[Sca-cooks] shrimp

[Sharon Palmer]

>Audrey answered me about whole fried, soft? shrimp with:
><<< The shell adds crunch, and the head has a very nice texture, softer
>and richer, than the tails. You eat the whole thing (freaks us
>North-Americans out, but they're really good this way).>>>
>

The local Chinese buffet has crabs fried in breading and a sticky 
garlic sauce over that.  I don't think anyone could eat the crab 
shells, but I've never figured out a good way to eat the meat from 
them.

Ranvaig