Always request wild-caught Texas Gulf shrimp at the seafood counter. Follow these rules to ensure premium quality and safe preparations.

• Choose firm shrimp with a fresh sea water scent — not an ammonia smell.
• Avoid shrimp with excessive black spots on the shell or meat.
• After purchasing Texas shrimp, immediately place it on ice, in the refrigerator or in the freezer to ensure that fresh Texas taste. Uncooked shrimp may be kept refrigerated 2-3 days or frozen up to several months.

Shrimp are sized and sold by count (number of shrimp) per pound either whole or with the head off. A lower count means a larger shrimp size.

• Jumbo – Fewer than 20 shrimp per pound.
• Large – 20-30 shrimp per pound
• Medium – 30-40 shrimp per pound
• Small – More than 40 shrimp per pound

How much to buy?

• Raw, head-off, shell on–one-third pound per serving
• Raw, peeled and deveined–one-fourth pound per serving

• Purchase seafood last and keep it cold during the trip home.
• Keep raw and cooked seafood separate from each other to prevent bacterial cross-contamination.
• After handling raw seafood, thoroughly wash knives, cutting surfaces, sponges and hands with hot, soapy water.
• To thaw shrimp, defrost overnight in the refrigerator or place shrimp, still in a plastic bag, under cold running water until thawed. A microwave may also be used on the “defrost” setting, stopping when seafood is still icy, but pliable.

Versatile Texas shrimp make a great addition to almost any meal – whether grilled to perfection for mouth-watering surf and turf, or sautéed, boiled, deep fried, broiled, breaded or pan-seared.

The key to cooking shrimp is to avoid overcooking. When cooked correctly, shrimp will retain a firm texture and be pink and slightly opaque. Some cooks use the spring test to ensure proper cooking times. This involves holding the shrimp upside down by the head and pulling the tail down. If cooked, the tail will spring back. If not, it needs to cook a little longer.

Approximate cooking times also can be determined from reading the product size packaging. Obviously, smaller shrimp will need less time to cook than larger choices.

Hold onto the tail while gently removing the shell around the body. At this point you can detach the tail completely or leave it on for presentation.

Whether or not to devein shrimp is a matter of personal preference. In general, small and medium shrimp do not need deveining except for cosmetic purposes. However, the vein of larger shrimp should generally be removed.

When selecting wine for your shrimp dish, use the dominant flavors in your recipe to determine your wine. A Texas Viognier brings out the subtle flavor of shrimp splashed with lemon, while a crisp Pinot Grigio is also a classic pairing.

Texas shrimp is high in protein, low in fat and packed with essential amino acids. A moderate portion, nine to 12 medium-sized shrimp, contains about 150 milligrams of cholesterol, which is still well under standard dietary recommendations of less than 300 milligrams of cholesterol per day.

Marinate shrimp in the refrigerator, not on the counter. Discard the marinade after use, as it can contain bacteria and raw fluids. If you need to use the marinade as a sauce, reserve a portion before adding the raw shrimp, or make extra sauce.