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Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking.

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  #1  
Old 02-27-2000, 04:47 AM
tropic
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Angry shrimp

We all have our pet peeves. One of mine is when I dine out and order shrimp. They are all shelled just up to the tail leaving a hard shell on its last quarter. What a waste of some fairly expensive food, or a mess to deal with if I have to do the rest of the shelling myself! I realize that this is the customary style to serve them, but for Heavens Sakes !! Why?? I have only heard of some rather weak excuses, such as keeping your fingers clean, more fecal matter in the tail, etc., etc. If anyone knows of a good practical reason for this custom I'd love to hear about it. Otherwise I'd certainly show respect for the next chef who bares it all!!!
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  #2  
Old 02-28-2000, 12:55 AM
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I belive that cooks and chefs leave the last tail segment on shrimp sometimes for presentation purposes on a plate or display plater. The tail is noticable and adds a more interesting visual feature to the dish. Also it acts as a sort of handle for grabing and eating.(finger foods) Example: Surf n Turf- A grilled beef tenderloin filet with sauce and 3 grilled or sauteed shrimp with their tail segment will look more interesting than without the tails. Now, if you have a shrimp dish that is mixed with a milange of other ingredients, the tails should be removed for easy eating.-my opinion

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  #3  
Old 02-28-2000, 03:52 AM
tropic
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Thumbs up

Thanks Layjo for a prompt reply! I do understand the practice of keeping the tail shell on for decorative or visual import. I would assume that sooner or later some very creative chef will examine this custom and develop a more satisfactory solution. I'm thinking now of those "french hats"(or whatever you call them) that are customary on the tips of the rib bones for a rack of lamb. Maybe that would look silly on the end of a shrimp. Color the hats green?...probably still won't do. How about making a collar out of an herb or green, such as large leaf basil, arugula, or even a piece of blanched red cabbage. I think some creative chefs out there could have many solutions. After all creativity is a new way to think and find a way to break a habit with something more satisfying!!
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