So this afternoon I'm replacing a window in this fish processing plant and this guy starts loading up this table next to me with bags of Maine shrimp just brought in off the truck that all the employees are buying for themselves. So I asks the guy "how much?" figuring on a deal of maybe 5 or 6 bucks per pound. He says "Fo you I make-a spesha deal, 2 dolla a poun". So now I've got these two five pound bags of shrimp that look real good except that they haven't been peeled and deveined yet, but thats no problem because I know how to do that, but what I need to know is, is there any special trick to cutting the heads off these suckers? These are whole shrimp off the boat just this morning.
Most of the recipes that I use shrimp for are crawfish recipes that say you can use shrimp if you can't get crawfish, but they all specify leaving the heads on the crawfish, can you do the same with shrimp?[p]Thanks for any suggestions,