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Warm Shrimp and Corn Dip


The punitive size of these crustaceans is no representation of their health benefits or their taste. Shrimp are high in protein, antioxidants and omega-3s. Their rich flavour and succulent texture they can be enjoyed in many dishes or simply sautéed in butter for perfection. 

 

The terms prawn and shrimp are often used interchangeably, however, they are actually from different branches of the crustacean family. Did you know that there are over 2,000 shrimp species in the world?  

 

Shrimp vary in length from a few millimetres to more than 20 centimetres! And they can come from either fresh or saltwater. 

 

Canada exports more cold-water shrimp that any other country in the world. The Gulf of St. Lawrence off the Scotian Shelf, Northwestern Newfoundland and Labrador, and the Davis Strait, harvest Canada’s most “shrimplicious” of shrimps. And yet, most of Canada’s shrimp and prawns are imported to the tune of $720 million per year.   

 

Another testament to the simplicity of these creatures is just how little is required to enjoy the exquisite taste. Easily boil shrimp in salted water until just pink outside and opaque in the centre. About 2 minutes for most sizes of peeled shrimp. A minute or two longer for shell-on shrimp or for extra-large or jumbo shrimp. That’s it – two to three minutes and you’re ready to eat. Add a few more minutes cooking as you sauté these delicate crustaceans in butter and minced garlic and be transported to heaven. 

 

No need to devein these little guys as the vein is completely edible. If you would like to, then devein before cooking is best since it’s a little harder to do after they’re cooked.  

 

Note: - raw shrimp lasts 1 to 2 days in the refrigerator. Cooked shrimp lasts for 3 to 4 days in the refrigerator.  



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