[Sca-cooks] shrimp

[Mark S. Harris]

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
=======

Are they soft-shell crabs? Kiri, could probably tell us more, but I thought there was a time period right after when the crabs have molted their shells when the shells were soft. I don't know if you can eat those shells or not. But it might be easier to get into the crab meat then.

Presumably lobsters would go through the same process as they grow, but I've never heard of "soft-shell" lobsters.

Stefan

======
Mark S. Harris
Electronics Engineer, Board and Systems Design
MarkSHarris at austin.rr.com
http://www.linkedin.com/in/marksharris