European Stars and Stripes (Newspaper) - August 10, 1990, Darmstadt, Hesse                                ? to s % . Times Wii Phinij tool pos step 1 use thumb and Index Finger to remove and discard fees of shrimp. Step 2 Peel away the Shell beginning at the head. Step 3 make a Cut about one eighth of an Inch deep Down the outside curve. Step 4 remove the vein with the Point of a Sharp paring knife then rinse under cold water. Step 5 place on the Side and continue to Stice almost through. \ by Joan Drake los Angeles times d despite the Many varieties and sizes of. Shrimp there Are Only Subtle differences in flavor and texture Between the species of this popular shellfish. So unless there san aesthetic reason for choosing a particular size All shrimp May be used interchangeably in. Recipes with Only minor adjustments in cooking times. Simple enough. What often does cause confusion however is the terminology used in connection with this shellfish. Medium sized varieties termed shrimp in the United states Are referred to As prawns in other parts of the world then there is the word  it May used to describe any of several Large prawn Small members of the lobster family having. Long claws or a finished dish of shrimp sauteed with butter and garlic. For our purposes the term "shrimp1�?T covers the Gamut. When selecting fresh shrimp choose those that Are dry firm and have a Sweet Aroma. As this shellfish Ages it develops a chlorine odor. One Pound of raw a or Green a shrimp in the Shell should yield three Servings. The same is True of a half Pound of cooked shrimp without the shells thus it takes 2 to 2va pounds of shrimp in the Shell to yield about 1 Pound a or two cups a of cooked shelled shrimp. Depending on the size a Pound will have the following number of shrimp very tiny a 72 to 100 tiny a 50 to 72 Small a 25 to 50 of step 6 turn the shrimp and spread open to form a Butterfly shape. Medium a 20 to 25 Large a 16 to 20 jumbo �?10 or less. A. Shrimp May be cleaned either raw or cooked. Cooking in the shells does however add flavor. The Heads and shells removed from raw shrimp May be discarded or used to prepare Stock and soups. If desired freeze and use later. Most Ahri nip found in supermarkets already have the Heads removed. Should they still be attached however break the Heads away from the bodies leaving the Tail meat intact. Holding the shrimp with one hand use the thumb and Index Finger of the other hand to remove and discard the legs. The Shell will then be easy to Peel away beginning on the underside at the head end of the body. The Tail May be removed if desired. Shrimp have a. Intestinal vein that runs Down the outside curve of the body to smaller shrimp removing this vein is optional but in larger varieties the vein is typically an unattractive dark color and May contain grit that can interfere with the taste. To remove the vein make a Cut about a Inch deep Down the outside curve of the shrimp with a Sharp paring knife. Use the Point of the knife step 4 or the end of a Wood pick to remove the vein then rinse the shrimp under cold water and Drain on paper towels. To Butterfly shrimp before cooking Peel away the Shell leaving the Tail intact. Devin then place the shrimp on its Side and continue to slice almost through. Turn and spread the shrimp to form a Butterfly shape. All shrimp Cook quickly and overcooking tends to toughen this shellfish follow recipe directions and keep in mind cooked shrimp should still be firm to the touch and opaque White tinged with  seafood salad by Marian Burros. New York times with a pot and a food processor you can have yourself a refreshing supper that makes the most of summer s Sweet Juicy tomatoes and sparkling Bright Green Basil. It buckwheat groats . Kasha Are not your favorite Grain you can easily substitute couscous or Orio. If you Are Lucky enough to know where to find an italian peasant bread serve it with the salad. Otherwise choose the closest approximation something with lots of crust. Seafood and buckwheat salad 1 cup whole buckwheat groats Kasha 1v pounds cooked shrimp 2 medium Zucchini Cut in Small cubes 3 targe scallions thinly sliced 14 Large pitted greek italian or French Black olives 1v2 cups loosely packed Basil leaves 2 Ripe medium tomatoes Cut in Large chunks 3 Tablespoons Balsamic vinegar 1 Tablespoon Olive Oil. I to v2 Teaspoon hot red Pepper flakes freshly ground Black Pepper and Salt optional bring 5 cups water to a boil. Add groats and Cook at medium simmer about 10 to 12 minutes until groats Are tender Drain and rinse. In serving bowl Combine shrimp Zucchini scallions and olives. Process Basil with Oil and vinegar in food processor to mince finely. Add tomatoes and process Only until tomatoes Are in Small chunks. Season with red and Black Pepper and with Salt if desired. When groats Are cooked add to salad ingredients and stir in Basil Tomato Vinaigrette. Adjust seasoning and serve. Yield 3 Servings. Page 14 i he stars and stripes Frida