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Shrimp recipes
- Thread starter ascell
- Start date
I would but according to Alton Brown (Good Eats), he says it is not necessary since it all gets cooked.
So I guess it's your call.
Beach Runner
beats on hood
I am pretty OCD about deveining when I cook. But you know there's no way to devote enough labor at a restaurant for doing this when it takes us 30 minutes to devein two pounds. Just not cost effective. Right?
I bought frozen/shelled shrimp last night. I know it doesnt compare to fresh, but it was the best I could do at the time. I shelled them and deveined half of them. I then skewered them all and put them on the grill for 2 minutes each side. Half cooked with bbq sauce and the other half left plain. Both were great and the deveining did not seem to matter. I will be trying a boil next. Thanks to all for the feeds.
SneakyPete
Beach Lover
BeachRunner...we've had goog success in just using the butter and drizzling with a bit of really good olive oil at the end. Yeah, the older recipes really go to town on the oil! Post back when you have your recipe perfected!
As for deveining, I always devein very large shrimp , just because it's fairly easy to do and usually a larger shrimp means a larger vein and it LOOKS bad. That said, I grew up around here, eating off the shrimp and fish boats and we never deveined our shrimp. However, some hauls of shrimp have a sandy vein that really ruins the shrimp experience -- kind of like how some bags of mussels are sandy and some are not. Maybe someone with more knowledge of local shrimp beds can give us some insight as to where or when the shrimp are most likely to have a sandy vein. I'm sure there's some sort of science to it. I'd really love to know...
As for deveining, I always devein very large shrimp , just because it's fairly easy to do and usually a larger shrimp means a larger vein and it LOOKS bad. That said, I grew up around here, eating off the shrimp and fish boats and we never deveined our shrimp. However, some hauls of shrimp have a sandy vein that really ruins the shrimp experience -- kind of like how some bags of mussels are sandy and some are not. Maybe someone with more knowledge of local shrimp beds can give us some insight as to where or when the shrimp are most likely to have a sandy vein. I'm sure there's some sort of science to it. I'd really love to know...