Monster Gulf shrimp

Sue said:

Has anybody ever tried "Monster" Gulf shrimp? The ones
that are like 4-5 per pound. How were they?

Got some last week at Costco. Wonderful.

Usually get the U-15's. This time got U-5.

Pastorio

Sue said:

Has anybody ever tried "Monster" Gulf shrimp? The ones
that are like 4-5 per pound. How were they?

Those things are so big they scare me. But I tasted some in
Dallas and they were fantastic!

Jill

"Sue" <[email hidden]> wrote in message
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Quoted message said:

Has anybody ever tried "Monster" Gulf shrimp? The ones
that are like 4-5

per

Quoted message said:

pound. How were they?

I bought 50 pounds direct from the boat (once a long time
ago), they were sky blue colored while raw. Antennae to tail
they were a yard long. Some of the best shrimp I've ever
eaten. Scampied, grilled, steamed, boiled every way I cooked
them they were luscious.

DaveR

Sue said:

Has anybody ever tried "Monster" Gulf shrimp? The ones that
are like 4-5 per pound. How were they?

Many of them are completely tasteless - at least all the
ones I've ever tried. They'realso a PITA to cook whole. They
get too well-done on the outside before the inside cooks.

I'll stick to the consistent 20-25ct shrimp. $4/lb in the
stores lately. Shrimp has been really cheap lately (last 18
months) here in Texass.

-sw

Sue said:

Has anybody ever tried "Monster" Gulf shrimp? The ones that
are like 4-5 per pound. How were they?

When I lived in Baton Rouge we drove over to Henderson once
and bought some off the boat. Seemed like a lot of money and
a lot of trouble for the same taste. They were hard to cook.
When they looked like they were done the inside was raw. If
we got the inside done the outside was overcooked and tough.
We finally split them and stuffed them with crabmeat
stuffing, but you can do that with 12-15 count a lot cheaper
and still impress your guests. BTW, are these really shrimp
or are these freshwater prawns from southeast Asia? If they
are freshwater prawns, I find them tasteless.

"DaveR" <[email hidden]> wrote in message
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Quoted message said:

I bought 50 pounds direct from the boat (once a long time
ago), they were sky blue colored while raw. Antennae to
tail they were a yard long. Some of the best shrimp I've
ever eaten. Scampied, grilled, steamed, boiled

every

Quoted message said:

way I cooked them they were luscious.

That large, they had to be cut in pieces first to cook? Or
were they curled small enough to get into a pan or on the
grill whole.

Steve Wertz said:

Many of them are completely tasteless - at least all
the ones I've ever tried. They'realso a PITA to cook
whole. They get too well-done on the outside before the
inside cooks.

Aren't they traditionally butterflied... and sometimes
"stuffed"?

I had an absolutely wonderful prawns florentine that was
made with really big shrimp, but I don't think they were as
large as the ones being discussed now.

Practice safe eating - always use condiments

"HiTech RedNeck" <[email hidden]> wrote in message
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Quoted message said:

"DaveR" <[email hidden]> wrote in message
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Quoted message said:

I bought 50 pounds direct from the boat (once a long
time ago), they

were

Quoted message said:

Quoted message said:

sky blue colored while raw. Antennae to tail they were a
yard long.

Some

Quoted message said:

Quoted message said:

of the best shrimp I've ever eaten. Scampied, grilled,
steamed, boiled

every

Quoted message said:

way I cooked them they were luscious.

That large, they had to be cut in pieces first to cook? Or
were they

curled

Quoted message said:

small enough to get into a pan or on the grill whole.

Once the head (1/3 of the weight) is removed, they are six
inches long straightened out. The antennae were over two
feet long. You must think I'm stretching a Texas tale? I've
never seen any sky blue shrimp since then.

DaveR

Royal said:

On Sat, 22 May 2004 23:40:52 GMT, "Sue"
<[email hidden]> wrote:
=20 20

Quoted message said:

Has anybody ever tried "Monster" Gulf shrimp? The ones
that are like 4-=

5 per

Quoted message said:

Quoted message said:

pound. How were they?

=20
When I lived in Baton Rouge we drove over to Henderson
once and bought some off the boat. Seemed like a lot of
money and a lot of trouble for the same taste. They were
hard to cook. When they looked like they were done the
inside was raw. If we got the inside done the outside was
overcooked and tough.=20

I used to serve U-4 shrimp in one of my restaurants. The
solution we=20 found for cooking them more evenly was to
lower the temperature. We=20 poached them in 140=B0 court
bouillon. Took about 8 minutes for the=20 shrimp to cook. We
served perched up on a grilled chunk of French=20 bread them
as an appetizer surrounded with a handful of salad shrimp=20
(over 300 count). Too much garlic, too much butter, salted
and shipped=20 in a warmed cast iron skillet.

Quoted message said:

We finally split them and stuffed them with crabmeat
stuffing, but you can do that with 12-15 count a lot
cheaper and still impress your guests. BTW, are these
really shrimp or are these freshwater prawns from
southeast Asia? If they are freshwater prawns, I find
them tasteless.

The Asian freshwater shrimp lack the intensity of
flavor that black=20 Gulf shrimp have, but I found I
could push it up by cold-brining in a=20 court bouillon
made with a reduced shrimp stock. About an hour and=20
they're ready to go.

Pastorio