So you bought some fresh prawns and shrimp at the fish counter. As you start to clean them, peel them, and take off their heads for a dish, you notice an orange “paste.” ” inside. If you’ve ever been to Portugal or Spain and ordered grilled prawns, you may have been like me and been confused by the orange paste that you saw when you pulled back the head and pinched off the peel. Also, can you eat it?
The answer is simple: That orange paste is roe, a fancy word for eggs. And yes, you can eat it.
Gill Boyd, a chef-instructor in the culinary arts at the Institute of Culinary Education, says, “Roe is a unique ingredient in cooking.” In many cultures and cuisines, in fact, roe is a delicacy.
As a seafood lover I’m sure you’ve enjoyed juicy delicious shrimp on many occasions. However, when preparing raw shrimp, you may have noticed some strange pink or orange substance inside. What gives? Is it safe to eat? Let’s dive in and explore what that colorful guts of shrimp really is.
A Peek Inside Shrimp Anatomy
To understand what that odd interior shrimp stuff is, we first need to understand the basic anatomy Shrimp have an exoskeleton (hard outer shell), muscles, a digestive tract, a heart, a nervous system, and reproductive organs The edible parts are the muscles, while the non-edible parts include the shell, head, legs, and vein/intestine which runs down the back.
The shell encloses all the shrimp’s organs. It contains calcium carbonate and provides protection. Under the shell near the head are the gills and heart Shrimp are invertebrates, so they don’t have an internal skeleton Instead, their outer shell acts as an exoskeleton.
Identifying the Mysterious Pink Stuff
When preparing raw shrimp, you’ll likely notice a dark vein running along the back. This vein is part of the digestive tract where waste passes before excretion. It contains gritty particles and should always be removed.
However, there may also be a lump of different colored substance inside the shrimp’s body cavity. This is located underneath the surface of the flesh on the upper back. It ranges in color from light pink to bright orange. So what is this mystery stuff anyway?
There are two possible options:
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Fat: Shrimp contain a lump of fat and oil between their head and tail. This provides energy reserves. When cooked, the fat melts and adds flavor.
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Roe/Eggs: Female shrimp carry sack-like ovaries filled with eggs. These eggs appear as an orange/pink mass. If the shrimp is carrying eggs, it is best to release it back into the water.
Either way, the internal pink or orange substance is completely edible and safe to eat. It’s a natural part of the shrimp’s anatomy, not something gross or unsanitary.
Why Does Shrimp Roe Appear Orange?
Shrimp roe consists of thousands of tiny eggs carried in the ovary. These eggs are an excellent source of nutrients to support embryonic development.
The characteristic orange color comes from carotenoids. Carotenoids are natural pigments produced by plants and also found in the crustacean diet. Astaxanthin is one of the main carotenoids. It provides a vibrant reddish-orange hue.
These carotenoids are stored in the eggs and help nourish shrimp larvae after hatching. The vibrant color also attracts a mate. So, while the bright orange roe may look unnatural, it’s perfectly normal and nutritious.
Is It Safe to Eat Shrimp Roe?
While some people find the idea of shrimp eggs unappealing, roe is totally safe and edible. When cooked, the eggs burst and create a rich, creamy texture. The flavors blend right in with the shrimp meat.
Shrimp roe has an exceptionally high nutritional content:
- High in protein to support growth and development
- Excellent source of carotenoids like astaxanthin
- Contains healthy omega-3 fatty acids like EPA and DHA
- Provides vitamins and minerals including zinc, magnesium, and selenium
In small quantities, shrimp roe can be a nutritious addition to seafood dishes. Some specialty restaurants even use shrimp roe for creative delicacies like roe pasta.
The only time you may want to remove roe is if you are catching and cooking your own shrimp. To conserve wild populations, it’s best to release any egg-bearing females back into the water. But when buying shrimp from the store, the roe is certainly fine to eat.
Cooking Methods to Handle Shrimp Roe
Here are some tips if your shrimp contains orange roe:
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Stir frying: The high heat will quickly cook and burst the eggs, distributing the flavor.
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Grilling: Place the shrimp flesh side down first to heat the roe, then flip briefly to finish cooking.
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Boiling: Drop shrimp into gently boiling water just until opaque (1-3 minutes). The roe will flake off easily after cooking.
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Removing: If desired, use a knife to carefully detach the roe lump after cooking. Slide the knife under one side and gently lift it out.
The roe requires very little cooking time to become firm. Overcooking will cause it to become crumbly and dry.
What About Black Shrimp Eggs?
While orange or pink roe is most common, you may also see black eggs inside shrimp. This is simply roe that has been left inside the female longer.
As shrimp eggs mature, they slowly change from light yellow, to orange, to finally black just before hatching. The black color results from melanin that helps protect the embryos. So black roe is totally normal and safe to eat as well.
Enjoy the Natural “Guts” of Shrimp
We’ve solved the mystery – that odd-looking pink or orange blob is just natural fat or nutrient-packed roe. While it may look alien at first, shrimp guts are perfectly edible and full of flavor when cooked.
In fact, that little lump of fat and protein is what makes shrimp so succulent and delicious. So don’t be afraid to embrace the whole shrimp, guts and all! Just remember to always remove the digestive tract first, and enjoy shrimp roe as a tasty bonus.
When Will You Find Roe in Shrimp and Prawns?
If you’re used to buying frozen shrimp and prawns, you’re not likely to encounter roe. Buying fresh prawns from a fishmonger or seafood counter is when you’re more likely to see it. “Generally, you’re going to find it in fresh prawns or shrimp with heads-on,” says Boyd.
Should You Discard the Roe or Leave It In?
Deciding what to do with the shrimp and prawn roe comes down to personal preference and how you’re preparing them. “If it is a shell-on preparation, then it is fine to have the roe in the shrimp,” says Boyd. “Personally, Im a fan of leaving the roe in for the flavor alone,” says Steve Chiappetti, executive chef at the Albert restaurant in downtown Chicago. “Roe is also rich in fatty acids, vitamins A, D, and B12, along with other nutrients that support balanced health,” he adds.
Plus, shrimp and prawn eggs are often less expensive than other types of roe, which is another plus. “Some types of roe are very hard to find,” says Chiappetti. “And those are the types that people want the most when they want caviar or sushi-grade roe.” ”.