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

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

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).

On 3/10/2018 11:34 AM, 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 ...
>

You can shell them if you are going to fry them. I like to cook them by
simmering is water with spices, shell on. Cool, peel, eat. Either way
sounds good. At $6, I'd have bought some too.

On 3/10/2018 11:34 AM, Ed Pawlowski wrote:
> On 3/10/2018 11:34 AM, Terry Coombs wrote:
>> Â*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 ...
>>
>
> You can shell them if you are going to fry them.Â* I like to cook them
> by simmering is water with spices, shell on.Â* Cool, peel, eat.Â* Either
> way sounds good.Â* At $6, I'd have bought some too.

Â* Well , that ain't all I bought ... all told we spent a little over
250 bucks , BUT we've got enough steaks to last us a year or so - all
vacuum bagged - and enough pork loin steaks and country style ribs ,
beef roasts , hamburger , and chicken to last at least 3-4 months . Also
2 more 10 lb pork butts for LOW AND SLOW smokin' . Pulled the one I
already had out to thaw ... probably put it on Wednesday night for
Thursday dinner .

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown

Ed Pawlowski wrote:
>
> You can shell them if you are going to fry them. I like to cook them by
> simmering is water with spices, shell on. Cool, peel, eat. Either way
> sounds good. At $6, I'd have bought some too.

Yes, that's the price where I will always buy too. My favorite
way to cook is similar to your's Ed. I'll put about 1/2 inch
of....1/2 water, 1/2 white vinegar, and lots of Old Bay. With the
little bit of liquid, your shrimp is combo boiling and
steaming...just stir occasionally. Only take about 3-4 minutes.

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

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.

On Sat, 10 Mar 2018 14:55:28 -0500, 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:
>>
>>> *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 ?
snip
>>
>>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.
snip

Actually, He said he got a bag of frozen giant shrimps(wild-caught off
Argentina) for $6 per pound.
It's pretty hard these days to find shrimp that are not already slit
and de-veined. There are commercial machines that do that these days.

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:
>>
>>> 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

> smells like never bathed pussy.
>
You'd know about that I guess.

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

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown

On 3/10/2018 2:55 PM, wrote:
> smells like never bathed pussy.
>
That's your upper lip you smell, wankstain.

On 3/10/2018 2:55 PM, wrote:

>
> Didn't say they were frozen... personally I'd never buy frozen shrimp,
> frozen shrimp are *never* fresh.

Unless I bought them from a boat on the Gulf, I'd not buy fresh shrimp
that were on a boat for a week and then trucked to the store for another
week.

Most are frozen on the boat minutes after coming out of the water.

On Sat, 10 Mar 2018 15:57:32 -0500, Ed Pawlowski > wrote:

>On 3/10/2018 2:55 PM, wrote:
>
>>
>> Didn't say they were frozen... personally I'd never buy frozen shrimp,
>> frozen shrimp are *never* fresh.
>
>Unless I bought them from a boat on the Gulf, I'd not buy fresh shrimp
>that were on a boat for a week and then trucked to the store for another
>week.
>
>Most are frozen on the boat minutes after coming out of the water.

you are very right. They are hauled in, processed on ship and frozen
on ship.
I often get a large pot of seasoned water to a rolling boil. I drop
the frozen shrimp in and let the water return to a boil, turn the heat
down to medium and when the shrimp float to the surface they are done.
Season the water generously however you like.
Janet US

"U.S. Janet B." > wrote in message
> I often get a large pot of seasoned water to a rolling boil. I drop
> the frozen shrimp in and let the water return to a boil, turn the heat
> down to medium and when the shrimp float to the surface they are done.
> Season the water generously however you like.
> Janet US

I hadn't thought of that, but it sounds like a good idea.

Cheri

On Saturday, March 10, 2018 at 6:33:36 AM UTC-10, 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

I'd fry it at high heat in a good amount of oil with the shell on. You can clean them if you're squeamish about that sort of thing. I like to flour the shrimp first. Keeping the shell on while frying keeps the shrimp from getting tough. I like to get a nice char on the outside but it's important to not overcook the shrimp.

If you want some garlic on the shrimp, remove the shrimp from the pan, brown a large amount of garlic in some butter, add the shrimp back into the pan, and toss for a few seconds and plate.

OTOH, how you cook your shrimp will depend on the size of the shrimp. This would probably be a better way to go if you have some large shrimp.

https://www.youtube.com/watch?v=ulAclCcx07I