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Page 1 of 2 1 2 > Thread Tools Display Modes 02-03-2011, 11:15 PM #1 mcc1961 Assistant Cook Join Date: Oct 2010 Posts: 28 Shrimp in shell I read that shrimp are better tasting if cooked in their shells ,is there anything to this? Tweet __________________ __________________ 02-04-2011, 05:34 AM #2 pacanis Chef Extraordinaire Join Date: Feb 2007 Location: NW PA Posts: 18,751 Along a similar line, I heard that the dish picked up more flavor if the shrimp were left in their shells when added and cooked. I prefer peeling them ahead though, so everything is ready to eat and less messy __________________ __________________ Give us this day our daily bacon. 02-04-2011, 05:39 AM #3 cmarchibald Senior Cook Join Date: Apr 2010 Location: Tarlac City, Philippines Posts: 309 In Thailand they eat the shells. I can't do it, but my husband does. __________________ 02-04-2011, 05:50 AM #4 Uncle Bob Chef Extraordinaire Join Date: Nov 2006 Location: Small Town Mississippi Posts: 17,432 In general ....yes! ~~ I "boil" shrimp in shell and with heads on. Also "BBQ" shrimp in shell with heads on. (Which has nothing to do with BBQ.) ~~ Most recipes call for peeled shrimp ~~ A stock can be made using shells and heads that add flavor to a recipe...or can be frozen for later use. HTH __________________ There is only one Quality worse than Hardness of Heart, and that is Softness of Head. Kool-Aid...Think Before You Drink 02-04-2011, 06:33 AM #5 BigAL Senior Cook Join Date: Jan 2008 Location: W.KS Posts: 417 I've heard that there is alot of flavor in the heads, is it the pancrease or hepta pancre......or what ever it is. It's similar to crawfish and "suck'n the head", which IS very good. The shell adds flavor and also can protect the meat from over cook'n, like on a grill/smoker. Another idea is to peel the shrimp but throw the shells in w/the shrimp and just take out when the dish is ready. __________________ 02-04-2011, 06:54 AM #6 CraigC Master Chef Join Date: Jan 2011 Posts: 5,298 I prefer them steamed in the shell. Some folks don't like the idea of eating the "vien" in peel & eat. Craig __________________ 02-04-2011, 07:20 AM #7 Andy M. Certified Pretend Chef Join Date: Sep 2004 Location: Massachusetts Posts: 42,327 While cooking in the shell may impart more flavor, there are circumstances where I don't want shrimp served to me in the shell or even with the tail piece attached. If I'm eating a pasta dish with shrimp, my fingers shouldn't have to get involved with the shrimp. There are more informal occasions when I don't mind eating with my fingers. Then it's OK. __________________ "If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan 02-04-2011, 09:21 AM #8 cmarchibald Senior Cook Join Date: Apr 2010 Location: Tarlac City, Philippines Posts: 309 Quote: Originally Posted by Andy M. While cooking in the shell may impart more flavor, there are circumstances where I don't want shrimp served to me in the shell or even with the tail piece attached. If I'm eating a pasta dish with shrimp, my fingers shouldn't have to get involved with the shrimp. There are more informal occasions when I don't mind eating with my fingers. Then it's OK. True story: Years ago when I was living in Atlanta, I was dining at my favorite super-posh Italian restaurant (a place that looks like something right out of The Godfather). We were with a large group of my girlfriends celebrating someone's birthday, and our waiter Tony was having fun entertaining us.I ordered the shrimp scampi, and having good Southern ladylike table manners didn't want to fish around in my pasta with my fingers to remove the tails. So I struggled with my knife and fork to gingerly remove the tail, when my shrimp suddenly broke free, slipped through the buttery sauce and flew across the table. Tony was watching all of this, highly amused, then stepped in to assist me before I (in his words) "hurt someone". He then taught me a technique that I use to this day.Take the flat side of the dinner knife (the one without the teeth of course) and press it into the joint of the tailfin and the tail. Then stab the meat with your fork, pull gently and....voila. __________________ 02-04-2011, 10:23 AM #9 Andy M. Certified Pretend Chef Join Date: Sep 2004 Location: Massachusetts Posts: 42,327 Quote: Originally Posted by cmarchibald ...Take the flat side of the dinner knife (the one without the teeth of course) and press it into the joint of the tailfin and the tail. Then stab the meat with your fork, pull gently and....voila. Your experience demonstrates why the tails should have been removed. That there is an easier way to get the tails off doesn't make it OK in my mind. Your dinner guest shouldn't have to work to eat their meal. That work belongs in the kitchen. __________________ "If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan 02-04-2011, 10:52 AM #10 CraigC Master Chef Join Date: Jan 2011 Posts: 5,298 Quote: Originally Posted by Andy M. Your experience demonstrates why the tails should have been removed. That there is an easier way to get the tails off doesn't make it OK in my mind. Your dinner guest shouldn't have to work to eat their meal. That work belongs in the kitchen. I guess we should never invite folks over for steamed crabs or a crawfish boil then? Pickin and peelin are all part of the fun. A couple cases of iced down Abita beer and Laissez les bon temps rouler! I agree that certain meals should not have your guest working. I was just funnin ya. Craig __________________ __________________ Page 1 of 2 1 2 > Tags shrimp « Hi! New here, with a question about curry | Yooooo hoooo frank » Thread Tools Show Printable Version Display Modes Linear Mode Switch to Hybrid Mode Switch to Threaded Mode Posting Rules You may not post new threads You may not post replies You may not post attachments You may not edit your posts BB code is On Smilies are On [IMG] code is On HTML code is OffTrackbacks are OffPingbacks are OffRefbacks are Off Forum Rules » Latest Forum Topics Wednesday, 7/19/2017, what's on your plate? Preferred wood used for wooden cooking utensils Kitchen "Candy"... 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