279495 Sun Aug 28 11:16:17 -0700 2005 7 31 Home Cooking 0 1482255 We buy shrimp from very reputable fish stores (Wild Edibles, for those of you in the NYC area), but not infrequently, it's iodiney. The last batch was so iodiney we could even smell it before we cooked the shrimp. Cooking tempered it some, but not completely. So, does anybody know why the shrimp get iodiney? Something they ate? Something in the handling or processing? More importantly, is there something I can do to shrimp once I get it home to get rid of any potential iodine before proceeding with the recipe? Sun Aug 28 11:16:17 -0700 2005 0 marcia 1 1482264 "Reputation" or no, if they smell of iodine, they've been sitting around too long or haven't been kept cold enough. Or both. Tossing them with coarse salt, then rinsing thoroughly, will help some but it'll still be old shrimp. Sun Aug 28 12:21:58 -0700 2005 1482255 0 MikeG 1 1482268 You're playing Russian Roulette with your system. If the shrimps' are strong enough so that you can smell the batch prior to cooking, you don't want to eat it. If you find that you just can't bear wasting them, you might try soaking them in milk prior to soften the warning stench. Sun Aug 28 12:59:40 -0700 2005 1482255 0 The Ranger 1 1482282 If they're brown shrimp, they often have an iodine smell and taste. It has to do with their diet, I think. I prefer white/grey shrimp, which are sweeter. Sun Aug 28 14:35:04 -0700 2005 1482255 0 Pat Hammond 1 1482288 I don't have answers to your questions, but I know how to avoid your problem: buy frozen raw shrimp. Most shrimp sold "fresh" has been frozen anyway. Good brands are frozen on the shrimp boat. If you're the one defrosting (and it only takes about 15 minutes to defrost those little guys) you know how long they've been laying around before you eat them. You can also stick to brands you trust (Cen-Sea is one I often get, but I'm in the midwest and I don't know if it's for sale nationally). Another bonus: they're usually cheaper this way. And another: you can always have some in your freezer. Sun Aug 28 15:12:38 -0700 2005 1482255 0 mzn 1 1482322 It's the shrimper's fault. Some use Iodophor as a preservative to save on the cost of using adequate ice. This is on the authority of a gal who grew up shrimping on the Gulf Coast. I found a lot of the shrimp in restaurants in Mobile to be tainted with the stuff. Sun Aug 28 20:00:03 -0700 2005 1482255 0 rexmo 1 1482350 Buy your shrimp from a reliable Fish store that sells lots of shrimp every day. Pescatore in Grand Central Market is great, as is Fish Tales on Court Street, Brooklyn. All shrimp are frozen. So, except if you live on the Gulf, where they are caught, they are always frozen and shipped. Any fish monger who says differently... there is something "fishy" going on. If they taste iodine-y they are not fresh and should be returned. Bag them in a freezer bag and bring them back the next time you go. If you are served iodin-y shrimp in a restaurant, send them back. Shrimp should have a fresh, sweet smell and taste. Anything less - there is something wrong. Mon Aug 29 02:12:08 -0700 2005 1482255 0 FLEUR 1 1482380 Your shrimp are probably not as fresh as they should be. To remove the Iodine aroma, soak in an icy brine (enough non-iodized salt to make it of oceanic salinity) for 15 - 20 minutes, then rinse in fresh water. It works wonders. Mon Aug 29 12:35:20 -0700 2005 1482255 0 Greg Spence