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Posted to rec.food.cooking
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Woo Hoo! Shrimp Season!
Pico Rico wrote:
>
> "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?
That and devein.
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