On Sat, 10 Mar 2018 10:34:16 -0600, Terry Coombs >
wrote:

> *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 ?
>
> * 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 ...

Put them in the fridge overnight to thaw and then simply take the
shell off. Most all shrimp from the store have the shell cut down the
back. Just peel from this cut. You can save the shells to make
stock.
Janet US