OmManiPadmiOmelet wrote:
> The smaller the shrimp, the lower the price, but also (I think) the
> lower the flavor...
>
> 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?????

Living in Australia we are blessed with being able to get fresh seafood
all year round. A lot of imported shellfish and fish is coming in from
our Asian neighbours and most times they've been frozen.

Small, fresh off the trawler prawns/shrimp are flavoursome and
succulent, though bloody fiddly to shell!
It's my belief that the loss of flavour comes from the freezing
process.
Never met a frozen shrimp that was tasty! Nor a trawler/store cooked
prawn that was either. I always buy fresh green (uncooked)
prawns....the texture & flavour is superb and you don't end up with
tough, overcooked, tasteless seafood.

We (Ma & I, as the rest of the heathens in my household will NOT eat
'cockroaches of the sea - care factor? MORE FOR ME & Ma!!!!) had fresh
Aussie green tiger prawns this Easter, a kilo each (at AU$20/kg which
is about the norm here.)
Quick stir fry with buckloads of garlic, ev olive oil and a dab of
butter. (Friday night)
Cooked up some linguine, sauteed the prawns with finely shredded green
onions, smidgen of chilli, loads of black pepper then tossed the whole
lot through the drained linguine with a heap of olive oil... sooooooo
yum!

Glad to see I am not the only one who couldn't stop using my fryer when
I first got it! BTW Om, the brochure I got with my fryer said to chuck
out the oil when it went 'dark' or smelt 'bad'. (Very descriptive of
them!!) Usually get around 5 or 6 fry ups out of my oil... by then I
think it's time to go for fresh.

cheers,

LadyJane
--
"Never trust a skinny cook!"