Whether leftover from delicate shrimp cocktail appetizers or large, outdoor shrimp-cooking events, boiled shrimp are a versatile meat to have in the freezer. Spicy shrimp Creole, hearty seafood gumbo or a chilled shrimp salad are a few ways to use these leftover shellfish. Various recipes and cooking methods utilize a variety of shrimp, from small popcorn shrimp to large prawns, but they are all suitable for freezer storage. Proper preparation and storage methods will keep shrimp edible for 3 to 6 months.
Things You'll Need
Airtight container or freezer bags
Remove the leftover shrimp from boiling apparatus or plating arrangement.
Place the shrimp in ice to chill.
Grab the underside of the head with your thumb and place your index finger on the top of the head. Twist slightly and pull to sever the head completely.
Remove the legs and peel back the shell with your thumbs, starting on the underside of the shrimp.
Remove the dark vein from the back of the shrimp using the butter knife.
Rinse the shrimp under cool water to remove any leftover shell or vein residue.
Place prepared shrimp in an airtight container, leaving 1/4 inch of space at the top.
Label with package with the date and contents of container.
Place container in freezer.
To keep frozen shrimp from drying out during storage, remove the package from the freezer and run enough water over the container to loosen the shrimp. After removing the shrimp from the container, lightly glaze the shrimp with water. Replace the shrimp in the package and return them to the freezer.
Frozen shrimp are not as pliable as fresh shrimp.