On Fri, 6 Nov 2009 16:14:10 -0600, "Gregory Morrow"
> wrote:

>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"...
>
>
And very easy peasy... first slice a 1/2 pound of kielbasa into 3/8"
rounds, simmer in plain tap water for like ten minutes and drain to
get rid of some curing salts and some fat. Then add a 2 quart bowlful
of RO water into a 3 quart pot, like ten large garlic cloves sliced, a
large onion in big dice, black pepper, white pepper, dried parsley,
dried dill weed, a dash of sesame oil, a Goya chicken bouillion
packet, a sprinkle of turmeric, an 8 ounce tin of sliced 'shrooms and
simmer for like ten minutes and then add the ramen noodle block
(broken in quarters) and the packet of seasoning and a Tblsp Kikkoman
soy sauce... cook till noodles are tender. Meanwhile you've added
two+ heaping Tbls cornstarch to the 'shroom tin half filled with RO
water... I use RO water for all consumption. Heat gently and stir
till thick and glossy. I've been at this so long I don't need to
think about it, and all my seasonings are in my spice locker alongside
my stove... I add whatever is in the fridge that looks interesting...
I usually add celery but had none today - oh, I did add a tsp dehy red
n' green bell pepper - if I had cabbage I'd have shredded some in,
sometimes I drizzle in a beaten egg or three, sometimes I have left
over pork, or chicken, or ham, today I had kielbasa... Spam doesn't
work too well in ramen. Sometimes I use the noodles from two packs to
make a frittata and save the flavoring packets for egg drop. I meant
to add some frozen broccoli today but forgot. Anyways, my ramen
concoctions make a very tasty and filling brunch... eat yer heart out,
Andy Candy, ya Bum! LOL

I wasn't hungry after all that so for dinner I had a store bought
raisin bran muffin, a small bowl of bite size shredded wheat w/2%, and
a fresh bosc pear. And I just fixed a tall Crystal Palace Vodka with
Ruby Red. Jilly is on the left in her chair along side, Peachie is to
the right burying the cable box, the other devils are in their
favorite after dinner snoozing spots. Life is good.