Preserve shellfish longer by freezing it.
Firm-fleshed shrimp, tender mussels, clams and moist, succulent crawfish makes any seafood lover happy. From the bayous of Louisiana to the coasts of Japan, seafood tastes the best when cooked fresh. However, when you don't have time to cook a batch of fresh shrimp you bought from the grocer, or that bag of mussels you purchased from the farmer's market, consider storing it in the freezer to extend its shelf life. Protect the shellfish from freezer burn and spoilage by properly preparing them for freezer storage. Add this to my Recipe Box.
Instructions
Shrimp
1. Place shrimp in a colander.
2. Run cold water over the shrimp, rinsing off any residual debris.
3. Place the shrimp in a plastic freezer bag. Squeeze out the air and seal the bag. Store the shrimp for four to six months.
Crawfish
4. Bring a large pot of water to a rolling boil over high heat on the stove.
5. Add a batch of crawfish and cook until the shells have turned bright red, which should take around six to eight minutes.
6. Drain the crawfish into a colander and rinse them with cool water. Peel the crawfish while they are still warm.
7. Grasp the body in one hand and the tail in the other. Twist the tail from the body to loosen the meat from the inside. Once the meat is exposed from the body, pull it out from the tail base.
8. Repeat the process with the rest of the crawfish. Discard the shells or use them for stock. Rinse the shucked meat into a colander to remove residual fat.
9. Dip the crawfish meat in 1/4 cup of lemon juice mixed with 2 cups of water. Place the crawfish in a plastic freezer bag, squeeze out the air and seal the bag. Store the crawfish for four to six 6 months.
Mussels or clams
10. Place a batch of mussels or clams into a colander. Rinse them with cold water. Debeard the shellfish, cutting off exposed seaweed with a pair of scissors.
11. Hold the shell of a clam or mussel in the palm of one hand. Carefully cut a slit between the top and bottom shell. Twist the top shell from the bottom shell. Pull the meat out of the shell. Discard the top and bottom shells.
12. Line a baking sheet with wax paper. Place the shucked seafood meat on single layer on the sheet. Freeze the meat for one hour. Remove the seafood and dip each piece in a bowl of cold water. Place them back on the sheet and refreeze for another hour.
13. Place the frozen seafood in a plastic freezer bag, squeeze out the air and seal. Shucked clams and mussels will stay fresh for four to six months in the freezer.
Tags: cold water, four months, into colander, plastic freezer, bottom shell, freezer squeeze, freezer squeeze seal