On Sat, 10 Mar 2018 10:36:43 -0700, U.S. Janet B. >
wrote:

>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

Didn't say they were frozen... personally I'd never buy frozen shrimp,
frozen shrimp are *never* fresh.
I'd slit the shell with scissors part way on the vein side making it
easy to clean, then pan fry minimally, 3 minutes in budder, with a
slivered garlic clove iffn you like, then dump over freshly cooked
pasta of your choice, I'd choose linguinne. Garnish with fresh curly
leaf parsley freshly snipped and a wedge of fresh lemon.
NO ****ING CHEESE!!!! Iffn yer gonna sprinkle cheese on shrimp, or
ANY seafood, you may as well dine on shrimp flavored ramen... which is
the one flavor I can't tolerate... smells like never bathed pussy.