"Dave Smith" > wrote in message
...
> 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.
>
> 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.

Yum city! Stop!