Keep The Grill Going

Shrimp are sold by size or count per pound. U-10 shrimp, under 10 per pound, are huge; 51/60 count, with 51 to 60 shrimp per pound, are quite small. Given that it is best to peel shrimp yourself (the shells make excellent stock when boiled with a cup or so of water; they’ll keep, frozen in a plastic bag, for later use), it makes sense to buy the largest shrimp you can afford. Stay with those in the 16/20 or 26/30 count per pound range for a good combination of economy, size, and relative ease of peeling.

To test shrimp for freshness, see that they are dry and firm. For 3 servings, allow about 1 pound of shrimp in the shell or 1⁄2 pound cooked peeled shrimp. In buying, remember that 2 to 21⁄2 pounds of shrimp in the shell gives only about 1 pound cooked, shelled shrimp, or 2 cups. The “vein” of a shrimp can impart a bitter taste, so deveining is recommended, especially for large shrimp, though not mandatory. To devein shrimp, make a shallow cut down the back of a peeled shrimp and pull out the vein with the tip of a small-pointed knife or deveining tool while holding the shrimp under running water.