Friday, May 1, 2015

Roasted Shrimp with Dipping Sauce

The terms "shrimp" and "prawns" can be confusing. Even scientists often use these words inconsistently. Larger shrimp often come from freshwater, are referred to as "prawns," while smaller shrimp often come from saltwater habitats, are called "shrimp." The size, "large" typically means that you get about 40 or less per cooked pound, in comparison to about 50 for "medium" and 60 for "small". But from a science perspective, both shrimp and prawns can come from saltwater or freshwater, and there is no absolute standard for measuring small, medium, or large.
Often people are confuse about the way shrimp sizes,small, medium, large, jumbo are determined. There is no method. Count per pound is the most common method used. Count per pound refers to the number of shrimp that you get when you purchase or consume one pound. Small cooked shrimp, that number is usually around 60. With medium cooked shrimp, it falls to about 50. For large shrimp, the count per pound is about 40. For jumbo shrimp the count per pound is about 30. 

Warm water shrimp come from tropical waters in southern parts of the world, cold water shrimp come from northern climates. Many warm water shrimp belong to one specific family called Penaeidae. Tiger prawns, tiger shrimp, and Indian prawns are members of this family. Many cold water shrimp belong to a second family called Pandalidae. Spot shrimp, striped shrimp, dock shrimp, humpback shrimp, Northern shrimp, and Northern prawns are members of this second family. You'll find white shrimp, pink shrimp, and brown shrimp that come from both water warm and cold water regions.
Research Source: WH Foods

If you love to dip your shrimp in sauce, give this easy and tasty recipe a try.
Roasted Shrimp with Dipping Sauce
Recipe by Christine Lamb (Christine's Pantry), 2015
For the Shrimp:
1 pound shrimp, peeled and devein
1 tablespoon olive oil
salt and pepper, to taste
For the Sauce:
1/2 cup ketchup
1 teaspoon lemon juice
1/2 teaspoon worcestershire sauce
1/4 teaspoon black pepper
Preheat oven to 400 degrees.
Place shrimp on sheet pan with olive oil, salt and pepper. Spread shrimp in a even layer. Roast shrimp for 8 to 10 minutes, just until pink and firm and cooked through.

For the sauce, combine all ingredients. Serve as a dip with shrimp. Enjoy!

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