Shrimp Sizes

By Allie

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

Serves 2

• 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

1. 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.
2. In a sautee pan, heat the olive oil and garlic.  When the garlic is golden brown, add the shrimp.  Cook for one minute.
3. Add the sun dried tomatoes, butter, salt and pasta water.  Reduce to half.
4. Drain the pasta.  Add to the sauce pan, still cooking the sauce with the pasta.  Cook for one minute.
5. Turn off the heat.  Add the basil, feta, parmesan and pine nuts.  Toss.
6. Buon Appetito!

Tired of cooking at home?