When selecting items for a seafood feast, wild caught American shrimp are
considered to be an excellent choice of many
gourmet cooks. Wild American shrimp
are not only recognized for outstanding flavor but they can be an important part
of a healthy diet.
They are delicious steamed, boiled, grilled, fried and in
dishes like shrimp scampi. They are also popular as an appetizer, such as shrimp
cocktail, shrimp bisque and
shrimp salad. Shrimp even freeze well and can be
purchased in large numbers, processed and the excess amounts frozen for later
meals.
Wild American shrimp include white shrimp (Litopenaeus setiferus),
brown shrimp (Farfantepenaeus aztecus), pink shrimp (Penaeus duorarum) and royal
red shrimp (Pleoticus robustus or Hymenopenaeus robustus) rock shrimp (Sicyonia
brevirostris) and Northern shrimp (Pandalus borealis).
Shrimp are sized by
"count". The number is the average number of shrimp specimens per pound. This
applies to both whole and heads-off shrimp. For example, headless shrimp of
16/20 count means there are 16 to 20 headless shrimp per pound. Counts for
headless shrimp typically range from 16/20 (large shrimp) to 60/70 (small).
Pacific pink shrimp are even tinier, having counts of about 100 to 140 whole
shrimp per pound.
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