You can purchase shrimp fresh, cooked, peeled or unpeeled. They can be boiled, steamed, grilled, sautéed, baked or deep-fried, it really is a matter of preference, desired presentation or simply what a recipe calls for.
Left to right, Raw black tiger–heads on, Raw black tiger–heads off, Black tiger–cooked and peeled, Pacific white–peel on raw, Pacific white–peeled raw, Atlantic–peeled cooked.
Raw shrimp need only a few minutes to cook, and cooked shrimp should be added just to warm. In either case, it’s important not to overcook as they tend to toughen quickly.
Smaller varieties are naturally sweet and are perfect used in salads, dips and spreads. Larger shrimp adapt well to strong, spicy flavours and are ideal for stuffing, grilling, pan-frying, served as an appetizer or when accompanying a main dish. Leaving the peel on during cooking ensures yet a more flavourful end result, as the peel locks in the flavour.
Here, we created a quick, easy and fabulously spicy, roasted jalapeño shrimp, that's sure to become a favourite.