Dinner Tonight: Shrimp with Pasta

"jmcquown" wrote:

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.


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.

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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

brooklyn1 wrote:


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...



http://i34.tinypic.com/2vundvk.jpg


Looks all "cozy and warm"...

:-)


--
Best
Greg

On Fri, 6 Nov 2009 16:14:10 -0600, "Gregory Morrow"
<[Only registered users can see links. ]> wrote:

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.

jmcquown wrote:


I had something similar tonight. I made a white sauce ahead of time and
seasoned it only with a little salt and pepper, a wee bit of grated
nutmeg and about a cup of grated Parmesan. While I cooked some linguine
I fried two cloves of finely chopped garlic and about 3/4 lb. of
shrimp. I poured the sauce into the shrimp and garlic then tossed in
the pasta and some chopped fresh parsley. It was delicious.