Yes, shrimp have cholesterol. But they're also low in calories, high in protein, and rich in antioxidants that can protect your cells against damage.
Unless you live near the coast, shrimp at your local grocery likely aren't fresh. They'll be frozen or previously frozen and thawed. Some food experts will tell you it's OK to buy thawed shrimp if you plan on cooking them immediately. Just don't refreeze them. Others argue that thawed shrimp may have been frozen and thawed more than once, which affects both texture and flavor.
Methods vary, but to prepare your shrimp, first soak them in cold water before you clean them. Some cooks use salt water. To remove the shell, pull the legs off first and use your thumbs to separate the shell from the body. You can pull the head away as the shell comes off. You can remove the tail next, but that's optional. Also up to you is"deveining" the shrimp. The"vein" is the black digestive tract that runs along the back. Simply use a paring knife to separate the flesh in a line and dig it out.Make sure you cook the shrimp completely. You'll know it's ready when they curl up -- almost in the shape of the letter"C" -- and the gray turns pink.
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