Buy Shrimp by Count Not Size

December21

Always buy shrimp by count not size. "Count” means the number of shrimp you’ll get per pound. The smaller the number, the bigger the shrimp.

Jewel asks: When I was buying shrimp, I saw the word “count.” What does this mean?

“Count” in shrimp lingo means the number of shrimp you’ll get per pound. This is where size really does matter because the smaller the number, the bigger the shrimp. This is why you should always buy shrimp by count not size.

Sometimes you’ll find a “U” in front of the number 10 or 15. This means there are under 10 or 15 shrimp per pound. Buying shrimp by the count is a good idea because what one store sells as “large” could be sold as “jumbo”  in another store.

Count is usually reserved for raw shrimp, head-on or head-off, de-veined or not, and peeled or unpeeled.

But lately I’ve noticed that some places are selling cooked shrimp with a “count.” Don’t forget that shrimp shrinks once it is cooked, so buy bigger if you can afford it!

Use this handy chart for a loose reference so you’ll always know how to buy shrimp by count not size:

Size of the Shrimp Count or Shrimp per Pound
Small 36-45
Medium 31-35
Large 21-30
Extra Large 16-20
Jumbo 11-15

And once you get those shrimp home, you’re going to need to peel and devein them. Here’s how I do it:

How To Peel and Devein Shrimp

How To Pick Perfect Rhubarb

June9

How to Pick Perfect Rhubarb

Rhubarb has always reminded me of blushing celery, even though the two are not related.

Celery only comes in one color, but rhubarb has an entire collection of lipstick shades. Besides soft pale pink, rhubarb’s long stalks can range in color from light green to vibrant magenta.

How to Pick Perfect Rhubarb

This springtime vegetable (yes, it’s a veggie, not a fruit) has a make-you-pucker tartness, so it’s usually gussied up with sugar or spices. Most rhubarb-based recipes lean toward the sweeter side. Strawberries pair beautifully with rhubarb. You can sub rhubarb for up to half of the strawberries in many recipes, but you’ll need to bump-up the amount of sweetener.

Rhubarb’s tartness also works with savory dishes. I like to simmer it until very tender, add a touch of sugar and use it as a marinade for pork tenderloin or chicken.

How to Pick Perfect RhubarbIt’s not always necessary, but sometimes I “string” my rhubarb to get rid of particularly thick and tough fibers. I use my vegetable peeler to peel down the length of the stalk (a paring knife works just as well).

Oh, and one good-to-know tip: the stalks of the rhubarb are the only edible part… the leaves are poisonous. They won’t kill you, but they can cause real stomach distress. And even though you’re going to cut them off and throw them away, rhubarb leaves should be green and fresh looking, not wilted or brown.

Rhubarb is in season right this minute. I’ve pulled together a few Rhubarb Rules to consider so you’ll know how to pick perfect rhubarb every time!

How To Pick Perfect Rhubarb


10 Tips for Buying Perfect Broccoli

June10

We eat fresh broccoli all year, so I honestly didn’t know that it was a seasonal vegetable. Yep… fall to early spring, that’s when it’s at its peak.

I guess I thought that as long as the broccoli wasn’t yellow and limp, it was good to go.

No, no, no. There’s so much more to it.

Something to remember: even if you buy gorgeously green broccoli with tightly packed florets, if you overcook it you’ll loose all the nutrients. Lightly steam or microwave the broccoli until tender-crisp and you’ll preserve the cancer-fighting beta-carotene.

Here are 10 Tips for Buying Perfect Broccoli… at any time of year!

10 Tips for Buying Perfect Broccoli

 

Ten Tips For Buying Green Asparagus

March28

Asparagus are in season NOW, so here’s a guide to the Top Ten Tips for Buying Green Asparagus!

Print out this handy-dandy guide and take it with you to the farmers market or grocery store to help you find the perfect spears. I’ve also included a pretty terrific recipe for Asparagus with Lemony Breadcrumbs (see below the graphic).

 


Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com