notbob wrote:
> On 2005-01-06, Steve Calvin > wrote:
>
>
>>As stated (sigh) I understand that for shrimp cocktail.... (see top
>>line) but why in a *hot* dish such as scampi or parm, etc?
>
>
> I imagine just because of laziness and/or cost cutting (less labor). I've
> noticed this is common in some dishes like camarones el diablo, but don't
> know if that's traditional or, again, laziness. It is not the usual for
> scampi or parm and I always shell when preparing these dishes. Fortunately,
> for me, I'm a crunchiness freak and still have all my teeth so leaving the
> shells on is no biggy. In fack, I always eat the tail.
>
> nb

okie-dokie. Been enough replies to the contrary that I apparently just
don't get it. But that's ok. I've eaten the stuff made like that all my
life and certainly don't intend to stop ordering them now! :-) At home's
a different story though. Here, I'll continue to boil the shells, tails,
and heads in some sort of liquid with other things (or not), strain and
then toss those suckers right in the garbage. Then reduce the stock for
whatever dish I'm making for the flavor.

I was just curious on others views. Thanks all for the opinions.

--
Steve
But eatin' the tails is still gross. ;-)