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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.
 
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Toasted Bread in Savory Spinach Sauce
This dish is also very good when made with Swis...
 
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Behind the scenes in Lidia's Kitchen

 
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Shrimp
Shrimp have become one of the most popular crustaceans in the United States. They come in a variety of...
 
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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...
 
Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend." This international conference on food, attended by...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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May 6, 2014
Shrimp

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.