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:

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.

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.

It’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!

Here’s a lovely little appetizer that you’re going to want to bookmark: Chicken Marsala Meatballs.

These tasty little bites are made with deliciously nutty Parmesan cheese and ground chicken, so they stay moist. Marsala wine is a fortified wine from Sicily that gives food, especially sauces, a light sweetness with hints of tamarind and vanilla, and overall deepens the flavor of the dish.

I made Chicken Marsala Meatballs as an appetizer, but you can serve them with the rich wine sauce as a main course over rice or pasta.

Here’s the tutorial… the printable recipe follows!

 

Chicken Marsala Meatballs

1. Gather your ingredients: 1 cup finely grated Parmesan cheese, divided; ¼ cup finely chopped parsley; 1 pound ground chicken (I used thigh meat); ½ cup breadcrumbs; 2 cloves finely chopped garlic; 1 tablespoon Italian seasoning; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 1 egg; 1 tablespoon butter; 2 tablespoons olive oil; ¼ cup chicken broth; ¼ cup Marsala wine.

 

2. Finely grate the Parmesan cheese. Place ½ cup on a plate; set aside remaining ¼ cup. 

 

3. Finely chop the parsley; set aside.

 

 

4. Place the ground chicken, breadcrumbs, garlic, Italian seasoning, salt, black pepper and egg in a large mixing bowl. Blend with your hands or a spoon until well incorporated.

 

5. Form into 1-inch balls.

 

 

6. Roll each chicken meatball in the Parmesan cheese on the plate; set aside.

 

 

7. Heat butter and oil in a large skillet on medium heat for 1 to 2 minutes. Add meatballs and cook 3 to 4 minutes, stirring often until lightly browned on all sides.

 

8. Add chicken broth and Marsala wine. Cover and cook for 8 to 10 minutes or until cooked through. 

 

9. Remove from pan and top with remaining cheese and parsley. Serve immediately.

 

I shared this recipe On the Monday Handmade Linkup Party... Come over and take a look!