ChattyCathy wrote:
>
> Cheryl wrote:
>
> > I shelled the gulf shrimp and washed them (not in Dawn) and now they
> > are marinating in some olive oil, chopped garlic, a little sesame oil,
> > soy sauce, a little oyster sauce, wine vinegar (just a couple of drops
> > - wish I
> > had some rice vinegar but I don't). ground ginger. Tomorrow I'll
> > grill them
> > and baste them with some garlic butter while they cook. I read a
> > while back
> > to use two skewers rather than one so the shrimp don't spin. I will
> > use up the rest of the baby peas and maybe cook some rice if I feel
> > like I need some carbs after yard work.
>
> Sounds PDG to me. <In case anybody hasn't realized this by now, I'm a
> total shrimp fan. ;-)>
>
> Only one thing I'd have done differently tho' - and that would be to
> leave the shells on. I find that shrimp just tastes better when cooked
> in the shells, but I'd still enjoy yours, "as is". Save some for me
> please? <g>

Yes, and then the shells can be used to make stock.
I've smoked shrimp in the shell, and then made stock
with that. Not everybody's cup of tea, I'm sure,
but the smoky shrimp stock was interesting.