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L.A. Times Test Kitchen Tips: Frozen shrimp

May 7, 2011 |  6:00 am


When it comes to buying shrimp, "fresh" is not always better. Because they have such a short shelf life, most of the commercial shrimp we buy are caught, cleaned and quickly frozen (labeled IQF, or "individually quick frozen) before shipping to their final destination.

When you buy non-frozen shrimp at the market, you're basically paying for the fish counter or market to thaw the shrimp for you, and you have no idea how long ago it was thawed. Buying the shrimp still frozen is often cheaper and more convenient (you can buy in bulk, thawing as you need them) than buying non-frozen, even safer.

If you have any kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com.

-- Noelle Carter

Photo: Noelle Carter / Los Angeles Times