In article > ,
"Muddle" > wrote:

> "why is shell on shrimp better"

I'm not sure either...
That's what I was asking as well.

> It keeps people from overcooking them and the shells make a good stock. I
> buy mine shell on and deveined, because I live to far from the ocean to get
> them fresh and the shell helps protect them in the freezer. I do remove the
> shells for stock.

So do I. My bag of shells is pretty full in the freezer right now so
it's time to get some head-on shrimp for the final shrimp stock. I like
to combine heads with shells for a richer stock. It's one stock I don't
add any aromatics to! It's not needed. Fish head stock I treat just like
any other meat stock by adding celery, ginger, garlic and onions.

> When grilling, I butterfly the shrimp, add a thin slice
> of jalopeno pepper and wrap in cured pork product.

I've found that a good 24 hour oil based marinade works fine to protect
them from drying out. I used Italian dressing in this case and it's
generally 1/2 Olive oil.

> Shell on is better, because I want the damned shells and I don't see the
> sense in paying more to have them removed.

Plus it keeps them from drying out in the fish mongers display!
I will only pay for head-on shrimp tho' when I want the heads for stock.

I only buy them shell on/deviened when I can find them that way for a
good price. Most of the time I devien them myself as I shell using a
small sharp paring knife.

When I'm in a hurry, I'll use peeled, deviened fresh frozen shrimp. They
are not as good but they are acceptable. But, I'd never serve those to
company!
--
Peace, Om

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