How do you make them shrimp that peel?
>>22031475treat them right and they'll peel themselves
celery and white pepper in the boil makes them peel faster than the laminate in yer grandpappys shitter
>>22031475Seafood restaurants be like:>thatll be $150 plus tip sir
>>22031475Vinegar
>>22031478Sex with this creature.
>>22031475Just peel them yourself beforehand and remove the tails too. Then you wrap the shells and tails in a cheesecloth, tie it off, and keep it in the boil water so that you don't lose the flavor they impart while also making the shrimp far easier to eat.
>>22031863it's a human being with a coat hanger stuck through its head
>>22031872Baste, I hate shell on except for crawfish
>>22031872have you actually done this? it sounds like some AI hypothetical that nobody would ever do. the shells impart flavor to the meat when you leave them on. just boiling them in the water might give the water some passive flavoring but you dont drink the water... you would definitely lose some flavor.
>>22032673I've done it and it does help a bit, but leaving the shells on doesn't honestly do much for this type of low country boil prep because most of the flavor and spice comes from you leaving things to soak in the boil liquid to infuse anyway. I put them in with my lemons and herbs since I've got a cheesecloth thing going anyway but the boil liquid itself is so strong that you could honestly skip it.What you shouldn't skip is removing the shells in the first place because that makes them a lot easier to eat.
>>22031475In what context?As far as preparing them for easy peeling after steaming or boiling: Devein them with the shell on - cutting through the shell from tail to gaping neck hole, and then reaching in and removing the poop line not only turns the shell into a wrap-around corrugated sheet where only the legs and tail are still somewhat attached, it also allows some water to seep in and under the edges of that sheet, loosening the shell from the meat. Pull the legs, pull the tail, and the sqrimp is free from the bonds of its armour.For something like cocktail shrimp in-shell, cool them quickly. The meat shrinks faster than the shell (same concept as hardboiling eggs).Or, you could shell them ahead of time, either leaving the tails on, or completely stripping them.Regardless, it starts with an incision along where the spine would be, if they had one.
>>22031872You get less flavour from shrimp shells than stale bay leaves. There really isn't that much to them to leach out - it's not like a bone where there's marrow - you get a bit of calcium, which actually means you'll have to up your salt by that little bit extra because it's competing for your chlorides.
