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
Don't be fooled
by advertisements that say "Jumbo" or "Large"; ask for the "count" per pound for the true size of the shrimp.
Peeled & Cleaned with Tail-On
All avaible Frozen in 2 lb bag
15/20 Count $ 24.95 per 2# Bag 30/40 pieces
26/30 Count $ 19.98 per 2# Bag 50/60 pieces
Raw " WILD " Shrimp Gulf of Mexico:
Peeled, Cleaned and Deveined
( avaible in FROZEN bags )
10/15 Count $63.00 for 3 # bag
( 40/60 pieces )
15/20 Count $56.00 for 3 # bag ( 60/80 pieces )
21/25 Count $49.00
for 3 # bag ( 80/100 pieces )
26/30 Count $46.00 for 3 # bag
( 100/120 pieces )
31/35 Count $22.00 for 1.5 # bag ( 60/70 pieces )
(avaible in any quanity)
" Count $ 14.95/lb
This is just a sampling of the more than 20 varieties of shrimp available at Superior
We invite you to ask any of our staff if you have any 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.