surprising yield - shrimp peeled to unpeeled
- fldhkybnva Sep 1, 2012 09:17 PM
is it normal to yield only 50% yield from peeled to unpeeled shrimp? it's a bit of a depressing shocker that my 1 lb of unpeeled shrimp is only 1/2 lb peeled...
I know, it feels like such a waste to toss half of what you spent good money on! I always make soup broth with the shrimp shells. If I have peeled them raw, I saute the shells in a little olive oil for a few minutes till they turn pink, then add a couple cups of water and cook it for a few hours. Strain, then freeze to use for any fish soup, gumbo or jambalaya that I make another time.
The head-on ones I got at the shrimp boat shack in Charleston did yield just 50%, but they were only 2 bucks a pound, so it didn't hurt as much.
For head-on shrimp... sounds logical. For head-off, thiinking shells:tail ration would be significantly different. Think I'll check that out myself the next time I buy shrimp.
Though I love crab, imagine you toss WAY more than you keep if you're picking them yourself... ven if you're really GOOD at it. That $25/lb lump or backfin just might be a bargain in the long run.
We peel large amounts of shrimp at work. 21-25 Gulf white or green and we get a much better yield than that I would say near 75% shrimp meat at least.