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What should I do....

post #1 of 6
10/6/12 at 11:22am
Thread Starter 

HI everyone,

A while back, I tossed out 3 beef tenderloins that had grey spots on them thinking they went bad and when I told you all about it, you explained what those gray spots were and told me to ask next time before tossing out more food, so here I am.....

 

I purchased a jumbo pack of 13-15 shrimp from the local wholesaler last Sunday, about 8 lbs worth, and although I always break them down, portion and vacuum seal immediately, I hadn't gotten to them and Wednesday, the wife, filling up a water bottle from the internal spout (we have a new fridge in our new kitchen and it's one of those models with 2 doors that open to one big space above and a freezer drawer below without the door accessories) and she didn't notice the door didn't shut all the way. This was at 8:30 in the morning. She saw her mistake at 6:00 when she got home that night and the temp in the fridge had gone from 38 to 66.

 

So, what do I do with the shrimp?

 

I smelled the shrimp closely and they smell like shrimp.

Red.

When it's smoking, it's smoking!
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post #2 of 6
10/6/12 at 1:02pm

well red, whatever you do, you need to do it TODAY! you say they smell okay?...did you rinse them? what is the color like? the texture? what kind of shrimp are they? if they smell the least little bit fishy or off, sadly you'll have to just use them for bait. if they are not mushy and do not smell fishy or iodine-y or are not tinged with any pinkness(unless they are 'pinks'), i would rinse them really well in cold water, then smell them again. if they smell okay they probably are okay to eat. i'll probably get my head cut off for saying so but i would eat them if they smell, look and feel okay......again, eat them TODAY! 

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #3 of 6
10/6/12 at 1:46pm
Thread Starter 

Joey,

Glad to hear from you,

I opened the package on Sunday and took a few out to make a seafood volute over some angel hair pasta and they smelled like shrimp. After the event, they still smelled like shrimp but not much more than on Sunday.

I de-shelled them all and rinsed them well under cold running water and tossed them into an ice bath while I processed the remaining product so they wouldnt get warm again

After that, they had no smell, no discoloration and no mushiness.

They are tiger shrimp.

 

A non-chef friend said to de-shell, wash and freeze them to stop the risk of bacteria proliferating but I'm skeptical and wanted to know the truth.

 

 

Red.

When it's smoking, it's smoking!
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post #4 of 6
10/6/12 at 5:02pm

red,

geez, i don't know where my head is today. after rereading my post i realize now that i probably didn't fully answer your question or didn't answer it well enough. i forgot that you had 8 lbs! okay so were it i and everything checked out fine(smell, touch and looks), i would portion and freeze them like you originally intended to do. it's been six days in your fridge...7 is max for most everything. maybe eat some tonight if you need your curiousity filled...shrimp cocktail is always an easy option. although thawing and refreezing is never optimal, it can and does work. if the shrimp are not stellar enough out of the freezer to star in a scampi ther is always shrimp salad or a curry or a chowda. i hope this is clearer, that it helps and because of the time difference where we live is not too late.

joey

i love tiger shrimp....because you took the shell off and froze them they are more vulnerable to freezer burn....did you peel them in the end?

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #5 of 6
10/6/12 at 8:22pm

duh, never mind red, ...i read your post that you did peel them...sorry...been nursing an injured pooch all day...head is elsewhere

joey

just curious, how was everything else in your fridge?


Edited by durangojo - 10/6/12 at 8:47pm

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #6 of 6
10/7/12 at 12:55pm

freeze in a block of water to prevent freezer burn.

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