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The size of Shrimp refers to the count per pound you would receive.
For example: 16-20ct means in 1 pound of Shrimp, you would receive 16-20 Shrimp.
The smaller the number, the larger the size of Shrimp.
Black tiger shrimp have a mild flavour, but the cooked meat is also softer than that of other shrimp species. Large tiger shrimp tails are most commonly used for the classic shrimp cocktail appetizer or even grilled.
Check out this delicious recipe from: Yummly.com
TIGER SHRIMP SUMMER ROLLS
- 10 tiger shrimp, boiled 3 min., cooled, cleaned and cut in half lengthwise
- 1 bundle black rice vermicelli, boiled for 7 min., rinsed and cooled
- 1/2 cup jicama, julienned
- 12 leaves Thai basil
- 12 leaves mint
- 4 sprigs cilantro
- 1/2 pound bean sprouts
- 3 leaves green leaf lettuce
- 8 10-inch round rice paper wrappers
- hot water for rice paper
- 8 ounces hoisin sauce
- 2 tablespoons honey
- Dip each piece of rice paper into hot water for approx. 10 seconds.
- Lay two soaked pieces slightly overlapping each other onto a clean tabletop.
- Place 5 half shrimps in a line across the middle of rice paper wrappers.
- On top of shrimp place a thin line of black rice vermicelli.
- Place 3 leaves each of mint and Thai basil and 1 sprig of cilantro evenly on top of shrimp and vermicelli.
- Lay bean sprouts and lettuce in a line across the middle of rice paper wrappers, slightly under shrimp and vermicelli stack.
- Fold excess rice paper in towards middle or roll from both the right and left side.
- Begin rolling from the bottom up, making sure to apply even pressure as you approach the top.
- Cut each roll into 1-inch rounds and reserve until ready to assemble.
- Combine honey and hoisin in mixing bowl until evenly incorporated.
- Spoon small amount of honey hoisin onto each tiger shrimp summer roll and serve.