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In This Month's Issue:
1. Cooking Class....Shrimp Boats Are Comin' and From Where?
2. How to Cook Shrimp
3. Counting Shrimp
4. To Shell and Devein Shrimp
5. What is that Smell?
6. Last Month's Quiz
7. This Month's Quiz: Just Remember the Category!
8. What's Up for Next Month!

1.Cooking Class.....Shrimp Boats Are Comin' and from where?
Shrimp boats are comin'...but for the most part, what they are dropping off at the docks is of the frozen variety. In just 50 short years, shrimp have become America's favorite shellfish (only second to tuna for all seafood)all because refrigeration and quick shipping have made them just as available in Nebraska as in South Carolina. Aside from using shrimp in international specialties, Americans have found a way to use shrimp in all their country recipes. In the process, Americans devoured better than one-quarter billion pounds last year..

2. How to Cook Shrimp
To Boil: Before you boil shrimp, decide how you are going to serve it. Shrimp that has been peeled before boiling will "curl up" and this may not be the presentation you are looking for. The only other difference is that shrimp in the shell usually requires more salt. Bring salt water to a boil, add shrimp, cover, and bring back to a boil. DONE!

To Oven Broil: Use large shrimp, shell and devein. Preheat broiler. Place shrimp on a foil line broiler pan. Brush with melted butter or margarine or butter and lemon juice mixture. Broil 3 inches from heat--2-4 minutes on a side.

3. Counting Shrimp

Amount needed: allow 1/3 to 1/2 pound shelled shrimp per person, about 3/4 pound unshelled shrimp, depending, of course, on appetites and richness of the dish.

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4. To Shell and Devein Shrimp

The process is the same whether shrimp are raw or cooked. Starting at the large end, peel away the thin shell, unwiding it from around tail. If shrimp are to be deep fat fried, or if recipes so specify, leave tail fins on; otherwise, remove. To devein, make a shallow incision down center back with a small, sharp knife and pull out dark vein running...

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5. What is that Smell?

It is normal for large brown shrimp to have an iodine flavor. To rid shrimp of this, soak the unshelled shrimp in a solution of 2T. baking soda dissolved in 1 qt. cold water for 10 minutes. Drain and rinse....

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Recipes of Interest

Sauce it! Even though the following sauces were intended for seafood, there is no law that says you can not use these sauces with chicken or other lighter meats. These recipes marry well with shellfish and fin fish. Do not be afraid to try them with fish fillets or the fisherman of the house's daily catch

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