Few foods suit the autumn palate as well as jumbo shrimps in Korea. Shrimps are classified by size, with the jumbo variety measuring more than 20 cm across. The crustaceans lay eggs in shallow waters on the West Sea during spring, before heading for deeper areas in the fall, when they are at their most succulent.
Jumbo shrimps at this time of year are prized not only for their exquisite taste, but also for their heating effect on the body, according to the tenets of herbal medicine. Some people shun jumbo shrimps due to high cholesterol. Indeed, they have quite a high cholesterol content of some 300 mg per 100 g, but at the same time they are rich in taurine, which is known to lower blood pressure and suppress cholesterol buildup in the body.
There are many different ways to cook jumbo shrimps, but pan-grilling them in salt ensures their full flavor is retained. Choose shrimps with hard, transparent and lustrous shells.
Wild jumbo shrimps are more expensive than the farmed variety, but contrary to expectations, wild ones are not much better in terms of flavor or nutritional value, and die sooner after being caught than farmed ones. So going for the farmed variety may be a wiser choice to savor fresh, live shrimps.