One time on Usenet, Steve Calvin > said:

> ok, shrimp cocktail I understand. Presentation and all of that sort of
> thing. But why in the world would you leave the tails on when doing
> something like shrimp scampi, parm, etc??? They don't serve any purpose
> in those dishes except for being a p.i.t.a. to deal with using a knife,
> fork, whatever.
>
> I just don't get it. Nor do I serve dishes like that with the tail shell
> still on.

I've had that same thought when eating shrimp in cream and white
wine sauce at my favorite restaurant -- it's wonderful except for
those blessed tail shells! I'll have to ask them the next time I
go there (not often as it's kinda spendy, but worth every penny)...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF