a:79:{i:2917;a:2:{s:3:"key";s:2:"aa";s:5:"value";s:4:"2011";}i:2891;a:2:{s:3:"key";s:6:"action";s:5:"value";s:8:"editpost";}i:2948;a:2:{s:3:"key";s:13:"advanced_view";s:5:"value";s:1:"1";}i:2900;a:2:{s:3:"key";s:13:"autosavenonce";s:5:"value";s:10:"b6a823e0c3";}i:2898;a:2:{s:3:"key";s:10:"auto_draft";s:5:"value";s:1:"0";}i:2902;a:2:{s:3:"key";s:20:"closedpostboxesnonce";s:5:"value";s:10:"359ffb4b40";}i:2949;a:2:{s:3:"key";s:14:"comment_status";s:5:"value";s:4:"open";}i:2941;a:2:{s:3:"key";s:7:"content";s:5:"value";s:7283:"Americans consume more than a billion pounds of shrimp a year. It’s readily available, relatively inexpensive, versatile and low-fat.

Few people know that there are about six distinct species commonly sold in the United States, not including Maine sweet shrimp which unfortunately are very rarely seen for sale. The season for Maine shrimp is mid-winter, sometime between November and March. Maine shrimp are very small shrimp, so sweet and tender that they can be eaten raw, and once in a while, sushi bars will have them. If you ever come upon them , buy several pounds. They can be cooked or eaten raw, and freeze well.

Another sought after shrimp is the Gulf white shrimp which are usually the most expensive and frequently the best, but nowadays the black tiger shrimp, which are farmed, are extremely popular and totally acceptable.

Almost all shrimp sold in the Northeast is frozen. Flash-frozen shrimp can be delicious when handled and stored properly. Modern improved freezing technology has made fresh shrimp increasingly rare, and it is safe to say that almost any shrimp you buy has been frozen and thawed by retailer or chef. Shrimp farmers maintain that farm-raised shrimp are more consistently good because they are harvested when ready to pack and are packed right before shipping. The shelf life of previously frozen shrimp is not much more than a couple of days, so buying thawed shrimp gives you neither the flavor of fresh nor the flexibility of frozen.

To improve the flavor and texture of shrimp give them a simple brine. This also helps to defrost them quickly. Put your frozen shrimp in a bowl of cold water. For a pound of shrimp add about a half of a cup of kosher salt ( regular salt can be used also ). Exact measurements are not necessary. Brining does not make the shrimp salty. Brine the shrimp for about an hour, stirring once in awhile to dissolve the ice on the shrimp. Rinse them off and they’re ready to be cooked. You will especially notice the difference in taste and texture if you are using the shrimp for something as simple as boiled shrimp. 

Shrimp are categorized by size. Labeling them small, medium, large, jumbo, etc. is subjective and relative. A better way to choose the size is by the number of shrimp it takes to make a pound. Shrimp marked 16/20 for example require 16 to 20 shrimp to make a pound. Those labeled U-10 for example (the U means under) requires that fewer than 10 shrimp make up a pound, so obviously these are larger shrimp. Shrimp from 15 to 30 shrimp a pound are the best all around choices. Remember, the smaller the shrimp the more work it is to peel them. I personally like the two- pound bags of frozen shrimp labeled 21-25.

Buying seafood in local supermarkets has become extremely popular. Most of the shrimp is available in two-pound bags. If two pounds of shrimp are too much for you, take out the amount you want, close the bag tightly, put it in another self-sealing plastic bag and it will last for a couple of weeks in the freezer. When purchasing the shrimp, make sure the shrimp are completely frozen, and if not, ask the person taking care of the seafood department to go into the freezer for your shrimp. If you see a lot of ice in the bag, it means the shrimp has been defrosted during handling and then refrozen. In that case the quality has already deteriorated. You don’t want to purchase that shrimp. 

The bagged shrimp will most likely have the shell on, but split, and it will be deveined which saves a lot of work and means that black line which is the intestinal tract has been removed. Some people think that you can get ill from eating that intestinal tract. It may not be aesthetically pleasing but it is harmless. If you’ve ever been lucky enough to be invited to a Southern shrimp boil, the shrimp are boiled and poured out on a table lined with newspaper and no one even thinks about deveining the shrimp. The only exception is in very large shrimp. If the vein is thick, visible and black you may want to remove it.

<h3>Clams</h3>

Clams are readily available all year round. They conjure up pictures of lazy summer days sitting at an outdoor clam bar after a day at the beach and devouring plate after plate of these succulent bivalves moments after they have been taken out of their icy bed and shucked. All they need is a squeeze of fresh lemon and a dab of spicy cocktail sauce. It doesn’t get any better than that!!

The most popular clams for serving raw on the half shell are littlenecks. They are the smallest Atlantic hard-shell clam. They must measure at least an inch from the point of the hinge to the top. Two-inch littlenecks are sometimes called topnecks. They are delicious raw and both of these clams are excellent broiled. Cherrystone clams are the next largest clam and can be eaten raw on the half shell and are also good chopped, seasoned, replaced in the shell and baked. Chowder clams are just that - they are mainly used for chowder. The clams can be opened raw or steamed to open and then chopped for chowders and clam pies. And now we come to the well-known soft-shell clam, the steamer. These are best steamed and eaten after a dunk into their clam broth to clean any sand left on them and then a dip into some melted butter. They are also excellent fried. Clam strips come from the steamer. The strips are the meat on the sides of the clam, but when you see them on a menu, fresh, fried whole-bellied clams are a real treat if you are a clam lover. 

If you do not dig your own clams, and don’t have a generous friend who does, you’ll have to head to the fish market. Fresh clams come to market in the shell or already shucked. Clams should be firmly closed and odorless. If a clam is slightly opened, pinch it closed. If it remains closed on it’s own, it’s alive. If it remains open, discard it. Sometimes a clam will be bad even if it is alive. When you open it raw, the smell gives it away. When fresh, clams should be juicy and have a mild, briny aroma.  Softshell clams, whose shells never close, will draw back their longneck into their shell when you touch them. If the neck is hanging limply, discard that clam. To store clams, keep them in the refrigerator in a large, loosely covered container or in a large plastic bag punched with ventilation holes. Clams need air to survive. If you are purchasing clams at the market, make sure the bag has air holes even if you are not far from home. 

When you are ready to prepare your clams, scrub the shells under cold running water with a stiff vegetable brush. Discard any with broken or gaping shells. There is a difference of opinion whether to soak clams in some water for awhile with a little cornmeal to make them expel any sand. Don’t bother with the corn meal, put them in a colander which is in a pot of cold water and ice for about a half hour. Then remove them from the water and refrigerate if not ready to use them. Clams that are left to rest and are not disturbed open easier than clams that have been tossed around. If you have never opened clams the best way to learn is to observe someone who does. Many fish markets will open your clams for you if you give them some notice. Make sure they also give you the delicious clam liquid.";}i:2926;a:2:{s:3:"key";s:6:"cur_aa";s:5:"value";s:4:"2011";}i:2928;a:2:{s:3:"key";s:6:"cur_hh";s:5:"value";s:2:"18";}i:2924;a:2:{s:3:"key";s:6:"cur_jj";s:5:"value";s:2:"05";}i:2922;a:2:{s:3:"key";s:6:"cur_mm";s:5:"value";s:2:"12";}i:2930;a:2:{s:3:"key";s:6:"cur_mn";s:5:"value";s:2:"40";}i:2971;a:2:{s:3:"key";s:9:"edit_date";s:5:"value";s:1:"1";}i:2942;a:2:{s:3:"key";s:7:"excerpt";s:5:"value";s:0:"";}i:2903;a:2:{s:3:"key";s:14:"gdsr_post_edit";s:5:"value";s:4:"edit";}i:2907;a:2:{s:3:"key";s:23:"gdsr_recc_vote_articles";s:5:"value";s:1:"H";}i:2904;a:2:{s:3:"key";s:11:"gdsr_review";s:5:"value";s:2:"-1";}i:2905;a:2:{s:3:"key";s:19:"gdsr_review_decimal";s:5:"value";s:1:"0";}i:2906;a:2:{s:3:"key";s:18:"gdsr_vote_articles";s:5:"value";s:1:"H";}i:2918;a:2:{s:3:"key";s:2:"hh";s:5:"value";s:2:"18";}i:2925;a:2:{s:3:"key";s:9:"hidden_aa";s:5:"value";s:4:"2011";}i:2927;a:2:{s:3:"key";s:9:"hidden_hh";s:5:"value";s:2:"18";}i:2923;a:2:{s:3:"key";s:9:"hidden_jj";s:5:"value";s:2:"01";}i:2921;a:2:{s:3:"key";s:9:"hidden_mm";s:5:"value";s:2:"08";}i:2929;a:2:{s:3:"key";s:9:"hidden_mn";s:5:"value";s:2:"36";}i:2911;a:2:{s:3:"key";s:20:"hidden_post_password";s:5:"value";s:0:"";}i:2909;a:2:{s:3:"key";s:18:"hidden_post_status";s:5:"value";s:7:"publish";}i:2912;a:2:{s:3:"key";s:22:"hidden_post_visibility";s:5:"value";s:6:"public";}i:2967;a:2:{s:3:"key";s:2:"ID";s:5:"value";s:3:"177";}i:2916;a:2:{s:3:"key";s:2:"jj";s:5:"value";s:2:"01";}i:2901;a:2:{s:3:"key";s:20:"meta-box-order-nonce";s:5:"value";s:10:"004ad66a29";}i:2945;a:2:{s:3:"key";s:12:"metakeyinput";s:5:"value";s:0:"";}i:2944;a:2:{s:3:"key";s:13:"metakeyselect";s:5:"value";s:6:"#NONE#";}i:2946;a:2:{s:3:"key";s:9:"metavalue";s:5:"value";s:0:"";}i:2915;a:2:{s:3:"key";s:2:"mm";s:5:"value";s:2:"08";}i:2919;a:2:{s:3:"key";s:2:"mn";s:5:"value";s:2:"36";}i:2934;a:2:{s:3:"key";s:11:"newcategory";s:5:"value";s:17:"New Category Name";}i:2935;a:2:{s:3:"key";s:18:"newcategory_parent";s:5:"value";s:2:"-1";}i:2892;a:2:{s:3:"key";s:14:"originalaction";s:5:"value";s:8:"editpost";}i:2895;a:2:{s:3:"key";s:20:"original_post_status";s:5:"value";s:7:"publish";}i:2931;a:2:{s:3:"key";s:16:"original_publish";s:5:"value";s:6:"Update";}i:2950;a:2:{s:3:"key";s:11:"ping_status";s:5:"value";s:4:"open";}i:2893;a:2:{s:3:"key";s:11:"post_author";s:5:"value";s:1:"1";}i:2952;a:2:{s:3:"key";s:20:"post_author_override";s:5:"value";s:1:"1";}i:2968;a:2:{s:3:"key";s:12:"post_content";s:5:"value";s:7283:"Americans consume more than a billion pounds of shrimp a year. It’s readily available, relatively inexpensive, versatile and low-fat.

Few people know that there are about six distinct species commonly sold in the United States, not including Maine sweet shrimp which unfortunately are very rarely seen for sale. The season for Maine shrimp is mid-winter, sometime between November and March. Maine shrimp are very small shrimp, so sweet and tender that they can be eaten raw, and once in a while, sushi bars will have them. If you ever come upon them , buy several pounds. They can be cooked or eaten raw, and freeze well.

Another sought after shrimp is the Gulf white shrimp which are usually the most expensive and frequently the best, but nowadays the black tiger shrimp, which are farmed, are extremely popular and totally acceptable.

Almost all shrimp sold in the Northeast is frozen. Flash-frozen shrimp can be delicious when handled and stored properly. Modern improved freezing technology has made fresh shrimp increasingly rare, and it is safe to say that almost any shrimp you buy has been frozen and thawed by retailer or chef. Shrimp farmers maintain that farm-raised shrimp are more consistently good because they are harvested when ready to pack and are packed right before shipping. The shelf life of previously frozen shrimp is not much more than a couple of days, so buying thawed shrimp gives you neither the flavor of fresh nor the flexibility of frozen.

To improve the flavor and texture of shrimp give them a simple brine. This also helps to defrost them quickly. Put your frozen shrimp in a bowl of cold water. For a pound of shrimp add about a half of a cup of kosher salt ( regular salt can be used also ). Exact measurements are not necessary. Brining does not make the shrimp salty. Brine the shrimp for about an hour, stirring once in awhile to dissolve the ice on the shrimp. Rinse them off and they’re ready to be cooked. You will especially notice the difference in taste and texture if you are using the shrimp for something as simple as boiled shrimp. 

Shrimp are categorized by size. Labeling them small, medium, large, jumbo, etc. is subjective and relative. A better way to choose the size is by the number of shrimp it takes to make a pound. Shrimp marked 16/20 for example require 16 to 20 shrimp to make a pound. Those labeled U-10 for example (the U means under) requires that fewer than 10 shrimp make up a pound, so obviously these are larger shrimp. Shrimp from 15 to 30 shrimp a pound are the best all around choices. Remember, the smaller the shrimp the more work it is to peel them. I personally like the two- pound bags of frozen shrimp labeled 21-25.

Buying seafood in local supermarkets has become extremely popular. Most of the shrimp is available in two-pound bags. If two pounds of shrimp are too much for you, take out the amount you want, close the bag tightly, put it in another self-sealing plastic bag and it will last for a couple of weeks in the freezer. When purchasing the shrimp, make sure the shrimp are completely frozen, and if not, ask the person taking care of the seafood department to go into the freezer for your shrimp. If you see a lot of ice in the bag, it means the shrimp has been defrosted during handling and then refrozen. In that case the quality has already deteriorated. You don’t want to purchase that shrimp. 

The bagged shrimp will most likely have the shell on, but split, and it will be deveined which saves a lot of work and means that black line which is the intestinal tract has been removed. Some people think that you can get ill from eating that intestinal tract. It may not be aesthetically pleasing but it is harmless. If you’ve ever been lucky enough to be invited to a Southern shrimp boil, the shrimp are boiled and poured out on a table lined with newspaper and no one even thinks about deveining the shrimp. The only exception is in very large shrimp. If the vein is thick, visible and black you may want to remove it.

<h3>Clams</h3>

Clams are readily available all year round. They conjure up pictures of lazy summer days sitting at an outdoor clam bar after a day at the beach and devouring plate after plate of these succulent bivalves moments after they have been taken out of their icy bed and shucked. All they need is a squeeze of fresh lemon and a dab of spicy cocktail sauce. It doesn’t get any better than that!!

The most popular clams for serving raw on the half shell are littlenecks. They are the smallest Atlantic hard-shell clam. They must measure at least an inch from the point of the hinge to the top. Two-inch littlenecks are sometimes called topnecks. They are delicious raw and both of these clams are excellent broiled. Cherrystone clams are the next largest clam and can be eaten raw on the half shell and are also good chopped, seasoned, replaced in the shell and baked. Chowder clams are just that - they are mainly used for chowder. The clams can be opened raw or steamed to open and then chopped for chowders and clam pies. And now we come to the well-known soft-shell clam, the steamer. These are best steamed and eaten after a dunk into their clam broth to clean any sand left on them and then a dip into some melted butter. They are also excellent fried. Clam strips come from the steamer. The strips are the meat on the sides of the clam, but when you see them on a menu, fresh, fried whole-bellied clams are a real treat if you are a clam lover. 

If you do not dig your own clams, and don’t have a generous friend who does, you’ll have to head to the fish market. Fresh clams come to market in the shell or already shucked. Clams should be firmly closed and odorless. If a clam is slightly opened, pinch it closed. If it remains closed on it’s own, it’s alive. If it remains open, discard it. Sometimes a clam will be bad even if it is alive. When you open it raw, the smell gives it away. When fresh, clams should be juicy and have a mild, briny aroma.  Softshell clams, whose shells never close, will draw back their longneck into their shell when you touch them. If the neck is hanging limply, discard that clam. To store clams, keep them in the refrigerator in a large, loosely covered container or in a large plastic bag punched with ventilation holes. Clams need air to survive. If you are purchasing clams at the market, make sure the bag has air holes even if you are not far from home. 

When you are ready to prepare your clams, scrub the shells under cold running water with a stiff vegetable brush. Discard any with broken or gaping shells. There is a difference of opinion whether to soak clams in some water for awhile with a little cornmeal to make them expel any sand. Don’t bother with the corn meal, put them in a colander which is in a pot of cold water and ice for about a half hour. Then remove them from the water and refrigerate if not ready to use them. Clams that are left to rest and are not disturbed open easier than clams that have been tossed around. If you have never opened clams the best way to learn is to observe someone who does. Many fish markets will open your clams for you if you give them some notice. Make sure they also give you the delicious clam liquid.";}i:2972;a:2:{s:3:"key";s:9:"post_date";s:5:"value";s:19:"2011-08-01 18:36:52";}i:2973;a:2:{s:3:"key";s:13:"post_date_gmt";s:5:"value";s:19:"2011-08-01 18:36:52";}i:2969;a:2:{s:3:"key";s:12:"post_excerpt";s:5:"value";s:0:"";}i:2953;a:2:{s:3:"key";s:11:"post_format";s:5:"value";s:1:"0";}i:2899;a:2:{s:3:"key";s:7:"post_ID";s:5:"value";s:3:"177";}i:2966;a:2:{s:3:"key";s:14:"post_mime_type";s:5:"value";s:0:"";}i:2951;a:2:{s:3:"key";s:9:"post_name";s:5:"value";s:20:"the-versatile-shrimp";}i:2914;a:2:{s:3:"key";s:13:"post_password";s:5:"value";s:0:"";}i:2910;a:2:{s:3:"key";s:11:"post_status";s:5:"value";s:7:"publish";}i:2939;a:2:{s:3:"key";s:10:"post_title";s:5:"value";s:20:"The Versatile Shrimp";}i:2894;a:2:{s:3:"key";s:9:"post_type";s:5:"value";s:4:"post";}i:2932;a:2:{s:3:"key";s:7:"publish";s:5:"value";s:7:"Publish";}i:2956;a:2:{s:3:"key";s:14:"pyre_critera_1";s:5:"value";s:0:"";}i:2957;a:2:{s:3:"key";s:20:"pyre_critera_1_score";s:5:"value";s:1:"0";}i:2958;a:2:{s:3:"key";s:14:"pyre_critera_2";s:5:"value";s:0:"";}i:2959;a:2:{s:3:"key";s:20:"pyre_critera_2_score";s:5:"value";s:1:"0";}i:2960;a:2:{s:3:"key";s:14:"pyre_critera_3";s:5:"value";s:0:"";}i:2961;a:2:{s:3:"key";s:20:"pyre_critera_3_score";s:5:"value";s:1:"0";}i:2962;a:2:{s:3:"key";s:14:"pyre_critera_4";s:5:"value";s:0:"";}i:2963;a:2:{s:3:"key";s:20:"pyre_critera_4_score";s:5:"value";s:1:"0";}i:2964;a:2:{s:3:"key";s:14:"pyre_critera_5";s:5:"value";s:0:"";}i:2965;a:2:{s:3:"key";s:20:"pyre_critera_5_score";s:5:"value";s:1:"0";}i:2954;a:2:{s:3:"key";s:19:"pyre_featured_image";s:5:"value";s:3:"yes";}i:2955;a:2:{s:3:"key";s:18:"pyre_overall_score";s:5:"value";s:1:"0";}i:2896;a:2:{s:3:"key";s:10:"referredby";s:5:"value";s:78:"http://www.coastalmariner.com/wp-admin/post.php?post=177&action=edit&message=1";}i:2940;a:2:{s:3:"key";s:20:"samplepermalinknonce";s:5:"value";s:10:"73f0e14b6e";}i:3009;a:2:{s:3:"key";s:4:"save";s:5:"value";s:6:"Update";}i:2920;a:2:{s:3:"key";s:2:"ss";s:5:"value";s:2:"52";}i:2970;a:2:{s:3:"key";s:7:"to_ping";s:5:"value";s:0:"";}i:2943;a:2:{s:3:"key";s:13:"trackback_url";s:5:"value";s:0:"";}i:2890;a:2:{s:3:"key";s:7:"user_ID";s:5:"value";s:1:"1";}i:2913;a:2:{s:3:"key";s:10:"visibility";s:5:"value";s:6:"public";}i:2908;a:2:{s:3:"key";s:10:"wp-preview";s:5:"value";s:0:"";}}