Shrimp: Shell on or off

David from RI

[p]I plan on grilling a lot of shrimp this weekend. I always shelled and devined before cooking, but I notice a lot of the portugeese restaurants in the area always leave the shell on, and they normally cook over very high wood fires.[p]It would make sense to leave it on, but figured I would ask the pros on this forum what there experience has been.[p]DR

LoggerHead

David from RI,
I have grilled with good results after shelling and deveining. I would think it would be a bit more difficult to get the spicing and smoke to penetrate if the shell was left on. That said, the natural flavor of the shrimp itself would probably be enhanced if the shell was left on. Long story short, it's probably just a matter of personal preference.[p]

fishlessman

David from RI, i leave the tail and about a third of the shell on near the tail. makes a good handle and the meat under the shell is easily removed while eating.

Tom Harmon

Loggerhead,[p]Another thing to consider - especially if using high heat - is that the shell will burn, not the shrimp meat! So you get added flavor from shell and protect the meat. May wanna marinate/brine *SHORT DURATION IF BRINING*

Jimbo

Shell Off.[p]Nothing is worse than having shrimp shell stuck to the meat, which it will do.[p]If you are going for a quick cook and medium to low temps, you could leave it on. Any high temp cooks or long cooks at any temperature will weld the shell to the meat.[p]I like the idea of leaving some of the shell near the tail on however.[p]Jim

thirdeye

David from RI,[p]I leave the shell on as well. I do snip the back of the shell with small scissors so the marinade or spices can penetrate (and they will peal easier). In addition to the advantages of the shell mentioned by others, forcing people to work a little tends to slow down consumption, giving the cook a break.[p]A goot tip if you are using bamboo skewers. Soak them for several hours, drain, lay out flat on a cookie sheet and freeze them.

Unknown

tlhrtp, this makes sense...and the plate of cammarones al mojo de ajo is a thing of beauty where we go... they leave the shell on and they also butterfly them...to peel you grab the body end of shrimp with one hand and the shell on that end and they come right apart, which is a lot easier that trying to start from the tail end as I initially tried to do.

David from RI

David from RI,[p]
Thanks to everyone for thier suggestions. Since I am doing a lot I may go both ways . I can report back with the results. [p]DR