Midpack
Give me a museum and I'll fill it. (Picasso) Give me a forum ...
I'm pretty finicky about food/cooking ingredients, but I was oblivious to what I was buying for shrimp. I use shrimp about 3 times/month, paying $8-12/lb for 26-30 count. About a month ago I woke up and decided I wanted to look for wild caught, but I looked at the two best grocery stores in our little berg, and they didn't sell anything but farm-raised, all from Indonesia or Thailand IIRC. This week I went to our local butcher and low and behold they had wild caught frozen shrimp from the US Gulf Coast. It was twice the cost at $39.95 for 2 lbs of 26-30 count - ouch! You folks who live in TX, LA etc. probably get a better deal on wild caught shrimp (I'm jealous).
Used it in two dishes this week, and it is definitely far better, texture and taste. More like the shrimp they serve in good restaurants. I was pretty surprised how noticeable the difference is.
So we may have much better shrimp at home, but less often from now on.
Too soon old, too late smart...
And yes I realize some of you are scratching your head wondering who cares!
Used it in two dishes this week, and it is definitely far better, texture and taste. More like the shrimp they serve in good restaurants. I was pretty surprised how noticeable the difference is.
So we may have much better shrimp at home, but less often from now on.
Too soon old, too late smart...
And yes I realize some of you are scratching your head wondering who cares!
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