1. Water Seal: Products not vacuum packed can be given extra protection by running them under cold water very quickly and returning them to the box. As soon as the water hits the frozen product it will freeze on it and form an air tight H20 vacuum pack. This will give you several months additional protection and can be repeated as many times as needed.
A frozen product such as seafood, chicken breast etc. can also be put into a ziplock bag with water added and the air squeezed out. In the freezer your shelf life will be almost indefinite.
2. Frost Free Freezers: are meant for short term food storage(60 days or less). Moisture is constantly being sucked out of your freezer compartment and everything in your freezer as well. Although they are more work, chest freezers still offer you the best long term protection for your food. Dehydration and freezer taste can be avoided with good freezer management. Rotate. Rotate. Rotate.
Try not to store more than you can realistically use.
3.Thawed Food: If your frozen food thaws---don't panic and toss! Any beef, pork, chicken or bread item that is still good enough to eat is good enough to refreeze. If it hasn't spoiled, refreeze it. You will lose a little moisture thru refreezing. The only thing I would hesitate refreezing is seafood, because its mostly water. But, again, if it's good enough to eat, it's probably good enough to refreeze. Refreezing does not cause food to spoil, it causes moisture loss and discoloration.
Shrimp preparation: Cooked shrimp can be thawed in warm water, orange
or cranberry juice 15 to 20 minutes. After which I recommend a quick blanche in
boiling water for about 20 to 30 seconds for medium sized shrimp (30/40 cnt) or
30 to 50 seconds for large shrimp (21/25 to 26/30) or 40 to 70 seconds for Jumbo
(15/20 cnt) The 'cnt' or count per pound. The number of shrimp per pound. The
smaller the number the bigger the shrimp and the more time they need to blanche.
Move them quickly from the boiling water into cold water to stop the cooking.
After this refrigerate until ready to serve. Shrimp will keep in the
refrigerator quite well for 3 or 4 days.