Shrimps

Pat them dry, then fry in a hot pan with a little oil for about 1–2 minutes on each side, until opaque and just curled. Take them off the heat as soon as they are cooked; overcooking makes them rubbery.

The dark line along the back is the digestive tract; it is not a vein. It is safe to eat, but many cooks remove it for a cleaner appearance and texture: make a shallow cut along the back and lift it out with the tip of a knife.

For the most even result, thaw them overnight in the fridge or in a sealed bag submerged in cold water, then drain and pat dry. If cooking from frozen, allow extra time and stir frequently so they heat through without sitting in a pool of water.

Keep raw shrimps covered in the coldest part of the fridge and cook them within 1–2 days of buying. Put cooked shrimps in a covered container in the fridge and use within 2 days; freeze them if you need to keep them longer.

Add them near the end of cooking to prawn curry, paella, stir-fries, pasta or a seafood salad. They cook quickly, so wait until the sauce or vegetables are nearly ready before adding them.

Small prawns are the closest swap and can be cooked in the same way. For a non-seafood alternative in a stir-fry or curry, try cubes of firm tofu, adding them early enough to absorb the sauce.

Raw shrimps can carry harmful germs, so cooking them until the flesh is opaque throughout is the safer choice. If a dish calls for raw seafood, use shrimps specifically prepared for that purpose and keep them properly chilled.

You can cook them peeled or shell-on: the shells help keep the flesh moist and add flavour to stocks and sauces. For easier eating, peel before serving, or leave the shells on for grilling and provide a bowl for them.