Penaeus vannamei; P. stylirostris
White-leg, Mexican white, Pacific white, Ecuadoran white; blue shrimp, steelies
Pacific white shrimp is firm, sweet and mild. The stylirostris is a bit more salty than the vannamei species. Though it may be difficult to tell them from Gulf whites, if you look closely, you’ll see that P. vannamei are creamy white, while Gulf whites are grayish-white. The stylirostris are often white with a greenish or bluish tint. Raw meat of both species is white but turns whitish pink when cooked. Peeled shrimp are usually dipped in phosphates to minimize drip loss. It’s a standard practice, as long as the product isn’t oversoaked, and should be stated on the label. Thawed shrimp that feels “soapy” has been soaked too long and has absorbed excess water.
Frozen: Whole (raw or cooked), Blocks, IQF, Cooked headless, Split, butterfly, fantail, Pieces Value-added: Breaded, Prepared entrées
Small lobster tails, Chinese white shrimp, Crawfish tails
Try simmering shrimp in beer, with celery and garlic. For a classic, use large Pacific white shrimp to make Scampi in Wine. Add one finely chopped garlic clove and 2 teaspoons of finely chopped parsley to 3 tablespoons of melted butter. Brown lightly. Add 1 tablespoon of fresh lemon juice, 1/3 cup of dry white wine and salt and pepper, to taste. Add 1 pound of shelled, deveined shrimp. Sauté quickly, stirring until done
Brazil, China, Colombia, Ecuador, Guyana, Honduras, India, Mexico, Nicaragua, Panama, Thailand, United States, Venezuela, Vietnam