FoodBanter.com - View Single Post - Giant Sha-ree-yumps !

Terry Coombs

On 3/10/2018 2:34 PM, Hank Rogers wrote:
> wrote:
>> 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:
>>>
>>>> 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*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 ...
>>>
>>> Put them in the fridge overnight to thaw and then simply take the
>>> shell off.Â* Most all shrimp from the store have the shell cut down the
>>> back.Â* Just peel from this cut.Â*Â*Â* You can save the shells to make
>>> stock.
>>> Janet US
>
>> Â*smells like never bathed pussy.
>>
> You'd know about that I guess.
>
ba-dump-bump

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