Is Steamed Shrimp Really Cooked? Customs' Surprising Answer

Steamed shrimp is a tasty and tender dish that can be whipped up in minutes, making it a popular appetizer for gatherings and parties. But is it considered cooked by customs standards, especially when travelling with it across borders? The answer may depend on the specific customs regulations of the country or region you are entering. Some countries have strict guidelines regarding the importation of seafood, including requirements for prior notification, facility registration, and proof of country of origin. It is important to check the specific rules and regulations of your destination to ensure your steamed shrimp complies with all necessary standards and can be safely enjoyed.

How to tell if shrimp is cooked

Steamed shrimp is considered cooked when it is an opaque white with some pink and bright red accents. It is important to note that the shrimp will shrink and curl up when cooked due to the muscle contracting. The best way to tell if shrimp is cooked is to look for visual cues. Undercooked shrimp will be gray and translucent, with uncurled tails. A perfectly cooked shrimp will be opaque and its tail should curl into a slight C shape. Overcooked shrimp will be a solid white-pink colour, with their tails completely curled into a tight circle.

When cooking shrimp, it is important to not overcook them as they will become rubbery and inedible. It is better to undercook the shrimp as they will continue to cook with residual heat. When sautéing shrimp, it is best to cook them in a single layer in a large pan to ensure even cooking. Shell-on shrimp are preferable when grilling as the shell provides a protective barrier from the flame and helps the shrimp retain moisture.

When purchasing shrimp, it is important to note that they are typically categorised by size, with small, medium, large, jumbo, and colossal options available. The naming conventions may differ based on the region, so it is best to go by weight when available. When cooking, adjust the cook time accordingly, with smaller shrimp cooking faster than larger ones.

When preparing shrimp, it is recommended to remove the "vein", which is the digestive tract, as it can give the shrimp a gritty texture and affect its flavour. Deveined shrimp are available for purchase, or you can ask your fishmonger to do it for you.

How to store and prepare shrimp

Storing Shrimp

When storing shrimp, it's important to keep them as cold as possible. If you're not planning on cooking them immediately, it's best to store them in the refrigerator or freezer. For fresh shrimp, place them in the coldest part of your fridge and be sure to use them within a day or two. If the shrimp are packaged in a plastic bag, set the bag in a bowl of ice in the fridge and leave it open, with a damp paper towel on top.

If you're storing frozen shrimp, place them in a sealed container in the refrigerator to thaw overnight. One pound of frozen shrimp will usually thaw in 1-2 days. To speed up the thawing process, place the shrimp in a resealable plastic bag and immerse them in cold water, changing the water every 30 minutes. Avoid thawing shrimp in warm water or at room temperature, as this will affect their texture.

Preparing Shrimp

When preparing shrimp, the first step is usually to peel them. To do this, open the shell lengthwise down the body on its belly side. Starting at the head end, peel back the shell and gently pinch off the tail, or leave it intact if you prefer.

The next step is to devein the shrimp. Use a sharp knife to make a shallow slit next to the dark intestinal vein that runs down the back of the shrimp. Use the tip of the knife to locate and lift out the vein. Rinse the shrimp under cold running water to eliminate any residue. The vein is the intestinal tract, and leaving it in can impart an unpleasant taste.

After peeling and deveining, you can cook the shrimp in a variety of ways, including boiling, oven-baking, stir-frying, or grilling.

How to season shrimp

There are many ways to season shrimp, depending on your taste preferences and the cooking method. Here are some tips and recipes to help you season shrimp like a pro!

Choosing the Right Shrimp

When it comes to seasoning shrimp, you can use any variety, including colossal, jumbo, extra-large, large, medium, small, or miniature sizes. The type of shrimp you choose will depend on the dish you plan to make. For example, if you're making tacos, salads, or appetizers, large or jumbo shrimp are a great choice.

Basic Seasoning Tips

To enhance the mild, neutral flavour of shrimp, it's best to use seasonings that complement the taste of seawater. Citrus fruits like lemon and lime, garlic, and herbs are classic choices that pair well with shrimp. Simple seasonings like salt, pepper, and paprika are also excellent options as they balance out most flavours.

Before cooking, toss the shrimp in a small amount of olive oil. This will help the seasonings stick to the shrimp and create a more flavourful dish.

Grilled Shrimp Seasoning

For a delicious grilled shrimp dish, you can use a simple blend of everyday ingredients. Here's what you'll need:

• Olive oil
• Lemon juice
• Garlic (or garlic powder)
• Kosher salt
• Italian seasoning
• Cayenne pepper (optional, for spice)

To prepare this seasoning, simply stir the ingredients together until they form a paste. Then, grill your shrimp for 2-3 minutes on each side, turning them halfway through.

Sautéed Shrimp Seasoning

For a quick and tasty weeknight meal, try making sautéed shrimp. This recipe combines the flavours of butter, garlic, and simple seasonings. Here's what you'll need:

• Raw shrimp (fresh or frozen)
• Cooking oil (canola, avocado, olive, or vegetable oil)
• Unsalted butter
• Fresh garlic cloves
• Fresh lemon juice
• Seasonings (salt, crushed red pepper flakes, paprika, and parsley)

To prepare this dish, toss the shrimp with the garlic, lemon juice, and seasonings. Heat a skillet over medium-high heat, add oil, and spread it around. Cook the shrimp for 2-3 minutes on each side, flipping them halfway through. Don't forget to add butter while the shrimp are cooking!

Spicy and Smoky Shrimp Seasoning

If you're looking for a savoury and smoky flavour profile, this seasoning blend is a perfect choice. It's also very versatile and can be used for baked, grilled, sautéed, or air-fried shrimp. Here's what you'll need:

• Paprika (smoked or sweet)
• Garlic powder
• Onion powder
• Black pepper
• Fresh chopped parsley (optional, for garnish)
• Olive oil

To prepare this seasoning, whisk all the spices together in a small bowl. Rinse and pat dry your shrimp, then toss them with olive oil and the spice blend. Cook the shrimp using your preferred method and enjoy!

Can you bring shrimp through customs?

Bringing shrimp through customs depends on the country you are entering and the type of shrimp you are carrying. Most countries have restrictions on the agricultural products that can be brought into the country, including meat, poultry, and seafood. These restrictions are in place to prevent the introduction of foreign pests and diseases that could harm local agriculture and the environment.

In the United States, for example, the U.S. Customs and Border Protection (CBP) and the Animal and Plant Health Inspection Service (APHIS) have specific regulations regarding the importation of meat, poultry, and seafood. While APHIS does not regulate the importation of most seafood items, it does regulate breaded seafood products if the breading contains animal-origin ingredients such as milk or eggs. For all other seafood import questions, travellers should contact the U.S. Fish and Wildlife Service or the U.S. Food and Drug Administration.

When entering the United States, travellers must declare all agricultural or wildlife products to CBP and APHIS officials. This includes informing them if you visited a farm or were in contact with animals before your travel to the U.S. U.S. agricultural inspectors will examine your items to ensure they meet entry requirements and do not pose a risk of introducing harmful foreign pests or diseases.

As long as you declare all agricultural products, you will not face any penalties if an inspector determines that they cannot enter the country. However, it is important to note that certain types of meat and poultry are prohibited from being imported into the U.S. from countries affected by serious livestock or poultry diseases, such as foot-and-mouth disease or highly pathogenic avian influenza.

In general, travellers may bring back fresh (chilled or frozen), cooked, cured, or dried meat and poultry from countries without these diseases if they have official documentation to prove the product's country of origin. This documentation can include written documentation, proof of travel (passport or itinerary), a CBP document, a meat inspection certificate, or a certificate of origin. It is also important to note that travellers are limited to bringing back no more than 50 pounds of any single item, as larger shipments are considered commercial and must meet additional requirements.

In summary, bringing shrimp through customs will depend on the specific regulations of the country you are entering. It is important to research and understand the restrictions and requirements before attempting to bring any agricultural products, including shrimp, across international borders.

How to steam shrimp without a steamer

Steaming shrimp is a great way to cook them without losing flavour or making them rubbery. Here is a step-by-step guide on how to steam shrimp without a steamer.

Firstly, fill a cooking pot with enough water to submerge 1 lb of shrimp. You can also add 2 tbsp of lemon juice and 1 tbsp of garlic powder to the water, along with salt and pepper to taste. Bring the water to a boil.

Next, add 1 lb of fresh, raw shrimp to the boiling water. Make sure to stir well. Cover the pot with a lid. Turn off the heat after 5 minutes. Allow the shrimp to soak up the marinade for another 10 minutes.

To check if the shrimp are done, look for opaque, white and pink flesh. Drain the marinade and serve the shrimp. You can preserve some of the marinade to serve with the shrimp if desired.

If you don't have a steamer, you can also use a metal strainer or colander placed inside a saucepan. The water should not touch the bottom of the strainer. This method will also work for steaming vegetables.

Another option is to create a makeshift steamer by placing three golf ball-sized balls of aluminium foil in the bottom of a pot, then placing a heat-proof plate on top. Add water and bring to a boil. You can also use this method to steam vegetables.

Finally, you can also steam shrimp in the microwave with a little water and your choice of seasoning.

Frequently asked questions