Shrimp and Prawn are Delicous Food

Almonds Become No. 1 Ingredient Nut Worldwide

2010-04-07T07:29:00.000-07:00

According to the Mintel Global New Products Database (GNPD), almonds became the leading nut introduced in new products worldwide in 2008, with 160 more new product introductions than peanuts and 423 more new products than hazelnuts. In a global food market that declined six percent in new product introductions overall, new almond introductions held virtually stable from 2007 to 2008, declining by only one percent. Almonds maintained a 29 percent share of new nut product introductions and continued to be the most diversified nut with high introductions across all regions and categories.

The California almond industry’s recurring tracking studies of food professionals and consumers corroborate almonds’ position as the number one nut for new product introductions:

* Total worldwide shipments of California almonds increased 18 percent in fiscal year 2007/08 over the previous year, reaching a record 1.26 billion pounds (572,058 metric tons). About 52 percent of all California almonds sold go into manufactured food products.

* The top factors that influence manufacturers’ usage of almonds (taste, consumer demand, versatility and visual appeal) closely mirror the attributes of ingredients in general that manufacturers define as “valuable” (taste, texture, health benefits, consumer interest).
* Seventy-nine percent of food industry professionals strongly or somewhat agree that a benefit of using almonds is that they add more nutrients to a food product – which ABC sees as an important factor as ingredients are increasingly expected to “multi-task” and do more than just add flavor and texture.

GNPD Regional Highlights

A rise in new food products in Europe in 2008 fueled the global increase in almonds’ share of the confectionery category and drove growth for almond products in general. While fewer overall food products were introduced in the Asia-Pacific market in 2008, the confectionery category saw an increase in new products, contributing to a corresponding rise in the percentage of almond product introductions in that region. While almond product introductions in North America declined slightly from 2007 to 2008, the general upward trajectory of almond product introductions over the past five years remained evident.

GNPD Category Highlights

The majority of nut (73 percent) and almond (76 percent) introductions worldwide continued to be focused in confectionery, bakery and snacks. Out of all new almond products introduced, 37 percent were introduced in the confectionery category, 20 percent occurred in bakery and 19 percent were in snacking.

Chocolate
Almonds continue to be the number one or number two ingredient nut in new chocolate products in every region of the world. Overall, the confectionery category led new nut product launches across all regions in 2008, except North America where nut and almond introductions in the snacking category proved dominant. More than one third of almond products introduced in the confectionery category continued to occur in the European market. Since 2004, the entire confectionery category has shown an upward trend of nut- and almond-containing product introductions. Within the global confectionery category, 571 new almond products were introduced in 2008. Hazelnuts were next with 500 new product introductions and peanuts followed with 363.

Baked Goods
Almond product introductions also remained strong in bakery, continuing their appearance as the number one or number two ingredient nut in new bakery products in every region of the world. While the overall category experienced a 6 percent decline, new almond product introductions slipped by only 2 percent.

Cereal
Continuing a trend seen in 2007 GNPD data, almonds are one of the brighter spots in the otherwise weakening cereal category. Global introduction of new breakfast cereal products dropped 12 percent, but the nut segment of this category rose 7 percent and cereals containing almonds saw a 28 percent increase.

Snacks
A movement in the GNPD data showed product launches in the snack category decreased by 11 percent in 2008

from: FoodProcessing.com

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2009-10-03T08:10:00.000-07:00

Trying to posting and give link to hersu and kenali dan kunjungi objek wisata di pandeglang while relaxing after working a full day. beside that i trying to find good cat food beside shrimp. the cat very like to eat shrimp eventhough it is forbbiden

Rosemary and Garlic Shrimp

2008-10-10T08:19:00.000-07:00

Ingredients:

1 pound Shrimp

2 tablespoons Butter or Margarine

¼ cup Extra Virgin Olive Oil

1 bulb Garlic

2 tablespoons White Wine Vinegar

1 tablespoon Lemon Juice

3 dried Red Chile Pepper

3 bay Leaves

1 teaspoon salt

2 tablespoons Chopped Fresh Rosemary

1 teaspoon Dried Oregano

½ teaspoon Dried Crushed Red Pepper

GARNISHES: Lemon Slices, Red

Chile

Peppers, Fresh Rosemary Sprigs

DIRECTIONS:

1. Melt Butter with oil in skillet over medium high heat. Cut garlic in half crosswise, separate and peel cloves. Add to butter mixture and sauté for 2 minutes.

2. Stir in White Wine Vinegar and, lemon juice, red chili pepper, bay leaves, salt, chopped fresh rosemary, oregano, crushed red pepper. Cook, stirring constantly, 1 minute or until thoroughly heated.

3. Add shrimp, cooked 5-6 minutes or just until shrimp turn pink.

Finally garnish (if u you like) and nyam….nyam…nyam…eat….

From: shore club

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Raw Peel Pull Tail On (PTO)

2008-10-10T08:14:00.001-07:00

Raw Peel Pull Tail On (PTO) is a shrimp without head and shell, but still have tail.
how to make it.
first. dehead shrimp (make a HLSO) then deshell with flaking shell from bottom side around the body but remaining shell on sixth segment and tail.
and the last step is devein the vein (if exist) by pulled it with tip of little knife (or medium needle) between 5th and 6th segment.

Headless Shell On

2008-10-02T20:31:00.000-07:00

Headless Shell On (HOSO) is a shrimp without head, but still have shell, swimeretes (swimming leg), and tail.
How to make it
it is simple to make a Headlees shrimp. just dehead head from the body from ventral (bottom side).

Head On Shell On

2008-10-02T20:30:00.001-07:00

Head on Shell on (HOSO) is an original form of white shrimp, where it have complete body part. it still have Head, Leg (both for walking and swimming), shell or tail.
If we want to eat it we have to dehead and deshell prior to eat, but it is a best choice if we want to perform a real white shrimp as a garnish.

Frezzing type

2008-10-02T20:13:00.001-07:00

Sometimes fresh shrimps are stored or transferred to remote place. to keep its freshness people freeze it up. According to Codex, the temperature for storage is below -18 C.
there are many freezing type,:
1. Block Frozen.
Shrimps are freeze with water and block shape
2.semi Block/Semi IQF (Individually Quick Frozen)
This type is same with Block frozen but less water or almost without water
3. Individually Quick Frozen (IQF)
In this type, shrimps are freeze separately each other, water only used as glazing (to cover shrimp body)

Spicy Grilled Shrimp

2008-09-16T01:20:00.000-07:00

Ingredients:
2 pounds large shrimp, peeled and deveined
1 large clove garlic
1 table spoon coarse salt
1/2 teaspoon cayenne pepper
1 teaspoon paprika
2 teaspoon olive oil
2 teaspoon lemon juice
8 wedges lemon, for garnish

Instruction:
Preheat grill for medium heat. In a small bowl crush the garlic with salt, mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form pasta until evenly coated.
Lightly oil grill grate, Cook shrimp for 2-3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges and serve

Taken from: allrecipe.com (submit by subeast)

Honey Walnut Shrimp

2008-09-16T01:15:00.000-07:00

Ingredients:
1 lb shrimp ( size 31/40)
1/2 cup walnut halves
3 tablespoon mayonnaise
1/2 tablespoon honey
1/2 tablespoon condensed milk
1 teaspoon lemon juice
1 egg white
1/2 cup cornstarch (for coating the shrimp) Oil for frying.
For the Walnuts:
1/2 cup sugar
1/2 cup water

Instruction:
Peel and deveined shrimp. Pat dry with paper towel, add the egg white, mix well with the shrimp and set aside.
Rinse the walnut halves with water, drain and set aside.
Heat up the water until it boils and add the sugar. Keep stirring until it turns thick and golden color and then add the walnut.
Boil for 2 minutes, then drain and place walnut on a cookie sheet/parchment paper to dry.(regular paper will not work as the walnut will stick to it).
Heat the oil in a wok over high heat.
Coat the shrimp with a thick layer of corn flour and then fry in hot oil until golden brown. Remove the shrimps from the wok and drain on paper towels.
In a bowl, stir together the mayonnaise, honey, condensed milk and lemon juice. Add shrimps and toss with the mayonnaise sauce.
Transferred to a serving plate and garnish the candied walnuts on the top of the shrimp and serve immediately.

Taken from: rasa malaysia

Fried Shrimp Wrapped with Spring Roll Skin

2008-09-16T01:12:00.000-07:00

Ingredients:
· 20 shrimps (shelled and deveined but leave the tail on)
· 20 spring roll skins
· 1 stalk of scallion (finely chopped)
· 1/2 red chili (finely chopped)
Marinate:
· 3 inches of ginger (peeled, pounded with mortar and pestle, and squeezed for the juice)
· 1/8 teaspoon salt
· 1/4 teaspoon sugar
· 1/4 teaspoon lime juice
· 1/4 spoon sesame oil
· 1/4 teaspoon of sesame seeds
· 1/4 teaspoon of corn starch
· 3 dashes of white pepper powder
· 1 egg white (lightly whisked for sealing purpose)

Instruction:
Pat dry shrimp with paper towel and marinate with above ingredients and ginger juice. Add in finely chopped scallion and red chili. Marinate for 20 minutes.
Wrap each shrimp with a spring roll skin.
Heat up a frying pan with oil and deep fry the shrimp until light brown. Serve hot.

Greek Shrimp & Pasta

2008-09-16T01:09:00.000-07:00

1 pound large, raw peeled shrimp
1/4cup olive oil
1/2 teaspoon oregano
1 tea spoon ggarlic, minced or crushed
1-1/3 cup medium chopped tomatoes
1/2teaspoon dry white wine
1/2 pound rigatoni (uncooked)salt and pepper
1/3 pound feta cheese, crumbled
1/3 cup fresh basil
Preheat qven to 400 F. Set a large pot of water on the stove to boil. add haf of olive oil to asaute pan. Add tomatoes. Cook briefly, then add wine, salt, pepper, basil, and oregano.
Simmer on low heat for aobut 10 minutes, add the shrimp and remaining olive oil..
Sprinkle with pepper flakes. Cook 2-3 minutes. Place shrimp in a baking pan.
Sprinkle with crumbled feta. Spoon tomato sauce over feta. Bake about 10 minutes, add rigatonito boiling water and cook according to instruction.
To serve, spoon mixture over rigatoni. serve 4.
***www.hannaford.com***

Peel and Eat

2008-09-16T01:08:00.000-07:00

Today, my college told me that his brother's pond has been harvested and he invited me to go to his home. The aim is eating fresh shrimp as at his home. May be u will think this is a weird thing to do, but here--at pondsite--shrimp farmer or their family will invited their collegas, friends or sometimes far family to their home to enjoy the fresh shrimp. They will happily share little of their shrimp to other. Why I said little?, because they can harvested up to 10000 Kgs and shared about 80kgs.
Back to my friend’s house. At this place we can eat shrimp as much as we could eat, but one rule that we have to obey is do not bring it back home--its illegal. Usually guest will cooked shrimp at their will, whether fried or boiled, but at this time my friend boiled some shrimp for me.
and after all people eat together. Here is recipe that usually used, it’s very simple:
1. Boil water as much as needed
2. Put shrimp in colander/strainer, then place at boiling water for 3-5 minutes, stir well to get even cooked (make sure not to over cook).
3. Drain shrimp for a moment ( till no water drip)
4. Place chili sauce (Tabasco) and Soya sauce (ketchup) at little plate.
5. Eat shrimp with sauce; don’t forget to peel it first.
It is very easy recipe isn’t it? The power of this recipe is on natural taste. It’s recommended you use fresh material.

shrimp as food

2008-09-07T19:17:00.000-07:00

Ever hear this comment??? 'Shrimp...hmm...it’s a very delicious" or "shrimp ...oh no... I am allergic with this thing"

Beside as ornamental pet, shrimp also become as delicious food source. Almost every shrimp species could be eaten; from the tinny size (Even a microscopic) till giant size, both from fresh water or salt water, both wild catch or farmed shrimp.

Just same as another food from animal, main nutrition content is protein. Shrimp also used as calcium source. For more complete nutrition information of shrimp, see Nutrition Facts.

Although for some people of shrimp is a delicious food and contain a lot of protein and calcium, but for another one, shrimp become an allergen substances. Therefore, shrimp processing plant have to grafting a warning notice about food allergen on its packaging (usually they will say, “contains: shrimp”)
At the moment most of shrimp which is sell at market come from shrimp pond. At 2003 most of farm raised shrimp come from Asia (75%) and Latin America (25%). The big three of farm raised shrimp producer country from Asia are China, Thailand, and Indonesia. Here I focused farm raised shrimp from Indonesia. (Wikipedia/www.wikipedia.org). At this time most of Indonesian shrimp farmer farmed Pacific White Shrimp (Litopenaeus vannamei) (I usually call this species is shrimp although it’s a prawn)

There are many advantages if we consumed farm raised shrimp, One of the advantage is we can apply traceability system, so the shrimp origin could be tracked and consumer could evaluate whether the product come from good quality pond or bad one. Good product comes from a well maintained pond. Farmer will follow Aquaculture Practice in order to get best result. They also keep pond from dangerous material away.

Heavy metal substances (e.g.: Hg and Pb) and Antibiotics are the important thing that have to be considered if we want to consume a sea food or shrimp product. These materials could be found at bad maintained pond and could contaminated farmed shrimp. And if people consumed contaminated shrimp, their health could be affected.

Besides from dangerous chemicals substances (heavy metal and antibiotics), hazard also come from microbiological and physical aspects. Microbial organism that usually follow at shrimp processing are: E. coli, Lysteria moocytogenes, Salmonella (come from processing environment, e.g.: processing plant hygiene, personal hygiene), Vibrio parahaemolitycus (come from pond or estuary/marine).

Although hazard level of physical is not high as chemical or biological aspects, we still have to pay attention on it. Physical hazard usually come from foreign matter or filth contamination. This hazard usually hurt human body.

At the end, choose the right and good shrimp to get its benefits and great taste. Food safety first!!!!!

#Shrimp Newburg#

2008-08-22T20:10:00.000-07:00

16 Oz Large P&D Shrimp
1 tbsp garlic butter
1 tsp seafood seasoning
1 (10.75 Oz) can condensed cream of shrimp soup
1/4 cup sherry
1 (3 oz) package cream cheese

· Preheat large sauté pan on medium-high 2-3 minutes. drain Shrimp and pat dry.
· Melt garlic butter in pan; swirl to coat. Add Shrimp and sprinkle with seasoning; cook 2 minutes, stirring often
· Stir in remaining ingredients until blended and smooth. Reduce to low; cook 4-5 minutes until hot. Serve over prepared mashed potatoes.

blackened shrimp

2008-08-22T20:08:00.000-07:00

#Blackened Shrimp #

1 tsp Italian Seasoning
2 tsp Blackening Seasoning
16 oz Jumbo Shrimp
2 tbsp Olive Oil
8 Oz Steak-topper Vegetables (contains fresh sliced mushrooms, onions, and bell peppers)
8-10 Fresh Basil Leaves, finely chopped (2 tbsp)
1/3 cup Sherry
16 oz Alfredo Sauce
1 tbsp shredded Parmesan cheese

· Preheat large sauté pan on high 1-2 minutes. Place both seasoning and shrimp in bag; sal tightly and shake to coat. Add oil to pan, swirl to coat. Arrange Shrimp, flat in pan, in single layer; cook 2 minutes without turning.
· Add vegetables; rotate shrimp to top. Cover and cook 3-4 minutes, stirring often, until vegetables are tender.
· Stir in remaining ingredients (except cheese); cook 1 minute. Serve over prepared fettuccine pasta. Sprinkle with Cheese

#www.publix.com, publix apron's simple meals#

New hobby

2008-08-22T07:38:00.000-07:00

Since I got a job at Shrimp processing and familiar with Litopenaeus vannamei, i had new hobby. I found that shrimp have a delicious taste, combination of fresh-crunchy and sweet make a perfect taste. My hobby is collecting bag that had shrimp recipe (usually at back side) or searching recipe itself.

Shrimp is consumed over the world, so it will create many different modifications according to local taste. Each country/region have their own recipe to process shrimp become a very delight food. Sometimes recipes from different region are similar, at least the main ingredients.

Even sometimes I could not practice all recipes that I had, at least I write some of recipe here at this blog. Just want to share with everyone. Sharing the taste, happiness, joy and peace….:p

nutrition facts

2008-08-22T06:41:00.000-07:00

NUTRITION FACTS of COOKED SHRIMP

Serving Size 3 Oz (85 g)

Serving per Container about 8

Amount Serving

Calories: 110......................................................Calories from fat : 20 (%daily value*)

Total fat 2g .........................................................3%

Saturated Fat 0g ................................................ 0%

Trans Fat 0g ...................................................... -

Cholesterol 160mg ..............................................53%

Sodium 160mg ...................................................7%

Total carbohydrate 0g .........................................0%

Dietary Fiber 0g .................................................0%

Sugars 0g ..........................................................-

Protein 18g ........................................................-

Vitamin A .........................................................2%

Calcium ...........................................................4%

Vitamin C ........................................................4%

Iron ................................................................15%

*) % Daily values are based on a 2000 calories diet.

Your daily values maybe higher or lower depending on your calorie needs

Calories ......................................................2000 .......2500

Saturated Fat ........................less than ........65 g ........80g

Cholesterol ............................less than ........20g .........25g

Sodium .................................less than ........300g ........300g

Total Carbohydrate ................less than .........300g ........375g

Dietary Fiber .........................less than ..........25g .........30g

note: nutrition can vary, depends on how it's processed. Fresh shrimp different with treated ones, for example: sodium level is high when its treated with salt. For the exact number of nutrition, you can see at the bag or ask your diet consultant.

Ornamental Shrimp

2008-08-06T07:25:00.000-07:00

Ornamental Shrimp

Ornamental shrimp mean a Shrimp which kept as a pet. People choose shrimp as a pet because of its beautiful (and attractive) colour.Mostly keep it at the aquarium, but some other at "a small pond"(ussualy as a breeder). Either fresh water or salt water shrimp can live at aquarium.

The most popular salt water shrimp is "The Scarlet Cleaner Shrimp" or Lysmata amboinensis (Family: Hippolytidae), Harlequin Shrimp (Hymenocera picta). And the example of fresh water is fresh water lobster/common yabby (Cerax destructor, Fam: Parastacidae),Japanese Marsh Shrimp (Caridina multidentata), and The Hammer Cobalt Blue. Since Shrimp is a living creature, we must care and maintain their livelihood (environment). The environment consists of abiotic and biotic.
First, Abiotic are non living elements. Including in Environment parameter that could be controlled are temperature, salinity (for salt water Shrimp), pH, Trace Elements, DO (Dissolve Oxygen).

Second, Biotic are living elements mean every living thing that interacted with shrimp. This interaction/relationship also called Symbiotic. The relationship not only among intra species but also inter Species. Symbiotic are divided into 3 types: Mutualism Symbiotic, Commensalism Symbiotic and Parasitism Symbiotic.

Mutualism Symbiotic is a relationship which both side get benefits. For example relationship between Yasha Hasa Shrimp Goby (Stonogobiops yashia) with a Randalls Pistol Shrimp (Alpheus randalli).

Commensalism Symbiotic is a relationship which one side get benefits and the other side didn't get advantage nor disadvantage. For example relationship between sexy shrimp (Thor amboinensis) with corals and anemones in the wild.

Parasitism Symbiotic is a relationship when one side get benefits and the other side get disadvantage. For example if Mantis Shrimp maintained with other shrimp

Other factor that influenced shrimp health is foods and drugs. We have to choose suitable food and drug according to shrimp condition and species, and give them at the right dosage. (Ask your pet consultant to get it).

In the end, no matter which shrimp you decided to keep in the aquarium, keep in your mind to give them a proper care.

*important notes: if you maintain shrimp from other region (foreign shrimp) and had been bored with it, give it to other hobbyist/aquarists or destroy it. Don't throw to local wild life because it can disturb ecosystem equilibrium.

shrimp creole

2008-07-29T03:41:00.000-07:00

#Shrimp Creole#

5 Slices Bacon, Diced

3/4 Cup Diced Onion

3/4 Cup Diced Green Bell Peppers

11/2 Tbsp Roasted Garlic

2 Tbsp Butter

2 Tbsp All Purpose Fluor

1 (15 oz) can Tomato Sauce

1 (10 oz) can Diced tomtoes with green Chliles

1/2 cup Chicken Broth

1 cup frozen sliced okra

12 oz Extra Large Shrimp ( Size: 26-30 )

1. Preheat large saucepan on medium-high. cook bacon, onions, peppers and garlic
5-7 minutes, stirring often until bacon is browned

2. Stir in butter and flour; cook 1 minute until browned. Stir in tomato sauce, tomatoes, chicken broth, and okra, cook 6-8 minutes, stirring often, or until okra is tender and sauce begins to chicken

3. Stir in remaining ingredients, reduce to low; simmer 5 more minutes. Stirring often, until thoroughly heated, serve over prepared long grain white rice.

i got this recipe from polibag of Publix cooked shrimp (www.publixapron.com)

shrimp scampi

2008-07-22T13:32:00.000-07:00

3 large cloves garlic, minced
7 tablespoons olive oil
1 1/2 pounds raw shrimp, peeld and deveined
1/4 cup dry white wine
2 teaspons lemon juice
2 teaspoons minced parsley
1/4 teaspoon oregano
salt and pepper
cooked rice

In large skillet, lightly saute garlic in oil. add shrimp and saute until just pink, about 3 minutes. add wine, lemon juice, parsley, oregano, salt and pepper to taste; simmer until heated through. serve over rice. make 4-6 serving
##i got this recipe from Blooms product ** www.shopbloom.com##

Parmesan Shrimp Pasta

2008-07-22T13:23:00.000-07:00

24 large, peeled, cooked shrimp
1/2 cup white wine
5 tablespoons olive oil
1/2 teaspoon thyme
5 cloves of garlic
lemon pepper
1 cup snap peas
salt and pepper to taste
1/2 pound bowtie pasta (preferably whole wheat)

thaw shrimp by rinsing under cold tap water and draining is a colander. cook bowtie pasta and set aside. mice the garlic cloves and saute in olive oil. add thme, lemon pepper, salt, pepper and precooked shrimp. add white wine and snap peas. saute only 1-2 minutes and serve over pasta. sprinkle parmesan cheese on top.
## i got this recipe from hannaford products ** www.hannaford.com##

Shrimp and Prawn

2008-07-12T03:39:00.000-07:00

Shrimp (Indonesia=udang) is a well-known fisheries product. All shrimp are classified in the infraorder Caridea. The true shrimp are swimming (with swimming leg) but they also can walk, because they had walking leg. Shrimp found both fresh or salt water, both wild caught and farm raised.
Beside “shrimp” there is “prawn”. Although in culinary world these two words are generally used interchangeably (many shrimp are called "prawns" and many prawns are called "shrimp") but they are distinguished by gills structure. Gill structure of Prawn is branching but in Shrimp gill structure is lamellar.
Another confused different are the size and habitat. The term prawn is used to discribed large shrimp. And ussually indicated as freshwater.
Together, shrimp and prawn has many function for human. These function are:
1. As food Source
Shrimp/prawn has become favourite food for some people (although it can become an allergen for another).
2. As Ornamental.
Some species kept at home aquaria as ornamental fish for example : Lysmata amboinensis, Lysmata debelius, Neocaridina heteropoda, Palaemonetes spp, Caridina multidentata.

simple shrimp receipe

2008-07-02T14:15:00.000-07:00

Warm Shrimp Salad
# 4 slices Bacon
# 6 cups Spinach
# 2 cups Mushrooms
# 1/2 cup fresh tomatoes
# 1 peach
# 1/2 cup sun dried tomato Vinaegrette
# 1/2 tsp Green Pepper Sauce
# 2 lbs Shrimp

1. Place bacon in micowave-safe bowl, cover and microwave on High for 3-4 minutes or until bacon slightly crisp
2. combine Spinach, Mushroom and tomatoes in salad bowl. Add bite-size peach .
3. Stir Vinaegrette and Pepper sauce into bacon and dripping, cover and microwave on high for a minute.
4. add Shrimp and warm dressing to salad , toss and serve.

thawing frozen shrimp

2008-07-01T13:44:00.000-07:00

Shrimp is delicious food, even for some people it became allergic trigger (as allergen). If you want to eat or cook shrimp but couldn't find fresh shrimp at market (because your home far from ocean or pond site), you can buy a frozen one.
In order to get best result, you could follow some steps (tips) to thawing a frozen shrimp. These steps are for an IQF (Individually Quick Frozen) products. The steps are:
1. Put Frozen shrimp into colander or strainer and cover it. don't forget to place a pan underneath colander or strainer (in order to collected water). then refrigerate for 8-10 hour or a over night.
2. Once thawed, rinse with running cold water and let the shrimp drain (approx 2-3 minutes).
3. Cover the thawed shrimp with alumunium foil and refrigerate until ready to serve (cooked).

But if you didn;t have much time, you can do following steps:
1. Put the Frozen shrimp into colander or strainer then rinse it with running cold water for 10 minutes or until thawed.
2. While rinsing, rotate the shrimp to get even thawing.
3. Let the thawed shrimp drain for 2-3 minutes before serve (cooked)

That's all the tips, hopelly usefull

Shrimp

2008-03-31T22:16:00.000-07:00

just wanna talk about shrimp
start from the classification. classification below is cited from wikipedia (http://en.wikipedia.org/wiki/Shrimp)
Calssification
Kingdom: Animalia
Phylum: Arthropoda
Subphylum: Crustacea
Class: Malacostraca
Order: Decapoda
Suborder:Pleocyemata
Infraorder:Caridea

(Dana, 1852)

Litopenaeus Vannamei

Taxonomic Hierarchy of L .Vannamei :
Kingdom : Animalia
Phylum : Arthropoda
Subphylum : Crustacea
Class : Malacostraca
Subclass : Eumalacostraca
Superorder : Eucarida
Order : Decapoda
Suborder : Dendrobrachiata
Superfamily : Penaeoidae
Family : Penaeidae
Genus : Litopenaeus
Species : L. vannamei (Boone, 1931) (synonym with Penaeus vannamei)

Other name:
Indonesia : Udang Putih
Englih : Whiteleg Shrimp
French : Crevette Pattes Blanches
Spanish : Camarόn Patiblanco (also used in Panama)
Mexico : Camaron Blanco
Colombia : Camaron Cafe
Peru : Langostino

Habitat : Depth 0-72 m, bottom mud. Juveniles at estuary, while adults at marine

Distribution : Eastern Pacific : from Sonora, Mexico, South to Nortern Peru.

Size : Maximum total length 230 mm, maximum Carapace : 90 mm