This week we are focusing on seafood and will show you how to prep, season and grill the cut of your choice to perfection.
Did you know the Texas commercial shrimp harvest generates $371 million of economic activity for our state?
Not only that, the Texas shrimp industry supports over 5,400 jobs.
Purchasing tips
Always request wildcaught Texas Gulf Shrimp at the seafood counter.
Follow these rules to ensure premium quality and safe preparations.
• Choose firm shrimp with a fresh sea water scent — not an ammonia smell.
• Avoid shrimp with excessive black spots on the shell or meat.
• After purchasing Texas shrimp, immediately place them on ice, in the refrigerator or in the freezer to ensure that fresh taste.
• Uncooked shrimp may be kept refrigerated 2-3 days or frozen up to several months.
How much to buy
Shrimp are sized and sold by count (number of shrimp) per pound either whole or with the head off.
A lower count means a larger shrimp size.
Jumbo—Fewer than 20 shrimp per pound.
Large—20-30 shrimp per pound.
Medium—30-40 shrimp per pound.
Small—More than 40 shrimp per pound.
Serving sizes:
• Raw, head-off, shell on, one-third pound per serving.
• Raw, peeled and deveined, one-fourth pound per serving.
Safe handling:
Purchase seafood last and keep it cold during the trip home.
Keep raw and cooked seafood separate from each other to prevent bacterial cross-contamination.
After handling raw seafood, thoroughly wash knives, cutting surfaces, sponges and hands with hot, soapy water.
To thaw shrimp, defrost overnight in the refrigerator or place shrimp, still in a plastic bag, under cold running water until thawed. A microwave may also be used on the “defrost” setting, stopping when seafood is still icy, but pliable.
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