How these beautiful shrimp got to my kitchen is the subject of another post ... probably the next post ... if nothin' don' happen.
This is my SOP for heading shrimp.
- A bowl of shrimp still wearing their little heads.
- An empty bowl to receive their little punkin heads.
- A bowl with ice to receive their little headless abdomens.
I must have headed 6 or 7 bowls this size ... 5 gallons in all.
Here's the end product, one giant blue bowl full of headed shrimp ready for freezing and one bowl full of shrimp heads ready for the compost pile.
I kept out a big pile of shrimp for a boiled shrimp supper and froze the rest in quart bags that contained a half teaspoon salt, 70+ shrimp, and water to fill the bag.
FRESH shrimp frozen that way stay delicous for YEARS.
Last week we ate shrimp from a bag that was frozen in 2006. They tasted like they were just caught.
Encasing them completely in water is the secret ... to be honest, I'm not sure the salt does anything, but it is tradition and what could it hurt?
Soon come ... a post about catching shrimp.