Chinese whites have a mild flavor. The cooked meat is softer than Gulf or Pacific whites in texture (more like a coldwater shrimp) and sometimes a bit watery. Raw meat should be firm, slightly resilient and moist. Regardless of species, most raw shrimp meat is translucent white to gray. Cooked meat is white with pink streaks.The shells of white, brown and pink shrimp are generally colored as their names imply, though variations are such that brown and white shrimp can sometimes look alike. White shrimp have a translucent white shell with pink tinges on the rear segments and swimmer fins.
Shrimp cook quickly; two minutes should be sufficient. They’re done when tails curl and meat is no longer translucent. Spice up Chinese whites with a garlic sauce. Lightly salt a pound of deveined white shrimp. Heat 1/4 cup of olive oil in a skillet. Add four sliced garlic cloves and one dried hot red chili, seeded and cut into four pieces. Sauté until garlic is light brown. Add shrimp and cook over high heat, stirring until done. Large tiger shrimp tails are excellent hors d’oeuvres in classic shrimp cocktails or grilled on skewers. They’re good with pasta or in casseroles, since they can withstand tossing with other ingredients. Their thick shells hold heat, so black tigers cook more quickly than the other Penaeids. Watch them closely; they toughen if overcooked. For maximum quality, eat tiger shrimp within two days of thawing, though they will last three to four days properly refrigerated.
China, Japan, Korea
Amount Per Serving - Serving Size 100 g/3.5oz
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
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