On Mon, 03 Jun 2013 11:59:40 -0400, jmcquown >
wrote:

>Got an email on the antiquated listserv residents use to
>mass-communicate with other Dataw residents. Dobson Seafood is now open
>daily and has fresh shrimp. Yay!
>
>"Shrimp season is officially under way. We have jumbo and large shrimp
>now. Please tell everyone to let us know if you are from Dataw and
>we’ll give you a discount on the shrimp. Call ahead and we’ll be glad
>to have your order ready especially peeled and deveined. We’ll also be
>glad to freeze them for you."
>
>*If* I can figure out where the heck this place is (the online map is
>upside down and I don't feel like standing on my head) I may just buy a
>couple of pounds of large shrimp. I'm not sure I'd need them to freeze
>them unless they mean flash-freezing. I'll have to call and ask if
>there is any benefit to them freezing it or me just putting it in my
>freezer.
>
>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.
>
>As for the shells, one of these days I might actually get the urge to
>make shrimp stock.
>
>Jill

You've hit upon my weakness -- I have absolutely no control when
cooked and peeled shrimp are in the fridge. I don't care if I planned
them for a meal (I can always make my husband something with ground
beef ) I'll sneak eat them until they are gone. I'm a bad person
Janet US