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 3« 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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