[Sca-cooks] OP: shrimps

[Barbara Benson]

<snip lots of great comments from Masta A as usual>
> Adamantius> Heavens to Murgatroyd, why pop their heads off at all, if
you're
> cooking them in the shell? Unless, of course, you bought them that
> way?

'cause that's the way my Momma taught me how to do it. And no, we did not
buy them (hence the cast nets, I can throw a 5 footer but Mom can throw an
8). The fun part was if you put them in a bucket of lagoon water and plopped
it into the deepfreeze they would frequently live through the process and be
wigglin when you thawed them.

And leaving the head on makes it difficult to get the vein out. ;)

Actually, I was talking about the partial shell technique that we were
discussing. Pop the head off, grab the little legs and pull the shell off
like you are unwrapping a candy cane. Maybe that is why the end tail bit
gets left on, when you grab the legs you just take off the part of the shell
that would cover the vest area, if shrimps wore vests. It takes an extra
step to get the tail bits off. And I agree, it does add taste.

But then again, when I think about it, even when we were cooking in the full
shell we still took the heads off. Don't know why, see earlier comment on
being taught by Momma. When I see her for X-Mas I'll ask. (How much you want
to bet it is what her Momma taught her?)

Glad Tidings,
Serena