Recently returned from Mexico where in a Seafood place, was served the most
absolutely huge shrimp that I have ever laid eyes on. They each one had a half
a pound of meat , and were delicious. They were sauteed in butter with a LOT of
garlic. I had NO IDEA that shrimp could be this size. The waiter said they
came from Africa,-- Nigeria , I think. Has anyone else had these shrimp , or
even seen them in the USA? One shrimp could easily make a meal. They served
each of us, 1 1/2 shrimp and we could barely finish them!!

Rosie

RMiller wrote:

> Recently returned from Mexico where in a Seafood place, was served the most
> absolutely huge shrimp that I have ever laid eyes on. They each one had a half
> a pound of meat , and were delicious. They were sauteed in butter with a LOT of
> garlic. I had NO IDEA that shrimp could be this size. The waiter said they
> came from Africa,-- Nigeria , I think. Has anyone else had these shrimp , or
> even seen them in the USA? One shrimp could easily make a meal. They served
> each of us, 1 1/2 shrimp and we could barely finish them!!

We used to serve U-4 shrimp in my restaurants. That means that fewer
than 4 made a pound, half the size of the ones you mentioned. They
were freshwater shrimp, farmed for the purpose.

Pastorio

Rosie wrote:

> Recently returned from Mexico where in a Seafood place, was served the
> most absolutely huge shrimp that I have ever laid eyes on. They each one
> had a half a pound of meat , and were delicious. They were sauteed in
> butter with a LOT of garlic. I had NO IDEA that shrimp could be this
> size. The waiter said they came from Africa,-- Nigeria , I think. Has
> anyone else had these shrimp , or even seen them in the USA? One shrimp
> could easily make a meal. They served each of us, 1 1/2 shrimp and we
> could barely finish them!!

Just outside Corpus Christi, Texas, my brother-in-law set up several shrimp
farms that produced shrimp that size. This was back in the early-to-mid
1980's. I don't know if they're still doing business or not, he moved on to
other things once the farm was working.

Bob

hmmm, if I wanted to go about finding some of these colossal shrimp, How
would I do it, do they have a trade name....any info would be great.....yumm
yumm yumm shrimp for dinner, shrimp for breakfast, shirmp for lunch..

LG
"Bob" > wrote in message
...
> Rosie wrote:
>
> > Recently returned from Mexico where in a Seafood place, was served the
> > most absolutely huge shrimp that I have ever laid eyes on. They each one
> > had a half a pound of meat , and were delicious. They were sauteed in
> > butter with a LOT of garlic. I had NO IDEA that shrimp could be this
> > size. The waiter said they came from Africa,-- Nigeria , I think. Has
> > anyone else had these shrimp , or even seen them in the USA? One
shrimp
> > could easily make a meal. They served each of us, 1 1/2 shrimp and we
> > could barely finish them!!
>
> Just outside Corpus Christi, Texas, my brother-in-law set up several
shrimp
> farms that produced shrimp that size. This was back in the early-to-mid
> 1980's. I don't know if they're still doing business or not, he moved on
to
> other things once the farm was working.
>
> Bob
>

Bob wrote:

> RMiller wrote:
>
>> Recently returned from Mexico where in a Seafood place, was served the
>> most
>> absolutely huge shrimp that I have ever laid eyes on. They each one
>> had a half
>> a pound of meat , and were delicious. They were sauteed in butter with
>> a LOT of
>> garlic. I had NO IDEA that shrimp could be this size. The waiter
>> said they
>> came from Africa,-- Nigeria , I think. Has anyone else had these
>> shrimp , or
>> even seen them in the USA? One shrimp could easily make a meal. They
>> served
>> each of us, 1 1/2 shrimp and we could barely finish them!!
>
>
> We used to serve U-4 shrimp in my restaurants. That means that fewer
> than 4 made a pound, half the size of the ones you mentioned. They were
> freshwater shrimp, farmed for the purpose.
>
> Pastorio
>

yup, there's a seafood shop by me that will sometimes have the U-4's
quite a site on a plate! :-)

>
>> We used to serve U-4 shrimp in my restaurants. That means that fewer
>> than 4 made a pound, half the size of the ones you mentioned. They were
>> freshwater shrimp, farmed for the purpose.
>>
>> Pastorio
>>
>
>yup, there's a seafood shop by me that will sometimes have the U-4's
>quite a site on a plate! :-)


Actually, these shrimp, probably weighed a pound or more, the 8 oz, was the
meat only, they were un belivable.

Rosie

Is there any connection between the size of the shrimp and the flavor?
I've never noticed one, but I may not have been paying attention.


--Lia

>Julia Altshuler:
>
>Is there any connection between the size of the shrimp and the flavor?
>I've never noticed one, but I may not have been paying attention.

Thge U-4 designation refers to the feed regimen of farm raised shrimp (the
larger the number the larger the pellet size -- see my previous post). U-4
shrimp simply means that those shrimp were harvested before they became larger
and would have required the U-5 feed pellet size. Farm raised shrimp are all
fed the same formula (which includes some non-food additives), only trhe pellet
size changes, therefore all sizes taste the same... they are not nearly so
tasty as wild shrimp... they are just large and of uniform size. I thought it
humurous when the OP indicated receiving 1 whole shrimp and one half shrimp...
that is not only tacky, it's pretty disgusting... that would ruin the entire
dining experience for me, not knowing who took a bite out of my shrimp...
wonder if it was the head or the tail... tantamount to ordering hard cooked
eggs for breakfast and the waitress brings you 1 whole egg and one egg hacked
in half... or 1 1/2 half cookies for dessert.... like ordering franks and beans
and receiving 1 1/2 hotdogs. Yik!


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

"Julia Altshuler" wrote...
> Is there any connection between the size of the shrimp and the
flavor?

America's Test Kitchen claims that larger is better. Seems that way.

humurous when the OP indicated receiving 1 whole shrimp and one half shrimp...
that is not only tacky, it's pretty disgusting... that would ruin the entire
dining experience for me, not knowing who took a bite out of my shrimp...
wonder if it was the head or the tail... tantamount to ordering hard cooked
eggs for breakfast and the waitress brings you 1 whole egg and one egg hacked
in half... or 1 1/2 half cookies for dessert.... like ordering franks and beans
and receiving 1 1/2 hotdogs. Yik!

You have to visualize a little here. The shrimp was split lengthwise, the same
way lobsters are often served. It is very easy to tell what you are eating when
you have the whole thing , in front of you. and at 115.00 for three shrimp, I
wanted to get every bit.

Rosie

In article <TFtWb.273078$I06.2926187@attbi_s01>,
Julia Altshuler > wrote:

> Is there any connection between the size of the shrimp and the flavor?
> I've never noticed one, but I may not have been paying attention.
>
>
> --Lia
>
>

Well, _I_ think so. :-)

Itty bitty salad shrimp, to me, have NO flavor so I won't buy them.
Medium salad shrimp are ok, but I really prefer the larger shrimp, say,
2" long or more.

The 4-5 counts are my favorite but a bit out of my pocketbook most of
the time! But, damn they are good when we do indulge! Usually $18.00 per
lb. or so at 4 to 5 shrimps per lb.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katra at centurytel dot net>,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

>Julia Altshuler wrote:
>
>Is there any connection between the size of the shrimp and the flavor?
>I've never noticed one

Essentually shrimp have no flavor (shrimp are the tofu of seafood), which is
why they are generally drenched in cocktail sauce, schmeared with highly
seasoned mayo, drowned in butter, or embalmed with garlic... the only part of
crustaceans with flavor are their guts, heads, and shells... the parts that
most generally end up in the trash, ground into cat food, or fermented into
some fercocktah oriental sauce of raunchy vagina. Why anyone would pay big
bucks for flavorless sea roach is beyond comprehension.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Steve Calvin > wrote in message >...
> Bob wrote:
>
> > RMiller wrote:
> >
> >> Recently returned from Mexico where in a Seafood place, was served the
> >> most
> >> absolutely huge shrimp that I have ever laid eyes on. They each one
> >> had a half
> >> a pound of meat , and were delicious. They were sauteed in butter with
> >> a LOT of
> >> garlic. I had NO IDEA that shrimp could be this size. The waiter
> >> said they
> >> came from Africa,-- Nigeria , I think. Has anyone else had these
> >> shrimp , or
> >> even seen them in the USA? One shrimp could easily make a meal. They
> >> served
> >> each of us, 1 1/2 shrimp and we could barely finish them!!
> >
> >
> > We used to serve U-4 shrimp in my restaurants. That means that fewer
> > than 4 made a pound, half the size of the ones you mentioned. They were
> > freshwater shrimp, farmed for the purpose.
> >
> > Pastorio
> >
>
> yup, there's a seafood shop by me that will sometimes have the U-4's
> quite a site on a plate! :-)


There used to be a Mexican grocery in my neighborhood that had them
occasionally. They referred to them as langoustina or something like
that. Yes, I know that langoustines are not shrimp. These were shrimp.

In article >,
(PENMART01) wrote:

> >Julia Altshuler wrote:
> >
> >Is there any connection between the size of the shrimp and the flavor?
> >I've never noticed one
>
> Essentually shrimp have no flavor (shrimp are the tofu of seafood), which is
> why they are generally drenched in cocktail sauce, schmeared with highly
> seasoned mayo, drowned in butter, or embalmed with garlic... the only part of
> crustaceans with flavor are their guts, heads, and shells... the parts that
> most generally end up in the trash, ground into cat food, or fermented into
> some fercocktah oriental sauce of raunchy vagina. Why anyone would pay big
> bucks for flavorless sea roach is beyond comprehension.
>
>

Uh, 'rong. SO 'rong.......

Shrimp Sashimi, no sauce....
Yum.

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katra at centurytel dot net>,,<
http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

On Wed, 11 Feb 2004 13:16:34 -0600, Katra
> wrote:

> In article <TFtWb.273078$I06.2926187@attbi_s01>,
> Julia Altshuler > wrote:
>
> > Is there any connection between the size of the shrimp and the flavor?
> > I've never noticed one, but I may not have been paying attention.
> >
> >
> > --Lia
> >
> >
>
> Well, _I_ think so. :-)
>
> Itty bitty salad shrimp, to me, have NO flavor so I won't buy them.
> Medium salad shrimp are ok, but I really prefer the larger shrimp, say,
> 2" long or more.
>
> The 4-5 counts are my favorite but a bit out of my pocketbook most of
> the time! But, damn they are good when we do indulge! Usually $18.00 per
> lb. or so at 4 to 5 shrimps per lb.
>
> K.

Here's a "secret" - something that works with any seafood
that isn't "fresh" > to the point that you killed it with
your own bare hands: First soak in acidulated water, then
soak in fairly heavily salted water and they come out
tasting absolutely wonderful.

As far as any other sort of "taste", I'm immune to the finer
differences between wild vs. farmed. It's all shrimp to me.




Practice safe eating - always use condiments