"Sqwertz" > wrote in message
...
> On Mon, 03 Jun 2013 11:59:40 -0400, jmcquown wrote:
>
>> I'd probably have them peel and devein about 1/4 lb. of shrimp. For use
>> in something like chilled seafood cocktails. Or to mince and make Thai
>> dumplings. For a lot of dishes I prefer to cook shrimp in the shell.
>> If not, peeling and deveining them is not a problem. I've done it
>> plenty of times.
>
> If they don't have a "EZ Peel" machine which automatically take the
> vein out while leaving the shell mostly in tact - making them much
> easier to peel, then they need to get with the times. That's how 75%
> of the shrimp around here is sold. Only the head-on shrimp are not
> subjected to that treatment.
>


What does the machine do - cut the shell neck to tail but leave it on the
shrimp?