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How to cook Shrimp? - Page 2

post #31 of 51

I bought 2 Kgs. of raw frozen shrimps L1 from the Patagonian coast. 16 shrimps per kilogram. I can't get no frozen shrimps here.

Hmmm.. big head, short body. I'll see. Cost: about U$20.

 

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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post #32 of 51

Here's the deal and the risk.

The box says the shripms have http://en.wikipedia.org/wiki/Sodium_metabisulfite.

Experts opinions?

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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post #33 of 51
So, after consulting with a friend of mine that worked some years in Maputo (Mozambique) for a Spaniard fishing company, it happens that the adding of sodium metabisulfite is accepted and common practice when freezing shrimps on board.
 

 

This species in particular is named Pleoticus Muelleri, also Red Shrimp, and its capture extends from Santa Cruz (Argentina) to Uruguay and Brazil.
Wise advice: clean thoroughly before cooking. Thanks.
Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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post #34 of 51

I didn't know that Ordo, thanks for sharing. When my sister-in-law comes over, we grill shrimp that look something like that (she is from Barcelona- her fav dish+ paella).

 

We grill with olive oil and rock salt. The flesh is so sweet.

 

The other day I picked these up: 10-12 (that is what the fm said) but I think they were bigger. I made a salad with them.

 

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post #35 of 51

I don't have that species. I try and get from  Louisianna area .They are more of a whiter color and cook up coral color and /white . They average what they call U_12s that is under 12 to the pound. Head off frozen though.. I put a skewer in them when I grill to keep them straight(and cooking is even)  about $16.00 -17.00 per  Pound wholesale

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #36 of 51

Years ago, you could get the large U7 red shrimps only from Spain

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

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Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

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post #37 of 51
Quote:
Originally Posted by petalsandcoco View Post

I didn't know that Ordo, thanks for sharing. When my sister-in-law comes over, we grill shrimp that look something like that (she is from Barcelona- her fav dish+ paella).

 

We grill with olive oil and rock salt. The flesh is so sweet.

 

The other day I picked these up: 10-12 (that is what the fm said) but I think they were bigger. I made a salad with them.

 

700Petals.

What? Or you have small hands or those are the biggest shrimps i've seen in my life. 

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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post #38 of 51

Good Lord, petals... around here, I'd probably pay around 6-10 Euros for a single one of these. I am green with envy for everyone who has access to affordable shrimps. 

 

Yes, I can see the Alps from my house, but can I eat that? :P

post #39 of 51

LOL. my hand is normal size, its the shrimp that are cyclopean. (word of the day biggrin.gif) They are not something I would buy all the time (GM- price is ridiculous). Taste wise, nah....as I prefer the actual taste of smaller shrimp which you don't have with those. Made a mixture of those shrimp with onion, garlic, avocado, coriander, lime juice, olive oil. tossed it up, chilled it an hour and served it on lettuce.

 

 

700Petals.


Edited by petalsandcoco - 11/14/12 at 8:48am

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post #40 of 51

OH MY GOD!!!  I'll be right over!  Are you sure those aren't slipper lobster?  Jeezzz!!!

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post #41 of 51

LOL. You should have seen them before I cleaned them up.

 

In Eleuthera I make the same type salad for them only I would put conch in it & the addition of cucumber.

 

Kgirl , do you eat conch ?

 

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post #42 of 51

My shripms are these:

 

 

Shripms are short, but the dollar bill is the biggest i coud afford.

Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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Gebbe Got uns allen, uns Trinkern, einen so leichen und schönen Tod. Joseph Roth.
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post #43 of 51
Quote:
Originally Posted by petalsandcoco View Post

 

Kgirl , do you eat conch ?

 

Petals.

 

Never, could you give a taste discription?

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A Hui Hou (until we met), ALOHA!

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post #44 of 51
Oh Kgirl, you would love love conch fritters, I just know it.

In order to eat half decent conch it's extremely important to tenderize it first. It takes a lot like an oyster , not the same texture though ( I'm crazy about raw oysters) it's a chewable, soft and sweet. Seasoned well it makes for a very nice dish, especially conch salad.
I know of a fisherman by the name of Clifford, he is was just about the tallest, kindest, talented fisherman I ever knew. He would wake up with the roosters (we all do) and head down to the bay and spend hours hunting conch. He would come back with all sorts of fresh fish and seafood. Grouper is just about one of the nicest fishes to eat also.

Your from the islands and never had conch ? Well the next time your back home, seek it out. Buying it here is not the same. You need to eat conch fresh, caught the same day. Don't panic if you find it chewy, before buying it , make sure the cook has tenderized it to perfection, in fact make sure it's prepped right.

@ Ordo: those are the same shrimps I buy here, when they are grilled as I stated above, it's absolute perfection /sweetness and flavour.

Petals.

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post #45 of 51

Conch fritters are phenomenal.  Just did a google search and looks like conch are heavily protected in Hawaii.

"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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post #46 of 51
Maybe that's why Ty, I know on the islands it's open season all the time.
Glad to hear you like them too.

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Réalisé avec un soupçon d'amour.

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post #47 of 51

Petals  try taking Conch and pound it thin with spiked mallet then bread  it (add lemon pepper to crumbs) saute it  its good. I love conch fritters also.  I can't believe price of conch . Years ago I paid about 99 cents a pound. It was considered garbage food as was chicken wings.. Now look at prices.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #48 of 51

I can't say that I ever remember anywhere having conch in Hawaii, I always heard about it in Florida.  I like chefedb's version, sounds like calamari steaks, love 'em

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My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #49 of 51

I have a relative that has a vacation home in the northern part of the Bahamas. Their cook makes amazing conch fritters and poached lobster legs (better than crab legs).

"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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"We make our food; thereafter, our food makes us." - Winston Churchill (with a slight modification)
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post #50 of 51

along the line of shrimp,

DH and I went to lunch and I ordered a salad with shrimp in it

as the plate was placed in front of me, as I usually do, I took a deep breath of ...

really fishy smelling shrimp! 

Now, granted it's been awhile since I've had any type of seafood here in the middle of the desert, but really...

should cooked shrimp/prawns have a strong smell?

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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post #51 of 51

They don't have a strong scent when  served fresh or cooked  but if they are turning bad they will. In fact if ever you get fresh shrimp and you feel one that has a soft body,almost mushy, toss it.

 

Whenever you smell anything with a strong fishy ordor, just privately  ask the waiter to tell  the chef it smells off and that you would like something else. More than likely they will accomodate you.

 

 

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(163 photos)
Wine and Cheese
(62 photos)
 
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