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Slightly OT: Shrimp Tails
reccitron
Posts: 176
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.
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.
Comments
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My guess: A restaurant would only have to stock one type of shrimp for all the dishes they cook. To remove the tails for a dish would be too labor intensive so they are lazy and just leave them on. :(
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Bothers me as well.
They do it for looks and it does make the shrimp look bigger.
DarianThank you,DarianGalveston Texas -
maybe on some dishes the tail adds a little extra flavor? i would eat them either way, doesnt really bother me to eat shrimp from a soup with my handsfukahwee maineyou can lead a fish to water but you can not make him drink it
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You use your hands? No wonder soup has never been my favorite. All these years I've been using a fork. :woohoo:
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Yup, they say the best flavor is in that last bit just in front of the tail. Supposed to suck the juice out too. Can't remember who 'they' are, but most likely came from the food network.
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reccitron: It is my opinion that the chefs that leave the tails on are focused more on appearance than the diners convenience. I think we can agree that shrimp do look 'nicer', and indeed bigger with the tails still attached, and I totally agree, it's annoying to remove tails from a utensil intended dish like a pasta or soup. For what it's worth, not 'all' chefs leave the tails on.
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if you ever peeled the tiny tasty maine shrimp you might understand why not all the tails are pealed off :laugh: its time consuming
fukahwee maineyou can lead a fish to water but you can not make him drink it -
fork, hands, thats how you eat fishlessman stew
fukahwee maineyou can lead a fish to water but you can not make him drink it -
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Little Chef wrote:I think we can agree that shrimp do look 'nicer', and indeed bigger with the tails still attached,
On decent sized shrimp, the tails do help with the appearance. -
fishlessman wrote:if you ever peeled the tiny tasty maine shrimp you might understand why not all the tails are pealed off :laugh: its time consuming
I can't say that I have had Maine shrimp but I have cooked with small shrimp before. You have to peel the other part of the shrimp. How much more time does it take to pinch off the tail? Sometimes the small shrimp have thin shells and the shells are a lot harder to get off than the tails. -
That fishlessman stew looks great. I wouldn't know where to start on eating that but would love to try. I might have to make something like that soon.
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Looks like you might need to get a foot in there as well to hold the plate...
DarianThank you,DarianGalveston Texas -
seems half the liittle shrimp comes off pinching the tail off when cleaning itfukahwee maineyou can lead a fish to water but you can not make him drink it
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Well, personally I leave the tails on for soups and stews, and I bite them off of live shrimp going on a hook for bait, but that is just me :P :woohoo:
Capt Frank
Homosassa, FL -
If they are fried I'm eatin em. Tails and all.
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and a weedwacker :laugh:
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Leaving the whole shell on retains most if not all of the moisture that is often lost in direct grilling. I have made amazing grilled shrimp by leaving the shell on. Give it a try sometime.
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