Have you ever walked up to our Seafood counter in awe at the huge variety of finfish and shellfish we offer? I certainly have, and I see it every day! One of the first things I learned when I started working here is that there is a right way and a wrong way to cook shrimp.  I've certainly had the unfortunate experience of trying a tough, rubbery, overcooked shrimp – no thanks! So we've compiled some information for you, to make your shrimp cooking easier and tastier.

Shelling:  Beginning at the legs, peel the shell up toward the top of the shrimp; repeat on the other side until the shell slips off. If desired, gently pull on the tail portion of the shell and remove it.

Deveining:  Whether or not to devein shrimp is a matter of personal preference. In general, small and medium shrimp do not need deveining except for cosmetic purposes. However, the vein of larger shrimp should generally be removed. Peel shell, use a small sharp knife to make a shallow slit along its back from the head end to the tail. Rinse under cold running water to remove the vein, using the tip of a knife, if necessary.

Butterfly:  Split the back of the shrimp with a small sharp knife without separating it into two halves. Press the shrimp down flat like a butterfly.

Storing:  Put shrimp in the coldest part of the refrigerator at 32-38°F in a covered container wrapped in ice. Replace ice as it melts and drain off the water. For maximum quality, cook fresh shrimp within one to two days of purchase. If planned use is more than two days following purchase, freshness is better maintained if shrimp are frozen the day of purchase. Cooked shrimp may be stored in the refrigerator for two to three days. Freeze or refrigerate leftovers promptly.

Freezing:  Freeze shrimp raw, with shell on, and completely submerged in water.  This prevents freezer burn and drying out, and retains flavor and texture. Use heavy-duty freezer bags or any container that will hold water without puncturing. Freeze in amounts that you plan to use for each meal. Raw headless shrimp in the shell maintain quality during freezing longer than frozen, cooked shrimp and are best if frozen at the peak of freshness. Frozen raw shrimp maintains quality for approximately 6-7 months though it can be kept longer, whereas home frozen cooked shrimp begin to lose quality after approximately one month.

Thawing:  Run frozen shrimp under cold running water until completely thawed or thaw shrimp in the refrigerator. Never thaw in hot water or at room temperature.

Boiling:  Bring salted water to a rolling boil (spices such as "crab boil" are optional). Add shrimp with shell on. Boil 2-4 minutes, depending on size. Remove from water and run under cold water. Chill or serve hot, with cocktail sauce. Another really easy way to do this is to shell and devein shrimp, and bring 2 quarts of water to a rolling boil. Salt the water lightly, and add lemon juice if desired. Shut off the heat and pour the shrimp in the water, being careful not to splash yourself.  Cover and let steep for 3-6 minutes, until the flesh is opaque all the way through. Immediately remove from hot water and chill by putting them in a bowl in an ice water bath.

Frying:  Peel shrimp and devein, if needed. Fry battered shrimp, in small batches, in oil at 350°F until golden brown. Stir-fry unbattered shrimp in butter or oil until pink, usually 3-4 minutes.

Grilling:  Peel shrimp and devein, if needed. Either marinate shrimp for a few hours, for example, in Italian dressing or brush with butter and garlic. Cook on grill until pink on both sides. They cook very fast so keep an eye on them. Time depends on how hot the coals are.

If you're concerned about the sustainability of your seafood choices, the best choice is Pink Shrimp (aka Salad Shrimp) or Spot Prawn that are wild-caught in Oregon and British Colombia. Other good alternatives are wild-caught White, Pink or Brown Shrimp from the U.S. Gulf of Mexico and United States Atlantic and Pacific. United States farmed White Shrimp are also a good alternative.