Richard Periut > wrote in
:

> Dave Smith wrote:
>
> > Richard Periut wrote:
> >
> >
> >>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.
> >
> >
> > I used to BBQ peeled shrimp until I learned the benefits of
> > marinating and cooking them in the shell. It saves me a lot of
> > work when I am preparing them since I don't have to shell everyone
> > else's shrimp as well as my own. It stretches the shrimp, making
> > people take time to peel them, But most important is that they
> > taste so much better when done in the shell.
> >
> >
> When you make a cut through the ventral aspect of the shrimp (to
> devein it,) makes peeling it a breeze.
>

But when you peel off the shell you limit/reduce the flavour.

--
Starchless in Manitoba.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl