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The size of Shrimp refers to the count per pound you would receive.
For example: 41/50 Ct means in 1 pound of Shrimp, you would receive 41-50 Shrimp.
The smaller the number, the larger the size of Shrimp.
White shrimp have a more mild flavour with notes of natural sweetness because they're found in areas with less salinity, like brackish estuaries and bayous. If you boil or sauté them, they'll soak in the nuances of the sauces and seasonings quite nicely.
Check out this easy-to-do recipe from: rasamalaysia.com
GARLIC WHITE WINE SHRIMP
Garlic White Wine Shrimp is a quick and easy shrimp recipe to be served with pasta, rice, or crusty bread. The shrimp is incredibly delicious in a garlic white wine sauce finished with lemon.
- Olive oil
- White wine
- Freshly ground black pepper
- Lemon Juice
- First, heat a skillet (or nonstick frying pan) over medium-high heat. Saute garlic and onion with melted butter and olive oil until golden brown and fragrant.
- Add the white wine to the pan and simmer the sauce for 2 minutes.
- Next, cook the shrimp with the sauce and stir a few times until pink. Lower the heat and keep simmering for another 5 minutes. Add salt and ground black pepper to taste.
- Stir in parsley and lemon juice and serve immediately.
For the most authentic and flavourful garlic white wine shrimp, please follow these tips:
- You can use both fresh peeled and deveined shrimp or frozen ones in this recipe. Both of them make a delicious shrimp dish.
- The quickest way to thaw the frozen shrimp is to soak them in cool water for 10 minutes, then drain and pat dry with paper towels.
- Never overcook the shrimp. A quick sauté of the shrimp and then cooking in the white wine sauce, will have a tender and crunchy texture.
- Wrapping up the shrimp dish with fresh lemon juice is preferred. The bottled lemon juice is not bright and refreshing enough for this dish.