Have you ever noticed shrimp will have count numbers attached to it? For example, “13-15” or “20-25”. This means how many shrimp you will get in a pound. So, if the package says 20-25, that means you will get 20 to 25 pieces per pound. The higher the count, the smaller the shrimp. The largest shrimp you can purchase are the “U-10” which stands for “Under 10”. The smallest shrimp you can purchase is the “61-70”. We use Shrimp 16-20 because we feel it’s a good, meaty shrimp for the dish it’s being used in which is our Shrimp Mediterranean. Take a look at the recipe below to try it out for yourself at home.
Shrimp Mediterranean Recipe
- 8 Ounces dry pasta (we use bowtie, but you can use any short pasta you’d like)
- 1 Gallon water
- 1 TBSP Salt
- ½ Cup extra virgin olive oil
- 1 TSP garlic, minced
- 8 Ounces shrimp (16-20 count)
- 4 Ounces pre boiled sun dried tomatoes
- 2 TBSP butter
- Salt to taste
- 2 Fluid Ounces pasta water
- 6 Pieces basil sprig, torn by hand
- 2 Ounces feta
- 1 Ounce parmesan
- 1 Ounce lightly toasted pine nuts
- Heat the water in a pot. When it is boiling, add the salt. Then add the pasta. Cook for 8 minutes or until al dente.
- In a sautee pan, heat the olive oil and garlic. When the garlic is golden brown, add the shrimp. Cook for one minute.
- Add the sun dried tomatoes, butter, salt and pasta water. Reduce to half.
- Drain the pasta. Add to the sauce pan, still cooking the sauce with the pasta. Cook for one minute.
- Turn off the heat. Add the basil, feta, parmesan and pine nuts. Toss.
- Buon Appetito!
Tired of cooking at home?