At a recent cooking class at Scott’s Seafood (Folsom, CA), Chef David Lamonica set us to work preparing shrimp with orange beurre blanc (a French butter and shallot sauce). Chef David says the best shrimp to get are fresh, Gulf of Mexico White shrimp, still in the shell. Gulf white shrimp are firm and sweet. For this particular dish I used Gulf of Mexico Pink shrimp, which are pink even when they are not yet cooked. The are also sweet, but a little more delicate than the Gulf white. By the way, if you are processing a lot of shrimp, the shells can be saved and used to make bisque or stock.

When choosing shrimp, they should be firm and smell sweet. If you see any yellowing at all, pass on them.

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