On Saturday, March 10, 2018 at 8:33:36 AM UTC-8, Terry Coombs wrote:
> Â*OK , so at the Massive Meat Sale I also popped for a bag of frozen
> giant shrimps (wild-caught off Argentina). Six bucks a pound , I guess
> that's not bad considering where we are . Problem is that I have very
> limited experience with shell-on raw shrimp ... I know about the sand
> vein , but can they be shelled raw ?
>
> Â* I'm not even sure how many of these monsters is a serving - they're
> like 3-4" long (measured around the outside) plus tail . I think this is
> the kind they butterfly and bread/deep fry - I'd probably use a lot less
> oil and kinda pan-fry them . Or scampi , or creole , or chow mein , or ,
> or ...
>
> --
> Snag
> Ain't no dollar sign on
> peace of mind - Zac Brown

This is the perfect recipe for those size shrimp. Decades old recipe from a New Orleans institution.

http://hizzoners.com/index.php/recip...les-bbq-shrimp