and nearly flavorless; check them after 2 to 3  minutes to gauge
how much time they will need.  There is a surprising amount of  flavor
left in the shells and it can  be captured in a simple shrimp stock.
After peeling your shrimp, toss  the shells in a pan with just enough
water to cover. Add fresh herb  sprigs, sliced onion, bay leaf, sliced
carrot, sliced celery or other  flavorings if you like. Bring the water
to a boil and simmer for  about 10 minutes. Drain the stock and use it
in soups, chowders and  sauces, or freeze to save. You can also freeze
the shells, and simmer  then at a later date.  Shrimp are a lean,
low-fat selection, although (for seafood) they are  relatively high in
cholesterol. A 3½ ounce serving has 91 calories,  2 gm of total fat,
150 mg cholesterol, 18 gm of protein, 148 mg of  sodium and .5 gm
omega-3 fatty acids.  Simply Seafood Fall 1994 Posted by Michael
Prothro KOOK-NET  :þ Mike's Resort BBS,
Fayetteville,AR,(501)521-8920þ  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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