Ed, I agree about the flavor.
I have often wondered why a typical american cuisine restaurant would have some kind of shrimp dish and the shrimp would have no flavor, and you go to a Asian restaurant and the shrimp are always flavorful.
In my last job I became friends with a Asian restaurant owner/chef. He had started and sold two Asian restaurants in L.A. and was currently helping a friend setup a new restaurant in our Sacramento area. To prove he could cook, he brought down to my work a couple of dishes twice, and they were excellent. Anyway, I asked him about the shrimp flavor thing, he said in Asian restaurants they almost always brine their shrimp. Salt, water, sugar. about 20 minutes max. (use standard brining procedures).
I have done a few large family dinner parties 15-20 people, and I have been brining shrimp for past two years, and it works, everyone raves about the shrimp dishes. In fact our year end family dinner, my sis felt we have had so much food the past years to leave off something, I left off the shrimp and man did I get an ear full from everyone, I knew they liked it but didn't realize how much...
Originally Posted by ED BUCHANAN
My favorite is shell on from Loisianna or as close to the Gulf as possible. I will not buy Tiger or IQF Peeled. They have no flavor what so ever.