dsi1 wrote in rec.food.cooking:

> On Sunday, October 2, 2016 at 4:30:58 AM UTC-10, cshenk wrote:
> > Tom Del Rosso wrote in rec.food.cooking:
> >
> > > When it comes to shrimp cocktail of course the shell is left on
> > > the tail as a handle, but shrimp in soup or risotto? How are you
> > > supposed to eat shrimp like that in soup? You have to pick it out
> > > and shell it, then drop it back in the soup to eat it? That is
> > > disgusting and ridiculous. I just had this problem with risotto
> > > in a pretty good restaurant and it's happened before with soup.
> > > They could just as easily have removed the whole shell. What say
> > > you?
> >
> > Tom, in some cultures, the shell (at least the tail) is eaten. It's
> > actualy good for you in reasonable amounts. Natural chondritin and
> > such. Although you say Risotto here (generally Italian), there are
> > many things similar to a risotto that aren't from there and would be
> > cooked with at least partly shell on with choice of shalling
> > further, left up to the eater.
> >
> > You should have been served a tiny 3 prong fork with the meal (or in
> > other cultures, chopsticks). These are used to gently hold the
> > shrimp by the tail and then you either bite off the piece that is
> > shelled and place the tail to the side of the bowl, or you eat the
> > whole thing.
> >
> > I had an intriguing dish in Hawaii (but don't know as it's common
> > there, house specialty at an eatery just short of the mini-tunnel
> > leading to the state university north of Waikiki). It was a fast
> > dish of a minimum of shrimp stock, lemon pepper, a bit of garlic,
> > and whole shrimp (even the heads were left on). These were cooked
> > in an almost stirfry method until the liquid was gone then served
> > with rice to the side and a small dipping bowl of more stock. I'd
> > see some eat them whole, shell and all, and others set the shells
> > to the side then salt and pepper them and eat them alone as an
> > almost dessert sort of thing. I know it sounds like 'salt and
> > pepper shrimp' but it wasn't the same. I'm pretty sure there was
> > no oil used at all because I would take the heads home and freeze
> > them then once enough, I'd dump them in some water and crush them
> > then boil for a shrimp stock (strain before use obviously). No
> > oil/fat on the top at all. Maybe DS1 might recognize it?
> >
> > Carol
> >
> > --
>
> That would be the Hawaiian Garlic Shrimp. It's a popular dish here.
> The shrimp with the shell is lightly coated with flour seasoned with
> cayenne. Butter is melted in a pan and heated until bubbly. Add the
> shrimp and fry a couple of minutes on each side - longer if it's
> large. Flip the shrimp. Add a large amount of chopped garlic and fry
> until browned and shrimp is done. Don't overcook the shrimp. Plate
> the shrimp and spoon the garlic on top.
>
> I make this dish with oil instead of butter and the shrimp is fried
> at high heat and burned in a controlled manner. You wouldn't normally
> be able to cook shrimp this way - unless you leave the shell on.
>
> As far as how you're going to eat this thing - you're on your own.

Close relative dish! This one however had no fat at all. No garlic of
note either. I do like the garlic shrimp. I also agree, shelling when
cooking this way, doesnt work. Folks who have only had shelled shrimp,
are missing part of the charm but unaware of it.

Carol

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