
Andy Husbands and Chris Hart write that people eat with their eyes first, so when they’re in competitions, they use really big shrimp. In industry talk, standard cocktail-size shrimp are called 16/20, which means 16 to 20 per pound, each weighing an ounce or less. Here they call for U4s, meaning there are under 4 per pound. You can also use jumbo shrimp. They brine the shrimp, serve them with hollandaise sauce, and make their own rub. This version is shrimp and stuffing, without brine and sauce.8giant U4 shrimp (each 3 to 4 ounces)1tablespoon butter1medium carrot, cut into ¼-inch dice1rib celery, cut into ¼-inch dice1medium onion, cut into ¼-inch dice1clove garlic, finely chopped2tablespoons mayonnaiseGrated rind of 2 lemons1tablespoon chopped fresh thyme ¼cup chopped fresh parsley1teaspoon ...
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