Shrimp like to breathe, otherwise they start to get smelly. To avoid foul seafood, you’ll first want to store your shrimp in the coldest part of your fridge. If the shrimp was purchased in a bag, open the bag and place a paper towel over the top. Proceed to transfer the bag to a bowl of ice. The shrimp should be okay to use for up to two days.
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Next: How to Freeze Shrimp
For maximum shelf life, freeze raw shrimp with their heads removed, but shells still intact. Package the shrimp in freezer bags leaving about a quarter of an inch of space at the top. Frozen shrimp can last from three to six months before needing to be discarded.
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Like fish, frozen shrimp should either be left in the refrigerator overnight or thawed in a bowl of cold water. Never re-freeze shrimp. Most seafood is usually frozen prior to arriving at the grocery store and you don’t want to freeze it for a second time.
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Next: How to Store Shrimp
Instead of using a “raft” (a mixture of egg whites and vegetables) to clarify stock into a clear consommé (as in our Consommé Célestine recipe), author Lauren Shockey uses gelatin and the freezer, a technique she learned while interning at New York’s WD-50. As the Doritos-flavored frozen “soup” defrosts, the gelatin traps the impurities and only lets the clear, flavorful liquid through. Watch Shockey make the consommé in this CHOW Tip video.
Special equipment: You will need 2 large pieces of ultrafine woven cheesecloth for this recipe. It can be purchased at cooking supply stores or online.