How to open the back of a shrimp? How to choose and buy shrimp

Shrimp is loved by many friends because it contains high protein. But I often feel that it is not as safe as doing it myself when eating out, but it is really troublesome to open the shrimp back. To open the shrimp back, you can first wash it and cut off the shrimp whiskers and shrimp tail, and then cut off 2/3 of the thickness of the junction between the shrimp head and the shrimp body. Then use scissors to cut 2/3 of the shrimp meat along the back spine from the opening of the shrimp tail, and finally spread the shrimp back and cut two cuts on each side. Encyclopedia Knowledge Network will share with you today how to choose and buy shrimp and what the calories of shrimp are.

Contents of this article

1. How to open the back of a shrimp

2. Calories of shrimp

3. How to choose shrimp

How to open the back of a shrimp

1. To open the shrimp back, you must first clean it, then use scissors to cut off the shrimp whiskers and shrimp tail. Then, place the scissors at the junction of the shrimp head and the shrimp body and cut 2/3 of the thickness of the shrimp body. Do not cut it completely.

2. Use scissors to cut along the dorsal line of the shrimp's back from the opening of the shrimp tail. Note that you need to cut not only the shrimp shell, but also 2/3 of the thickness of the shrimp meat, and keep 1/3 of the thickness of the shrimp meat to prevent it from falling apart.

3. Use a toothpick to remove the shrimp thread inside the shrimp back and wash it. Then use scissors to cut two cuts horizontally on both sides of the shrimp body. The width of each cut should be half of the spread shrimp back. This way the shrimp meat will not curl when steamed or baked.

Calories of shrimp

The calories of 100 grams of mud shrimp are about 100 calories. Mud shrimp refers to the blade-headed shrimp, belonging to the class Crustacea, order Decapoda, family Penaeidae, genus Neopenaeus, commonly known as sand shrimp and mud shrimp, mainly distributed in the coastal areas of Fujian, Taiwan, Guangdong and Guangxi in my country.

The blade-headed shrimp has a strong tolerance to low salt, high water temperature and low dissolved oxygen. It can survive for a long time out of water and is suitable for commercial farming.

The knife-headed shrimp is a near-shore shallow-water shrimp that often lives in sandy or silty bottom sea areas. This shrimp has a strong ability to adapt to the environment and likes to lurk in the bottom with only its eyes and tentacles exposed.

The diet of the knife-headed shrimp is omnivorous and slightly carnivorous. The juvenile stage is similar to that of shrimps, while the adult shrimp mainly preys on benthic organisms and also eats bottom plankton. It likes to forage in the evening or early morning.

How to choose shrimps

Live shrimp:

When choosing shrimp, it is best to choose those that sink to the bottom of the pond. Most of the shrimp that float to the surface are due to lack of oxygen. However, you should also be careful when choosing shrimp that float on the bottom of the water. Some dead shrimp will also sink to the bottom of the water. You should carefully check whether it is fresh. The shrimp with a transparent body and shiny shell is the freshest. If you find that the shrimp's body is partially white and its activity is reduced, it means that the shrimp is about to die.

Chilled shrimp:

Choose shrimps with green heads, white bellies, transparent backs, intact bodies, dense carapaces, clear and distinct shells, firm muscles, elastic bodies, and dry and clean bodies. If the heads of shrimps turn red, the lines on the bellies are unclear, the bellies turn from white to milky white, the meat is loose, the color is reddish, and there is a fishy smell, then these shrimps are not fresh enough and should not be eaten. Generally speaking, shrimps with a tight connection between the head and the body are relatively fresh.