Frozen foods have wonderful nutritive and quality value. The best example of frozen flavor is Sweet corn. Frozen corn maintains great quality because it has been processed within a few hours of picking.
Why frozen and not just fresh, one may ask? The average Americans don’t have access to fresh shrimp due to living in big cities and/or away from coastlines. Most shrimps sold in the US are frozen at sea and shipped to retailers due to fresh shrimps having short shelf-life. Frozen shrimp can be stored in your freezer for up to 9 months. Hey let’s face reality, frozen shrimps are just so much cheaper.
Well, all this talks about frozen, do we really know how to properly thaw out shrimps? Many of us would say what’s the big deal on thawing, but I’ll have to admit if one doesn’t properly thaw out shrimp before cooking and/or eating you’ll risk major health concerns like salmonella. With that being said, plan ahead and defrost shrimps overnight in the refrigerator. This will minimize loss of moisture. A one-pound package will defrost within twenty-four hours. NEVER defrost shrimps at room temperature or with hot/warm water. If time is of an essence, place package (not opened) under cold running water in a bowl allowing an overflow of water. A one-pound package will defrost in about hour give or take. Now microwave can be used, but factors are involved with that using low power and the right setting selection. Therefore, I won’t be getting involved.
Now you’ll have a better understanding of this fancy abbreviation with frozen packaging.