Tails on shrimp, why?

Steve Calvin said:

ok, shrimp cocktail I understand. Presentation and all of that sort of
thing. But why in the world would you leave the tails on when doing
something like shrimp scampi, parm, etc??? They don't serve any purpose
in those dishes except for being a p.i.t.a. to deal with using a knife,
fork, whatever.

I just don't get it. Nor do I serve dishes like that with the tail shell
still on.

Presentation. :-)

On Wed, 05 Jan 2005 18:44:57 -0500, Steve Calvin <[email hidden]>

Quoted message said:

ok, shrimp cocktail I understand. Presentation and all of that sort of
thing. But why in the world would you leave the tails on when doing
something like shrimp scampi, parm, etc??? They don't serve any purpose
in those dishes except for being a p.i.t.a. to deal with using a knife,
fork, whatever.

I think it's a dumb way to serve hot shrimp, too. I just pick 'em up and
eat 'em.

Quoted message said:

I just don't get it. Nor do I serve dishes like that with the tail shell
still on.

Good! When's dinner?

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

The shells provide and add flavor to the dish. The shells contain water and
lots of flavor. We take the shells peeled from shrimp, boil them for with
water just covering them, for 10 mins. Remove the mixture to a blender, and
purée this to a liquid state. We then pour this liquid thru a sieve lined
with cheese cloth. The stock that comes out is so intense in flavor and
taste that we us it in almost every seafood sauce.
Chef R. W. Miller
Marriott Resorts & Hotels.

Chef R. W. Miller said:

The shells provide and add flavor to the dish. The shells contain water and
lots of flavor. We take the shells peeled from shrimp, boil them for with
water just covering them, for 10 mins. Remove the mixture to a blender, and
purée this to a liquid state. We then pour this liquid thru a sieve lined
with cheese cloth. The stock that comes out is so intense in flavor and
taste that we us it in almost every seafood sauce.
Chef R. W. Miller
Marriott Resorts & Hotels.

<Posted and *not* emailed>

Oh, I use shells all of the time. Throwing them out it against the rules
here. The question was, why keep the shells *in* dishes other than
shrimp cocktail? And honestly, I take them off of those sometimes.

--
Steve

It's not a good idea to squat while wearing spurs.

Dave Smith said:

Steve Calvin said:

ok, shrimp cocktail I understand. Presentation and all of that sort of
thing. But why in the world would you leave the tails on when doing
something like shrimp scampi, parm, etc??? They don't serve any purpose
in those dishes except for being a p.i.t.a. to deal with using a knife,
fork, whatever.

I just don't get it. Nor do I serve dishes like that with the tail shell
still on.

Presentation. :-)

As stated (sigh) I understand that for shrimp cocktail.... (see top
line) but why in a *hot* dish such as scampi or parm, etc?

--
Steve <am I typing Swahili or something?>

Damsel said:

On Wed, 05 Jan 2005 18:44:57 -0500, Steve Calvin <[email hidden]>

Quoted message said:

ok, shrimp cocktail I understand. Presentation and all of that sort of
thing. But why in the world would you leave the tails on when doing
something like shrimp scampi, parm, etc??? They don't serve any purpose
in those dishes except for being a p.i.t.a. to deal with using a knife,
fork, whatever.

I think it's a dumb way to serve hot shrimp, too. I just pick 'em up and
eat 'em.

Quoted message said:

I just don't get it. Nor do I serve dishes like that with the tail shell
still on.

Good! When's dinner?

Carol

Whenever you and Crash can make it. :-)

--
Steve

It's not a good idea to squat while wearing spurs.

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

Quoted message said:

Dave Smith said:

Steve Calvin said:

ok, shrimp cocktail I understand. Presentation and all of that sort of
thing. But why in the world would you leave the tails on when doing
something like shrimp scampi, parm, etc??? They don't serve any purpose
in those dishes except for being a p.i.t.a. to deal with using a knife,
fork, whatever.

I just don't get it. Nor do I serve dishes like that with the tail shell
still on.

Quoted message said:

Quoted message said:

Presentation. :-)

Quoted message said:

As stated (sigh) I understand that for shrimp cocktail.... (see top line)
but why in a *hot* dish such as scampi or parm, etc?

They lend a lot of flavor to the dish. As bones do to meat dishes.

nancy

"Chef R. W. Miller" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

The shells provide and add flavor to the dish. The shells contain water
and
lots of flavor. We take the shells peeled from shrimp, boil them for with
water just covering them, for 10 mins. Remove the mixture to a blender,
and
purée this to a liquid state. We then pour this liquid thru a sieve lined
with cheese cloth. The stock that comes out is so intense in flavor and
taste that we us it in almost every seafood sauce.
Chef R. W. Miller
Marriott Resorts & Hotels.

Whoops, I didn't see your post before I replied. Sorry to repeat about the
flavor.

nancy

Nancy Young said:

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

Quoted message said:

Dave Smith said:

Steve Calvin wrote:

>ok, shrimp cocktail I understand. Presentation and all of that sort of
>thing. But why in the world would you leave the tails on when doing
>something like shrimp scampi, parm, etc??? They don't serve any purpose
>in those dishes except for being a p.i.t.a. to deal with using a knife,
>fork, whatever.
>
>I just don't get it. Nor do I serve dishes like that with the tail shell
>still on.

Quoted message said:

Quoted message said:

Presentation. :-)

Quoted message said:

As stated (sigh) I understand that for shrimp cocktail.... (see top line)
but why in a *hot* dish such as scampi or parm, etc?

They lend a lot of flavor to the dish. As bones do to meat dishes.

nancy

Yeah, I got that and use them all of the time to make broths for flavor.
I just don't get why they need to stay on and make people fight with
them for a knife and fork.

I guess I'm just not asking the question clearly.

--
Steve

It's not a good idea to squat while wearing spurs.

Steve Calvin said:

Yeah, I got that and use them all of the time to make broths for flavor.
I just don't get why they need to stay on and make people fight with
them for a knife and fork.

I guess I'm just not asking the question clearly.

oops, make that "fight for them *with* a knife and fork"
--
Steve

It's not a good idea to squat while wearing spurs.

I eat them. Never thought I was not supposed to....
Especially if deep fried. Catfish tails fried are really good also.

Quoted message said:

I eat them. Never thought I was not supposed to....
Especially if deep fried. Catfish tails fried are really good also.

The shells?!?

--
Steve

It's not a good idea to squat while wearing spurs.

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

Quoted message said:

Nancy Young said:

"Steve Calvin" <[email hidden]> wrote in message They lend a lot
of flavor to the dish. As bones do to meat dishes.

Quoted message said:

Yeah, I got that and use them all of the time to make broths for flavor. I
just don't get why they need to stay on and make people fight with them
for a knife and fork.

I guess I'm just not asking the question clearly.

No, I gotcha. But ... I'm a slob ... I'll either stab the thing close to
the
tail and eat it off the fork or ... I'll just pick it up by the tail and eat
it
that way. Sometimes I even eat the tail, too. I know, gross.

That was a funny thing you said, fighting with shrimp for a knife and
fork. I read your other post before this one and I just had to laugh
out loud. No offense.

nancy

Nancy Young said:

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

Quoted message said:

Nancy Young said:

"Steve Calvin" <[email hidden]> wrote in message They lend a lot
of flavor to the dish. As bones do to meat dishes.

Quoted message said:

Yeah, I got that and use them all of the time to make broths for flavor. I
just don't get why they need to stay on and make people fight with them
for a knife and fork.

I guess I'm just not asking the question clearly.

No, I gotcha. But ... I'm a slob ... I'll either stab the thing close to
the
tail and eat it off the fork or ... I'll just pick it up by the tail and eat
it
that way. Sometimes I even eat the tail, too. I know, gross.

That was a funny thing you said, fighting with shrimp for a knife and
fork. I read your other post before this one and I just had to laugh
out loud. No offense.

nancy

I've made a spicy oriental (stir fry) dish that states that the shells
should be cut through the top, but left on while stir frying. When you
eat them, you just pull the shrimp by grabbing it from the tail, and
pulling it so that tail and shell are removed.

I'll tell you that I tried the dish without the tail (didn't want to
bother with getting sticky fingers,) and it was not the same. The
flavors within the connective tissue and the juices of the shell,
definitely impart extra flavor. Anyone interested in the recipe, I'll go
to the basement and pull out the recipe.

Regards,

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)

ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø

Quoted message said:

<((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

Steve Calvin said:

As stated (sigh) I understand that for shrimp cocktail.... (see top
line) but why in a *hot* dish such as scampi or parm, etc?

I imagine just because of laziness and/or cost cutting (less labor). I've
noticed this is common in some dishes like camarones el diablo, but don't
know if that's traditional or, again, laziness. It is not the usual for
scampi or parm and I always shell when preparing these dishes. Fortunately,
for me, I'm a crunchiness freak and still have all my teeth so leaving the
shells on is no biggy. In fack, I always eat the tail. 😉

nb

notbob said:

Steve Calvin said:

As stated (sigh) I understand that for shrimp cocktail.... (see top
line) but why in a *hot* dish such as scampi or parm, etc?

I imagine just because of laziness and/or cost cutting (less labor). I've
noticed this is common in some dishes like camarones el diablo, but don't
know if that's traditional or, again, laziness. It is not the usual for
scampi or parm and I always shell when preparing these dishes. Fortunately,
for me, I'm a crunchiness freak and still have all my teeth so leaving the
shells on is no biggy. In fack, I always eat the tail. 😉

nb

Actually I would like that but very crispy. You do know that you are
getting a nice dose of calcium, among other elements so abundant in sea
life: iodine, iron, strontium, magnesium, molybdenum, et cetera : )

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero (Ancient Rome)

ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø,¸¸¸,ø¤°`°¤ø,¸¸,ø¤°`°¤ø

Quoted message said:

<((((º>`·.¸¸.·´¯`·.¸.·´¯`·.¸. ><((((º> ·´¯`·. , .·´¯`·.. ><((((º>

Let there be fish!!!

Nancy Young said:

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

Quoted message said:

Nancy Young said:

"Steve Calvin" <[email hidden]> wrote in message They lend a lot
of flavor to the dish. As bones do to meat dishes.

Quoted message said:

Yeah, I got that and use them all of the time to make broths for flavor. I
just don't get why they need to stay on and make people fight with them
for a knife and fork.

I guess I'm just not asking the question clearly.

No, I gotcha. But ... I'm a slob ... I'll either stab the thing close to
the
tail and eat it off the fork or ... I'll just pick it up by the tail and eat
it
that way. Sometimes I even eat the tail, too. I know, gross.

That was a funny thing you said, fighting with shrimp for a knife and
fork. I read your other post before this one and I just had to laugh
out loud. No offense.

nancy

lol, none taken. If I were home I'd probably just grab 'em and rip the
sucker off to but when we're out I try to at least appear to have
manners. ;-)

As for eatin' that sucker? Now there we'll part ways.

It's no big deal, sometimes I just get to wondering about wierd [censored].

--
Steve

It's not a good idea to squat while wearing spurs.

notbob said:

Steve Calvin said:

As stated (sigh) I understand that for shrimp cocktail.... (see top
line) but why in a *hot* dish such as scampi or parm, etc?

I imagine just because of laziness and/or cost cutting (less labor). I've
noticed this is common in some dishes like camarones el diablo, but don't
know if that's traditional or, again, laziness. It is not the usual for
scampi or parm and I always shell when preparing these dishes. Fortunately,
for me, I'm a crunchiness freak and still have all my teeth so leaving the
shells on is no biggy. In fack, I always eat the tail. 😉

nb

okie-dokie. Been enough replies to the contrary that I apparently just
don't get it. But that's ok. I've eaten the stuff made like that all my
life and certainly don't intend to stop ordering them now! :-) At home's
a different story though. Here, I'll continue to boil the shells, tails,
and heads in some sort of liquid with other things (or not), strain and
then toss those suckers right in the garbage. Then reduce the stock for
whatever dish I'm making for the flavor.

I was just curious on others views. Thanks all for the opinions.

--
Steve
But eatin' the tails is still gross. ;-)

Steve Calvin said:

Quoted message said:

Quoted message said:

I just don't get it. Nor do I serve dishes like that with the tail shell
still on.

Presentation. :-)

As stated (sigh) I understand that for shrimp cocktail.... (see top
line) but why in a *hot* dish such as scampi or parm, etc?

And I stated (sigh) that it is presentation. (double sigh).

Besides, it slows you down when you eat those delectable little morsels. If
you didn't have to removed those bits of shells you'd be wolfing them back and
never get enough.