Shrimp

Pat them dry, then cook in a hot pan with a little oil for about 1–2 minutes on each side, until opaque and pink. Take them off the heat as soon as they are cooked; small shrimp need less time.

The dark line along the back is the digestive tract, not a vein. It is safe to eat, but removing it improves the appearance and can prevent a gritty texture; make a shallow cut down the back and lift it out with the tip of a knife.

Thaw them overnight in the fridge, or seal them in a bag and put the bag in cold water for about 20–30 minutes. Cook them soon after thawing, and don’t thaw them at room temperature.

Keep raw shrimp covered in the coldest part of the fridge and cook them within 1–2 days of buying or thawing. Cooked shrimp keep for up to 3 days in a covered container in the fridge.

Shrimp work well in prawn cocktail, garlic butter shrimp, seafood pasta, paella and stir-fries. Add them near the end of cooking so they stay tender.

Usually, yes: shrimp and prawns can be swapped in recipes, though size and cooking time matter more than the name. Cook smaller ones for less time, and cut larger ones into pieces if the recipe calls for small shrimp.

A 100 g portion has 18 g of protein. A typical handful of peeled shrimp is about 75 g.

Raw shrimp can carry germs, so cooking them until the flesh is opaque and pink is the safer choice. Keep raw shrimp separate from ready-to-eat food, and wash hands and utensils after handling them.