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.
If you can plan ahead, pop the bag of frozen shrimp in a bowl in the refrigerator for several hours (or overnight) to thaw. You can thaw shrimp pretty quickly by placing them in a sealed bag set in a bowl in the sink, then letting a thin stream of cool water run over the bag. When purchasing shrimp from the seafood department (fresh or thawed), store the shrimp in a plastic bag set inside a bowl of ice for up to two days before cooking….