In article >,
brooklyn1 > wrote:

> On Sun, 16 May 2010 06:50:39 -0700, sf > wrote:
>
> >On Sun, 16 May 2010 05:30:24 -0500, Omelet >
> >wrote:
> >
> >>I dunno. I find shelling cooked shrimp as I eat them to be messy at the
> >>table I guess. Even mom complained when the Shrimp Scampi at Red
> >>Lobster still had the shells on. I just don't see the point.
> >
> >Agreed. If I'm eating out, I *expect* shrimp to be shelled. Why
> >would I pay them to not shell shrimp? Preparation is part of the
> >reason I eat out.
>
> Shelled they are not properly prepared. I wouldn't want to pay
> restaurant prices for shelled shrimp, means they are cheapo precooked
> frozen shrimp.

Not necessarily...

And I personally do used pre-shelled pre-cooked shrimp for cold salads.
Omelets too.

They work just fine but I admit that they are not quite as flavorful.

But the cats like them. <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

Omelet > wrote:

> (Steve Pope) wrote:

>> It does not take more than a couple seconds for a diner to shell a
>> shrimp using knife and fork; however I didn't always know this.
>> For years I avoided them thinking it was too much hassle.

>Ok, so how the hell do you peel a shrimp with a knife and fork?
>Sounds like it'd be cold before I could eat it!

First, if the head is still on, slice it off. Then spear the fork into
the meatiest part of the shrimp, going in from the abdomen
side. While holding the shrimp like this with your fork, slide the
knife under and around the shell, taking it off. Then, again with the
knife trim off the little legs. You now have a nearly clean piece of
shrimp meat on your fork; you can now use the point of your knife
to remove the sand vein.

Steve

Omelet wrote:

>
> Ok, so how the hell do you peel a shrimp with a knife and fork?
> Sounds like it'd be cold before I could eat it!
>
> I've tried cooking them shell on and shell off, and I see absolutely no
> difference in flavor and texture.
>
> But, I am a statistic of one. <g>

LOL
I grill shrimp quite often and always used to shell them first, until I
read or heard somewhere that they are better cooked in the shell. So I
tried it. IMO, they are better cooked in the shell.

In article >,
(Steve Pope) wrote:

> Omelet > wrote:
>
> > (Steve Pope) wrote:
>
> >> It does not take more than a couple seconds for a diner to shell a
> >> shrimp using knife and fork; however I didn't always know this.
> >> For years I avoided them thinking it was too much hassle.
>
> >Ok, so how the hell do you peel a shrimp with a knife and fork?
> >Sounds like it'd be cold before I could eat it!
>
> First, if the head is still on, slice it off. Then spear the fork into
> the meatiest part of the shrimp, going in from the abdomen
> side. While holding the shrimp like this with your fork, slide the
> knife under and around the shell, taking it off. Then, again with the
> knife trim off the little legs. You now have a nearly clean piece of
> shrimp meat on your fork; you can now use the point of your knife
> to remove the sand vein.
>
> Steve

Oy.

Thanks for the instructions. Does your entire portion stay hot while you
do this???
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
Dave Smith > wrote:

> Omelet wrote:
>
> >
> > Ok, so how the hell do you peel a shrimp with a knife and fork?
> > Sounds like it'd be cold before I could eat it!
> >
> > I've tried cooking them shell on and shell off, and I see absolutely no
> > difference in flavor and texture.
> >
> > But, I am a statistic of one. <g>
>
> LOL
> I grill shrimp quite often and always used to shell them first, until I
> read or heard somewhere that they are better cooked in the shell. So I
> tried it. IMO, they are better cooked in the shell.

How so? Not arguing, just curious what the real difference is.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Sun, 16 May 2010 10:28:04 -0500, Omelet >
wrote:

>And I personally do used pre-shelled pre-cooked shrimp for cold salads.
>Omelets too.
>
>They work just fine but I admit that they are not quite as flavorful.

Do you do anything with them first? I've found that a five minute
soak in salted water does wonders.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 16 May 2010 11:09:01 -0500, Omelet >
wrote:

>In article >,
> (Steve Pope) wrote:
>
>> Omelet > wrote:
>>
>> > (Steve Pope) wrote:
>>
>> >> It does not take more than a couple seconds for a diner to shell a
>> >> shrimp using knife and fork; however I didn't always know this.
>> >> For years I avoided them thinking it was too much hassle.
>>
>> >Ok, so how the hell do you peel a shrimp with a knife and fork?
>> >Sounds like it'd be cold before I could eat it!
>>
>> First, if the head is still on, slice it off. Then spear the fork into
>> the meatiest part of the shrimp, going in from the abdomen
>> side. While holding the shrimp like this with your fork, slide the
>> knife under and around the shell, taking it off. Then, again with the
>> knife trim off the little legs. You now have a nearly clean piece of
>> shrimp meat on your fork; you can now use the point of your knife
>> to remove the sand vein.
>>
>> Steve
>
>Oy.
>
>Thanks for the instructions. Does your entire portion stay hot while you
>do this???

You're missing the point... leaving the shell on is not about
retaining heat, the shell retains moisture and flavor. When boiling
shelled shrimp much of the flavor ends up in the cooking water as does
much of the moisture in the shrimp.. for shrimp cocktail the shells
should be left on during boiling, chilled in shell, and only shelled
just before serving. Sauteing/grilling shelled shrimp the same, with
the shells removed the intense heat would drive out much of the
moisture along with flavor... I don't see the problem with the diner
shelling themself, properly cooked the shell slides right off. Only
when breaded should shrimp be shelled... Oriental stir frying entails
velvetizing (coating with cornstarch) a form of breading.

Omelet > wrote:

> (Steve Pope) wrote:

>> First, if the head is still on, slice it off. Then spear the fork into
>> the meatiest part of the shrimp, going in from the abdomen
>> side. While holding the shrimp like this with your fork, slide the
>> knife under and around the shell, taking it off. Then, again with the
>> knife trim off the little legs. You now have a nearly clean piece of
>> shrimp meat on your fork; you can now use the point of your knife
>> to remove the sand vein.

>Oy.

>Thanks for the instructions. Does your entire portion stay hot while you
>do this???

If it's a "Mediterranean-sized" portion of shrimp, yes.

If it's a North American sized portion of shrimp, probably not.

Steve

In article >,
sf > wrote:

> On Sun, 16 May 2010 10:28:04 -0500, Omelet >
> wrote:
>
> >And I personally do used pre-shelled pre-cooked shrimp for cold salads.
> >Omelets too.
> >
> >They work just fine but I admit that they are not quite as flavorful.
>
> Do you do anything with them first? I've found that a five minute
> soak in salted water does wonders.

I just rinse them, but I'll have to try your suggestion, thanks!
I generally dress them in a combo of olive oil, red wine or balsamic
vinegar and the herb of the day. Usually Dill Weed.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Sun, 16 May 2010 11:09:51 -0500, Omelet >
wrote:

>In article >,
> Dave Smith > wrote:
>
>> Omelet wrote:
>>
>> >
>> > Ok, so how the hell do you peel a shrimp with a knife and fork?
>> > Sounds like it'd be cold before I could eat it!
>> >
>> > I've tried cooking them shell on and shell off, and I see absolutely no
>> > difference in flavor and texture.
>> >
>> > But, I am a statistic of one. <g>
>>
>> LOL
>> I grill shrimp quite often and always used to shell them first, until I
>> read or heard somewhere that they are better cooked in the shell. So I
>> tried it. IMO, they are better cooked in the shell.
>
>How so? Not arguing, just curious what the real difference is.

The shell minimizes loss of moisture/flavor... also the shell turning
pink indicates doneness. Cooking shelled shrimp is exactly the same
as cooking shelled lobster.

In article >,
brooklyn1 > wrote:

> >Oy.
> >
> >Thanks for the instructions. Does your entire portion stay hot while you
> >do this???
>
> You're missing the point... leaving the shell on is not about
> retaining heat, the shell retains moisture and flavor. When boiling
> shelled shrimp much of the flavor ends up in the cooking water as does
> much of the moisture in the shrimp.. for shrimp cocktail the shells
> should be left on during boiling, chilled in shell, and only shelled
> just before serving. Sauteing/grilling shelled shrimp the same, with
> the shells removed the intense heat would drive out much of the
> moisture along with flavor... I don't see the problem with the diner
> shelling themself, properly cooked the shell slides right off. Only
> when breaded should shrimp be shelled... Oriental stir frying entails
> velvetizing (coating with cornstarch) a form of breading.

Okay.

I mostly saute' shrimp rather than grilling it... and if I do grill it,
it's FAST. I literally stand over it until it turns pink.

IMHO it does not lose much moisture. Just don't overcook it!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

In article >,
(Steve Pope) wrote:

> Omelet > wrote:
>
> > (Steve Pope) wrote:
>
> >> First, if the head is still on, slice it off. Then spear the fork into
> >> the meatiest part of the shrimp, going in from the abdomen
> >> side. While holding the shrimp like this with your fork, slide the
> >> knife under and around the shell, taking it off. Then, again with the
> >> knife trim off the little legs. You now have a nearly clean piece of
> >> shrimp meat on your fork; you can now use the point of your knife
> >> to remove the sand vein.
>
> >Oy.
>
> >Thanks for the instructions. Does your entire portion stay hot while you
> >do this???
>
> If it's a "Mediterranean-sized" portion of shrimp, yes.
>
> If it's a North American sized portion of shrimp, probably not.
>
> Steve

<lol> Good point!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
brooklyn1 > wrote:

> On Sun, 16 May 2010 11:09:51 -0500, Omelet >
> wrote:
>
> >In article >,
> > Dave Smith > wrote:
> >
> >> Omelet wrote:
> >>
> >> >
> >> > Ok, so how the hell do you peel a shrimp with a knife and fork?
> >> > Sounds like it'd be cold before I could eat it!
> >> >
> >> > I've tried cooking them shell on and shell off, and I see absolutely no
> >> > difference in flavor and texture.
> >> >
> >> > But, I am a statistic of one. <g>
> >>
> >> LOL
> >> I grill shrimp quite often and always used to shell them first, until I
> >> read or heard somewhere that they are better cooked in the shell. So I
> >> tried it. IMO, they are better cooked in the shell.
> >
> >How so? Not arguing, just curious what the real difference is.
>
> The shell minimizes loss of moisture/flavor... also the shell turning
> pink indicates doneness. Cooking shelled shrimp is exactly the same
> as cooking shelled lobster.

But IME, shrimp meat turns pink. The shells are transparent. Only the
tail turns color...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

Om wrote:

> <shudder> How can anyone eat shrimp shells? Sorry, but that texture would
> be a total turnoff.

If shell-on shrimp are cooked at very high heat (typically through
deep-frying or very hot grilling), the shells become crisp and yummy.

Bob

Om wrote:

> I dunno. I find shelling cooked shrimp as I eat them to be messy at the
> table I guess.

So?

Bob

"Bob Terwilliger" wrote
> Om wrote:

>> <shudder> How can anyone eat shrimp shells? Sorry, but that texture
>> would be a total turnoff.

> If shell-on shrimp are cooked at very high heat (typically through
> deep-frying or very hot grilling), the shells become crisp and yummy.

Spot on Bob! Deepfried they are even better. Bit of a twist though for USA
diners to get used to.

On Sat, 15 May 2010 22:10:24 -0500, Sqwertz wrote:

> On Sat, 15 May 2010 20:26:56 -0400, Cheryl wrote:
>
>> "Sqwertz" > wrote in message
>> news
>>> On Sat, 15 May 2010 08:28:14 -0700, Serene Vannoy wrote:
>>>
>>> But they are better with the shell on. With smaller shrimp above
>>> 40, I often eat the shell if cooked right. It's common in Asian
>>> cooking to eat the shells (and even the heads).
>>
>> I tried shrimp with the shells on once in a Chinese restaurant and I didn't
>> like them that way.
>
> It really depends on how they're cooked and how big they are. Salt
> and pepper whole shrimp (with heads), dusted with cornstarch then
> stir-fried in a lot of oil (deep fried, basically) until they are
> really crispy are da bomb.
>
> -sw

i want to try this. (at a restaurant, not at home.)

your pal,
blake

On Sat, 15 May 2010 12:15:36 -0400 in rec.food.cooking, "James
Silverton" > wrote,
>I think shell-on for grilling tends to prevent overcooking.

Perhaps, but not as well as taking them off the grill as soon as they
are done.

On Sun, 16 May 2010 14:54:44 -0400, blake murphy wrote:

> On Sat, 15 May 2010 22:10:24 -0500, Sqwertz wrote:
>
>> It really depends on how they're cooked and how big they are. Salt
>> and pepper whole shrimp (with heads), dusted with cornstarch then
>> stir-fried in a lot of oil (deep fried, basically) until they are
>> really crispy are da bomb.
>
> i want to try this. (at a restaurant, not at home.)

Her's some pictures of the kind I'm talking about:

http://goodiesfirst.typepad.com/phot...per_shrimp.jpg

On Sun, 16 May 2010 14:54:44 -0400, blake murphy wrote:

> On Sat, 15 May 2010 22:10:24 -0500, Sqwertz wrote:
>
>> It really depends on how they're cooked and how big they are. Salt
>> and pepper whole shrimp (with heads), dusted with cornstarch then
>> stir-fried in a lot of oil (deep fried, basically) until they are
>> really crispy are da bomb.
>
> i want to try this. (at a restaurant, not at home.)

Oops. mo

http://farm2.static.flickr.com/1038/...93b2c1463c.jpg
http://www.foodgps.com/wp-content/up...7/p7040027.jpg
http://sptsb.com/LthSPShrimp5.jpg

=sw

In article >,
Sqwertz > wrote:

> On Sun, 16 May 2010 14:54:44 -0400, blake murphy wrote:
>
> > On Sat, 15 May 2010 22:10:24 -0500, Sqwertz wrote:
> >
> >> It really depends on how they're cooked and how big they are. Salt
> >> and pepper whole shrimp (with heads), dusted with cornstarch then
> >> stir-fried in a lot of oil (deep fried, basically) until they are
> >> really crispy are da bomb.
> >
> > i want to try this. (at a restaurant, not at home.)
>
> Oops. mo
>
> http://farm2.static.flickr.com/1038/...93b2c1463c.jpg
> http://www.foodgps.com/wp-content/up...7/p7040027.jpg
> http://sptsb.com/LthSPShrimp5.jpg
>
> =sw

Sorry, but there is no way in hell I'm EVER going to eat shrimp shells!
I don't care how they are cooked. Chitin is not digestible anyway, and
it'd probably make me ill... and would sicken anyone with diverticulosis
which is all too common.

Fixing them that way in a restaurant and expecting people to eat the
shells is just plain damned laziness which is likely why that fry cook
got fired!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Sun, 16 May 2010 22:13:11 -0500, Omelet wrote:

> Sorry, but there is no way in hell I'm EVER going to eat shrimp shells!
> I don't care how they are cooked. Chitin is not digestible anyway, and
> it'd probably make me ill... and would sicken anyone with diverticulosis
> which is all too common.
>
> Fixing them that way in a restaurant and expecting people to eat the
> shells is just plain damned laziness which is likely why that fry cook
> got fired!

I want my restaurant to serve them this way. Don't be such a prude!

Buffet Palace does them this way. So does First China and Din Ho.
They do this on purpose, not to get fired.

-sw

In article >,
Sqwertz > wrote:

> On Sun, 16 May 2010 22:13:11 -0500, Omelet wrote:
>
> > Sorry, but there is no way in hell I'm EVER going to eat shrimp shells!
> > I don't care how they are cooked. Chitin is not digestible anyway, and
> > it'd probably make me ill... and would sicken anyone with diverticulosis
> > which is all too common.
> >
> > Fixing them that way in a restaurant and expecting people to eat the
> > shells is just plain damned laziness which is likely why that fry cook
> > got fired!
>
> I want my restaurant to serve them this way. Don't be such a prude!
>
> Buffet Palace does them this way. So does First China and Din Ho.
> They do this on purpose, not to get fired.
>
> -sw

I don't eat the shrimp at Buffet Palace. Too many other good things to
eat that don't have shells. ;-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

Omelet wrote:

>In article >,
> Sqwertz > wrote:
>
>> On Sun, 16 May 2010 14:54:44 -0400, blake murphy wrote:
>>
>> > On Sat, 15 May 2010 22:10:24 -0500, Sqwertz wrote:
>> >
>> >> It really depends on how they're cooked and how big they are. Salt
>> >> and pepper whole shrimp (with heads), dusted with cornstarch then
>> >> stir-fried in a lot of oil (deep fried, basically) until they are
>> >> really crispy are da bomb.
>> >
>> > i want to try this. (at a restaurant, not at home.)
>>
>> Oops. mo
>>
>> http://farm2.static.flickr.com/1038/...93b2c1463c.jpg
>> http://www.foodgps.com/wp-content/up...7/p7040027.jpg
>> http://sptsb.com/LthSPShrimp5.jpg
>>
>> =sw
>
>Sorry, but there is no way in hell I'm EVER going to eat shrimp shells!
>I don't care how they are cooked. Chitin is not digestible anyway, and
>it'd probably make me ill... and would sicken anyone with diverticulosis
>which is all too common.
>
>Fixing them that way in a restaurant and expecting people to eat the
>shells is just plain damned laziness.

Folks are not expected to eat the shells any more than anyone expects
folks to eat lobster/crab shells... when shrimp are properly cooked
the shells slip right off. You're obviously used to swigging down
your food in huge mawfuls like a sperm whale.

On 5/16/2010 11:37 PM, Sqwertz wrote:
> I want my restaurant to serve them this way. Don't be such a prude!
>
> Buffet Palace does them this way. So does First China and Din Ho.
> They do this on purpose, not to get fired.
>
> -sw
>

This is my husband's favorite shrimp, but I have never tried them.
Maybe next time.

Becca

On Mon, 17 May 2010 07:57:08 -0400, brooklyn1 wrote:

> Folks are not expected to eat the shells any more than anyone expects
> folks to eat lobster/crab shells... when shrimp are properly cooked
> the shells slip right off. You're obviously used to swigging down
> your food in huge mawfuls like a sperm whale.

Sheldons idea of properly cooked shrimp:

Boiled until they shrink out of their shells.

-sw

On Sun, 16 May 2010 21:42:21 -0500, Sqwertz wrote:

> On Sun, 16 May 2010 14:54:44 -0400, blake murphy wrote:
>
>> On Sat, 15 May 2010 22:10:24 -0500, Sqwertz wrote:
>>
>>> It really depends on how they're cooked and how big they are. Salt
>>> and pepper whole shrimp (with heads), dusted with cornstarch then
>>> stir-fried in a lot of oil (deep fried, basically) until they are
>>> really crispy are da bomb.
>>
>> i want to try this. (at a restaurant, not at home.)
>
> Her's some pictures of the kind I'm talking about:
>
> http://goodiesfirst.typepad.com/phot...per_shrimp.jpg

i've seen various recipes for the dish, but never tried it.

your pal,
blake