rkj (02/07/83)
As a displaced Floridian who cringes at the thought of paying more than $5/lb for shrimp, and who is a long way from the Indian River where you can catch your own, I offer my two favorite shrimp preparations. They are both exceedingly simple, as I don't like to waste much time before eating. STEAMED: I prefer steamed to boiled, no chance of sogginess. I use a vegetable steamer and simply boil until pink (maybe 5 min.). I have used crab boil in the water to jazz it up a bit. SCAMPI: Simply peel, slice down the middle if the shrimp are big, not necessary if they aren't, and fry in butter with a dose of garlic.
fmc (02/08/83)
Does anyone know what the black line down a shrimps edge is? Should it be eaten or cleaned out?
arens@UCBKIM (02/09/83)
From: arens@UCBKIM (Yigal Arens) Received: from UCBKIM.BERKELEY.ARPA by UCBVAX.BERKELEY.ARPA (3.300 [1/17/83]) id AA07341; 8 Feb 83 21:08:24 PST (Tue) To: net-cooks@ucbvax Does anyone know what the black line down a shrimps edge is? Should it be eaten or cleaned out? (F. M. Carlson) Despite often being referred to as a "vein", that line is really the digestive tract of the shrimp. The substance in it is technically known as "shit". The rest is up to you. Yigal Arens UC Berkeley