Arctic Sweet Shrimp Cold Water

Arctic sweet shrimp come from cold northern water, and that is what gives them their sweetness: the colder the water, the slower the growth and the more sugar the flesh holds. The bodies are small and neat, with a shell that slips off easily.

They are cooked and frozen straight after landing, so they arrive ready to eat. Thaw overnight in the refrigerator, or under cold running water for a few minutes if you are in a hurry — never hot water, which turns the flesh soft.

Serve them cold with a sharp mayonnaise, layer them over rice, or fold into a salad with cucumber and dill. They only need heating through if you use them in a hot dish.

• Cold-water shrimp with a clean, natural sweetness
• Cooked and frozen — thaw and serve
• Firm, springy texture that holds up in salads
• Small, neat bodies that plate well