Shrimp

Fresh shrimp: use within 1-2 days, keep on ice in fridge. Frozen shrimp: store at 0°F or below. Thaw in refrigerator overnight or under cold running water. Never refreeze thawed raw shrimp.

Excellent source of selenium and vitamin B12. High in protein, very low in fat and calories.

Cook just until opaque and C-shaped (2-3 minutes); overcooked shrimp become rubbery

Devein large shrimp for better presentation and texture; small shrimp rarely need deveining

Brine shrimp in salt water (1 tbsp salt per cup water) for 15 minutes before cooking for plumper, juicier results

Buy shell-on when possible for better flavor; shells make excellent stock

Look for firm texture and mild ocean smell; avoid ammonia odor or slimy texture

Garlic, lemon, and butter for classic scampi

Chili, lime, and cilantro for Latin and Southeast Asian dishes

Tomatoes, white wine, and herbs for Mediterranean preparations

Ginger, soy sauce, and sesame oil for Asian stir-fries

Old Bay seasoning and corn for coastal American boils

Overcooking, which makes shrimp tough and rubbery—watch carefully and remove from heat as soon as pink and opaque

Not patting dry before sautéing, resulting in steamed rather than seared shrimp

Buying pre-cooked shrimp for recipes that require cooking, leading to double-cooked, tough texture