Spiral like shrimp

Karl said:

Hello,

I've eaten a couple of dishes where the shrimps are thin and twisted -
almost like spiral pasta. A cool effect, and great for "bite size"
shrimp in pasta. Does anyone know how the restaurant does this?

I'm guessing they may just split the shrimp straight through (like
butterflying, but cutting the shrimp in half) and it will do this on
its own.

ANy thoughts?

Karl

it would depend on the size of the shrimp. technically speaking shrimp
are sold and grouped into sizes such as 16/20 or 90/110. deciphered all
this means is how many shrimp on average per pound, it would mean 16 to
20 per pound etc...of course the smaller shrimp (as others) have lay
persons names as well. ie the 90/110 are also considered "salad shrimp"

Grizzman

Grizzman said:

Karl said:

Hello,

I've eaten a couple of dishes where the shrimps are thin and twisted -
almost like spiral pasta. A cool effect, and great for "bite size"
shrimp in pasta. Does anyone know how the restaurant does this?

I'm guessing they may just split the shrimp straight through (like
butterflying, but cutting the shrimp in half) and it will do this on
its own.

ANy thoughts?

Karl

it would depend on the size of the shrimp. technically speaking shrimp
are sold and grouped into sizes such as 16/20 or 90/110. deciphered all
this means is how many shrimp on average per pound, it would mean 16 to
20 per pound etc...of course the smaller shrimp (as others) have lay
persons names as well. ie the 90/110 are also considered "salad shrimp"

Grizzman

Except for the word shrimp, what does this have to do with the question
at hand?

Grizzman said:

Karl said:

Hello,

I've eaten a couple of dishes where the shrimps are thin and twisted -
almost like spiral pasta. A cool effect, and great for "bite size"
shrimp in pasta. Does anyone know how the restaurant does this?

I'm guessing they may just split the shrimp straight through (like
butterflying, but cutting the shrimp in half) and it will do this on
its own.

ANy thoughts?

Karl

it would depend on the size of the shrimp. technically speaking shrimp
are sold and grouped into sizes such as 16/20 or 90/110. deciphered all
this means is how many shrimp on average per pound, it would mean 16 to
20 per pound etc...of course the smaller shrimp (as others) have lay
persons names as well. ie the 90/110 are also considered "salad shrimp"

Huh? You need to learn how to read with comprehension.

Sheldon

Quoted message said:

Grizzman said:

Karl said:

Hello,

I've eaten a couple of dishes where the shrimps are thin and twisted -
almost like spiral pasta. A cool effect, and great for "bite size"
shrimp in pasta. Does anyone know how the restaurant does this?

I'm guessing they may just split the shrimp straight through (like
butterflying, but cutting the shrimp in half) and it will do this on
its own.

ANy thoughts?

Karl

it would depend on the size of the shrimp. technically speaking shrimp
are sold and grouped into sizes such as 16/20 or 90/110. deciphered all
this means is how many shrimp on average per pound, it would mean 16 to
20 per pound etc...of course the smaller shrimp (as others) have lay
persons names as well. ie the 90/110 are also considered "salad shrimp"

Grizzman

Except for the word shrimp, what does this have to do with the question
at hand?

its pretty self explanatory, the size if the shrimp will make a
difference, as the smaller shrimp will not "spiral" but they curl round.
and going back through my sent folder i see that somehow the other
part of my post must have got deleted b4 i sent it(i have been having
issues with thunderbird, no not thew wine the email reader). i also said
that it may been frozen like that as well. sorry to confuse you mr
moderator...

Grizzman

Sheldon said:

Grizzman said:

Karl said:

Hello,

I've eaten a couple of dishes where the shrimps are thin and twisted -
almost like spiral pasta. A cool effect, and great for "bite size"
shrimp in pasta. Does anyone know how the restaurant does this?

I'm guessing they may just split the shrimp straight through (like
butterflying, but cutting the shrimp in half) and it will do this on
its own.

ANy thoughts?

Karl

it would depend on the size of the shrimp. technically speaking shrimp
are sold and grouped into sizes such as 16/20 or 90/110. deciphered all
this means is how many shrimp on average per pound, it would mean 16 to
20 per pound etc...of course the smaller shrimp (as others) have lay
persons names as well. ie the 90/110 are also considered "salad shrimp"

Huh? You need to learn how to read with comprehension.

Sheldon

you need to get off your mama and get a life

posted a minute ago

its pretty self explanatory, the size if the shrimp will make a
difference, as the smaller shrimp will not "spiral" but they curl round.
and going back through my sent folder i see that somehow the other
part of my post must have got deleted b4 i sent it(i have been having
issues with thunderbird, no not thew wine the email reader). i also said
that it may been frozen like that as well. sorry to confuse you mr
moderator...

Grizzman

Grizzman said:

Quoted message said:

Grizzman said:

Karl wrote:
> Hello,
>
> I've eaten a couple of dishes where the shrimps are thin and twisted -
> almost like spiral pasta. A cool effect, and great for "bite size"
> shrimp in pasta. Does anyone know how the restaurant does this?
>
> I'm guessing they may just split the shrimp straight through (like
> butterflying, but cutting the shrimp in half) and it will do this on
> its own.
>
> ANy thoughts?
>
> Karl
>
it would depend on the size of the shrimp. technically speaking shrimp
are sold and grouped into sizes such as 16/20 or 90/110. deciphered all
this means is how many shrimp on average per pound, it would mean 16 to
20 per pound etc...of course the smaller shrimp (as others) have lay
persons names as well. ie the 90/110 are also considered "salad shrimp"

Grizzman

Except for the word shrimp, what does this have to do with the question
at hand?

its pretty self explanatory, the size if the shrimp will make a
difference, as the smaller shrimp will not "spiral" but they curl round.
and going back through my sent folder i see that somehow the other
part of my post must have got deleted b4 i sent it(i have been having
issues with thunderbird, no not thew wine the email reader). i also said
that it may been frozen like that as well. sorry to confuse you mr
moderator...

Grizzman

Which was the "self explanatory" part?

Thanks,
-bwg

Jizzboy spewed:

Quoted message said:

Sheldon said:

Jizzboy spewed

Quoted message said:

Karl wrote:
> Hello,
>
> I've eaten a couple of dishes where the shrimps are thin and twisted -
> almost like spiral pasta. A cool effect, and great for "bite size"
> shrimp in pasta. Does anyone know how the restaurant does this?
>
> I'm guessing they may just split the shrimp straight through (like
> butterflying, but cutting the shrimp in half) and it will do this on
> its own.
>
> ANy thoughts?
>
> Karl
>
it would depend on the size of the shrimp. technically speaking shrimp
are sold and grouped into sizes such as 16/20 or 90/110. deciphered all
this means is how many shrimp on average per pound, it would mean 16 to
20 per pound etc...of course the smaller shrimp (as others) have lay
persons names as well. ie the 90/110 are also considered "salad shrimp"

Huh? You need to learn how to read with comprehension.

you need to get off your mama and get a life

Um, that's YOUR moma.

Quoted message said:

its pretty self explanatory.
Jizzboy

Yeah, that you're a sleazebag, a worm, and a LIAR... JizzBOY!

"Karl" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hello,

I've eaten a couple of dishes where the shrimps are thin and twisted -
almost like spiral pasta. A cool effect, and great for "bite size"
shrimp in pasta. Does anyone know how the restaurant does this?

I'm guessing they may just split the shrimp straight through (like
butterflying, but cutting the shrimp in half) and it will do this on
its own.

ANy thoughts?

Karl

I think I understand what you mean by "spiral shirmp" and yes, they're
"created" by splitting the shrimp lengthwise as you would do for
butterflying. When they hit heat they kind of spiral up. It also is nice
when you don't want chunks of shrimp but nice bigger pieces that you can see
but you can't afford (or don't want to) to use bigger shrimp and more of
them.

I hope that made some sort of sense....

helen

Quoted message said:

Grizzman said:

Quoted message said:

Grizzman wrote:
> Karl wrote:
>> Hello,
>>
>> I've eaten a couple of dishes where the shrimps are thin and twisted -
>> almost like spiral pasta. A cool effect, and great for "bite size"
>> shrimp in pasta. Does anyone know how the restaurant does this?
>>
>> I'm guessing they may just split the shrimp straight through (like
>> butterflying, but cutting the shrimp in half) and it will do this on
>> its own.
>>
>> ANy thoughts?
>>
>> Karl
>>
> it would depend on the size of the shrimp. technically speaking shrimp
> are sold and grouped into sizes such as 16/20 or 90/110. deciphered all
> this means is how many shrimp on average per pound, it would mean 16 to
> 20 per pound etc...of course the smaller shrimp (as others) have lay
> persons names as well. ie the 90/110 are also considered "salad shrimp"
>
>
> Grizzman
Except for the word shrimp, what does this have to do with the question
at hand?

its pretty self explanatory, the size if the shrimp will make a
difference, as the smaller shrimp will not "spiral" but they curl round.
and going back through my sent folder i see that somehow the other
part of my post must have got deleted b4 i sent it(i have been having
issues with thunderbird, no not thew wine the email reader). i also said
that it may been frozen like that as well. sorry to confuse you mr
moderator...

Grizzman

Which was the "self explanatory" part?

Thanks,
-bwg

the part that says "it would depend on the size of the shrimp"

Grizzman