Here is some smart
shopping information on that ever popular and oh so tasty seafood - 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.
Tiger Shrimp - Tail-ON
(all avaible Frozen in 2 lb bags)
31/40 Count $ 9.00/lb
21/25 Count $ 13.50/lb
Shrimp Gulf of Mexico:
Peeled, Cleaned and Deveined
in FROZEN bags)
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)
" 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.