How to Butterfly Shrimp – Figuring Out Shrimp
How to butterfly shrimp? – It seems critical to figure this out as soon as you check out any recipes for shrimp. Shrimp is a popular delicacy that many of us enjoy and if you attempt to prepare it yourself you run into instructions such as “now butterfly the shrimp.” If you are a novice at shrimp cooking, do not panic. A little basic information about how to buy shrimp, how to store shrimp and how to butterfly shrimp can help you create magical shrimp dishes and enjoy them to your heart’s content.
Shrimp is a versatile food item both in terms of the many different ways it can be served and because of how well it goes with a range of ingredients. It has a mild flavor and a distinctive texture which makes it a great addition to many dishes from pastas to gumbo. The one thing to know about the white meat of the shrimp is that it has more cholesterol than some other kinds of seafood, and so it is important to plan menus with this awareness.
Saltwater shrimp is broadly classified as warm water and cold water species – as the name indicates, the place where the shrimp is caught helps make the distinction. Shrimp caught in the cold water of the North Atlantic and the Pacific are cold water shrimp while those caught in the tropical waters of the world are the warm water shrimp. Shrimp are also distinguished by the skin which can be brown, pink or white. While much is made of the size of a shrimp as large or colossal, keep in mind that there is no discernible difference in taste and you should pick the size of shrimp that works best for the dish you are preparing.
Shrimps are usually frozen soon after they are caught and processed and so you are likely to get frozen shrimp in most cases. Look for shrimp that has been frozen with the shell and make sure that the shell is full. Peeled and deveined shrimp are less attractive as they may suffer more from freezer damage. Firm white meat is indicative of a well preserved shrimp while shrimp with sports or discolored rings suggest that the shrimp is past its prime. Pink meat and yellowed shells are also warning flags. Another thing to watch out for is bleach or ammonia smell as this indicates that the shrimp has been bleached.
You can think of shrimp like fish when it comes to storing it and reusing it. If you are purchasing frozen fish and transporting it make sure it is transferred to a freezer at the earliest possible and do not leave it in room temperature for a long stretch. If you end up buying uncooked fish, try and use it the same day it is bought. Or cook it and then freeze it. Well processed and packed shrimp can be in the freezer for as long as two months. When you are ready to use frozen shrimp, thaw the shrimp in the refrigerator rather than at room temperature as it is safer.
Now that you know about the buying and storing basics of shrimp, we can move on to the important question of how to butterfly shrimp. Butterflying the shrimp is a way of making the shrimp prettier to serve and easier to work with when cooking.
Take your frozen shrimp and rinse it in running water or leave it immersed in cool water, changing water when it gets too cold. Once the shrimp’s texture is softer, shell the shrimp carefully. Peel back gently and patiently. You should remove the legs and leave the tails on the shrimp. Now use a sharp knife or kitchen shears and insert it into the shrimp near the head area. Make a clean cut through the flesh, down the back of the shrimp and almost to the tail. The idea is to leave just enough to keep the two parts together. Set the shrimp on a flat surface and use your hands to open out the shrimp. It should open out smoothly and then you can remove the vein on the shrimp using your hands or the tip of your knife. Make sure that you rinse the shrimp in cold running water after you butterfly it. Now, whether you choose to sauté it, poach it, stir-fry it or boil it, your shrimp is ready to go!