Naturally Sweet Cooked Arctic Shrimp

Cold-water shrimp, already cooked, curled into loose commas and lit warm pink with the deeper red banding of a shell straight out of the pot. One of the shots shows the roe: a dense teal-green mass laid along the back, which is what these shrimp carry before it darkens.

They are small, sweet and firm rather than watery, and they need no cooking at all. Thaw them and eat them cold with a sharp mayonnaise or a squeeze of lemon, fold them through a salad or an open sandwich, or drop them into fried rice or pasta at the very end just to warm through.

• Cooked cold-water shrimp
• Warm pink shells, some with green roe
• Sweet, firm and ready to eat
• Serve cold, or warm through at the end of cooking

Keep frozen at -18°C or below. Thaw in the refrigerator and eat the same day.