Shrimp. That succulent, versatile seafood enjoyed globally in countless dishes. But have you ever stood bewildered in front of the seafood counter, staring at numbers like 71/90 or 21/25 and wondered what they actually mean? Understanding shrimp sizes can be a game-changer, ensuring you get the right quantity and quality for your culinary creations. This article delves deep into the world of shrimp sizing, specifically focusing on the ubiquitous “71/90” designation.
Understanding Shrimp Count: The Basics
Shrimp sizes are determined by a count per pound system. This count indicates the approximate number of shrimp needed to make up one pound. The higher the number, the smaller the individual shrimp. Conversely, a lower number signifies larger shrimp. It’s important to remember that this is an approximation. Natural variations in shrimp size occur, so the count might fluctuate slightly.
The count system simplifies purchasing and ensures consistency in recipes. Imagine trying to buy shrimp without a standard sizing system! Chefs and home cooks alike rely on these classifications to accurately estimate portions and cooking times. Misunderstanding the count could lead to under or over-serving, or even negatively impacting the outcome of a dish.
Dissecting the 71/90 Shrimp Size
So, what does “71/90” shrimp mean? It means that there are approximately 71 to 90 shrimp per pound. These are considered small to medium-sized shrimp, suitable for a variety of dishes where the individual shrimp size isn’t the focal point.
Think of shrimp scampi, stir-fries, pasta dishes, or even shrimp salads. In these applications, the 71/90 size blends seamlessly, providing a pleasant textural element without overpowering the other ingredients. They are also a cost-effective option when you need a larger quantity of shrimp.
Ideal Uses for 71/90 Shrimp
The versatility of 71/90 shrimp makes them a popular choice in many kitchens. Here are some common applications:
- Stir-fries: They cook quickly and distribute well throughout the dish.
- Pasta dishes: They provide a good shrimp-to-pasta ratio.
- Shrimp salad: Their small size makes them easy to incorporate into salads.
- Deep-fried appetizers: They offer a good bite-sized portion.
- Cajun and Creole dishes: They work well in gumbos, jambalayas, and etouffees.
The relatively smaller size of 71/90 shrimp also makes them excellent for dishes where visual appeal relies more on the overall composition than individual shrimp presentation. They blend seamlessly into sauces and complement other ingredients without dominating the plate.
Comparing 71/90 Shrimp to Other Sizes
To truly understand the 71/90 size, it’s helpful to compare it to other common shrimp sizes. Here’s a breakdown:
- Under 15 (U/15): These are jumbo shrimp, often used for shrimp cocktail or grilling.
- 16/20: These are extra-large shrimp, good for grilling or stuffing.
- 21/25: Large shrimp, suitable for scampi or shrimp and grits.
- 26/30: Medium-large shrimp, versatile for various dishes.
- 31/40: Medium shrimp, commonly used in pasta dishes.
- 41/50: Smaller medium shrimp, often used in salads or stir-fries.
- 51/60: Small shrimp, good for fillings and casseroles.
- 61/70: Very small shrimp, often used in dips and spreads.
- 71/90: As discussed, small to medium shrimp, versatile for various dishes.
As you move up the numbers, the shrimp get progressively smaller. Choosing the right size depends entirely on the recipe and the desired visual and textural outcome.
Buying Shrimp: Considerations and Tips
Purchasing shrimp can be tricky. Here are some factors to keep in mind to ensure you’re getting the best quality:
- Fresh vs. Frozen: Fresh shrimp should have a mild, sea-like smell. Avoid shrimp with a strong, ammonia-like odor. Frozen shrimp can be a good option, especially if fresh shrimp is not readily available. Make sure the packaging is intact and shows no signs of freezer burn.
- Shell-on vs. Peeled: Shell-on shrimp tend to retain more flavor during cooking. However, peeled shrimp are more convenient. Consider your preference and the recipe requirements.
- Deveined vs. Undeveined: The “vein” is actually the shrimp’s digestive tract. While it’s not harmful to eat, many people prefer to remove it. Deveined shrimp are more convenient but may be slightly more expensive.
- Origin: Shrimp are sourced from various regions worldwide. Research the origin of the shrimp and consider sustainability certifications.
- Price: Shrimp prices can fluctuate depending on the size, origin, and availability. Compare prices from different vendors to ensure you’re getting a fair deal.
Understanding Shrimp Grades
Shrimp grades provide further information about the quality and appearance of the shrimp. While grading systems vary, common factors include:
- Color: The shrimp should have a consistent color, free from discoloration or blemishes.
- Texture: The flesh should be firm and springy to the touch.
- Shape: The shrimp should have a uniform shape, free from broken or damaged shells.
- Odor: As mentioned earlier, fresh shrimp should have a mild, sea-like smell.
While grades are not always explicitly stated, observing these characteristics can help you assess the quality of the shrimp before purchasing.
Cooking with 71/90 Shrimp: Tips and Techniques
Cooking shrimp can be quick and easy, but it’s crucial to avoid overcooking, which can result in rubbery texture. Here are some tips for cooking 71/90 shrimp perfectly:
- Thawing: If using frozen shrimp, thaw them properly in the refrigerator or in a bowl of cold water. Avoid thawing at room temperature, which can promote bacterial growth.
- Preparation: Pat the shrimp dry with paper towels before cooking. This helps them brown better and prevents them from steaming.
- Cooking Time: 71/90 shrimp cook very quickly. Sautéing, grilling, or steaming usually takes just a few minutes. Look for the shrimp to turn pink and opaque.
- Doneness: The best way to check for doneness is to cut into one shrimp. It should be firm and opaque throughout, with no translucent areas.
- Flavor Enhancement: Shrimp pairs well with a variety of flavors, including garlic, lemon, herbs, and spices. Experiment with different seasonings to create your own unique dishes.
Popular Recipes Featuring 71/90 Shrimp
The 71/90 shrimp size is a versatile workhorse in many kitchens. Here are a few popular recipes that showcase its adaptability:
- Shrimp Scampi: A classic dish featuring shrimp sautéed with garlic, butter, white wine, and lemon juice.
- Shrimp Stir-fry: A quick and easy weeknight meal with shrimp, vegetables, and a flavorful sauce.
- Shrimp Pasta: Shrimp tossed with your favorite pasta, sauce, and vegetables.
- Shrimp Salad: A refreshing salad with shrimp, mayonnaise, celery, onion, and seasonings.
- Shrimp Tacos: Grilled or sautéed shrimp served in warm tortillas with your favorite toppings.
These are just a few examples, and the possibilities are endless. Let your creativity guide you and experiment with different flavors and techniques to create your own signature shrimp dishes.
Sustainability and Ethical Considerations
When purchasing shrimp, it’s important to consider sustainability and ethical sourcing. Overfishing and destructive fishing practices can have a devastating impact on marine ecosystems. Look for shrimp that is certified by organizations such as the Marine Stewardship Council (MSC) or the Aquaculture Stewardship Council (ASC). These certifications indicate that the shrimp has been harvested or farmed in a responsible manner.
Supporting sustainable seafood practices helps protect our oceans and ensures that future generations can enjoy this delicious and nutritious food. By making informed choices, you can contribute to a more sustainable and ethical seafood industry.
What does the notation “71/90” mean when referring to shrimp sizes?
The notation “71/90” indicates the count of shrimp per pound. This means that in one pound of shrimp, you can expect to find between 71 and 90 individual shrimp. It’s a range because there will always be slight variations in size within a batch, ensuring the accuracy of the count is maintained within the stated limit.
Think of it as a guideline for portioning and costing. Knowing the count per pound helps you estimate the number of shrimp you’ll get in a serving, which is crucial for menu planning in restaurants or managing your budget when buying shrimp for home cooking. The smaller the numbers in the range, the larger the individual shrimp will be.
How can I use shrimp size numbers to determine the best size for a recipe?
Understanding shrimp sizes allows you to choose the appropriate size for your dish. Larger shrimp, like 16/20 or 21/25, are excellent for dishes where the shrimp is the star, such as shrimp scampi or grilled shrimp skewers. Their larger size makes them visually appealing and provides a substantial bite.
Smaller shrimp, such as 51/60 or 71/90, are better suited for dishes where the shrimp is mixed with other ingredients, like pasta, stir-fries, or shrimp salad. The smaller size allows them to blend seamlessly into the dish without overpowering other flavors or textures. Consider both the flavor profile and presentation when selecting the optimal size.
Are shrimp size numbers standardized across all brands and retailers?
While the shrimp size numbers are generally consistent, slight variations can occur between different brands and retailers. Factors such as processing methods and regional preferences can influence the grading process. It is always advisable to visually inspect the shrimp if possible, especially when purchasing in bulk.
Even within the same size category, there can be noticeable differences in appearance and weight. To ensure consistency in your dishes, stick with a trusted brand or vendor known for accurate sizing. If you’re unsure, don’t hesitate to ask the fishmonger or seafood specialist about the specific dimensions and characteristics of the shrimp.
Is there a direct correlation between shrimp size numbers and price?
Generally, there is a direct correlation between shrimp size numbers and price. Larger shrimp (lower numbers) tend to be more expensive because they require more time to grow and yield a greater amount of edible meat. The price reflects the increased value placed on the size and perceived quality of the shrimp.
However, other factors can influence the price, such as whether the shrimp is fresh or frozen, wild-caught or farm-raised, and the location where it’s purchased. Seasonal availability and market demand can also play a significant role in determining the final cost. Always compare prices and consider these factors when making your purchase.
What is the difference between “U/10” and “16/20” shrimp sizes?
“U/10” means “under 10” shrimp per pound, indicating very large shrimp. This size category usually contains colossal shrimp, often used for special occasion dishes. “16/20” shrimp, on the other hand, means you’ll find between 16 and 20 shrimp in a pound, making them considerably smaller than U/10.
The main difference lies in the individual size of each shrimp. U/10 shrimp are significantly larger and meatier, providing a more substantial portion. 16/20 shrimp are a good mid-range size, suitable for many dishes where a noticeable but not overwhelming shrimp presence is desired. Consider your specific culinary needs when choosing between these two size options.
How does the term “jumbo” relate to shrimp size numbers?
The term “jumbo” is a subjective term used to describe shrimp size and doesn’t have a precise numerical equivalent. It’s generally used for shrimp around the 21/25 or 16/20 range. Therefore, using the numerical count per pound is a much more accurate and reliable way to determine the exact size of the shrimp you are purchasing.
While “jumbo” can provide a general idea, it’s best to rely on the numerical count (e.g., 16/20) to get a more precise understanding of the shrimp’s size. This ensures consistency in your recipes and helps you make informed purchasing decisions. Don’t hesitate to ask for the count per pound to clarify any ambiguity.
Does the head-on or head-off status of shrimp affect the size numbers?
The head-on or head-off status of shrimp typically doesn’t directly affect the stated size numbers. The count per pound is usually based on the weight of the shrimp meat itself, regardless of whether the head is still attached. However, it’s crucial to remember that head-on shrimp will weigh more overall.
When buying head-on shrimp, be aware that a significant portion of the weight includes the inedible head and shell. This means you’ll be paying for weight you won’t consume, and the edible portion will be less than if you purchased the same size shrimp head-off. Consider the yield and overall cost-effectiveness when deciding between head-on and head-off shrimp.