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Keep Uncooked Shrimp in the Freezer for Days You Need to Cook a Quick Meal

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Keep Uncooked Shrimp in the Freezer for Days You Need to Cook a Quick Meal
Leftovers, warmed slightly, taste great spooned over tender, torn leaves of Boston lettuce for a warm salad. JeanMarie Brownson/TNS
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I always stock uncooked shrimp in the freezer; they prove perfect for fast, yet truly special meals. Stir-fried, grilled, or poached, most shrimp cook in less than 5 minutes.

Look at shrimp labels indicating sustainable fishing or farming practices. For sweet flavor and beautiful pinkness, I’m partial to pink shrimp from Florida or red shrimp from the Atlantic Ocean.

JeanMarie Brownson
JeanMarie Brownson
Author
JeanMarie Brownson is a James Beard Award-winning author and the recipient of the IACP Cookbook Award for her latest cookbook, “Dinner at Home.” JeanMarie, a chef and authority on home cooking, Mexican cooking and specialty food, is one of the founding partners of Frontera Foods. She co-authored three cookbooks with chef Rick Bayless, including “Mexico: One Plate at a Time.” JeanMarie has enjoyed developing recipes and writing about food, travel and dining for more than four decades. ©2022 JeanMarie Brownson. Distributed by Tribune Content Agency, LLC.
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