Here is a quick reference guide of cooking tips which our culinary experts have culled together from their years of experience. If you have some cooking tips you'd like to share with our readers, send us an email -- Contact us.

The smaller, cold-water species of shrimp are more succulent and sweet, and they're perfect for sandwiches, salads or pasta and rice dishes. The larger, warm-water varieties are loaded with flavor and work well with strong and spicy dishes as well as dipping.

Tiger shrimp - Mild flavor, sweet taste, crunchy texture
White shrimp - Mild flavor, slightly salty, firm texture
Pink shrimp - Mild to medium flavor, medium texture
Brown shrimp - Full, robust flavor, medium texture

To properly thaw shrimp, place in refrigerator overnight or for 8-10 hours. Rinse under cold running water before serving. For faster thawing, rinse under cold running water for 5-10 minutes. Once thawed, do not refreeze.

While shrimp can be eaten with or without the vein, most people remove it prior to cooking. This is more for appearance rather than flavor; but leaving the vein in can result in a gritty, bitter taste when bitten into. To properly and safely devein, start by holding the shrimp - backside up - and carefully run a knife or the tip of clean scissors down the length of the shrimp. This will expose the vein. To remove the vein you can: 1) Use your finger; 2) use the tip of your knife; 3) run the shrimp under cold water.

When properly cooked, shrimp will turn pink on the outside and white through the center, and will be firm to the touch. To find out if a shrimp is fully cooked, try the spring test: Hold the shrimp upside down by the head and pull the tail down. If cooked, the tail will spring back up. If undercooked, the shrimp tail will not spring back. But the most important rule for cooking shrimp is: DO NOT OVERCOOK IT!

When you're cooking shrimp, there are two things to remember: C and O.

C means "Cooked" - When cooked or steamed, shrimp will curl up and form the letter C when fully cooked.

O means "Overcooked" - When overcooked, shrimp will curl into a complete circle and form the letter O.

Broiling Tip - Place shrimp on cutting board with swimmerets (little legs) pointing up. With a sharp knife, cut between the swimmerets and through the shell. Spread the shell until it lies flat, and wash thoroughly in cold water. Season and prepare shrimp, then broil in oven for 4-5 minutes.

Pan-Frying Tip - Thaw shrimp, rinse and pat dry with a paper towel before cooking. Heat 1/4 teaspoon of olive oil in large skillet; add shrimp and desired seasoning; cook 3 to 5 minutes.

Deep-Fry Tip - Dip shrimp in a cup of milk and lightly dust with flour; add to oiled and heated pan and fry until golden brown.

Our last bit of advice is, when making stews, gumbos, jambalayas or stir-frys, always add your shrimp last, as not to overcook it.

If appetizer shrimp are served in a stemmed glass with individual cups of sauce, pick them up with a small fork and bite one mouthful at a time, dipping into the sauce before each bite. If appetizer shrimp are served on a platter with sauce and no fork, use your fingers - but don't even think of double-dipping.

For more information on seafood purchasing, preparation and cooking, visit Shrimp 101 and Fish 101.