TO PEEL OR NOT TO PEEL

[jc1947]

The first time I ever had shrimp with hot sauce was at my Grandmother's, when I was about 9 years old.

She gave me a plate of about a dozen. I had never even seen or heard of "shrimp" before.

After I was done eating them, she asked if I wanted more & came for my plate.

She said, "Chunny, where's the shells & tails?". I said, "What shells & tails?"

I thought they went down a little rough!

Bear

LMAO thinking of Bear eating shells while trying not to hurt his Grandmother's feelings!
JC1947

 

[railrunner130]

I don't normally watch morning "news" shows- the kind that are pure infotainment. Anyhow, Harry Smith? was walking some guy through a seafood cookout on the 6-month anniversary of the Gulf oil spill. He picked up a whole shrimp- not peeled and ate it. He made a quick comment about it being crunchy. The camera quickly moved away. I got a good laugh about that one. You'd think the man would've been reasonably familiar with how to eat shrimp.

 

[monoxide]

Yeah it is your prefrence... I myself will eat the shrimps whole... shells and heads included (well not the tail)... i dont like wasting time LOL!!! but if i am making it for others & i have the time i peel them... so either way you smoke/cook them... peeled or un-peeled is totally up to you...

The first time I ever had shrimp with hot sauce was at my Grandmother's, when I was about 9 years old.


She gave me a plate of about a dozen. I had never even seen or heard of "shrimp" before.


After I was done eating them, she asked if I wanted more & came for my plate.


She said, "Chunny, where's the shells & tails?". I said, "What shells & tails?"



I thought they went down a little rough!




Bear

Fried shrimp I will eat the tails but most the time I remove it. We took my uncles friend to a seafood place he was eating jumbo fried shrimp like they were popcorn shrimp

 

[moikel]

Some of the fancy chefs will say they taste better when cooked with the shell on.  I can't tell the difference, and I hate peeling them at the dinner table.  I shell mine and save the shells for stock.  Tails on or off determined by the dish they will be prepared for.

All the heads,shells tail bits are a great sauce base.Fry heads etc in a little EVO till they colour, some onion,bit of garlic glug of white wine towards the end,crush them with a potato masher then strain carefully.Works with all shellfish,great flavour boost for marinara sauce or the like.