The smaller the shrimp, the lower the price, but also (I think) the
lower the flavor...

I really do not like to purchase anything smaller than 30-40.

I just took some lovely farmed shrimp where 1 lb. was equal to 36 shrimp
and cooked it in a way I'd never tried before. I removed the shells and
deveined, then left it slightly wet with the water I rinsed it with. I
dredged it in some arrowroot mixed with some Fiesta salt free chicken
fajita seasoning, then deep fried it in the fry daddy for about 2 minutes.

_Major_ food-gasm. ;-)

With that light of a batter, it was just a light coating on the shrimp
so there was no significant increase in fat content from frying. It just
added a teensy bit of crunch.

But anyhoo, back to the subject line, I've found that teensy little
salad shrimp that sell for under $3.00 per lb. have virtually NO flavor.
I think they just add ambiance and color to a dish.

The larger the shrimp, the richer the flavor so I think it's worth
paying more per lb.

Comments?????

OmManiPadmiOmelet wrote:

> The smaller the shrimp, the lower the price, but also (I think) the
> lower the flavor...
>
> I really do not like to purchase anything smaller than 30-40.
>
> I just took some lovely farmed shrimp where 1 lb. was equal to 36 shrimp
> and cooked it in a way I'd never tried before. I removed the shells and
> deveined, then left it slightly wet with the water I rinsed it with. I
> dredged it in some arrowroot mixed with some Fiesta salt free chicken
> fajita seasoning, then deep fried it in the fry daddy for about 2 minutes.
>
> _Major_ food-gasm. ;-)
>
> With that light of a batter, it was just a light coating on the shrimp
> so there was no significant increase in fat content from frying. It just
> added a teensy bit of crunch.
>
> But anyhoo, back to the subject line, I've found that teensy little
> salad shrimp that sell for under $3.00 per lb. have virtually NO flavor.
> I think they just add ambiance and color to a dish.
>
> The larger the shrimp, the richer the flavor so I think it's worth
> paying more per lb.
>
> Comments?????

I agree, but then there are the huge shrimp that start getting really
expensive.

I often by the "large", which usually sell for about $6 per pound here. I
like to shell them and marinate them for about 10 minutes in a teaspoon each
of salt and sesame oil. Then I stir fry them with lots of chopped garlic and
ginger and toss in some sliced green onion. It is quick, easy and delicious.
You can add snow peas or other chopped veggies for a stir fry.

"OmManiPadmiOmelet" > wrote in message
...

> The larger the shrimp, the richer the flavor so I think it's worth paying
> more per lb.
>
> Comments?????
>

I'm not so sure those shoes go with the rest of your outfit.

OmManiPadmiOmelet wrote:

<snipped a bit>

Your shrimp sounds good... BTW what's in the Fiesta chicken fajita
seasoning? Don't get that brand here... Looks like the fry daddy is
being put to good use?
>
> The larger the shrimp, the richer the flavor so I think it's worth
> paying more per lb.
>
> Comments?????
>
Yes agreed. We had 15 Tiger prawns as part of my birthday lunch that
weighed in at 800g with shells. They were very big prawns It was worth
the price we paid which was about US$15... Dunno if that's expensive to
you or not? What we have also noticed is that they taste better if
cooked in the shells when done on the gas "skottle" or on "sticks" on
the charcoal braai. Small shrimp are pretty tasteless IMO, but add a
nice texture in a salad or with fried rice.

--
Cheers
Chatty Cathy

OmManiPadmiOmelet wrote:

> The larger the shrimp, the richer the flavor so I think it's worth
> paying more per lb.
>
> Comments?????
>

The larger shrimp are also better for smoking. They seem to take
the smoke better.

Smoked shrimp, Ahhh...

--
Reg

Dave Smith wrote:

> OmManiPadmiOmelet wrote:
>
>
>>The smaller the shrimp, the lower the price, but also (I think) the
>>lower the flavor...
>>
>>I really do not like to purchase anything smaller than 30-40.
>>
>>I just took some lovely farmed shrimp where 1 lb. was equal to 36 shrimp
>>and cooked it in a way I'd never tried before. I removed the shells and
>>deveined, then left it slightly wet with the water I rinsed it with. I
>>dredged it in some arrowroot mixed with some Fiesta salt free chicken
>>fajita seasoning, then deep fried it in the fry daddy for about 2 minutes.
>>
>>_Major_ food-gasm. ;-)
>>
>>With that light of a batter, it was just a light coating on the shrimp
>>so there was no significant increase in fat content from frying. It just
>>added a teensy bit of crunch.
>>
>>But anyhoo, back to the subject line, I've found that teensy little
>>salad shrimp that sell for under $3.00 per lb. have virtually NO flavor.
>>I think they just add ambiance and color to a dish.
>>
>>The larger the shrimp, the richer the flavor so I think it's worth
>>paying more per lb.
>>
>>Comments?????
>
>
> I agree, but then there are the huge shrimp that start getting really
> expensive.

<lol> I know what you mean.

>
> I often by the "large", which usually sell for about $6 per pound here. I
> like to shell them and marinate them for about 10 minutes in a teaspoon each
> of salt and sesame oil. Then I stir fry them with lots of chopped garlic and
> ginger and toss in some sliced green onion. It is quick, easy and delicious.
> You can add snow peas or other chopped veggies for a stir fry.
>
>
>
>

See above. I get that size or larger but won't generally pay more than
$7.00 per lb.

When I sautee' shrimp for stir fry, I always cook them by themselves and
reserve them. I cook the rest of the ingredients then add the shrimp
back when the rest is done.

I cannot stand rubbery, over-cooked shrimp. It's a waste IMHO.

Dave Smith wrote:

> I often by the "large", which usually sell for about $6 per pound here. I
> like to shell them and marinate them for about 10 minutes in a teaspoon each
> of salt and sesame oil. Then I stir fry them with lots of chopped garlic and
> ginger and toss in some sliced green onion. It is quick, easy and delicious.
> You can add snow peas or other chopped veggies for a stir fry.
>
Yum! *LOTS* of garlic! You can cook shrimp for me any time

--
Cheers
Chatty Cathy

Doug Kanter wrote:

> "OmManiPadmiOmelet" > wrote in message
> ...
>
>
>>The larger the shrimp, the richer the flavor so I think it's worth paying
>>more per lb.
>>
>>Comments?????
>>
>
>
> I'm not so sure those shoes go with the rest of your outfit.
>
>

But they match the purse and the belt?????? <lol>

"Dave Smith" > wrote in message
...
> OmManiPadmiOmelet wrote:
>
>> The smaller the shrimp, the lower the price, but also (I think) the
>> lower the flavor...
>>
>> I really do not like to purchase anything smaller than 30-40.
>>
>> I just took some lovely farmed shrimp where 1 lb. was equal to 36 shrimp
>> and cooked it in a way I'd never tried before. I removed the shells and
>> deveined, then left it slightly wet with the water I rinsed it with. I
>> dredged it in some arrowroot mixed with some Fiesta salt free chicken
>> fajita seasoning, then deep fried it in the fry daddy for about 2
>> minutes.
>>
>> _Major_ food-gasm. ;-)
>>
>> With that light of a batter, it was just a light coating on the shrimp
>> so there was no significant increase in fat content from frying. It just
>> added a teensy bit of crunch.
>>
>> But anyhoo, back to the subject line, I've found that teensy little
>> salad shrimp that sell for under $3.00 per lb. have virtually NO flavor.
>> I think they just add ambiance and color to a dish.
>>
>> The larger the shrimp, the richer the flavor so I think it's worth
>> paying more per lb.
>>
>> Comments?????
>
> I agree, but then there are the huge shrimp that start getting really
> expensive.
>
> I often by the "large", which usually sell for about $6 per pound here. I
> like to shell them and marinate them for about 10 minutes in a teaspoon
> each
> of salt and sesame oil. Then I stir fry them with lots of chopped garlic
> and
> ginger and toss in some sliced green onion. It is quick, easy and
> delicious.
> You can add snow peas or other chopped veggies for a stir fry.

Yum city! Stop!

Chatty Cathy (a.k.a. cathyxyz) wrote:

> OmManiPadmiOmelet wrote:
>
> <snipped a bit>
>
> Your shrimp sounds good... BTW what's in the Fiesta chicken fajita
> seasoning?

It's a seasoning mix... Fiesta is a local spice brand that is quite good
and reasonably priced. I get it in the spice isle at HEB.

I also get their salt free lemon pepper, garlic powder and onion powder,
as well as dried minced onions when I'm in too much of a hurry to use fresh.

It's kind of a local generic brand I guess?

If I were to do my own mix, I'd use onion and garlic powder with some
pepper, parsley and maybe a hint of cilantro. Not much tho'.
For seafood, I'd also add dillweed. I was in a hurry today (I'm a bit
sleep deprived) or I'd have done my own for the shrimp.

For shrimp I'd use mostly dill weed and ground lemon or orange peel, a
small amount of white pepper and just a hint of garlic powder.


> Don't get that brand here... Looks like the fry daddy is
> being put to good use?

Gods yes!
It's interesting to me that deep frying does not necessarily translate
over to high fat cooking. ;-) And it saves time and power. It's a cool
little gadget.

>
>>
>> The larger the shrimp, the richer the flavor so I think it's worth
>> paying more per lb.
>>
>> Comments?????
>>
> Yes agreed. We had 15 Tiger prawns as part of my birthday lunch that
> weighed in at 800g with shells. They were very big prawns It was worth
> the price we paid which was about US$15... Dunno if that's expensive to
> you or not?

Nah. About right for that size!

> What we have also noticed is that they taste better if
> cooked in the shells when done on the gas "skottle" or on "sticks" on
> the charcoal braai. Small shrimp are pretty tasteless IMO, but add a
> nice texture in a salad or with fried rice.

I don't like to cook in the shell.
I've found that the major difference in flavor is a hot, fast cooking so
that the time is minimal. :-)


>

Reg wrote:

> OmManiPadmiOmelet wrote:
>
>> The larger the shrimp, the richer the flavor so I think it's worth
>> paying more per lb.
>>
>> Comments?????
>>
>
> The larger shrimp are also better for smoking. They seem to take
> the smoke better.
>
> Smoked shrimp, Ahhh...
>

Not tried that... ;-)

Shrimp and mushroom kebabs MUST be in my future.........

OmManiPadmiOmelet wrote:

>
>
> See above. I get that size or larger but won't generally pay more than
> $7.00 per lb.

I am a long way from the ocean. I will occasionally spend a little more to get the
larger shrimp for grilling.

> When I sautee' shrimp for stir fry, I always cook them by themselves and
> reserve them. I cook the rest of the ingredients then add the shrimp
> back when the rest is done.
>
> I cannot stand rubbery, over-cooked shrimp. It's a waste IMHO.

I seem to be able to get everything done at the same time, but that is a good idea
if the shrimp are done and other things are not. They have a great taste and
texture when properly cooked but even half a minute too long ruins them.

"Chatty Cathy (a.k.a. cathyxyz)" wrote:

> Dave Smith wrote:
>
> > I often by the "large", which usually sell for about $6 per pound here. I
> > like to shell them and marinate them for about 10 minutes in a teaspoon each
> > of salt and sesame oil. Then I stir fry them with lots of chopped garlic and
> > ginger and toss in some sliced green onion. It is quick, easy and delicious.
> > You can add snow peas or other chopped veggies for a stir fry.
> >
> Yum! *LOTS* of garlic! You can cook shrimp for me any time
>

I will cook shrimp for anyone who shows up on my door step with them...... but I
might want them to be peeled. :-) I will look after the rest.

OmManiPadmiOmelet wrote:

>
> >
> > Smoked shrimp, Ahhh...
> >
>
> Not tried that... ;-)
>
> Shrimp and mushroom kebabs MUST be in my future.........

Probably not a good idea. Shrimp cook very quickly on the grill. Better
to do shrimp kebabs and veggie kebabs and serve them together.

OmManiPadmiOmelet wrote:
>
> Shrimp and mushroom kebabs MUST be in my future.........

Just remember to saute the shrooms first or they won't be done when the
shrimp is.

Dean G.

OmManiPadmiOmelet wrote:
> The smaller the shrimp, the lower the price, but also (I think) the
> lower the flavor...
>
I view shrimp as mainly a protein that is a vehicle for the flavors I
add, and my criteria are first I want 'em large so as to reduce the
number I have to shell and devein and second I want 'em wild, I dread
to think what lies behind the "farmed in Thailand" label!

On Fri, 21 Apr 2006 13:43:34 -0500, OmManiPadmiOmelet wrote:

> The smaller the shrimp, the lower the price, but also (I think) the
> lower the flavor...
>
> I really do not like to purchase anything smaller than 30-40.

Small FRESH shrimp are delicious. My experience with caught fresh shrimp is
the larger they get the less tasty they are.

Dave Smith wrote:

> OmManiPadmiOmelet wrote:
>
>
>>
>>See above. I get that size or larger but won't generally pay more than
>>$7.00 per lb.
>
>
> I am a long way from the ocean. I will occasionally spend a little more to get the
> larger shrimp for grilling.

That's understandable. :-)

>
>
>>When I sautee' shrimp for stir fry, I always cook them by themselves and
>>reserve them. I cook the rest of the ingredients then add the shrimp
>>back when the rest is done.
>>
>>I cannot stand rubbery, over-cooked shrimp. It's a waste IMHO.
>
>
> I seem to be able to get everything done at the same time, but that is a good idea
> if the shrimp are done and other things are not. They have a great taste and
> texture when properly cooked but even half a minute too long ruins them.
>
>
>

I agree.
It's why when I cook them, I give them my undivided attention.

Dave Smith wrote:

> OmManiPadmiOmelet wrote:
>
>
>>>Smoked shrimp, Ahhh...
>>>
>>
>>Not tried that... ;-)
>>
>>Shrimp and mushroom kebabs MUST be in my future.........
>
>
> Probably not a good idea. Shrimp cook very quickly on the grill. Better
> to do shrimp kebabs and veggie kebabs and serve them together.
>
>

Note the choice of veggie...
Mushrooms IME cook at about the same rate as shrimp.
The only other thing I might add to the kebab would be chunk pineapple.
Cooking that is a moot point. ;-)

Any other veggie that needed longer cooking can simply be pre-cooked
prior to adding it to the kebab.

Dean G. wrote:

> OmManiPadmiOmelet wrote:
>
>>Shrimp and mushroom kebabs MUST be in my future.........
>
>
> Just remember to saute the shrooms first or they won't be done when the
> shrimp is.
>
> Dean G.
>

Normally I'd agree, but I'll eat mushrooms raw. ;-)

Anthony wrote:

> OmManiPadmiOmelet wrote:
>
>>The smaller the shrimp, the lower the price, but also (I think) the
>>lower the flavor...
>>
>
> I view shrimp as mainly a protein that is a vehicle for the flavors I
> add, and my criteria are first I want 'em large so as to reduce the
> number I have to shell and devein and second I want 'em wild, I dread
> to think what lies behind the "farmed in Thailand" label!
>

Well, the water world wide is not exactly pure anymore...... ;-)

What I can get around here is mostly gulf shrimp.
The gulf of Mexico is anything but clean.

If you are going to worry overmuch about pollutants in your food, you
are going to starve to death.

I've had classes in botany and animal health.
I decided to quit worrying ages ago.

jay wrote:

> On Fri, 21 Apr 2006 13:43:34 -0500, OmManiPadmiOmelet wrote:
>
>
>>The smaller the shrimp, the lower the price, but also (I think) the
>>lower the flavor...
>>
>>I really do not like to purchase anything smaller than 30-40.
>
>
> Small FRESH shrimp are delicious. My experience with caught fresh shrimp is
> the larger they get the less tasty they are.

Really!?!?!?

See, it's been my experience with FF from the store that the bigger
shrimps taste better.

The little salad dudes from the local gulf taste more like iodine than
meat...

Where are you getting them from?

OmManiPadmiOmelet wrote:
> Chatty Cathy (a.k.a. cathyxyz) wrote:
>
>> OmManiPadmiOmelet wrote:
>>
>> <snipped a bit>
>>
>> Your shrimp sounds good... BTW what's in the Fiesta chicken fajita
>> seasoning?
>
> It's a seasoning mix... Fiesta is a local spice brand that is quite good
> and reasonably priced. I get it in the spice isle at HEB.

I see... we get similar stuff here...
>

<snip>
>
> For shrimp I'd use mostly dill weed and ground lemon or orange peel, a
> small amount of white pepper and just a hint of garlic powder.

Hmmm. Not all that wild about dill - MIL usually has some in the garden,
so I will give it a try!
>
>
>> Don't get that brand here... Looks like the fry daddy is
>> being put to good use?
>
> Gods yes!
> It's interesting to me that deep frying does not necessarily translate
> over to high fat cooking. ;-) And it saves time and power. It's a cool
> little gadget.
>

Money well spent eh?


>
> I don't like to cook in the shell.
> I've found that the major difference in flavor is a hot, fast cooking so
> that the time is minimal. :-)

Your choice!
--
Cheers
Chatty Cathy

OmManiPadmiOmelet wrote:
> The smaller the shrimp, the lower the price, but also (I think) the
> lower the flavor...
>
> But anyhoo, back to the subject line, I've found that teensy little
> salad shrimp that sell for under $3.00 per lb. have virtually NO flavor.
> I think they just add ambiance and color to a dish.
>
> The larger the shrimp, the richer the flavor so I think it's worth
> paying more per lb.
>
> Comments?????

Living in Australia we are blessed with being able to get fresh seafood
all year round. A lot of imported shellfish and fish is coming in from
our Asian neighbours and most times they've been frozen.

Small, fresh off the trawler prawns/shrimp are flavoursome and
succulent, though bloody fiddly to shell!
It's my belief that the loss of flavour comes from the freezing
process.
Never met a frozen shrimp that was tasty! Nor a trawler/store cooked
prawn that was either. I always buy fresh green (uncooked)
prawns....the texture & flavour is superb and you don't end up with
tough, overcooked, tasteless seafood.

We (Ma & I, as the rest of the heathens in my household will NOT eat
'cockroaches of the sea - care factor? MORE FOR ME & Ma!!!!) had fresh
Aussie green tiger prawns this Easter, a kilo each (at AU$20/kg which
is about the norm here.)
Quick stir fry with buckloads of garlic, ev olive oil and a dab of
butter. (Friday night)
Cooked up some linguine, sauteed the prawns with finely shredded green
onions, smidgen of chilli, loads of black pepper then tossed the whole
lot through the drained linguine with a heap of olive oil... sooooooo
yum!

Glad to see I am not the only one who couldn't stop using my fryer when
I first got it! BTW Om, the brochure I got with my fryer said to chuck
out the oil when it went 'dark' or smelt 'bad'. (Very descriptive of
them!!) Usually get around 5 or 6 fry ups out of my oil... by then I
think it's time to go for fresh.

cheers,

LadyJane
--
"Never trust a skinny cook!"

On Fri, 21 Apr 2006 22:22:38 +0200, "Chatty Cathy (a.k.a. cathyxyz)"
> wrote:

>Cheers
>Chatty Cathy

LOVE your new nick! Keep it!

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

Chatty Cathy (a.k.a. cathyxyz) wrote:

> OmManiPadmiOmelet wrote:
>
>
> <snip>
>
>>
>> For shrimp I'd use mostly dill weed and ground lemon or orange peel, a
>> small amount of white pepper and just a hint of garlic powder.
>
>
> Hmmm. Not all that wild about dill - MIL usually has some in the garden,
> so I will give it a try!

Mmm... for seafood, dill and lemon are my seasonings of choice, along
with a smidgin of pepper and garlic. :-)

>
>>
>>
>>> Don't get that brand here... Looks like the fry daddy is
>>> being put to good use?
>>
>>
>> Gods yes!
>> It's interesting to me that deep frying does not necessarily translate
>> over to high fat cooking. ;-) And it saves time and power. It's a cool
>> little gadget.
>>
>
> Money well spent eh?

Indeed! It was only around $20.00 with free shipping. :-)
Cheaper than at the local Wal-mart.

Like any new kitchen gadget, it's going to fascinate me for awhile.
<lol> But then I'm sure that having to wait until the oil cools to
filter and store it will get old.

Time will tell!

At this point, like the contact grill, it will most likely become a
regular tool, at least for selected items.

>
>
>>
>> I don't like to cook in the shell.
>> I've found that the major difference in flavor is a hot, fast cooking
>> so that the time is minimal. :-)
>
>
> Your choice!

Most likely I'm just too lazy to try shelling hot food..... <G>

Damsel in dis Dress wrote:
> On Fri, 21 Apr 2006 22:22:38 +0200, "Chatty Cathy (a.k.a. cathyxyz)"
> > wrote:
>
>> Cheers
>> Chatty Cathy
>
> LOVE your new nick! Keep it!
>
> Carol

YOU gave me the idea. Remember when we were discussing how "young" we
were? heh heh heh Talking about the dolls??? 1960. That's moi.

--
Cheers
Chatty Cathy

LadyJane wrote:

> OmManiPadmiOmelet wrote:
>
>>The smaller the shrimp, the lower the price, but also (I think) the
>>lower the flavor...
>>
>>But anyhoo, back to the subject line, I've found that teensy little
>>salad shrimp that sell for under $3.00 per lb. have virtually NO flavor.
>>I think they just add ambiance and color to a dish.
>>
>>The larger the shrimp, the richer the flavor so I think it's worth
>>paying more per lb.
>>
>>Comments?????
>
>
> Living in Australia we are blessed with being able to get fresh seafood
> all year round. A lot of imported shellfish and fish is coming in from
> our Asian neighbours and most times they've been frozen.
>
> Small, fresh off the trawler prawns/shrimp are flavoursome and
> succulent, though bloody fiddly to shell!
> It's my belief that the loss of flavour comes from the freezing
> process.

That makes sense.
Most of the teensy itty bitty salad shrimp we can get here is
pre-shelled, then further processed so it's VERY easy to use. But to me
has almost no flavor.

> Never met a frozen shrimp that was tasty! Nor a trawler/store cooked
> prawn that was either. I always buy fresh green (uncooked)
> prawns....the texture & flavour is superb and you don't end up with
> tough, overcooked, tasteless seafood.

I get fresh frozen raw. While I'm sure fresh or live is better, fresh
frozen raw is superior to fresh frozen cooked. <G> Same goes for pretty
much any sea bugs.

I get live crabs when I can afford them. ;-d

>
> We (Ma & I, as the rest of the heathens in my household will NOT eat
> 'cockroaches of the sea - care factor? MORE FOR ME & Ma!!!!) had fresh
> Aussie green tiger prawns this Easter, a kilo each (at AU$20/kg which
> is about the norm here.)
> Quick stir fry with buckloads of garlic, ev olive oil and a dab of
> butter. (Friday night)
> Cooked up some linguine, sauteed the prawns with finely shredded green
> onions, smidgen of chilli, loads of black pepper then tossed the whole
> lot through the drained linguine with a heap of olive oil... sooooooo
> yum!

Oh yah!

Like I said in earlier threads, my preffered flavorings for sea bugs are
dill, lemon, and a bit of garlic and white pepper and the usual oil is
a mix of butter and EVOO. But for the deep fryer, I'm using pure peanut oil.

>
> Glad to see I am not the only one who couldn't stop using my fryer when
> I first got it!

<lol> It's quickly becoming a favorite cooking tool...... ;-D


> BTW Om, the brochure I got with my fryer said to chuck
> out the oil when it went 'dark' or smelt 'bad'. (Very descriptive of
> them!!) Usually get around 5 or 6 fry ups out of my oil... by then I
> think it's time to go for fresh.

I just tossed the oil after the 4th run, but it was getting dark and I
cooked some fish to finish it off. ;-)

It was also tending to foam up to the point of overflow. Messy!

>
> cheers,
>
> LadyJane
> --
> "Never trust a skinny cook!"

Thanks dear!

Om


>

OmManiPadmiOmelet wrote:

>
> I get fresh frozen raw. While I'm sure fresh or live is better, fresh
> frozen raw is superior to fresh frozen cooked. <G> Same goes for pretty
> much any sea bugs.
>
> I get live crabs when I can afford them. ;-d

I live to far from the ocean. I have never even seen a live crab.

> > Cooked up some linguine, sauteed the prawns with finely shredded green
> > onions, smidgen of chilli, loads of black pepper then tossed the whole
> > lot through the drained linguine with a heap of olive oil... sooooooo
> > yum!
>
> Oh yah!
>
> Like I said in earlier threads, my preffered flavorings for sea bugs are
> dill, lemon, and a bit of garlic and white pepper and the usual oil is
> a mix of butter and EVOO. But for the deep fryer, I'm using pure peanut oil.

In the summer I like to get the jumbo shrimp and marinate them in the shell in
olive oil, lime juice, lots of crushed garlic, lots of salt, some pepper,
Worcestershire sauce, parsley and hot sauce. Marinate for an hour or two then
grill.... in the shell. They can be skewered or you can use on of those
grilling trays with the holes. When you do them on high heat you just start
laying them out on the grill. By the time you get them all on the grill it is
time to go back and start turning them, and by the time you get them all turned
it is time to start taking them off.

They taste better in the shell and having to peel them with greasy fingers slows
down the intake :-)

OmManiPadmiOmelet wrote:
> Chatty Cathy (a.k.a. cathyxyz) wrote:

>>
>> Money well spent eh?
>
> Indeed! It was only around $20.00 with free shipping. :-)
> Cheaper than at the local Wal-mart.
>
> Like any new kitchen gadget, it's going to fascinate me for awhile.
> <lol> But then I'm sure that having to wait until the oil cools to
> filter and store it will get old.
>
> Time will tell!
>
> At this point, like the contact grill, it will most likely become a
> regular tool, at least for selected items.

You gotta try deep-fried pork in batter.... we do that sometimes... I
am sure your new toy will do a great job...

--
Cheers
Chatty Cathy

Chatty Cathy (a.k.a. cathyxyz) wrote:

> OmManiPadmiOmelet wrote:
>
>> Chatty Cathy (a.k.a. cathyxyz) wrote:
>
>
>>>
>>> Money well spent eh?
>>
>>
>> Indeed! It was only around $20.00 with free shipping. :-)
>> Cheaper than at the local Wal-mart.
>>
>> Like any new kitchen gadget, it's going to fascinate me for awhile.
>> <lol> But then I'm sure that having to wait until the oil cools to
>> filter and store it will get old.
>>
>> Time will tell!
>>
>> At this point, like the contact grill, it will most likely become a
>> regular tool, at least for selected items.
>
>
> You gotta try deep-fried pork in batter.... we do that sometimes... I
> am sure your new toy will do a great job...
>

Batter suggestions?
I'd want to go light, probably like I did the shrimp today.

Perhaps a home made tempura?

Gotta be wheat free........

I used arrowroot today. It was incredible. ;-d

On Fri, 21 Apr 2006 22:53:45 +0200, "Chatty Cathy (a.k.a. cathyxyz)"
> wrote:

>Damsel in dis Dress wrote:
>> On Fri, 21 Apr 2006 22:22:38 +0200, "Chatty Cathy (a.k.a. cathyxyz)"
>> > wrote:
>>
>>> Cheers
>>> Chatty Cathy
>>
>> LOVE your new nick! Keep it!
>>
>> Carol
>
>YOU gave me the idea. Remember when we were discussing how "young" we
>were? heh heh heh Talking about the dolls??? 1960. That's moi.

I'm brilliant! Absolutely brilliant! LOL!

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

OmManiPadmiOmelet wrote:

> Batter suggestions?
> I'd want to go light, probably like I did the shrimp today.
>
> Perhaps a home made tempura?
>
> Gotta be wheat free........
>
> I used arrowroot today. It was incredible. ;-d
>
>
Hmmm. We just made batter with plain old wheat flour and egg and
water... try your batter, sure it would be very nice. You said it was
crunchy? That'll do it.

--
Cheers
Chatty Cathy

Damsel in dis Dress wrote:
> On Fri, 21 Apr 2006 22:53:45 +0200, "Chatty Cathy (a.k.a. cathyxyz)"
> > wrote:
>
>> Damsel in dis Dress wrote:
>>> On Fri, 21 Apr 2006 22:22:38 +0200, "Chatty Cathy (a.k.a. cathyxyz)"
>>> > wrote:
>>>
>>>> Cheers
>>>> Chatty Cathy
>>> LOVE your new nick! Keep it!
>>>
>>> Carol
>> YOU gave me the idea. Remember when we were discussing how "young" we
>> were? heh heh heh Talking about the dolls??? 1960. That's moi.
>
> I'm brilliant! Absolutely brilliant! LOL!
>
> Carol

Well, we KNOW that.

--
Cheers
Chatty Cathy

Dave Smith wrote:


>
> In the summer I like to get the jumbo shrimp and marinate them in the shell in
> olive oil, lime juice,

We have a glut of lemons on the trees at the moment, may I assume that
they would be acceptable?

> lots of crushed garlic, lots of salt, some pepper,
> Worcestershire sauce, parsley and hot sauce. Marinate for an hour or two then
> grill.... in the shell. They can be skewered or you can use on of those
> grilling trays with the holes. When you do them on high heat you just start
> laying them out on the grill. By the time you get them all on the grill it is
> time to go back and start turning them, and by the time you get them all turned
> it is time to start taking them off.

'Zactly!
>
> They taste better in the shell

Shore do..

> and having to peel them with greasy fingers slows
> down the intake :-)

Not!

What was your address again? I have the shrimp...

--
Cheers
Chatty Cathy

Chatty Cathy wrote:

> Dave Smith wrote:
>
> >
> > In the summer I like to get the jumbo shrimp and marinate them in the shell in
> > olive oil, lime juice,
>
> We have a glut of lemons on the trees at the moment, may I assume that
> they would be acceptable?

Sure. The recipe I originally started with called for lemon juice, but I was making
them for relatives we were staying with in Switzerland and they had only limes, no
lemons, and I discovered they were better. And that reminds me. I forgot to mention
the ketchup. They didn't have hot sauce but they had hot ketchup.

>
> > They taste better in the shell
>
> Shore do..
>
> > and having to peel them with greasy fingers slows
> > down the intake :-)
>
> Not!

LOL..... the way I figure it is that if I peel them, a time consuming and boring job,
people eat them faster. Let them peel their own shrimp :-) Besides, they do taste
better cooked in the shell.

>
> What was your address again? I have the shrimp...

I am right in the middle of the Niagara Peninsula, and that is a long way from any
place with fresh shrimp.



>
>
> --
> Cheers
> Chatty Cathy

Dean G. wrote:
> OmManiPadmiOmelet wrote:
> >
> > Shrimp and mushroom kebabs MUST be in my future.........
>
> Just remember to saute the shrooms first or they won't be done when the
> shrimp is.

CTAD Alert!


(Chronic Taste in Ass Disease)



Sheldon

In article >,
OmManiPadmiOmelet > wrote:

> But anyhoo, back to the subject line, I've found that teensy little
> salad shrimp that sell for under $3.00 per lb. have virtually NO flavor.
> I think they just add ambiance and color to a dish.

You may just get garbage salad shrimp. We get them from the coast in
the PNW, where we live, and they are sweet and tasty.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article >,
Dave Smith > wrote:

> I live to far from the ocean. I have never even seen a live crab.

I am so sad. You and your wife can come visit us. We live about
five minutes from the beach where you can find crabs running around at
all times of the year.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Ok Om, here's another deep fried recipe to try.

Had a cooked bbq chicken sitting quietly in the fridge (waiting
patiently for someone, anyone to make into sandwiches etc) and decided
it was meant for a higher, greater purpose.

Threw 4 large peeled spuds, 1 large sweet potato, 6 cloves garlic, 3
red onions peeled (but with root still intact so they didn't fall
apart) into a saucepan and cooked until tender.
De-meated the chicken carcass & threw it in the food processor, then
when mooshed, into a bowl.
Whizzed up the still warm veg and added it to the chicken together with
black pepper.
Put it into the fridge overnight to firm up & let flavours mix.
http://i3.tinypic.com/w2bxjb.jpg
Chopped finely some carrots and green onions, took the corn off a whole
cob, a cup or so of frozen baby peas and added to the mixture and
blended thoroughly.
Grabbed a dessertspoon and plopped it into a mound of cornflour then
moulded into croquettes. (made about 3 dozen)
http://i3.tinypic.com/w2bxqu.jpg
They are currently sitting in the freezer and will try cooking a few as
is. If I get the urge I may egg & breadcrumb/parmesan them... not sure
at this stage.
Think they'll go well for light lunch, nibbles particularly with a
spicy plum sauce I have.

oooh...just found the pics of the eye steak & roast veg we had the
other night. (sad individual I am, am now taking pics of some
dinners.... think I need to get a life...lol)

http://i3.tinypic.com/w2byoi.jpg (that's about AU$34 worth of steak
sizzling away there!!)
http://i3.tinypic.com/w2bz1g.jpg (potatoes, smallish onions, sweet
potato, butternut pumpkin, parsnips, capsicum, carrots & garlic -
hadn't added the beans at this stage)

Feeling quite hungry now...may have to crank up the deep fryer & check
out those croquettes!

LadyJane
--
"Never trust a skinny cook!"