Nancy Young wrote:

> "Steve Calvin" > wrote in message
> ...
>
>>Nancy Young wrote:
>>
>>>"Steve Calvin" > wrote in message They lend a lot
>>>of flavor to the dish. As bones do to meat dishes.
>
>
>>Yeah, I got that and use them all of the time to make broths for flavor. I
>>just don't get why they need to stay on and make people fight with them
>>for a knife and fork.
>>
>>I guess I'm just not asking the question clearly.
>
>
> No, I gotcha. But ... I'm a slob ... I'll either stab the thing close to
> the
> tail and eat it off the fork or ... I'll just pick it up by the tail and eat
> it
> that way. Sometimes I even eat the tail, too. I know, gross.
>
> That was a funny thing you said, fighting with shrimp for a knife and
> fork. I read your other post before this one and I just had to laugh
> out loud. No offense.
>
> nancy
>
>
I've made a spicy oriental (stir fry) dish that states that the shells
should be cut through the top, but left on while stir frying. When you
eat them, you just pull the shrimp by grabbing it from the tail, and
pulling it so that tail and shell are removed.

I'll tell you that I tried the dish without the tail (didn't want to
bother with getting sticky fingers,) and it was not the same. The
flavors within the connective tissue and the juices of the shell,
definitely impart extra flavor. Anyone interested in the recipe, I'll go
to the basement and pull out the recipe.

Regards,

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)





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