Shrimp

Shrimp are ubiquitous, in every stage and form from fresh to cooked, whole and beheaded. Who can remember that they were a special treat? Back in the 50s a decadent appetizer, Prawn Cocktail, which really go do with a revival and contemporary updating that goes beyond the few high-end chefs who've put it back on their menus.

But shrimp can have the tomato problem - beautiful to look at, but tasteless. If you want them at a good price, go to H Mart or any other large Asian supermarket where they sell a wide range, from tiger prawns to nameless 30-count.

Ready-cooked ones aren't terrible. But if they were as wonderfully delicious as they are when you eat them in Northern France or Spain or around the Mediterranean, do you seriously think we'd dunk them in a potent mix of tomato ketchup and horseradish?

Obviously the most flavor will come from freshly fished prawns. But despite our proximity to the ocean, a siting of these treasures is rare. What's on sale is "fresh frozen", whatever that contradiction in terms means.

You're most likely to get full flavor with prawns that have their heads on. Besides, you can make a stock with their shells. Some come from the Gulf, but most come from Vietnamese fish farms. So it's barely worth the extra expense of buying them at expensive stores - they'll taste just the same as those you can get more cheaply.

Buy some of the most tasty at Cannon's Seafood Cannon's Seafood, 1065 31st St NW, 202 337 8366, or at The Fishery Seafood Market, 5509 Connecticut Ave NW, 202 686 1068, run by a Korean family. 

 

Related Ingredients...

Crabs & clams
Fish - fresh
Fish - smoked, cured & pickled
Oysters
Smoked salmon