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 was 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 for the true size of the shrimp.

Cooked Tiger Tail-on Shrimp

"SPECIAL"31/40 Count $ 6.99/lb (available in 2 lb. Bags)

26/30 Count $ 8.99/lb

21/25 Count $10.99/lb

15/20 Count $12.99/lb

Raw "WILD" Shrimp Gulf of Mexico: Peeled, Cleaned and Deveined
36/42 Count / 1.5 lb bag $15.25/bag

31/35 Count / 1.5 lb bag $16.50/bag

26/30 Count / 3.0 lb bag $34.95/bag

21/25 Count / 3.0 lb bag $41.25/bag

15/20 Count / 3.0 lb bag $48.50/bag

10/15 Count / 3.0 lb bag $55.25/bag

"WILD" Shell-on Shrimp

Loose 36/42 Count $ 8.99/lb

Loose 26/30 Count $ 9.99/lb

Loose 10/15 Count $15.50/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. Of 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.