Got an email on the antiquated listserv residents use to
mass-communicate with other Dataw residents. Dobson Seafood is now open
daily and has fresh shrimp. Yay!

"Shrimp season is officially under way. We have jumbo and large shrimp
now. Please tell everyone to let us know if you are from Dataw and
we’ll give you a discount on the shrimp. Call ahead and we’ll be glad
to have your order ready especially peeled and deveined. We’ll also be
glad to freeze them for you."

*If* I can figure out where the heck this place is (the online map is
upside down and I don't feel like standing on my head) I may just buy a
couple of pounds of large shrimp. I'm not sure I'd need them to freeze
them unless they mean flash-freezing. I'll have to call and ask if
there is any benefit to them freezing it or me just putting it in my
freezer.

I'd probably have them peel and devein about 1/4 lb. of shrimp. For use
in something like chilled seafood cocktails. Or to mince and make Thai
dumplings. For a lot of dishes I prefer to cook shrimp in the shell.
If not, peeling and deveining them is not a problem. I've done it
plenty of times.

As for the shells, one of these days I might actually get the urge to
make shrimp stock.

Jill

On 6/3/2013 10:59 AM, jmcquown wrote:
> Got an email on the antiquated listserv residents use to
> mass-communicate with other Dataw residents. Dobson Seafood is now open
> daily and has fresh shrimp. Yay!
>
> "Shrimp season is officially under way. We have jumbo and large shrimp
> now. Please tell everyone to let us know if you are from Dataw and
> we’ll give you a discount on the shrimp. Call ahead and we’ll be glad
> to have your order ready especially peeled and deveined. We’ll also be
> glad to freeze them for you."


That is great! One of the best parts of living near the Gulf Coast is
that shrimp are always available and usually pretty reasonable. Here is
one of the ways I like to cook them.

1 pound raw shrimp, peeled and deveined... put in a bowl
Add 1 stick of melted butter
Add about 1/4 cup olive oil
Add as much minced garlic as you like (I like a lot!)
Mix all together and spread out on a baking sheet... squeeze a little
lemon juice over the top then sprinkle on a coating of Italian bread
crumbs and some grated Parmesan cheese.

Bake at 400 degrees until the shrimp start to turn color and then finish
off for a few minutes under the broiler.

Serve over rice or noodles. Thank me later.

George L

Reminds me of time a guy ran into a beauty parlor, announced he had Key West shrimp netted the night before, for 3 bucks a pound. Women were fighting and grabbing.

Had a wonderful baked shrimp dish that night - vive la difference between fresh caught and old frozen. Tender and plump-o.

Kalmia wrote:
>
> Reminds me of time a guy ran into a beauty parlor,
> announced he had Key West shrimp netted the night before,
> for 3 bucks a pound. Women were fighting and grabbing.

Women were fighting and grabbing? Send pics.email me! ;-D

G.

On 03/06/2013 12:47 PM, George Leppla wrote:

>
> That is great! One of the best parts of living near the Gulf Coast is
> that shrimp are always available and usually pretty reasonable. Here is
> one of the ways I like to cook them.



Sure. Rub it in. ;-(
I have to use frozen.

>
> 1 pound raw shrimp, peeled and deveined... put in a bowl
> Add 1 stick of melted butter
> Add about 1/4 cup olive oil
> Add as much minced garlic as you like (I like a lot!)
> Mix all together and spread out on a baking sheet... squeeze a little
> lemon juice over the top then sprinkle on a coating of Italian bread
> crumbs and some grated Parmesan cheese.
>
> Bake at 400 degrees until the shrimp start to turn color and then finish
> off for a few minutes under the broiler.

Sounds good. My wife does something like that, but with butter and
parsley, no bread crumbs.


We are having shrimp tonight. I will mix up some olive oil, lemon juice,
lots of garlic, some salt and pepper, good dash of Worcestershire sauce,
ketchup and parsley. Shell the shrimp and marinate them for an hour or
two, then slap them down on the grill. By the time you get them all laid
out on the grill it is time to start flipping them, and once they are
all flipped it is time to start taking them off.

Dave Smith wrote:
>
> On 03/06/2013 12:47 PM, George Leppla wrote:
>
> >
> > That is great! One of the best parts of living near the Gulf Coast is
> > that shrimp are always available and usually pretty reasonable.

> Sure. Rub it in. ;-(
> I have to use frozen.

You're not missing out on anything. Frozen on the boat is just as good as
fresh. I can buy fresh here for about 3X the price but I buy the frozen.
They are just as tasty.

G.

On Jun 3, 2:08*pm, Gary > wrote:
> You're not missing out on anything. *Frozen on the boat is just as good as
> fresh. I can buy fresh here for about 3X the price but I buy the frozen.
> They are just as tasty.
>
> G.

Very true. However, it's very difficult to find good frozen shrimp.
It would be nice to get fresh shrimp in the gulf.

I would not expect fresh to be more expensive than good frozen. I pay
about $24 a pound for (I think) about 15 count.

Also, shrimp are available all year round. I really like the rock
shrimp from Maine, available from about February through March..

http://www.richardfisher.com

Helpful person wrote:
>
> Also, shrimp are available all year round. I really like the rock
> shrimp from Maine, available from about February through March..

The rock shrimp (very hard shells) are really good. Taste like lobster meat
to me.

Many years ago, they didn't sell well so they cost less than regular shrimp.
What a bonus it was to be able to buy them very cheaply.

G.

On Mon, 03 Jun 2013 11:47:58 -0500, George Leppla
> wrote:

>On 6/3/2013 10:59 AM, jmcquown wrote:
>> Got an email on the antiquated listserv residents use to
>> mass-communicate with other Dataw residents. Dobson Seafood is now open
>> daily and has fresh shrimp. Yay!
>>
>> "Shrimp season is officially under way. We have jumbo and large shrimp
>> now. Please tell everyone to let us know if you are from Dataw and
>> we’ll give you a discount on the shrimp. Call ahead and we’ll be glad
>> to have your order ready especially peeled and deveined. We’ll also be
>> glad to freeze them for you."
>
>
>That is great! One of the best parts of living near the Gulf Coast is
>that shrimp are always available and usually pretty reasonable. Here is
>one of the ways I like to cook them.
>
>1 pound raw shrimp, peeled and deveined... put in a bowl
>Add 1 stick of melted butter
>Add about 1/4 cup olive oil
>Add as much minced garlic as you like (I like a lot!)
>Mix all together and spread out on a baking sheet... squeeze a little
>lemon juice over the top then sprinkle on a coating of Italian bread
>crumbs and some grated Parmesan cheese.

That's an awful lot of fat for a measly pound of shrimp. And I'm not
going to mention cheese.

On 6/3/2013 7:54 PM, Brooklyn1 wrote:
> On Mon, 03 Jun 2013 11:47:58 -0500, George Leppla
> > wrote:
>
>> On 6/3/2013 10:59 AM, jmcquown wrote:
>>> Got an email on the antiquated listserv residents use to
>>> mass-communicate with other Dataw residents. Dobson Seafood is now open
>>> daily and has fresh shrimp. Yay!
>>>
>>> "Shrimp season is officially under way. We have jumbo and large shrimp
>>> now. Please tell everyone to let us know if you are from Dataw and
>>> we’ll give you a discount on the shrimp. Call ahead and we’ll be glad
>>> to have your order ready especially peeled and deveined. We’ll also be
>>> glad to freeze them for you."
>>
>>
>> That is great! One of the best parts of living near the Gulf Coast is
>> that shrimp are always available and usually pretty reasonable. Here is
>> one of the ways I like to cook them.
>>
>> 1 pound raw shrimp, peeled and deveined... put in a bowl
>> Add 1 stick of melted butter
>> Add about 1/4 cup olive oil
>> Add as much minced garlic as you like (I like a lot!)
>> Mix all together and spread out on a baking sheet... squeeze a little
>> lemon juice over the top then sprinkle on a coating of Italian bread
>> crumbs and some grated Parmesan cheese.
>
> That's an awful lot of fat for a measly pound of shrimp. And I'm not
> going to mention cheese.
>

I agree. That is lots of fat but it tastes good on the noodles or rice.

(Note to self and Becca... don't invite Sheldon the next time we make
shrimp.)

George L

On 6/3/2013 12:47 PM, George Leppla wrote:
> On 6/3/2013 10:59 AM, jmcquown wrote:
>> Got an email on the antiquated listserv residents use to
>> mass-communicate with other Dataw residents. Dobson Seafood is now open
>> daily and has fresh shrimp. Yay!
>>
>> "Shrimp season is officially under way. We have jumbo and large shrimp
>> now. Please tell everyone to let us know if you are from Dataw and
>> we’ll give you a discount on the shrimp. Call ahead and we’ll be glad
>> to have your order ready especially peeled and deveined. We’ll also be
>> glad to freeze them for you."
>
>
> That is great! One of the best parts of living near the Gulf Coast is
> that shrimp are always available and usually pretty reasonable. Here is
> one of the ways I like to cook them.
>
> 1 pound raw shrimp, peeled and deveined... put in a bowl
> Add 1 stick of melted butter
> Add about 1/4 cup olive oil
> Add as much minced garlic as you like (I like a lot!)
> Mix all together and spread out on a baking sheet... squeeze a little
> lemon juice over the top then sprinkle on a coating of Italian bread
> crumbs and some grated Parmesan cheese.
>
> Bake at 400 degrees until the shrimp start to turn color and then finish
> off for a few minutes under the broiler.
>
> Serve over rice or noodles. Thank me later.
>
> George L

Sounds tasty to me. Thanks George!

Jill

jmcquown wrote:
>
> On 6/3/2013 12:47 PM, George Leppla wrote:
> > On 6/3/2013 10:59 AM, jmcquown wrote:
> >> Got an email on the antiquated listserv residents use to
> >> mass-communicate with other Dataw residents. Dobson Seafood is now open
> >> daily and has fresh shrimp. Yay!
> >>
> >> "Shrimp season is officially under way. We have jumbo and large shrimp
> >> now. Please tell everyone to let us know if you are from Dataw and
> >> we’ll give you a discount on the shrimp. Call ahead and we’ll be glad
> >> to have your order ready especially peeled and deveined. We’ll also be
> >> glad to freeze them for you."
> >
> >
> > That is great! One of the best parts of living near the Gulf Coast is
> > that shrimp are always available and usually pretty reasonable. Here is
> > one of the ways I like to cook them.
> >
> > 1 pound raw shrimp, peeled and deveined... put in a bowl
> > Add 1 stick of melted butter
> > Add about 1/4 cup olive oil
> > Add as much minced garlic as you like (I like a lot!)
> > Mix all together and spread out on a baking sheet... squeeze a little
> > lemon juice over the top then sprinkle on a coating of Italian bread
> > crumbs and some grated Parmesan cheese.
> >
> > Bake at 400 degrees until the shrimp start to turn color and then finish
> > off for a few minutes under the broiler.
> >
> > Serve over rice or noodles. Thank me later.
> >
> > George L
>
> Sounds tasty to me. Thanks George!
>
> Jill

I might try this too. Sounds good and I don't mind the cheese with seafood
thing.

G.

On 6/4/2013 12:19 PM, Gary wrote:

>
> I might try this too. Sounds good and I don't mind the cheese with seafood
> thing.

I'm not sure where the "no cheese on seafood" thing started but I don't
buy into it. There are a lot of Italian dishes with seafood in them
that can use a touch of Parmesan or Romano cheese. I have had stuffed
flounder where the stuffing had some cheese in it. Lobster mac and
cheese. A tuna melt sandwich. Tuna Casserole. Stuffed clams sometimes
call for grated cheese. Shrimp on a pizza can be pretty good. Crab and
cheese dip.

There is probably a zillion ways that people prepare seafood with
cheese... and I haven't run across any that i didn't like.

George L

On Tuesday, June 4, 2013 10:43:03 AM UTC-7, George L wrote:
> On 6/4/2013 12:19 PM, Gary wrote:
> I might try this too. Sounds good and I don't mind the cheese with seafood
> thing.
>
> I'm not sure where the "no cheese on seafood" thing started but I don't
> buy into it.
>
I think the "rule" about not mixing cheese with seafood started with the Italians. It's really more a matter of taste than a rule. Fish and shellfish are considered to have a delicate taste that is easily overpowered by cheese. I agree with this and very rarely mix them. I will occasionally dust a dish with parmesan but that's as far as I'll go. All the other things you mention I leave out the cheese. In particular, I think whoever was first to add cheese to a tuna sandwich did the world a great disservice. -aem
\

On 04/06/2013 1:43 PM, George Leppla wrote:
> On 6/4/2013 12:19 PM, Gary wrote:
>
>>
>> I might try this too. Sounds good and I don't mind the cheese with
>> seafood
>> thing.
>
> I'm not sure where the "no cheese on seafood" thing started but I don't
> buy into it.

It's a Sheldon thing, and he herd it from a Chinese chef. Chinese don't
eat much cheese. Most of them are lactose intolerance. It is also
frowned upon in Italian cooing to put Parmesan on a cheese dish.
Europeans, OTOH, have a number of seafood dishes that include cheese.
The claim that you should never have cheese with seafood goes down the
tubes in light of classics like Coquilles St. Jacque. Greek shrimp
with tomato and feta.


There are a lot of Italian dishes with seafood in them
> that can use a touch of Parmesan or Romano cheese. I have had stuffed
> flounder where the stuffing had some cheese in it. Lobster mac and
> cheese. A tuna melt sandwich. Tuna Casserole. Stuffed clams sometimes
> call for grated cheese. Shrimp on a pizza can be pretty good. Crab and
> cheese dip.


Cod au gratin.
>
> There is probably a zillion ways that people prepare seafood with
> cheese... and I haven't run across any that i didn't like.
>

I break the Italian rule about Parmesan on seafood. I frequently do stir
fried shrimp with pasta and grated parmesan on top. I also occasionally
do an al fredo type sauce with shrimp, a reconstruction of one of the
better dishes from Italian joint in town.

On 6/4/2013 7:57 AM, jmcquown wrote:

>> 1 pound raw shrimp, peeled and deveined... put in a bowl
>> Add 1 stick of melted butter
>> Add about 1/4 cup olive oil
>> Add as much minced garlic as you like (I like a lot!)
>> Mix all together and spread out on a baking sheet... squeeze a little
>> lemon juice over the top then sprinkle on a coating of Italian bread
>> crumbs and some grated Parmesan cheese.
>>
>> Bake at 400 degrees until the shrimp start to turn color and then finish
>> off for a few minutes under the broiler.
>>
>> Serve over rice or noodles. Thank me later.
>>
>> George L
>
> Sounds tasty to me. Thanks George!
>
> Jill

My baked shrimp is cooked similar to George's. I make our own dry
Italian salad dressing mix, and I will use 2T of the dry mix, a sprinkle
of lemon juice and a stick of butter. I sprinkle breadcrumbs on the top
and cook it for 15 minutes. I use the butter that is leftover after the
shrimp is cooked, on the rice or noodles.

Becca

On Mon, 03 Jun 2013 11:59:40 -0400, jmcquown >
wrote:

> Got an email on the antiquated listserv residents use to
> mass-communicate with other Dataw residents. Dobson Seafood is now open
> daily and has fresh shrimp. Yay!
>
> "Shrimp season is officially under way. We have jumbo and large shrimp
> now. Please tell everyone to let us know if you are from Dataw and
> we’ll give you a discount on the shrimp.

Wish I was closer because I would love some of that fresh shrimp.

--
Food is an important part of a balanced diet.

On 03/06/2013 5:57 PM, sf wrote:
> On Mon, 03 Jun 2013 11:59:40 -0400, jmcquown >
> wrote:
>
>> Got an email on the antiquated listserv residents use to
>> mass-communicate with other Dataw residents. Dobson Seafood is now open
>> daily and has fresh shrimp. Yay!
>>
>> "Shrimp season is officially under way. We have jumbo and large shrimp
>> now. Please tell everyone to let us know if you are from Dataw and
>> we’ll give you a discount on the shrimp.
>
> Wish I was closer because I would love some of that fresh shrimp.
>

I sometimes wonder ... if I could only have one type of fish/meat for
the rest of my life what would I choose. Shrimp. Hands down.

On Mon, 03 Jun 2013 11:59:40 -0400, jmcquown >
wrote:

>Got an email on the antiquated listserv residents use to
>mass-communicate with other Dataw residents. Dobson Seafood is now open
>daily and has fresh shrimp. Yay!
>
>"Shrimp season is officially under way. We have jumbo and large shrimp
>now. Please tell everyone to let us know if you are from Dataw and
>we’ll give you a discount on the shrimp. Call ahead and we’ll be glad
>to have your order ready especially peeled and deveined. We’ll also be
>glad to freeze them for you."

Who are they kidding... peeled and frozen they are not fresh shsrimp.

On 6/3/2013 9:05 PM, Brooklyn1 wrote:
> On Mon, 03 Jun 2013 11:59:40 -0400, jmcquown >
> wrote:
>
>> Got an email on the antiquated listserv residents use to
>> mass-communicate with other Dataw residents. Dobson Seafood is now open
>> daily and has fresh shrimp. Yay!
>>
>> "Shrimp season is officially under way. We have jumbo and large shrimp
>> now. Please tell everyone to let us know if you are from Dataw and
>> we’ll give you a discount on the shrimp. Call ahead and we’ll be glad
>> to have your order ready especially peeled and deveined. We’ll also be
>> glad to freeze them for you."
>
> Who are they kidding... peeled and frozen they are not fresh shsrimp.
>
Who are *you* kidding? Shrimping is a huge industry down here. These
people know what they're doing. The shrimping season is fairly short.
What's the point of letting the catch spoil when it can be frozen and
enjoyed later?

I'll be freezing most of what I buy. As for peeling and deveining, some
people don't know how. Or maybe they're squeamish. It doesn't bother
me to clean and peel shrimp.

Jill

On Mon, 03 Jun 2013 23:09:42 -0400, jmcquown >
wrote:

> As for peeling and deveining, some
> people don't know how. Or maybe they're squeamish. It doesn't bother
> me to clean and peel shrimp.

Shell on cost significantly less than peeled shrimp cost too.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Mon, 03 Jun 2013 23:09:42 -0400, jmcquown >
> wrote:
>
>> As for peeling and deveining, some
>> people don't know how. Or maybe they're squeamish. It doesn't bother
>> me to clean and peel shrimp.
>
> Shell on cost significantly less than peeled shrimp cost too.
>

even less if you figure the value of the shrimp stock you make.

On 6/4/2013 12:27 AM, sf wrote:
> On Mon, 03 Jun 2013 23:09:42 -0400, jmcquown >
> wrote:
>
>> As for peeling and deveining, some
>> people don't know how. Or maybe they're squeamish. It doesn't bother
>> me to clean and peel shrimp.
>
> Shell on cost significantly less than peeled shrimp cost too.
>
Absolutely. I might not bother having them peel even a portion of what
I buy. I can't figure out exactly where this place is...

Jill

On Tue, 04 Jun 2013 08:22:11 -0400, jmcquown >
wrote:

>On 6/4/2013 12:27 AM, sf wrote:
>> On Mon, 03 Jun 2013 23:09:42 -0400, jmcquown >
>> wrote:
>>
>>> As for peeling and deveining, some
>>> people don't know how. Or maybe they're squeamish. It doesn't bother
>>> me to clean and peel shrimp.
>>
>> Shell on cost significantly less than peeled shrimp cost too.
>>
>Absolutely. I might not bother having them peel even a portion of what
>I buy. I can't figure out exactly where this place is...
>
>Jill

Use Mapquest. It will take you door to door.
Janet US

On Jun 3, 11:09*pm, jmcquown > wrote:
>
> I'll be freezing most of what I buy. *As for peeling and deveining, some
> people don't know how. *Or maybe they're squeamish. *It doesn't bother
> me to clean and peel shrimp.
>
> Jill

I never buy peeled shrimp. I use the shells in my fish stock, they
add an extra dimension. It's also easier to hide the shrimp quality/
freshness if they're peeled.

http://www.richardfisher.com

On 6/4/2013 9:36 AM, Helpful person wrote:
> On Jun 3, 11:09 pm, jmcquown > wrote:
>>
>> I'll be freezing most of what I buy. As for peeling and deveining, some
>> people don't know how. Or maybe they're squeamish. It doesn't bother
>> me to clean and peel shrimp.
>>
>> Jill
>
> I never buy peeled shrimp. I use the shells in my fish stock, they
> add an extra dimension. It's also easier to hide the shrimp quality/
> freshness if they're peeled.
>
>
I did mention I might get the urge to make shrimp stock. Naturally
I'd save the shells (into the freezer they'll go). I love most fish and
seafood. I was known as the soup queen for a while. I eat soup year
round. Yet I've never made fish soup.

Jill

On Jun 4, 10:27*am, jmcquown > wrote:
> > I never buy peeled shrimp. *I use the shells in my fish stock, they
> > add an extra dimension. *It's also easier to hide the shrimp quality/
> > freshness if they're peeled.
>
> I did mention I might get the urge to make shrimp stock. *Naturally
> I'd save the shells (into the freezer they'll go). *I love most fish and
> seafood. *I was known as the soup queen for a while. *I eat soup year
> round. *Yet I've never made fish soup.
>
> Jill

Fish/seafood based soup is wonderful. It's not difficult but
preparing the fish for the stock is messy and a real pain. But worth
it.

Personally I prefer a seafood soup with the stock made from a
combination of fish and shrimp shells. (I have used lobster shells
when I have them.)

http://www.richardfisher.com

On 2013-06-04, jmcquown > wrote:

> I did mention I might get the urge to make shrimp stock. Naturally
> I'd save the shells (into the freezer they'll go). I love most fish and
> seafood. I was known as the soup queen for a while. I eat soup year
> round. Yet I've never made fish soup.

Knorr usta make shrimp bullion cubes. Don't know if they still do, as
their website says nothing about it, but still plenty around on the
web. Probably NOS. yuk. They were OK. Better than a
poke in the eye with a sharp stick. La Tienda makes some. May be
better. Never tried it. I made some shrimp stock from frozen shrimp
shells. The shell can be as rancid as the shrimp. meh....

For fish stock, I prefer Japanese dashi, even instant, over Knorr fish
bullion cubes. The Japanese use dashi for everything, so it's pretty
easy to find instant and it's of pretty good quality. I used it for
fish stock based dishes when I didn't have a buncha fish heads to
boil. Only prob with instant dashi is finding one that's MSG free.

nb

On 6/3/2013 10:09 PM, jmcquown wrote:

> Who are *you* kidding? Shrimping is a huge industry down here. These
> people know what they're doing. The shrimping season is fairly short.
> What's the point of letting the catch spoil when it can be frozen and
> enjoyed later?
>
> I'll be freezing most of what I buy. As for peeling and deveining, some
> people don't know how. Or maybe they're squeamish. It doesn't bother
> me to clean and peel shrimp.
>
> Jill

My mother made my sister and I peel and devein shrimp and crawfish, and
I just hated it. Making a 10-yr old stay in one place that long is just
miserable, children are too active for that. I will only buy
easy-peels, but George does not mind peeling shrimp, and he peels his
own crawfish.

Becca

"Ema Nymton" > wrote in message
...
> On 6/3/2013 10:09 PM, jmcquown wrote:
>
>> Who are *you* kidding? Shrimping is a huge industry down here. These
>> people know what they're doing. The shrimping season is fairly short.
>> What's the point of letting the catch spoil when it can be frozen and
>> enjoyed later?
>>
>> I'll be freezing most of what I buy. As for peeling and deveining, some
>> people don't know how. Or maybe they're squeamish. It doesn't bother
>> me to clean and peel shrimp.
>>
>> Jill
>
> My mother made my sister and I peel and devein shrimp and crawfish, and I
> just hated it. Making a 10-yr old stay in one place that long is just
> miserable, children are too active for that. I will only buy easy-peels,
> but George does not mind peeling shrimp, and he peels his own crawfish.
>
> Becca


Doesn't hurt a kid a bit to be involved in prep of food IMO. Makes them
appreciate the work that goes into some dishes IMO.

Cheri

On Wed, 5 Jun 2013 10:14:21 -0700, "Cheri" >
wrote:

> "Ema Nymton" > wrote in message
> ...
> > On 6/3/2013 10:09 PM, jmcquown wrote:
> >
> >> Who are *you* kidding? Shrimping is a huge industry down here. These
> >> people know what they're doing. The shrimping season is fairly short.
> >> What's the point of letting the catch spoil when it can be frozen and
> >> enjoyed later?
> >>
> >> I'll be freezing most of what I buy. As for peeling and deveining, some
> >> people don't know how. Or maybe they're squeamish. It doesn't bother
> >> me to clean and peel shrimp.
> >>
> >> Jill
> >
> > My mother made my sister and I peel and devein shrimp and crawfish, and I
> > just hated it. Making a 10-yr old stay in one place that long is just
> > miserable, children are too active for that. I will only buy easy-peels,
> > but George does not mind peeling shrimp, and he peels his own crawfish.
> >
> > Becca
>
>
> Doesn't hurt a kid a bit to be involved in prep of food IMO. Makes them
> appreciate the work that goes into some dishes IMO.
>
When I was 10 or less, my job was to stir the gravy and I make a
damned fine gravy today, if I must say so myself.

--
Food is an important part of a balanced diet.

On 6/5/2013 12:14 PM, Cheri wrote:

>> My mother made my sister and I peel and devein shrimp and crawfish,
>> and I just hated it. Making a 10-yr old stay in one place that long is
>> just miserable, children are too active for that. I will only buy
>> easy-peels, but George does not mind peeling shrimp, and he peels his
>> own crawfish.
>>
>> Becca
>
>
> Doesn't hurt a kid a bit to be involved in prep of food IMO. Makes them
> appreciate the work that goes into some dishes IMO.
>
> Cheri

My sister and I never minded helping in the kitchen, and that is a good
way for children to learn how to cook, I understand that, but we had a
big family. Peeling that many shrimp and crawfish was just miserable,
you should never make a child suffer that way.

Becca

On 05/06/2013 1:10 PM, Ema Nymton wrote:

>
> My mother made my sister and I peel and devein shrimp and crawfish, and
> I just hated it. Making a 10-yr old stay in one place that long is just
> miserable, children are too active for that. I will only buy
> easy-peels, but George does not mind peeling shrimp, and he peels his
> own crawfish.
>
How many did she make you peel? Did you spend more time whining and
complaining than peeling? My wife hates peeling shrimp, but it is
because they are usually cold, and she has arthritis in her fingers so I
can understand why I usually get stuck with the job.

It only takes me 3-4 minutes to to peel a pound of shrimp. Considering
how quickly they cook, they are a quick dish, even that extra couple
minutes of peeling time. I would rather peel shrimp that peel potatoes.

On 6/5/2013 12:19 PM, Dave Smith wrote:

> How many did she make you peel? Did you spend more time whining and
> complaining than peeling? My wife hates peeling shrimp, but it is
> because they are usually cold, and she has arthritis in her fingers so I
> can understand why I usually get stuck with the job.
>
> It only takes me 3-4 minutes to to peel a pound of shrimp. Considering
> how quickly they cook, they are a quick dish, even that extra couple
> minutes of peeling time. I would rather peel shrimp that peel potatoes.

We never whined around my mother, apparently you do not know her very
well. She was strict and unforgiving. We had to take a bath and get
dressed up before dinner, that is something I never made my children do.

If the family was visiting, then the peeling seemed endless, there might
be 12 people, 18 people. All of our cousins would be outside playing and
we would be stuck inside the house. Mother would make Jambalaya with the
crawfish, and she would cook fried shrimp, gumbo and hush puppies. If my
Aunt Reba was there, she would make onion rings.

Becca

On Jun 5, 1:10*pm, Ema Nymton > wrote:
> On 6/3/2013 10:09 PM, jmcquown wrote:
>
> > Who are *you* kidding? *Shrimping is a huge industry down here. *These
> > people know what they're doing. *The shrimping season is fairly short..
> > What's the point of letting the catch spoil when it can be frozen and
> > enjoyed later?
>
> > I'll be freezing most of what I buy. *As for peeling and deveining, some
> > people don't know how. *Or maybe they're squeamish. *It doesn't bother
> > me to clean and peel shrimp.
>
> > Jill
>
> My mother made my sister and I peel and devein shrimp and crawfish, and
> I just hated it. Making a 10-yr old stay in one place that long is just
> miserable, children are too active for that. *I will only buy
> easy-peels, but George does not mind peeling shrimp, and he peels his
> own crawfish.
>
> Becca

Why would you peel crawfish? The best part is sucking the juices out
of the head after they are cooked.

http://www.richardfisher.com

On Wed, 5 Jun 2013 10:44:52 -0700 (PDT), Helpful person
> wrote:

> Why would you peel crawfish? The best part is sucking the juices out
> of the head after they are cooked.

I've never understood that, but I don't like eating shrimp heads
either. More for you.

--
Food is an important part of a balanced diet.

On 6/5/2013 12:44 PM, Helpful person wrote:
>> >My mother made my sister and I peel and devein shrimp and crawfish, and
>> >I just hated it. Making a 10-yr old stay in one place that long is just
>> >miserable, children are too active for that. I will only buy
>> >easy-peels, but George does not mind peeling shrimp, and he peels his
>> >own crawfish.
>> >
>> >Becca

> Why would you peel crawfish? The best part is sucking the juices out
> of the head after they are cooked.


Sometimes you need the crawfish tails for a recipe... like gumbo,
crawfish etoufee, etc.

Becca's Mom would never ask me to peel them more than once. I'd eat
them as fast as I could peel them and then she would be making chicken
gumbo. <vbg>

George L

On 6/5/2013 12:44 PM, Helpful person wrote:

> Why would you peel crawfish? The best part is sucking the juices out
> of the head after they are cooked.
>
> http://www.richardfisher.com


Mother would cook crawfish etoufee or jambalaya. The housekeeper cooked
better jambalaya than she did, but I would never say that to her. She
also made better biscuits and fried chicken.

Becca

On Monday, June 3, 2013 7:05:19 PM UTC-6, Brooklyn1 wrote:
> On Mon, 03 Jun 2013 11:59:40 -0400, jmcquown >
>
> wrote:
>
>
>
> >Got an email on the antiquated listserv residents use to
>
> >mass-communicate with other Dataw residents. Dobson Seafood is now open
>
> >daily and has fresh shrimp. Yay!
>
> >
>
> >"Shrimp season is officially under way. We have jumbo and large shrimp
>
> >now. Please tell everyone to let us know if you are from Dataw and
>
> >we’ll give you a discount on the shrimp. Call ahead and we’ll be glad
>
> >to have your order ready especially peeled and deveined. We’ll also be
>
> >glad to freeze them for you."
>
>
>
> Who are they kidding... peeled and frozen they are not fresh shsrimp.

They are not promoting the frozen shrimp as fresh. They are willing to freeze your order for you in case you want to stock up. Maybe you need to learn to reread stuff before you spout off. Or were you too drunk to spell shrimp??

Dale P

On Mon, 03 Jun 2013 11:59:40 -0400, jmcquown >
wrote:

>Got an email on the antiquated listserv residents use to
>mass-communicate with other Dataw residents. Dobson Seafood is now open
>daily and has fresh shrimp. Yay!
>
>"Shrimp season is officially under way. We have jumbo and large shrimp
>now. Please tell everyone to let us know if you are from Dataw and
>we’ll give you a discount on the shrimp. Call ahead and we’ll be glad
>to have your order ready especially peeled and deveined. We’ll also be
>glad to freeze them for you."
>
>*If* I can figure out where the heck this place is (the online map is
>upside down and I don't feel like standing on my head) I may just buy a
>couple of pounds of large shrimp. I'm not sure I'd need them to freeze
>them unless they mean flash-freezing. I'll have to call and ask if
>there is any benefit to them freezing it or me just putting it in my
>freezer.
>
>I'd probably have them peel and devein about 1/4 lb. of shrimp. For use
>in something like chilled seafood cocktails. Or to mince and make Thai
>dumplings. For a lot of dishes I prefer to cook shrimp in the shell.
> If not, peeling and deveining them is not a problem. I've done it
>plenty of times.
>
>As for the shells, one of these days I might actually get the urge to
>make shrimp stock.
>
>Jill

You've hit upon my weakness -- I have absolutely no control when
cooked and peeled shrimp are in the fridge. I don't care if I planned
them for a meal (I can always make my husband something with ground
beef ) I'll sneak eat them until they are gone. I'm a bad person
Janet US