Dave Smith wrote:

OmManiPadmiOmelet wrote:


The smaller the shrimp, the lower the price, but also (I think) the
lower the flavor...

I really do not like to purchase anything smaller than 30-40.

I just took some lovely farmed shrimp where 1 lb. was equal to 36 shrimp
and cooked it in a way I'd never tried before. I removed the shells and
deveined, then left it slightly wet with the water I rinsed it with. I
dredged it in some arrowroot mixed with some Fiesta salt free chicken
fajita seasoning, then deep fried it in the fry daddy for about 2 minutes.

_Major_ food-gasm. ;-)

With that light of a batter, it was just a light coating on the shrimp
so there was no significant increase in fat content from frying. It just
added a teensy bit of crunch.

But anyhoo, back to the subject line, I've found that teensy little
salad shrimp that sell for under $3.00 per lb. have virtually NO flavor.
I think they just add ambiance and color to a dish.

The larger the shrimp, the richer the flavor so I think it's worth
paying more per lb.

Comments?????


I agree, but then there are the huge shrimp that start getting really
expensive.

lol I know what you mean.


I often by the "large", which usually sell for about $6 per pound here. I
like to shell them and marinate them for about 10 minutes in a teaspoon each
of salt and sesame oil. Then I stir fry them with lots of chopped garlic and
ginger and toss in some sliced green onion. It is quick, easy and delicious.
You can add snow peas or other chopped veggies for a stir fry.





See above. I get that size or larger but won't generally pay more than
$7.00 per lb.

When I sautee' shrimp for stir fry, I always cook them by themselves and
reserve them. I cook the rest of the ingredients then add the shrimp
back when the rest is done.

I cannot stand rubbery, over-cooked shrimp. It's a waste IMHO.