I have no doubt that a long marinade makes a difference for coarsely striated meats like beef, pork, lamb and some fish. But I've got my doubts that marinating
Some Chinese shrimp dishes like the spicy garlic shrimp is served with the shell still on but head removed. Since the shell was on during cooking, the seasonin
"The raw shrimp served in sushi all begin life as males—and then they all suddenly become females and have sex with their younger siblings." -Trevor Corso
A few years ago in Chicago I had a dish called egg yolk shrimp at a Japanese steak house. Has anyone else had this dish? Where would I be able to find this di
I recently saw a recipe for vatapa, a Brazilian shrimp stew that looks kind of like a curry gravy in texture. The recipe calls for a reconstituting handful of d
I personally hate the texture, so I avoid shrimp heads. Given that I've only been to a handful of American restaurants that serve shrimp with the heads or shell
Are prawns and shrimps the same thing or are they different? Basically, I think they're the same but one of my friends was arguing that they're similar but defi
I see a few opinions on my question, from a few years ago. Just wondering if anyone has an updated idea. I want to serve fresh and crunchy coconut shrimp as par
When removing the head from a raw shrimp, I usually expect orangey goo to come out / be visible (the yummy stuff when you suck it of a prepared shrimp, I suppos
I dined at a sushi restaurant recently that had an appetizer called buffalo rock shrimp. Essentially its fried shrimp in a buffalo sauce. To describe the dish
It seems that the Internet has not quite caught up with sous-vide technology, I'm getting a lot of conflicting information by Googling. I am making Gumbo for s
I'm trying to make this recipe: http://www.platedwithstyle.com/2015/03/01/cajun-garlic-butter-shrimp/ I know i can find "substitues" for celery salt and coconu
I was wondering exactly what a perfectly cooked shrimp's texture should be. I know the "rubbery" texture means over cooked and that if it's clear in the middle
I made a shrimp bisque today. But it came out extremely thin like a weak broth as opposed to thick like a decent bisque should be. I think the problem lies he
I have a freshly made shrimp broth. Onions, parsnip, tomato paste and white pepper corns along with shrimp shells. https://www.msc.org/where-to-buy/product-f
I have some shrimp. Not sure if this is raw, and what to do with it to make it safe for eating. I'm not looking for a recipe, but a method of preparing these sh
The question title pretty much says it all. Many recipes (such as this one) specifically recommend that the tail/last segment of shell be left on when preparin
I made some NoLa bbq shrimp last night, using the same recipe I’ve used countless times; the only difference is that, on Alton Brown’s advice, I bri
There’s a Phillipino grocery in our neighborhood that specializes in seafood. They sometimes have beautiful heads-on shrimp. I’ve no doubt that they
According to this recipe: To make shrimp scampi you want to first cook the (marinated) shrimps in olive oil, then remove them, then lightly brown garlic sli