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ratbastid · 11-13-2009, 07:45 PM

Sorry, I missed the "frozen" part. The concerns about thawing meat go double for shellfish.

Thawing them in cold running tap water is the fastest thing. If you have time, you could thaw them in a container of water in the fridge. Do NOT thaw them in a microwave or at room temperature.

How big are these shrimp? Shrimp are coded by a one- or two-part number that describes the number of them in a pound. 31/35's have between 31 and 35 shrimp per pound, for instance. You also find terms ranging from "extra small" to "large" to "jumbo" to "colossal".

EDIT: Of course, you've probably thawed, cooked, and eaten them by the time I got back to this thread.... :\

11-13-2009, 07:45 PM	#10 (permalink)
ratbastid Darth Papa Location: Yonder	Sorry, I missed the "frozen" part. The concerns about thawing meat go double for shellfish. Thawing them in cold running tap water is the fastest thing. If you have time, you could thaw them in a container of water in the fridge. Do NOT thaw them in a microwave or at room temperature. How big are these shrimp? Shrimp are coded by a one- or two-part number that describes the number of them in a pound. 31/35's have between 31 and 35 shrimp per pound, for instance. You also find terms ranging from "extra small" to "large" to "jumbo" to "colossal". EDIT: Of course, you've probably thawed, cooked, and eaten them by the time I got back to this thread.... :\ Last edited by ratbastid; 11-13-2009 at 07:47 PM..