In short: shrimp make for a light, festive “surf and turf” raclette. Buy them raw if you can, to grill them on the top plate, and read the label: scientific name, fishing area or farming country, and the word “thawed” if that’s the case. They’re done when the flesh turns firm, pearly and opaque. Thaw them in the fridge, never leave them out of the cold for more than two hours, and pour a crisp white.
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Shrimp: what you’re really buying
Behind the word “shrimp”, the seafood counter hides very different animals: small brown shrimp, pink shrimp, big prawns, farmed shrimp from far away. There’s no designation of origin for them in France, but the label says a lot, because the law requires it to. For all seafood sold at retail, including cooked unpeeled crustaceans, the seller must display the commercial name with the species’ scientific name, the production method (“caught” or “farmed”), the FAO catch area or the farming country, and the word “thawed” when the product has been frozen, as a fact sheet from the consumer protection office of the Var department in France points out.
As for quality labels, wild-caught and farmed shrimp are among the seafood products carrying the Label Rouge, according to the press kit of the Normandie Fraîcheur Mer group, which lists the labeled seafood products.
| ID card | Shrimp |
|---|---|
| Origin | Wild-caught or farmed, the area or country must be shown |
| Designation | No PDO. Some shrimp carry the Label Rouge |
| Forms | Raw or cooked, fresh, frozen or thawed |
| Sign it’s cooked | Firm, pearly, opaque flesh (FDA) |
| Flavor | Briny, slightly sweet, in our opinion the gentlest seafood partner for melted cheese |
Why shrimp go with raclette
Let’s be honest: shrimp aren’t a Valais tradition. But they bring what a raclette night sometimes lacks: lightness. Their sweet, briny flesh loves the richness of the cheese, and they grill in two minutes on the plate while the little pan heats up. To our taste, they get along better with a mild, creamy cheese, like Raclette de Savoie or a not-too-aged Raclette du Valais AOP, than with a smoked raclette that drowns out their delicacy. A peppercorn raclette, on the other hand, suits them very well. A squeeze of lemon on the shrimp before the cheese goes on: the cheese won’t complain.
How to choose your shrimp
- Raw rather than cooked for the grill plate. Already-cooked shrimp that get grilled again quickly turn rubbery. That’s our cook’s opinion, and your jaw will agree.
- Look for “thawed”. Shrimp sold at the fresh counter may have been frozen: the label must then say so. Don’t refreeze them once you get home.
- Nose first. The FDA, the US food safety authority, wants seafood that smells fresh and mild, not fishy, sour or rancid. Any whiff of ammonia, even fleeting, on a cooked product: don’t eat it.
- When frozen, the flesh should be firm, with no drying out or freezer burn spots, in intact packaging (FDA).
- Peeled or not? Peeled and deveined, they cook fast and you can eat them without fiddling. Whole, they have more flavor but call for a finger bowl. It’s up to you whether your guests are the type to get their hands dirty.
How much and how to serve them
Quantity: alongside cured meats and potatoes, plan on 100 to 150 g of peeled shrimp per person. That’s a rule of thumb from our team, not a standard: if the shrimp replace all the meat, go a bit higher.
- Thawing: the day before, in the fridge, overnight. That’s the method recommended by the FDA. Drain and pat them dry before cooking, otherwise they boil instead of grilling.
- Storage: in the fridge at 40 °F or below according to the FDA, about 4 °C, if you’re cooking them within two days. Otherwise, in the freezer.
- Cooking on the plate: oil lightly, lay the shrimp down, flip them once. They’re done when the flesh turns firm, pearly and opaque. For most seafood, the FDA recommends an internal temperature of 145 °F, or 63 °C. A shrimp still translucent in the center goes back on the plate.
- Serving: a grilled shrimp in the little pan, a slice of cheese on top, under the heating element. Or on the side, simply, with a potato.
- The two-hour rule: a platter of raw shrimp doesn’t sit on the table all evening. The FDA sets two hours as the maximum time out of the fridge for seafood, one hour if it’s above 32 °C (which, in winter around a raclette machine, mostly happens in the conversation). Bring them out in small batches.
- Separate boards: not the same plate or the same tongs for raw and cooked.
Pregnant women: Santé.fr, the French public health information service, lists raw fish and shellfish among the foods to avoid during pregnancy because of listeria. Shrimp cooked through on the plate and served hot avoid the raw-food question.
Which wine to serve with shrimp
Here, crisp white wins hands down, and we stand by that. A Sauvignon Blanc with citrus notes echoes the lemon and the brininess. A light, fresh Apremont from Savoie bridges the sea and the cheese. And if the evening turns into a holiday party, a glass of brut Champagne goes beautifully with grilled shrimp. To our taste, steer clear of tannic reds, which don’t get along with shellfish.
In the pantry
To put together the rest of the platter, head back to the raclette pantry. On the seafood side, keep going with our sea scallops at a raclette, our oysters and mussels au gratin or the great classic, smoked salmon.
Frequently asked questions
Can you cook raw shrimp on a raclette machine?
Yes, on the grill plate. They’re done when the flesh turns firm, pearly and opaque. The FDA recommends 63 °C internal temperature for most seafood.
How many shrimp should you plan per person for a raclette?
Our rule of thumb: 100 to 150 g of peeled shrimp per person alongside cured meats. A bit more if they replace the meat.
How do you thaw shrimp?
In the fridge, the day before, overnight, as the FDA advises. Pat them dry before grilling and don’t refreeze them.
How long can shrimp sit out on the table?
Two hours maximum out of the fridge, one hour if it’s above 32 °C, according to the FDA. Bring them out in small batches throughout the evening.
Sources
- FDA: Selecting and Serving Fresh and Frozen Seafood Safely
- Préfecture du Var (DDPP): retail sale of seafood, mandatory label information (in French)
- Santé.fr: listeriosis during pregnancy, which foods to avoid (in French)
- Normandie Fraîcheur Mer: Label Rouge press kit (list of labeled seafood products, in French)
