In a dish that is not intended to be eaten with your hands, why do professional chefs leave the tails on shrimp? I see this in restaurants and on cooking shows all the time. I can see that if the shrimp are to be eaten with your hands then the tails would act as a handle but if I’m eating them with a fork I shouldn’t have to cut the tails off.
I have wondered this for a long time but have never heard a good explanation. I even sent the question to Food Network magazine but not sure if it will get answered.