Large, Atlantic shrimp, factory-farmed medium shrimp from Thailand, and shrimp “pieces” are just a few options available to chefs - and of course they come at different price points. Chances are the shrimp in your Caesar salad have traveled half way across the world and aren’t that great quality – in fact they probably cost the same if not less than the mass-produced chicken that was the other, less expensive option for the salad. But because we conventionally think of shrimp as being a higher value protein we’ll unwittingly pay more for it. As for the romaine lettuce, croutons made from yesterday’s leftover bread and the cheesy vinaigrette, they cost the kitchen merely cents.
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