How do you all preserve your shrimp for the winter? I usually freeze them in a ziplock bag, and then boil them when I am ready to eat them.
We cooked some for people, and they seemed mushy to them, and little smelly, which I agree with, but don't mind. So I am wondering how they preserve those shrimp that are sold frozen in stores, which are kind of rubbery, but solid structured.
Any advice would be appreciated.