For the last couple of years, I’ve done the “Fill quart size zip lock, add water, submerge to push out air and zip close” for my freezer shrimp.
I have a vacuum sealer as well and was curious to know if anyone shells their shrimp, vacuum seals and then freezes the meat?
Is the meat the same quality as if you freeze in the shell?
2014 Key West 203DFS
1987 Landau
By the time i get them headed I don’t want to deal with them any longer. I freeze them in the shell because i love peel and eat shrimp. Just don’t freeze them twice, they’re not as good on the second thaw. I don’t use anything bigger than a quart size freezer bag.
peeling raw fresh shrimp is a lot harder than peeling previously frozen ones. I see no point in attempting it unless you’re retired, bored, sick of picking crabs and shelling beans, and the pecans haven’t started to fall yet.
this is more general and it sounds like you’ve got your method, but I use quart and pint containers now… milk cartons for some, ziplocs for others. I’ve done some of all of them and settled on the to-go style containers that can be bought cheaply (H&L Asian Market for those in Charleston), and reused for years if not broken. Main thing for long term storage is get them completely covered in water when frozen. I cover them with water to an inch below the top and freeze, then the next day or 2 I top them off to exclude all air in the container.
Put water in bag a little less than half fullthen add shrimp. Very few holes in bags from the tails popping through when you out water in first
Got tired of the tails poking holes in the bags and started to use quart styrofaaom cup and lids, fill with shrimp then fill with water and add a spoon of salt . Have kept them for 3 years. Very cheap at Sams club!
Went to chef’s store in Columbia and bought a case of quart and pint containers like they use for Chinese soup carry out. Fill with shrimp to 1/2" from top, add water with salt, press top till air is out, freeze. A year later the taste like they were just caught.
Pokey joe is right on!
I have a friend who, he and his wife peel every shrimp they get. She even weighs each bag they have never had a problem keeping them. Granted they only fry, or make stroganoff with them.
I use hard containers, mix salt water and cover them. Squeeze out the air and good for 2+ years so far.
barbawang does it exactly the same way I do… In my opinion, there is no other way. The “to-go containers” is the only way to go! They are effective, cheap, and as easy as it gets!
Now, where are the “new” hot spots for this weekend! I’m ready to catch some shrimp!
Back in the day ( late 70s) my mom use to put them up in half gallon milk cartons. She would open the top fill with shrimp top off with water. That wax and cardboard kept them from poking any holes, and fit in the freezer good.
quote:Shrimp stroganoff? Beef stroganoff is in my top 3 of least favorite foods on earth!
Originally posted by seaoxI have a friend who, he and his wife peel every shrimp they get. She even weighs each bag they have never had a problem keeping them. Granted they only fry, or make stroganoff with them.
2014 Key West 203DFS
1987 Landau
Just curious, but what’s the salt for? As a preservative or just to mimic what they came from?
When we use salt they have a better tasting and last last much longer in the freezer.
Cool. I’ll give it a try. Thanks!
the rubbermaid 5cup containers from dollar tree work great. usually 3pack for one dollar. no leaks and keep great. i also like the idea of the chinese food containers. might give them a shot also.
I go to Walmart and get the disposable Tupperware made by Rubbermaid. Quart sized. Fill with Shrimp and add water. Freeze and before the next time I go, pop the frozen blocks of shrimp out and place them in Ziplocks. Then I have containers for the next shrimp I bring home and repeat the process. This keeps the rostrums from poking holes in the Ziplock and making a frozen mess in the bottom of the freezer.
I’m so excited I can barely cope,
I sizzlin’ like an isotope.
rostra? I think you mean telsons!