On Sunday, October 2, 2016 at 6:04:39 PM UTC-4, dsi1 wrote:
> On Sunday, October 2, 2016 at 11:38:26 AM UTC-10, Victor Sack wrote:
> > Tom Del Rosso > wrote:
> >
> > > 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?
> >
> > In Europe, "bouillabaisse-type" soups (not real bouillabaisse which is
> > served "en deux services", i.e. soup and fish/shellfish are served
> > separately) very often contain whole unshelled prawns.
> >
> > Victor
>
> You get a better product when you fry shrimp/prawns with the shell on.

But you'd lose the crispy batter coating, which provides a nice contrast
when dipped into the cocktail sauce.

The shrimp in the video did look delicious.

Cindy Hamilton