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.