Timmy explains everything you need to know about eating shrimp.
A fresh shrimp doesn't need no seasoning, just needs to be cooked. White shrimps gonna have that whiter color with a blue mixed in it, you know? Hm. A brown shrimp's gonna be like a darker shrimp, greyish color like brown. [MUSIC] This right here's gonna be like a more tender shrimp. You know, cuz it's caught in that brackish water and all. Well, you see like the heads on them? Nothing on the side of the head, it's all got that pretty color. A pond-raised shrimp is gonna have a orange-orange look like this, but it's gonna have a big orange dot about this kinda color. [MUSIC] But right here. [UNKNOWN] don't need no medecine today. All it needs is some unpolluted water. And Mother Nature takes care of the rest so, you know? In the wild, you know? The shrimp, as Timmy would say, are running for their lives. So they're gonna have all those, flavor profiles will be developed, based on their natural habitat. Beneath the store demanding wild-caught shrimp. The thing to really look for is the labeling. They should be labeled wild American shrimp, so you know they're caught, they're shrimp from either the Gulf or the Atlantic. They're not imported shrimp. You know that they were harvested. [MUSIC] And, and in the market quickly and they're done in a, a conscientious, sustainable way. Whatever way you wanna cook a shrimp, it's gonna taste good, especially a wild caught shrimp. After you cleaning it. You know, like you rinse it up and you catch it and all. You don't want to go rinse that too much in some running water cuz then you're gonna rinse, you're gonna rinse all that stuff out of there. You gonna miss the flavor out of it. When you see black on a shrimp that means, the done meat is not fresh, that means that the air heated it a while, the air has been heating it, the shrimp gonna be buried in ice, but if you leave shrimp on display on top of some ice, the air is gonna make it turn black a little bit on you. And your ice above on some cold water, and some ice [MUSIC] You gotta stay fresh-looking for weeks. Soft-shell shrimp. And that's like a soft-shell crab. That's like, it occurs once a season or. Yeah, it's gonna change shells a few times for it to grow. But when they're young, they grow and they get soft, they shed, they grow long, bigger. They swell up and then they get hard. And then that's how they grow. You, you take a little scissor, you just cut of the end right here. [SOUND] Take the eyes up and you can fry it just like that or just split the back cuz they're so soft, you know, you just split the back. Not really to devein, soft shell shrimp don't have no food in the body. Eat them raw. You ever tried it? No. It's not nasty, you ate, you ate, you ate Oysters. You ate oysters. Put a little seasoning on it and eat a piece of it. I guarantee it ain't gonna kill you. Mm, that is good. Not gonna kill you. The people need to start demanding for head-on shrimp. Quit, quit going and look for processed shrimp already peeled. Peel your own shrimp if you want the taste, and you want the freshness of the shrimp. Peel your own shrimp.