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Cooking Shellfish
You probably already know that fish is good for you. You may have also heard about Omega-3 fatty acids — those good fats that help protect your eyes against certain diseases, fight diabetes and reduce the risk of heart disease. But did you know that shellfish contain two of the most powerful Omega-3s? The American Heart Association recommends eating fish at least twice a week, and shellfish make a great main course. Follow these tips for easy preparation of the most popular shellfish: Shrimp - Frozen, precooked shrimp need only to be thawed and rinsed before using.
- Raw shrimp must be peeled and deveined before cooking: Use a sharp knife to cut down the body of the shrimp, starting at the head end. Peel off the shell and legs. Gently pull on the tail portion of the shell to remove it. Devein the shrimp by making a shallow cut along the back. Remove the dark vein that runs along the center of the back. Rinse the shrimp.
- Very large shrimp can be butterflied before cooking: Make a very deep cut along the back, cutting most of the way — but not completely — through the shrimp. Open the sides of the shrimp so it resembles a butterfly.
- Boil, steam, stir-fry, sauté or grill shrimp.
Crab - Refrigerate unopened, pasteurized crab meat for up to two months — but use it within two days of opening.
- Use unpasteurized clusters of crab meat, legs or picked meat within two days of purchase.
- Broil, steam or simmer cooked legs or clusters of crab legs.
- Use picked meat in salads, crab cakes and stuffings.
Lobster - Refrigerate live lobsters in moist packaging for up to 24 hours. Do not place them in airtight containers, water or salt water.
- Steam or boil live lobsters.
- Use picked meat in salads, casseroles and pasta dishes.
Adding shellfish to your diet will not only benefit your health, but also offer a variety of new taste sensations. Learning how to properly store, prepare and cook shellfish is the first step to enjoying a delightful array of appetizing recipes.
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