ImStillMags wrote:

> 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

There's a lot of ways to fix them. I find the flavor of the argentine
ones to be a little lacking but not bad.

Tempura would be a good solution if you feel like the trouble.
Steaming works well also and serve with a cocktail sauce.

I've never bothered to remove the sand vein. I peel as I eat and the
shells are actually good for joint issues (in reasonable moderation).