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Ewwwwwwwww! I cleaned raw seafood...and LIVED!!!!

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Comments

  • Gator Bait
    Gator Bait Posts: 5,244
     
    IS THIS THE SCENE Judy? :laugh:

    One of the great things about this forum is the laughter we can share, it's priceless. ;)


    Blair
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  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
    MAN UP, JUDY :P
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    Yes, Blair, that's the one, and they improvised that scene...that's why it's so timeless. They were the precursors of "taking pictures as you go," weren't they!
    Judy in San Diego
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    Dowey:

    I'm afraid I'll never be a man, no matter how hard I try.
    Judy in San Diego
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  • elzbth
    elzbth Posts: 2,075
    I'm not crazy about cleaning them either....yuck. I usually buy them with heads on, so that makes it even nastier. And just think, some people like to boil them and suck on the heads (GROSS). My favorite ways to cook shrimp are boiled, or deep fried. We don't fry much here, but we have a very favorite restaurant for seafood platters - oysters, shrimp, and flounder! When I boil them, I throw in a packet of crab boil and let the water come to a boil. Then toss the shrimps in (shell on) and let them boil until the turn pink. At that point, remove from the fire - pour shrimp into a sink of ice. After they are chilled I then remove the shells and strip out the vein (and it usually comes out with little or no difficulty). We make our own cocktail sauce and we like it a tad hot - :woohoo:
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    Thanks, Elizabeth. I've never had a cold shrimp and sauce, but I can remember the dim past where it was THE appetizer for a restaurant meal. I always passed on it, of course. Now I think I'm brave enough to try it.

    BTW, without the ibuprofen overload, the knee is tricky again. Keep me up to date!
    Judy in San Diego
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  • RRP
    RRP Posts: 26,455
    Judy,

    I liked you before, but I even like you more now! Any woman who travels to a Harbor Freight store is A OK! For years I ordered stuff from them clear out there in CA and would make sure it was $50 so I'd qualify for free shipping. Granted some of their stuff is just crap, but for certain tools you only need to use a few times there is a cost trade off of using and pitching! Then about 8 years ago a Harbor Freight store opened locally and I love to go there and browse and buy and not have to reach that $50 threshold for stuff to drag home!

    Ron
    Re-gasketing the USA one yard at a time 
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    OK, now we can be best buds, and thank you for resisting "baiting" me with more varieties of yucky marine life.

    See, I can be funny too!!!!!
    Judy in San Diego
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  • Gator Bait
    Gator Bait Posts: 5,244
    See what you are missing out on Judy!

    http://www.fortmyersbeachshrimpfestival.com/

    I just saw this on the morning news and instantly thought of you. :lol:

    Have a wonderful weekend,

    Blair


     
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  • snake701uk
    snake701uk Posts: 187
    Great post thread!
    Firstly, is that tool any good? Me and my daughters often have to prepare huge amounts of prawns for large numbers of guests. We even have to ask for outside help sometimes. We normaly consume a big amount. If so I will try and get one when I am in the US next month.
    One very simple recipe which works real good on the egg.
    We leave the jumbo prawns whole for this one. Cut down back and remove vein. Wash them and dry them well. Place in a zip bag. Mix 2Tbs of kosher salt, 1 Tbs pepper and enough olive oil with a little soya sauce and a spice like chinese 5 for example. poor marinade into bad. Seal and refrigerate for an hour. The prawns only take a bit of the marinade due to the shell.
    A single scewer is enough to hold them, but make sure they are seperated. Direct 350-400F for 90 seconds each side. Serve with squeezed lime juice mixed with salt and pepper. So simple and quick. Put a finger bowl on the table!
    Remove shells, heads and tails by hand. Suck the juices from the head, as it is the most tasty part.
    No need for any gloves!
    Please let me know about the tool. Andy
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  • Judy Mayberry
    Judy Mayberry Posts: 2,015
    Andy:

    Yes, the wok is a good, thick carbon steel pan and is 10" across. It is good for my purpose, which is a small amount of food, but you sound as if you need a large cooking pan.

    The web address is http://wokshop.stores.yahoo.net/woks.html

    We accept all major credit cards:
    Visa, MasterCard, Discover, American Express, Diners Club.
    ORDER TOLL-FREE BY PHONE: 888-780-7171 or with toll: (415) 989-3797.
    To place an order or inquire about merchandise you are considering, call Sun-Sat daily 10 a.m. — 6 p.m. (PT).

    ORDER BY E-MAIL
    You can also place an order or inquire about merchandise through our e-mail address. Please include your daytime phone number and street address. You will receive a response within 24 hours.

    FAX ORDERS ANYTIME: 415-982-2299

    I'm really not sure what information you wanted from me. I hope this will be helpful.
    Judy in San Diego
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  • snake701uk
    snake701uk Posts: 187
    Hi Judy,
    I was asking about the shrimp peel device thing. It would make our lives easier if we found something that realy works. We cook alot of shrimp. Lol. Thanks. Have a great day. Andy
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