Pasta, rice and vegetables are common palatable side dishes when shrimp is the main course. Some basic choices that complement shrimp are spinach, arugula, linguine and angel hair pasta. The trick to successful shrimp and side pairing is subtlety. Side dishes should enhance, not overwhelm, this versatile seafood's commanding flavor.
Shrimp's unique flavor pairs well with certain basic herbs and delicious ingredients. Parsley, onion, Parmesan cheese and black pepper are common shrimp enhancers. Shrimp can be extraordinary on its own, paired with salad or light pasta or used as an ingredient in a main dish such as shrimp scampi or a casserole. Heartier shrimp meals may include a pairing of red meat and a starch such as potatoes.Learn More
Shrimp is bad if its natural color is slightly off and it emits a strong fishy odor; fresh shrimp meat is white in color and gives off a fresh, light aroma. Additional signs of spoiled shrimp include a slimy texture and an ammonia, iodine or chlorine scent. If the shells are dangling off the sides of the shrimp, this indicates deep spoilage. Raw white shrimp that appears to be turning dark pink typically indicates meat deterioration.Full Answer >
Cooked shrimp can be kept for three to four days in the refrigerator. Fresh shrimp should be cooked within a day or two. Frozen raw shrimp lasts six months, but cooked shrimp should be used within two months of freezing.> Full Answer >
Meat is defined as the flesh of an animal so, technically speaking, shrimp is meat. Shrimp has a hard exterior shell and lives in a sea, so it is classified as a crustacean or shellfish, which is often differentiated from the meat of land animals, usually for religious purposes.Full Answer >
Small shrimp (50 or more per pound) take only two or three minutes to cook. If 31 to 35 shrimp are in a pound, they need six to eight minutes of cooking time.Full Answer >