home or Register

Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
more about lidia ›

Shrimp in a Chunky Marinara Sauce
This dish is excellent served as a main course ...
see all
lidia's recipes ›

Lidias In the Kitchen Tip - Garlic

see all lidia's videos ›

see all of lidia's photos ›

Shrimp have become one of the most popular crustaceans in the United States. They come in a variety of...
see previous tips ›
see next tips ›

Lidia’s Upcoming Tour Schedule
I am so excited to be on a book tour this fall for my upcoming book Lidia’s Mastering the Art of Italian Cuisine which will...
Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
Milano Expo 2015
Lidia will be back at the Milano Expo for women’s week. The theme of this expo has been “Feeding the Planet, Energy...
Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th...
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›

Sign up now for access to
recipes, tips, and more!

Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you

Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.

Forgot password?
Not a member? Join now!
May 6, 2015

Shrimp have become one of the most popular crustaceans in the United States. They come in a variety of colors from pink and gray to brown, depending on the species and on their diet. But when shrimp is cooked the color turns to opaque and cream or pink in color. There are over 300 different species of shrimp worldwide. In the US the most common type is the deep-water shrimp, or the pink shrimp. Most of the shrimp sold today is frozen shrimp with heads removed, which is defrosted by the fishmonger to sell. Freezing the shrimp immediately when caught and still on the boat, guarantees freshness. When buying shrimp it is best to purchase from your local fish market that sells large quantities. Fresh shrimps heads on are also available when in season, but they are more expensive and sensitive to travel time. Fresh shrimp should have firm bodies still attached to their shells with a slightly saltwater smell. Shrimp is sold by size, the smaller the size the cheaper the price in most cases. Use shrimp within one to two days after buying. You can also freeze shrimp by placing them in a plastic bag and put in the coldest part of the freezer but keep in mind that most likely it has been frozen once already. The use of shrimps in the kitchen is endless, from appetizers to soups to salads, tossed in pastas, and used as a main course, just be careful not to overcook shrimp as it toughens when overcooked.