Shrimp

Here is some smart shopping information on that ever popular and oh so tasty seafood - Shrimp!

Shrimp are graded by the number of pieces, or "count", there are in a pound. When you see the size "10/15 count", that means there are between 10 and 15 pieces of shell-on shrimp in a pound. Even shelled shrimp were originally graded for size in this "shell-on" form, before cleaning. Don't be fooled by advertisements that say "Jumbo" or "Large"; ask for the per pound count for the true size of the shrimp.

Cooked Tiger Shrimp - Tail-ON

(all avaible Frozen in 2 lb bags)

31/40 Count $ 9.00/lb

21/25 Count $ 13.50/lb

Raw "WILD" Shrimp Gulf of Mexico:

Peeled, Cleaned and Deveined

(avaible in FROZEN bags)

10/15 Count $54.00 for 3 pound bag

15/20 Count $45.00 for 3 pound bag

21/25 Count $40.00 for 3 pound bag

26/30 Count $38.00 for 3 pound bag

31/35 Count $16.00 for 1.5 pound bag

RAW Shell-on Shrimp

(avaible in any quanity)

15/20 " Wild " Count $ 9.95/lb

This is just a sampling of the more than 20 varieties of shrimp available at Superior Fish. We invite you to ask any of our staff your seafood or seafood preparation questions.

How to Cook Shrimp

If the shrimp are the FROZEN peeled and cleaned you DO NOT thaw them. If they are the SHELL ON shrimp you can peel and clean them either BEFORE or AFTER cooking. To cook the shrimp- Bring a pot of plain water to a full boil. Put the shrimp in the boiling water. The water will stop boiling- when the water begins to boil again pour the shrimp into a container and let it cool naturally. After it has cooled down just rinse the shrimp- pat them dry and CHILL in a covered container. You can cook them a day ahead of time without losing any quality.