chart... I copied this down from the inventory list at Peking in Mechanicsville, Virginia (Dad's place) The Second thing you need to know about shrimp is... C= Cooked and O= means OVER cooked...
when you cook shrimp... unless they are 51/60 or 61/70... see below.
Name Shrimp/lbs. Average#
Extra Colossal U/10 5
Colossal U/12 9
Colossal U/15 14
Extra Jumbo 16/20 18
Jumbo 21/25 23
Extra Large 26/30 28
Large 31/35 33
Medium Large 36/40 38
Medium 41/50 45
Small 51/60 55
Extra Small 61/70 65
I only know this because I've worked at several restaurants and my father's Chinese Restaurant for 7 years and counting... but technically I've spent a good number of my childhood years there
too. We used 51/60's for shrimp fried rice, and 21/25 or 16/20 for Orange Shrimp ect.
Learn that # or U/# because that will get you a better average for your shrimp buying/ spending excursions.
Now.... ON TO THE ROASTING OF THE SHRIMP!
Roasted Shrimp (Great for Cocktails or use in a stir-fry/ fried rice)
1-2lbs 21/25 size shrimp
1 teaspoon salt
1/2 teaspoon black pepper
pinch of paprika
4 tablespoons Olive Oil
Make sure your oven is set at a nice and fiery 400ºF. Place the nicely prepared shrimp onto a sheet pan (its easier if they are facing the same way and spaced out evenly to ensure even cooking.)
Then put them in for 9-13 minutes depending on how even your oven is you might want to make sure you turn the sheet pan half way through cooking. But keep an eye on them, the second they turn
into pink C's they are done... I'm often accused of standing by the oven door when roasting shrimp with tongs and a bowl to pull the ones that are done cooking out so that they don't over cook.
0 comments:
Post a Comment