sea foods bd

(a) Penaeidae (b) Pandalidae (c) Crangonidae (d) Palaemonidae

The water used for cooking and cooling shall be of potable quality or clean seawater.
The product, after any suitable preparation, shall be subjected to a freezing process and shall comply with the conditions laid down hereafter. The freezing process shall be carried out in appropriate equipment in such a way that the range of temperature of maximum crystallization is passed quickly. The quick freezing process shall not be regarded as complete unless and until the product temperature has reached -18ºC or colder at the thermal centre after thermal stabilization. The product shall be kept deep frozen so as to maintain the quality during transportation, storage and distribution.
Quick frozen shrimps shall be processed and packaged so as to minimize dehydration and oxidation.

Shrimp have a delicate seafood flavor that pairs well with various spices and sauces. They cook quickly, making them an excellent choice for weeknight dinners or other meals you have to make in a hurry. Shrimp are delicious boiled, sautéed on the stove, or grilled in the backyard.

STEPS

Choose fresh or frozen shrimp. Most markets carry both fresh and frozen shrimp.

If you choose fresh shrimp, the flesh should be translucent white and the shell should be light grey. Be sure the shrimp is not leaking liquid.
Frozen shrimp comes either precooked or uncooked. These cooking methods are for uncooked shrimp.

Choose shrimp with or without shells. Fresh shrimp are often sold pre-peeled. If you buy shrimp with shells, you will have to peel them yourself.

Shrimp can be peeled either before or after cooking. Many find it easier to peel cooked shrimp. Cooking with the shells on also helps preserve the flavor.
To peel shrimps, grasp the legs and tear them off. Open the shell along the inner curve of the body and remove it.
Shrimp shells can be used to make shrimp stocks.

Devin the shrimp. Devin the shrimp after they have been peeled. It's easier to Devin shrimp before they are cooked.

Use a sharp paring knife to cut a slit along the outer curve of the shrimp's body. The cut will reveal a dark brown or black vein, the shrimp's digestive tract. Use your fingers, a fork or the paring knife to lift it out of the shrimp and discard it.
The vein is not unhealthy to eat, but many people prefer not to.

Method 1 of 3: Boil Shrimp

Prepare the shrimp. Remove the shrimp from the refrigerator about 20 minutes before you plan to cook them. Rinse them with cool water and allow them to sit at room temperature.

Shrimp can be boiled with their peels on or after they have been peeled.

Fill a large pot with enough water to cover the shrimp completely.

Bring the water to a full, rolling boil on high heat.

Add the shrimp to the pot. Make sure they are completely submerged.

Allow the shrimp to cook for 1 to 2 minutes. As the water begins to heat again, watch for small bubbles to break the surface of the water. This will occur after about 1 to 2 minutes, depending on how much water is in the pot. When you see the bubbles, remove the pot from the heat.

Cover the pot and steep the shrimp. Allow them to continue cooking in the hot water for 5 to 10 minutes, depending on the size of the shrimp. They will turn pink when they are finished cooking.

Drain the shrimp. Pour the shrimp into a strainer or colander to drain them. Serve warm.

If you didn't peel your shrimp before cooking them, you can either serve them with the peel on and allow people to peel their own shrimp, or peel the shrimp yourself when they're finished cooking and serve them that way.

Method 2 of 3: Sauté Shrimp

Prepare the shrimp. Remove the shrimp from the refrigerator and rinse them under cool water. Shake the excess water from the shrimp.

Peel the shrimp if you would like to cook them without the shells.
Leave the shells on if you prefer to peel them after they are cooked.

Heat a skillet over medium heat. Add a tablespoon of oil and swirl it around the pan.

Place the shrimp in the skillet. Arrange them in a single layer, making sure they don't overlap.

Cook the shrimp for 2-3 minutes. The side touching the pan will begin to turn pink.

Flip the shrimp and cook the other side. Make sure each shrimp gets flipped. Cook for 2-3 minutes, or until the second side is pink. The shrimp are finished when they have turned bright pink and the flesh is opaque white, rather than translucent.

Remove the shrimp from heat. Serve warm.

THANKS Zohir