shrimp

Discussion in 'Seafood' started by HuckFinn, Jun 3, 2005.

  1. HuckFinn

    HuckFinn Senior Member

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    Can anyone explain why it is supposedly "fashionable" to serve shrimp with the tail still on? I guess it's no big deal to peel them from a cold shrimp cocktail, but it's quite a pain in the ass when they're mixed in with a pasta dish and covered with olive oil and spices.
     
  2. Maggie Sugar

    Maggie Sugar Senior Member

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    I don't know. It does seem like more work. Shrimp makes my throat close up, and my blood pressure drop (I have anaphylaxis) so I can't even smell the stuff. I guess serving it this way is a trendy thing. But messy.
     
  3. sara74

    sara74 Member

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    Interesting...I worked as a cook in a few different upscale restaurants and we always served shrimp w/the tail on, no matter what it was going into, unless the customer requested otherwise, and if they did it cost extra to take the tails off!! If u go to a restaurant on the coast in New England the tails will always be attached. I find it annoying and kind of a pain.
     
  4. seamonster66

    seamonster66 discount dracula

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    It is definitely a pain when mixed in with pasta or something like that.

    Maybe its just quicker to prepare that way.
     
  5. HuckFinn

    HuckFinn Senior Member

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    How is it any easier for them to remove the rest of the shell? It makes no sense.
     
  6. fountains of nay

    fountains of nay Planet Nayhem!

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    My guess is that when you serve shrimp on it's own with dips or whatever it is easy and probably more hygenic to pick it up by the tail. Kinda like a cornish pasty!
     
  7. cerridwen

    cerridwen in stitches

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    yea, I never understood why the tails are still on when its mixed with a dish....
     
  8. AfricaUnite

    AfricaUnite Member

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    I eat the tails....am I the only one?
     
  9. Miss_Beatle

    Miss_Beatle Beatlemaniac

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    Not sure...I always get it without the tail though. Hmm...
     

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