Shrimp
Shrimp is a small decapod (five pairs of legs) that can just as easily live in salt water, fresh water or in brackish estuaries.
Shrimp adapts to any temperature, warm or
cold, and is found everywhere around the world. Not all species are
edible however, nor do they all taste the same.
The best known and most liked is the giant tiger
shrimp, the "nordique" shrimp,
red shrimp and brown shrimp. Even
though there are over thirty varieties in the Saint Lawrence River,
only pink shrimp are harvested.
Shrimp are generally frozen righ on the boats
because they are so fragile.
Shrimp flesh is translucent and firm. Its colour varies from yellow, to grey, brown, red or pink, depending on the species. In all cases, the flesh will turn pink and opaque when cooked.
You will find fresh and frozen shrimp in your METRO fish counter.
- Remember that one kilogram of raw shrimp will not return as one kilogram of shrimp on your plate. Once shelled and cooked, they lose weight and volume.
- You will also find frozen shrimp in the shell or shelled.
- Cooked shrimp are good hot or cold.
- They can be braised, grilled or sautéed, they are delicious in soups, mousses, sauces, stuffing and salads.
- They can be served as an appetizer or as a main course.
- Cooking times are approximative and vary depending on the method used and the size of the shrimp.
- Shrimp should not be overcooked as they tend to harden and become dry.
Click here for cooking methods and more useful tips and suggestions !
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Popcorn shrimp | Bake in the oven | Appetizers |
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Northern shrimp |
Ready to eat shrimp | Taste it in salads ! |
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Non-cooked shrimp | BBQ | Ideal for skewers |
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Cooked shrimp | Ready to eat shrimp | Cocktail |
Shrimp are an excellent source of protein and
low in lipids and calories. They provide generous amounts of
calcium, magnesium, sodium, zinc, vitamine B12 and niacin.
Shrimp are high in cholesterol, however, and
should be eaten in moderation by people with cholesterol
concerns.
Fresh shrimp should always be prepared as soon as possible after purchase.
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Refrigerator 4° C (40° F)
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Freezer -18° C (-4° F)
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Fresh pink «nordique» shrimp
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2 to 3 days
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4 to 6 months
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Cooked pink «nordique»
shrimp
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2 to 3 days
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6 months to 1 year
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