When you buy seafood, choose wild-caught seafood with the MSC eco label, and farmed seafood under the ASC label.
 

There can be between 125 and 400 in a kilogram. They are sold on the market by weight; the larger the size, the lower the number per kilogram, and vice versa.

Generally sold cooked, peeled and frozen, they should be shiny, with a faint or pleasant smell, a non-rubbery texture, uniform color, non-yellowed meat. without black patches where the head was removed. 
 

Shrimps can be stored for 2 to 3 days in the refrigerator and for 6 months in the freezer.

Defrost in the refrigerator. Drain or pat dry to remove excess water.

Already cooked, avoid any further cooking. Even at a simmer it will contract. It’s better to reheat cooked shrimp at the last minute in a hot liquid, off the heat.
Economical and tasty, shrimp has countless pairings. Because of its small size, it’s perfect for stuffing cold hors d’oeuvre like avocados, tomatoes, etc. On the hot side, it can be used in Asian egg rolls or omelets.
In a white wine-flavored béchamel sauce with mushrooms, it can garnish grilled or poached fish.
Exotic: try it with coconut milk to replace the cream in a hot sauce or to thin mayonnaise.

Tenerife Salad
Place some torn up curly leaf lettuce in a bowl. Thin some firm mayonnaise with orange juice. Season with freshly ground pepper and nutmeg. Pour over the lettuce. Garnish with northern shrimp, bananas sliced into half rounds, and walnuts. 

Creole salad with grapefruit
Northern shrimp, avocado and skinless grapefruit sections. Dressing: oil, grapefruit juice, a small pinch of sugar and a touch of curry.

In “persillade”
Combine 2 parts fresh chopped parsley with 1 part finely chopped garlic. Dress with olive oil and wine vinegar or balsamic vinegar.

Festive
Chop the shrimps very finely; blend them into some mashed potatoes (no milk added). Bind with an egg, some herbs, salt and pepper. Form into potato cakes, dip in bread crumbs and brown in butter or oil in a skillet. Serve as an hors d’oeuvre with sour cream and fish roe, or as a side dish with grilled fish. You can also form the potato-shrimp cake into rectangles, fry them, and pipe on some smoked salmon mousse or cream cheese whipped with a little cream and a slice of smoked salmon.