On Sun, 16 May 2010 11:09:01 -0500, Omelet >
wrote:

>In article >,
> (Steve Pope) wrote:
>
>> Omelet > wrote:
>>
>> > (Steve Pope) wrote:
>>
>> >> It does not take more than a couple seconds for a diner to shell a
>> >> shrimp using knife and fork; however I didn't always know this.
>> >> For years I avoided them thinking it was too much hassle.
>>
>> >Ok, so how the hell do you peel a shrimp with a knife and fork?
>> >Sounds like it'd be cold before I could eat it!
>>
>> First, if the head is still on, slice it off. Then spear the fork into
>> the meatiest part of the shrimp, going in from the abdomen
>> side. While holding the shrimp like this with your fork, slide the
>> knife under and around the shell, taking it off. Then, again with the
>> knife trim off the little legs. You now have a nearly clean piece of
>> shrimp meat on your fork; you can now use the point of your knife
>> to remove the sand vein.
>>
>> Steve
>
>Oy.
>
>Thanks for the instructions. Does your entire portion stay hot while you
>do this???

You're missing the point... leaving the shell on is not about
retaining heat, the shell retains moisture and flavor. When boiling
shelled shrimp much of the flavor ends up in the cooking water as does
much of the moisture in the shrimp.. for shrimp cocktail the shells
should be left on during boiling, chilled in shell, and only shelled
just before serving. Sauteing/grilling shelled shrimp the same, with
the shells removed the intense heat would drive out much of the
moisture along with flavor... I don't see the problem with the diner
shelling themself, properly cooked the shell slides right off. Only
when breaded should shrimp be shelled... Oriental stir frying entails
velvetizing (coating with cornstarch) a form of breading.