Shrimp is sold by the number of shrimp in a pound. Thus 21 to 30 count has approximately that many shrimp in a pound. I usually buy them in the shell as I think they have more flavor if they are peeled just before using. I also prefer wild caught as opposed to farm raised for their flavor and especially texture. I find that the farm raised have a bit of a mushy texture where the wild caught are more firm. Half the weight of the shrimp is lost when peeling, so always double the weight needed to allow for peeling. When peeling shrimp it is necessary to devein them. Much is made of the difficulty of deveining shrimp but if you follow the photos you will see it isn’t a problem. Shrimp are found in warm water and cold water. As a general rule, the colder the water the smaller the shrimp. Although there are variances here is a chart of sizes:
Colossal – 10 or less
Jumbo – 11 to 15
Extra-Large – 16 to 20
Large – 21 to 30
Medium – 31 to 35
Small – 36 to 45
Miniature – about 100
I have never seen the miniatures with shell on. Fortunately, they come shelled (how lucky is that?). These are usually used for shrimp salad and popcorn shrimp.
Do not confuse prawns and shrimp. Although often listed as shrimp, prawns are a species on their own. One last shrimp note. Although scampi are referred to as shrimp on many menus, it is actually the Italian name for the tail portion of a number of lobsterettes with the best known being the Dublin Bay. The name scampi on American menus is often large shrimp butterflied and sautéed in garlic butter.
Deveining Shrimp
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