2011 November: SEAWORTHY  I always wonder why more pizzeria
operators don’t do more with shrimp. Yes, I know adding any type
of seafood to the operation poses a few issues –– buying,
storage and cooking — that might be more than some operators
want to deal with. But using shrimp on pizza, in a pasta dish or
as part of a salad expands your repertoire of offerings and
gives your place a forward look. Let’s examine the
possibilities.  Ordering and buying shrimp is known as the
“count.” For example, 21/25 means that there are 21 to 25 of
that particular size of shrimp in one pound. The rule of thumb
on this is that the smaller the number, the bigger the shrimp.
For example, a five-pound bag of shrimp with a 10/12 count means
that there are about 50 to 60 shrimp in that bag; an 11/15 count
means that there are about 55 to 75 shrimp in that five pound
bag. Further help in deciding how much shrimp to buy (the count)
goes like this: 16/20 suggests extra-large shrimp; 21/30 suggest
large shrimp; 31/35 suggests medium