No one wants overcooked shrimp, and Lan Lam has a foolproof way to make sure you get the perfect piece every time. Tune into Techniquely to learn more about getting the perfect shrimp from the store to your plate.
Watch full episodes of America’s Test Kitchen and Cook’s Country for free on our new full episodes YouTube channel:
ABOUT US: The mission of America’s Test Kitchen (ATK) is to empower and inspire confidence, community, and creativity in the kitchen. Founded in 1992, the company is the leading multimedia cooking resource serving millions of fans with TV shows (America’s Test Kitchen, Cook’s Country, and America’s Test Kitchen: The Next Generation), magazines (Cook’s Illustrated and Cook’s Country), cookbooks, a podcast (Proof), FAST channels, short-form video series, and the ATK Essential Membership for digital content. Based in a state-of-the-art 15,000-square-foot test kitchen in Boston’s Seaport District, ATK has earned the trust of home cooks and culinary experts alike thanks to its one-of-a-kind processes and best-in-class techniques. Fifty full-time (admittedly very meticulous) test cooks, editors, and product testers spend their days tweaking every variable to find the very best recipes, equipment, ingredients, and techniques.
If you like us, follow us:
Why You Should Never Buy "Fresh" Shrimp
17 Comments
Leave a Reply
You must be logged in to post a comment.
Video explains it all ❤
I switched to buying frozen rather than from the seafood counter a couple years ago and it VERY noticeably improved the quality of the shrimp dishes I was cooking. This is 100% solid advice for shrimp buying- if you can't certify their freshness, buy frozen.
Oh wow, you learn something new everyday.
Yep. Unless I can get live shrimp from one of the Asian markets near me, always by IQF. The Argentinian bags at Costco are the BEST.
So, what's the result? I'll just dive and catch my own, I guess?
I … wanna work at America test kitchen
The short clips are epic. Thank you.
My biggest consern is that most shrimp is produced using slave labor. Peeled shrimp being the most likely to use slave labor.
It used to be slave labor in Thailand, and when that became well known they lost business.
Now most american shrimp comes from India, which is the sorce of half of the US's peeled shrimp, which also uses slave and child labor, and many are run by the same companies that did this in Thailand.
Some of the conditions discribed by workers and investigators include repeated injuries from frost bite and chemical exposure, 12+ hour work days sexual abuse, late insufficient or no pay, phsycial abuse, ext.
I worked at a high end seafood market and people would always ask if the shrimp was fresh. LOL Yes, ma'am, I defrosted it this morning!
Never?! Fam, I live at the beach; heck, we even catch them ourselves.
Asian supermarkets sell live shrimp. In NYC, they cost $20+ per lb.
Nah, i dont buy shrimp.
I live in landlocked Edmonton Alberta. I’d only buy frozen seafood.
I GOO ON A BOAT TRIP AND COME BACK WITH 1O LBS OF FRESH CAUGHT SHRIMP WHAT EVER I DON'T USE I VACUUM SEAL BAG IT AND THE REST AND FREEZE THEM THAT HOW I PICK MY SHRIMP AND PERKS OF LIVING IN AND BY THE COAST LINES
Wegmans!
Yep! I buy frozen, raw, shell on shrimp. Generally less expensive, thaws quick in water…boiled, stir fry, whatever, as long as it's not really overcooked it tastes phenomenal.
If you aren't within an hours drive of the beach, then yeah-nah-yeah that shrimp ain't fresh LOL