They should be boiled for a minute or two until pink and then divested of their shells before coming to rest in your freezer. They must either be alive or else freshly deceased and thoroughly chilled. They look good in stir fry, pasta sauces or salad.
I love shrimp. I prefer them hot, but I will eat them cold with cocktail sauce as well. Garlic butter is awesome.
I do, but I always try to determine their origin. Farm raised? Won't eat them. Thailand/Vietnam? Nope. I live on the Gulf Coast and try to eat only wild shrimp from the Gulf, Atlantic, or Pacific. Of course, all I have to do is run down the street to the boat dock to buy shrimp.
This topic is super old but since it's already dug up; this is what I know. I heard from a reliable source that shrimp are rather high in cholesterol!
