brooklyn1 wrote:

> "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''ve been getting my shrimp from a wholesale food purveyor (Restauarant
Depot) here in Chicago, a frozen 5 lb. bag of 16/20 count is like $35.00,
8/10 is around $40.00.. These are peeled, deveined, and cooked, and there
is little wastage, beats the hell outta stupidmarket shrimp. And peeling
and deveining shrimp is something I can no longer abide, so these frozen
ones are very handy. I remember when I used to buy the raw stupidmarket
ones I'd have to buy virtually two pounds for a modest stir-fry or whatever
for two peeps...


> 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


Looks all "cozy and warm"...

:-)


--
Best
Greg