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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Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags.
Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.
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Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
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Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.
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Next: How to Store Shrimp
Potstickers (the Chinese word for these, wor tip, translates as “pot stick”) are pan-fried dumplings often served with a savory sauce. Our version are crisped on two sides, making them irresistible.
What to buy: Look for fresh dumpling or pot sticker wrappers in Asian markets or the refrigerated aisle of your grocery store. Siu mai or gyoza skins are thinner, smaller, and more delicate than potsticker skins, but they will work as a substitute.
Look for chile-garlic sauce in the Asian section of your supermarket. We prefer the one made by Huy Fong Foods (with the rooster on the jar).
Game plan: Smaller dumpling or potsticker wrappers need only 2 teaspoons of filling and 2 pleats on each side.
If you’re making these ahead of time, the uncooked potstickers can be placed on a baking sheet (make sure they’re not touching) and frozen. Transfer to a plastic freezer bag and store for up to 1 month. To cook the frozen pot stickers, add an extra minute to the cooking time after the water is added.
This recipe was featured as part of our New Year’s Eve Speakeasy Party. For more, see our easy How to Make Sweet and Sour Sauce guide.