"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Fish & Seafood
Reply
 
Thread Tools Display Modes
 
Old 10-29-2004, 02:32 PM   #1
Sous Chef
 
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 973
Shrimp...

In my area 20 size shrimp are astronomically more expensive per pound than 40-60 size shrimp. What's the reason for the big difference - do they taste better or is it just a presentation thing?

__________________

__________________
Otter is offline   Reply With Quote
Old 10-29-2004, 05:05 PM   #2
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
The bigger the shrimp, the fewer of them there are - in a typical catch, most of the shrimp will be small, some will be 'U-20's, and only a few will be the 'jumbo' size.
__________________

__________________
marmalady is offline   Reply With Quote
Old 10-29-2004, 06:09 PM   #3
Sous Chef
 
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 973
marmalady, I'm aware of the sizing thing, I'm just wondering if the larger shrimp at a substantially higher price are better tasting. In my area, we're pretty much limited to the pre-cooked frozen type, and the 40-60 ones don't have a strong shrimp taste in my opinion. If the larger ones had a stronger shrimp taste, I would buy them.
__________________
Otter is offline   Reply With Quote
Old 10-29-2004, 08:54 PM   #4
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
Oh - duh - sorry, Ottor! Sometimes people say the bigger ones are 'tougher', but IMHO, I think it's just that they've been cooked too long.

As far as taste, it may be the 'type' of shrimp rather than the size that determines the actual taste. IE, those black 'tiger shrimp', I don't think have much taste at all. But the 'pink' shrimp and 'white' shrimp that come from the Gulf are really sweet tasting; and our Carolina Creek shrimp - now those are just awesome!
__________________
marmalady is offline   Reply With Quote
Old 10-30-2004, 06:33 AM   #5
Senior Cook
 
Konditor's Avatar
 
Join Date: Sep 2004
Location: Northeastern Seaboard
Posts: 153
Most of the shrimp on sale in inland markets has been frozen (or frozen and thawed). This is not always the case with shrimp sold with its head intact, but if the flesh is opaque rather than translucent, it probably has been frozen. The flesh inside the shell shrinks as the shrimp gets older, so avoid those with loose shells. Shrimp should not, of course, smell of ammonia or fish; they should simply smell clean & fresh. Color really isn't an indication of quality: shrimp can be pale pink, red, translucent with green, white, or blueish tinge.

Jumbo shrimp are the most expensive -- yet they are generally less sweet than smaller shrimp and can sometimes be tough. But they are easier to prepare because there is less shelling required. Be certain not to overcook shirmp! They easily toughen or become peculiarly woolly in texture.

The smaller shrimp, with the heads, on can sometimes be found at bargain prices; but remember to take into account the heads when comparing weight/prices. (Save the heads & tails to add to stock.)
__________________
"Where love has entered as the seasoning of food, I believe that it will please anyone." ~ Plautus: Casina
Konditor is offline   Reply With Quote
Old 10-30-2004, 08:19 AM   #6
Sous Chef
 
Join Date: Sep 2004
Location: USA,Minnesota
Posts: 973
Thanks marmalady and Konditor. Being pretty much dead center in the continent and out in the woods, my choice is pretty much limited to the cooked/frozen shrimp with just the little tails on (Singleton seems to be the primary brand). I've noticed that the larger ones seem a bit chewier (though not objectionably so) even when carefully cooked. In my opinion, the larger ones also didn't have a stronger shrimp taste than the small ones, but I wanted check out what others thought. All in all, the shrimp I can get here are very much a disappointment to what I could get when I lived in California.
__________________
Otter is offline   Reply With Quote
Old 10-30-2004, 09:49 AM   #7
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
We have spent most of our lives fifty miles or closer to the ocean.

What we find in most stores is fresh 'frozen' shrimp, with the heads off and tails on.

Have shelled many shrimp, and it is a chore. Would rather shell two pounds of 10-20 count than 40-60 count.

And do not like the way the quick shelling tools, I think we own all of them, make the shrimp look.
__________________
auntdot is offline   Reply With Quote
Old 10-31-2004, 11:45 PM   #8
Sous Chef
 
Join Date: Aug 2004
Posts: 843
Simply a case of supply and demand. The larger shrimps are in more demand, especially by professional chefs, because they require less labor to prepare than smaller shrimp. In other words, it's quicker to shell and devein a u-15 shrimp than it is to shell and devein two shrimp that's half the size. Add to that the fact that there's just fewer large shrimp in the ocean and the net result is high prices.
__________________
Psiguyy is offline   Reply With Quote
Old 11-01-2004, 09:48 AM   #9
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
There are so many things you can do with absolutely huge shrimp. The largest shrimp we get at work are 8/12 count. Basically, those shrimp weigh anywhere from 1 1/2 - 2 ounces EACH! They're about the size of my fingers, maybe bigger. You can stuff these things if you're carefull.

I, too, do not relish the thought of peeling a lot of small shrimp. Luckily, I can buy a 2# bag of 40/50 count peeled and deveined shrimp at work for about $13. That's quite a bit of shrimp!

Look around for the best deals on shrimp. You might want to look in the freezer section of a local grocery store, and see if they have any 5# boxes of frozen shrimp, which is how most shrimp is sold, even to restaurants. Be sure to read the label, to get size (16/20 is a good size for home use), whether they're peeled, deveined, head-on, head-off, etc. I actually found a good source of these, of all places, at a Chinese grocery store. They were actually selling restaurant products retail to the public.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 11-01-2004, 10:12 AM   #10
Executive Chef
 
marmalady's Avatar
 
Join Date: Sep 2004
Location: USA,SouthCarolina
Posts: 2,642
I'm so spoiled - I can go to the docks and get fresh 'swimps', U-30's, for $4.99/lb - never been frozen. Sorry - sorry, just had to brag a little!
__________________

__________________
marmalady is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Magnolia's Spicy Shrimp, Sausage, and Tasso Gravy Over Cream Raine Fish & Seafood 1 01-24-2005 07:47 AM
KILLER Shrimp mish Fish & Seafood 7 11-01-2004 12:01 PM
Barbecued Shrimp - my favorite shrimp recipe cantcook Fish & Seafood 2 08-25-2004 09:27 PM
GRILLED SHRIMP WITH ROASTED GARLIC-HERB SAUCE Raine Fish & Seafood 3 08-12-2004 09:31 AM
Rotten Tiger Shrimp? scott123 Fish & Seafood 7 03-04-2004 06:39 AM


» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:09 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.