Summer is the peak season for shrimp abundance. During this time, shrimp are not only large in size but also delicious, making it the best season to enjoy them. So, which parts of the shrimp should not be eaten? Are there different ways to eat different types of shrimp? Shrimp is nutritious, with its meat being soft, tender, and easy to digest, making it an excellent food for individuals who are weak or in recovery from an illness. Shrimp is rich in magnesium, which plays a vital role in regulating heart function and effectively protects the cardiovascular system. It can reduce cholesterol levels in the blood, prevent arteriosclerosis, and dilate the coronary arteries, which is beneficial for preventing hypertension and myocardial infarction. Shrimp also has a strong effect on promoting lactation and is rich in phosphorus and calcium, making it particularly beneficial for children and pregnant women.
While shrimp has many health benefits, have you ever considered which parts of it should not be eaten? Generally, the shrimp vein, head, and gills should not be eaten, and the roe should be consumed in moderation.
1. The Shrimp Vein
Generally, the digestive systems of crayfish, such as their intestines, tend to accumulate heavy metals. The shrimp vein should be removed before cooking. The shrimp vein along the shrimp's back is waste that has not been fully excreted. Eating it can leave a muddy, fishy taste in the mouth and affect appetite, so it should be removed.
2. The Shrimp Head
Often, shrimp are cooked whole, so many diners eat the head as well. However, it's best not to. As shrimp grow, harmful metal elements can accumulate in their heads. Consuming the head can have a negative impact on one's health.
3. The Shrimp Gills
The head of a shrimp mainly contains its stomach, liver, heart, and other internal organs. The part that is often considered the "dirtiest" is actually the gills. Shrimp primarily use their gills to filter, so harmful substances are concentrated in the gills and on the body surface. It is best not to eat the area above the gills.
4. The Sh Roe
If you are unsure about the cleanliness of the shrimp, it's best to eat the roe in moderation or not at all. Testing shows that shrimp meat is generally safe with little to no heavy metal contamination. However, in some samples, the heavy metal content in the shrimp's brain area can be slightly elevated. The roe is located in the head and can be easily contaminated. The roe is actually the gonad of the lobster, located next to the liver, and can also be contaminated. As long as the gray liver is distinguished from the roe and the amount consumed is not large, it is generally safe.
Different Ways to Eat Different Types of Shrimp
Live Shrimp: Best Enjoyed by Blanching
Common live shrimp include green shrimp, river shrimp, grass shrimp, prawns, king prawns, greasyback shrimp, and white shrimp. Their meat is firm, elastic, and has a fresh, sweet flavor. Blanching is the best way to preserve their fresh taste. When blanching, you can add oil to the pan, stir-fry large green onions and ginger, then pour in baijiu (Chinese liquor), add water and bring to a boil. Next, add the shrimp that have had their whiskers removed and veins deveined. After the shrimp are cooked, soak them in cold water for a moment to make them exceptionally crisp and tender.
When buying shrimp, choose ones that are lively and jumping. Do not buy those with a strange smell, missing heads, or naturally detached shells. Avoid shrimp that have been dead for too long without timely refrigeration, as after death, bacteria rapidly break down histidine (the component that makes shrimp meat delicious), producing toxic and allergenic histamine, which can easily lead to food poisoning. Blanching must be thorough to kill pathogenic bacteria and ensure safety. If you cannot finish them all at once, they must be frozen immediately.
Chilled Shrimp: Boil Longer in Salted Water
Seafood like fish and shrimp can contain bacteria that are resistant to low temperatures. Even when refrigerated, these bacteria can continue to multiply. The protein in chilled shrimp has partially denatured, so its texture and safety do not meet the standards of live shrimp. It can be boiled for a longer period in salted water with green onions and ginger. When eating, dipping it in garlic sauce, ginger-vinegar sauce, or mustard sauce can reduce the formation of harmful histamine. Braising or grilling are also good cooking methods.
Frozen Shrimp: Excellent for Braising or Stir-frying
During the processes of frozen storage and thawing, the juices in shrimp can easily be lost, making their flavor and texture inferior to fresh shrimp. Long-term storage can also easily lead to bacterial growth, so frozen shrimp are better suited for more strongly flavored cooking methods, such as braising or stir-frying. The texture of frozen shrimp meat is crisp and tender; it can be stir-fried with peas, cucumbers, asparagus, or used to dishes like cashew shrimp or Longjing shrimp (Dragon Well shrimp). Frozen shrimp can be thawed in the refrigerator's fresh food compartment by adding some salt or baijiu. A microwave can also be used for thawing, but avoid refreezing, as this not only loses flavor and nutrients but also makes the shrimp spoil more easily.
When buying frozen shrimp or peeled shrimp, choose those with a production date that is more recent. For shrimp that are green or white, it's best to choose those with a uniform layer of ice on the surface. Red shrimp may have been dead for a long time (with the exception of those that were cooked before freezing or Argentine red shrimp). Avoid buying shrimp that are overly large and have very thick ice.
Dried Shrimp: A Natural Flavor Enhancer
Dried shrimp are made from sun-dried small marine shrimp and are rich in calcium, astaxanthin, and other nutrients. Because the calcium in dried shrimp is not easily absorbed, it is not a top choice for calcium supplementation. However, it is a natural flavor enhancer and a versatile ingredient that can be added to soups to enhance their flavor or paired with winter melon, bok choy, soy products, and more. Before eating, wash the dried shrimp twice in water to remove impurities, excess salt, and soluble nitrosamine carcinogens. When buying dried shrimp, avoid those that are too white or too red. The best choice is those with a natural color, a light fishy smell, and are dry and not overly salty. Dried shrimp that have turned red or have a pungent smell should be thrown away without hesitation.
Shrimp Paste: Nutritious but High in Salt
Shrimp paste is a paste-like food made from small shrimp like krill, which are salted, pounded, and fermented. During the fermentation process, protein breaks down into amino acids, making it more delicious and easier to absorb. Calcium is converted into free calcium that is easily absorbed by the body, and after hydrolysis, it contains more polyunsaturated fatty acids. Shrimp paste can be paired with any dish: eggs, tofu, meat, and various vegetables. However, because shrimp paste is high in salt, use it sparingly when seasoning and do not add more salt.
Additionally, although shrimp meat is suitable for most people, those with a weak constitution or sensitive stomachs should not eat too much. People with gout, high uric acid, or hyperthyroidism cannot eat shrimp. Spoiled seafood is more toxic than other spoiled foods. Once you find it spoiled, do not hesitate to throw it away.