"jmcquown" wrote:
>"Melba's Jammin'" wrote:
>> "jmcquown" wrote:
>>
>>> A moderation on a recipe I've posted here before.
>>>
>>> 1/4 lb. large shrimp, shelled and deveined
>> (snip)
>>> into the cooked pasta.) Serve with some nice crusty warm bread or a
>>> salad (or both). Serves 4
>>>
>>> Jill
>> Do you pay much attention to how much shrimp you use? Four ounces of
>> shrimp to serve 4 is one ounce of shrimp per serving; I'll bet it
>> doesn't take more than two large shrimps to make an ounce. I believe
>> I'd use more shrimps. :-)

That's if they're already cooked, cleaned... "1/4 lb. large shrimp,
shelled and deveined" is actually only 1/2 ounce per serving, cooked.

>Your large shrimp must be whoppers!

Actually "large" shrimp are always the same size.

Shrimp are catagorized by "count", therefore with "large" shrimp there
are always approximately 33 raw/deheaded shrimp per pound... and
shrimp shrink by 50%, or more, when cooked and shelled... that's why
there are so many tricks to make shrimp look like more; butterflying,
breading, leaving the tails on. A 1/4 pound of large shrimp would be
8 shrimp, or two measly 1/8 ounce each cooked shrimp per person when
serving four. I always buy jumbo shrimp or larger, large shrimp are
too small, best used for shrimp salad or when a recipe calls for
chopped shrimp, lower count shrimp are too costly to cut into bits. I
would typically allow no less than 1/2 lb of shrimp per person for an
entree, or 1/4 lb for a cocktail. Allowing 1/4 pound of shrimp for
four people is kind of a silly joke... that's like having four people
share one skimpy shrimp cocktail... there're more shrimp in a tiny can
of Fancy Feast.

http://whatscookingamerica.net/ShrimpTips.htm

I wish I had 1/2 pound of shrimp for today's brunch, woulda been fine
in place on the 1/2 pound of kielbasa in my ramen... eat yer heart
out, Andy:
http://i34.tinypic.com/2vundvk.jpg