With Christmas and New Year's celebrations over, Lent is on the horizon as the weather continues to change and time marches on. This year, Lent, one of the five seasons in the Catholic liturgical calendar, goes from February 14 to March 28. During this time, Catholics abstain from eating meat on Fridays.
What does this have to do with Tuttorosso Tomatoes, you ask? You can use tomatoes to enhance many delicious seafood dishes, that you can enjoy during Lent. In this blog, we are going to focus on Lent friendly meals that contain shrimp. But what shrimp should you use? Here are some helpful hints to pick out the right shrimp to use in your favorite Lent recipes.
Fresh or Frozen?
When it comes to buying shrimp, it's usually better to purchase them frozen, unless you are sure of their freshness. Most of the shrimp sold in supermarkets are frozen at sea before being sent to the retailer. Often, the "fresh" shrimp sold at the seafood counter are the same as the ones found in the frozen bags from the freezer section, which are thawed and labeled as "fresh". It's difficult to know how fresh they are, as they could have been thawed recently or a few days ago. Your safest bet is to buy frozen shrimp and defrost them at home. However, if you have access to fresh seafood, consider yourself lucky! It's important not to buy pre-cooked shrimp since it's usually overcooked, rubbery, and lacks flavor. Your Creamy Pasta alla Vodka with Shrimp deserves the most flavorful shrimp.
Always check labels to ensure that you're only purchasing shrimp. Some shrimp may have been treated with additives that increase their thawed shelf life, retain water or moisture, or make them appear larger. It's best to avoid buying shrimp that come in plastic trays with red sauce.
For more information on how to select different shrimp varieties, check out this article on Coastal Creations.
Shrimp Sizes
When searching for some shrimp to pair with succulent Tuttorosso tomatoes in your Lent-friendly meal, it’s important to know what size shrimp you’ll need. When a recipe calls for a pound of shrimp, you might assume that you can simply go to the seafood counter at your grocery store and buy a pound of shrimp. It's important to understand that shrimp are measured and sized for selling based on how many individual shrimp it takes to make one pound. As a general rule, the smaller the number, the larger the shrimp.
When buying shrimp, you may come across labels indicating their size. The larger sizes are typically marked with a "U" followed by a number, meaning you'll get "under" that amount in a pound. For instance, U/12 means that there are less than 12 shrimp in one pound. The smaller shrimp are labeled based on the number per pound in a given range. For example, if you see a bag marked with 51/60, that means there are 51 to 60 small shrimp in one pound. Sometimes, shrimp are also labeled as Medium or Jumbo in addition to the count. There isn't a standard for these size claims, so it's best to look at the count to ensure you have enough shrimp to serve your guests.
Preparing your Shrimp
Properly preparing shrimp ensures a delectable dish every time. If you've waited until the last minute to thaw your shrimp for your party, don't worry. Simply place them in a bowl and set them under cold, never warm, running water. In a few minutes, they will be ready to serve. If you prefer not to run water, you can place them in a bowl of cool water and let them sit. This process will take longer, and you may need to change the water at least once. Once thawed, use a paper towel to pat them dry.
With your fresh or recently thawed shrimp, you may now begin peeling. To peel, grasp the legs and gently peel back the shell, starting from the underside. With the shell removed, use a paring knife or your fingers to carefully pull off the tail. For larger shrimp, a small cut along the back with a paring knife will expose the vein. Use the tip of the knife or your fingers to lift it out, ensuring the shrimp is clean. Rinse again and pat dry. Now your shrimp are ready for cooking, whether you're grilling, sautéing, or just using them in a Shrimp Ceviche.
Delicious Lent-Friendly Meals
There are many recipes you can make using shrimp and Tuttorosso Tomatoes. On example is Shrimp Fra Diavolo. If you enjoy a little heat in your sauce, this dish is perfect for you! This recipe can be made with just a few ingredients, including one pound of shrimp, in less than an hour. If you have an appetizer like Roasted Shrimp with Zesty Cocktail Sauce on the menu, you can plan on 2-3 large shrimp per person. If that is the only starter you are serving, you should plan on 4-5 per guest.
More Seafood recipes for Lent you might like:
Shrimp and Fettuccini
Lemony-Shrimp Rissotto with Tomato Sauce
Raspberry Shrimp Salad
Zuppa di Pesce from Chef Daniela Savone
Sheet Pan Shrimp Fajitas
Tuttorosso Means Quality
You can go to a local fish fry for Lent any time, but using shrimp with quality Tuttorosso Tomatoes in one of our Lent shrimp recipes will be an unforgettable dining experience! Tuttorosso canned tomatoes can be found year-round, making them a convenient, quality choice for your favorite seafood dishes.