Gunner wrote:
> "Sonoran Dude" > wrote in message
> . ..
>> Man I hope this group didn't die. I know you are out there lurking... I
>> haven't been inspired to write anything either so no problemo.
>
>
> Brad, I hope it doesn't either.
>
> OT:
> Shrimp, shell-on Latin style huh?
> 26-50, Fresh if possible and save the heads/torn shells for stock. You can
> google for internet recipes and adjust according to taste.
>
> 1. A tequila lime cerviche (appropriately proportioned) with a few fresh
> chopped chiles and cilantro is always nice . (BTW, How did those Pickled
> reds come out?). Think of using Pineapple vinegar for another cerviche base
> with a bit of Mexican sugar or some borrowed raw sugar from Starbucks.
> Counter this with a roasted/charred salsa
>
> 2. Quick Brined in a salt, sugar, Allspice, Habanero chile, garlic,(cumin,
> soy, ginger is/are permissible) drained, patted dry and fast grilled.
>
> 3. Marinade in a Tamarind/Anchiote recado for about 2 hours, pan grilled
> and served with a nice fresh tropical style salsa and cold sliced melon
> (cantaloupe or a honey dew ). If you use smaller size shrimp make a boat
> out of the melon and fill it up. Grilled green onions
>
> 4. Let them swim in a mint recado then into the pan for 30-40 minutes or
> so. Same for goes for a chimichurri sauce but I use a few green chiles and
> cilantro instead of S. American style parsley and oil. be sure to save some
> of either for a side
>
> 5. If you have some shell-off, How about deep fried in a blue corn/ancho
> chile batter and served with deep fried thin sliced sweet potato chips.
>
> 6. Sautéed in butter and garlic and chile powder, served with rustically
> chopped red onion, tomato and avocado.
>
> and on and on in true Forest Gump style..............
>
> My best to all
> d.
>
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>
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>
Dam! you out did yourself here... Thanks for the recipes. I used to be
in the seafood business... My favorite way to prepare shrimp/prawns
depending on which side of the pond you are on is zipping the backs with
a sharp paring knife and leaving the shell intact. I must admit we don't
get fresh head on prawns here very often so after the heads have been
commercially removed there is a perfect hole to place the knife in and
zip the blade back to the tail taking the vein out at the same time. You
can buy P&D raw shrimp but they dry out much too quickly under fire
because they remove the shell.

Personally I love the vein but most people get squeamish. The main
reason I leave the shell on but split down the back is to allow the
marinade or sauce to come in contact with the meat. Since I grill or
sautée the shrimp 90% of the time the shell helps keep them warm, moist
and tasty while plating. If zipped and cooked correctly your guests
should be able to easily pull the shell off very easily.

IMHO the key to any shrimp preparation shell on or off is to cook them
medium rare. Splitting the backs on the prawns will allow the meat to
"butterfly" or spread open indicating that they are done. It only takes
1 to 3 minutes to cook 21-25/LB size shrimp with high heat. If they are
opaque and spreading remove them.