Shrimp

These days, shrimp can be found live in Chinatown markets. By all means, buy them if they are available, as they have a wonderful natural sweetness. Otherwise, shrimp come cooked or uncooked, both fresh and frozen. I recommend against using cooked shrimp. When buying raw shrimp, always look for gray ones. They have a more cohesive texture than pink ones, which fall apart, especially when used in fillings. (In fact, most Chinatown markets do not even carry pink shrimp because their Chinese customers will not buy them.) Shrimp are sold in boxes or packs, or they are displayed loose on ice. Some frozen uncooked shrimp are available split and deveined but with their shells intact. These are variously labeled “easy peel shell on” or “quick peel” or “shell on.” I find they can save you time, but again be sure you always buy gray ones. Shrimp are typically graded by size and by count per pound. The sizes are usually imaginatively labeled “medium, ” “large, ” “extra large, ” or “colossal.” To ensure you purchase the correct size for the recipes, I have provided both the weight and the count per pound. See for instructions on the proper way to clean shrimp.