Cooking & Baking
Related: About this forumGrilling some 'yuuuuge' shrimp tonight.
Got 'em off the boat yesterday.
5 bucks a pound, heads on.
After the shrimper weighed 'em out he said "Want me to head 'em?"
Well...yeah?!
He and his wife (and first mate) had 10 pounds of shrimp headed in about three minutes.
It would have taken me about half an hour.
Marinate in Italian salad dressing for an hour.
No longer.
Grill in a flat basket.
3 minutes on a side.
Serve over a Caesar salad.
yum
GentryDixon
(2,950 posts)Land locked Utah does not afford me the opportunity of such a treat.
Lunabell
(6,080 posts)Wow, you got a majorly good deal. MMMMMM
trof
(54,256 posts)It helps to buy direct from the shrimper and eliminate the middlemen.
flamin lib
(14,559 posts)Two words, shrimp stock.
trof
(54,256 posts)The shrimper uses them to bait his crab traps.
Sometime this year he'll drop off a bucket of blue crabs.
Rabrrrrrr
(58,349 posts)you had them headed.
The heads are good eating, too. Especially after grilling or deep frying. Or just to use for making stock.
trof
(54,256 posts)Never tried that.
Don't think I'd like the shell.
How does that work?
Rabrrrrrr
(58,349 posts)then when you tear the shell off to eat the meat, you can also tear off the head and suck out the stuff inside.
Or if the shrimp is small enough, the whole head can be eaten, as well the shell that surrounds the meat in the fish. The grilling gives the shell a nice flavor.
I also think that grilling/cooking shrimp with the shells on makes them tastier, and with the heads on, even tastier-er.
(when I grill shrimp, I always leave the shell on because then they don't stick to the grill; or in the rare cases when they do, a little tug frees it and only the shell stays stuck to the grill, so one loses no meat to the damnable grill surface).
trof
(54,256 posts)That just don't sound right.
Like chewing up chicken bones.
Rabrrrrrr
(58,349 posts)too much of it.
Smaller shrimp it's great.
But any size is awesome to suck the stuff out of the head. Like eating crawfish.
trof
(54,256 posts)I might try deep frying or grilling what we call 'gumbo shrimp'.
Small ones.
Rabrrrrrr
(58,349 posts)mmm... mudbugs. Sadly, all we get here in the middle of the country are frozen ones, and the taste is just not right.