RRP, for all you do, this shave is for you.

FlyOverCountry said:

This is maybe a good time to ask you @SGH if you figgered out how to shave around the lips without cutting everything up with the blade.  I jus get a lot of cuts when I try it.  I have tried to find helpful videos online to do it better but nothing really seems to work or even look right to me.

Question, what type of razor are you using? Straight, shavette, devette, DESR, SESR or a disposable? 

thetrim said:

Hope you enjoy, @SGH.  Sorry for the hijack of the hijack but I thought you wouldn't mind given the content!

Great looking grub my friend. And never apologize for a good hijack. I’m guilty of hijacking every now and then myself 

logchief said:

Ah, FV>K, now you're really killing me.  You guys with your gulf coast seafood, what a dream.

We are pretty fortunate to have year round access to fresh seafood down here. 
As to the soft shell crabs, I got real lucky several years ago when I was working for Exxon/Mobil, I met a young man who’s grandfather has a crab hatchery in Theodore which isn’t far from where I live. The young man lets me get the xlarge soft shells for 2 bucks a piece and the large ones for a buck to a buck fifty a piece. You can’t beat that deal with a stick with 

Moleman said:

SGH, can you please post the recipe here or send me a link as well. Thank you 

GATraveller said:

Yea Scotty......we need the BBQ Shrimp recipe.  

thetrim said:

Scottie, those look amazing.  Maybe @nolaegghead can share that recipe.  

Here is the recipe that Bridget sent and recommended that I use. 

One tip that she gave was if you like Worcestershire, double the recommended amount. I love it so I always double it. And try to use this brand for your BBQ shrimp. One other tip was to use as much butter as you want. You can’t use to much. The sky is the limit. 

Hope y’all enjoy it as much as I have. 

thetrim said:

How long do you think they go for? You ever do it in the over vs the stove top?

@thetrim
 I do it either on the stove top indoors or a propane burner outdoors in cast iron just depending on how much I’m doing. 
With that said, it’s hard to tell you exactly how long they take due to several things:
1. How hot you are cooking. 
2, How much you are cooking. 
3. What type pan/pot you are using. 
4. How much you have in the pot etc, etc. 
With the above said, I’m going to share how I determine when shrimp is done. It’s very easy to remember and it’s almost foolproof. 
When shrimp curl up and look like a “C” they are done. If you cook them until they curl up like a “O” they are over cooked. 
Easy way to remember that is:
C shaped shrimp = cooked/done. 
O shaped shrimp = over cooked. 
The only exceptions to this rule is when deep frying shrimp that has been very, very heavily battered, and cooking shrimp that are skewered length wise. 
When boiling shrimp, if you stop them when they look like a “C”, they all will peel very, very easy. You don’t have to do any of the trickery that you hear folks recommend to make them peel easy. 
When boiled shrimp or BBQ shrimp are hard to peel, it’s not because they were caught under a full or new moon, or any of the other crap that you hear about. They are hard to peel because they were over cooked. Plain and simple.