Handling & Storing Freshwater Shrimp

Tennessee Freshwater Shrimp

The freshwater prawn is a native of Southeast Asia and the Indo-Pacific region, but is now becoming a homegrown Tennessee tradition! Prawns are interchangeable with marine shrimp in recipes—with some culinary and nutritional benefits: prawns’ harder shells create a more flavorful stock, the iodine content of prawns in lower than in shrimp, and blind taste tests indicate that consumers actually prefer the taste of freshwater prawns over marine shrimp. The consensus is that the prawns’ size and texture are closer to lobster than to marine shrimp.

Handling and Storage

Keep your Tennessee prawns cold! Ideally, Tennessee prawns should be packed on ice that is able to drain as it melts. Use your fresh Tennessee prawns as soon as possible for the best flavor and quality. If you are not going to use prawns soon, remove the heads. This is important so none of the enzymes from the head will make the tail meat mushy. The heads are prized by many for making seafood soups or sauce stock. Whole shrimp can be kept on draining ice for five days but is best if used right away. De-headed tails can be kept on draining ice for about eight days and frozen for up to six months. Freeze tails for up to six months. Freeze tails by placing them in a zip-lock bag and adding water, covering all tails. Squeeze all excess water out of the bag; do not drain. What remains are tails packed tight with water filling any potential air spaces.

Thawing

Thaw in the refrigerator. Do not thaw at room temperature. Cook when still partially frozen with the tails still firm with ice crystals.