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Old 03-08-2011, 07:03 PM   #11
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Quote:
Originally Posted by chopper View Post
If that is what it is, how come it is called de-veining the shrimp. You mean it is NOT a vein? Just askin!
It's actually the alimentary canal. It's called a "vein" just to be polite.
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Old 03-08-2011, 07:16 PM   #12
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Quote:
Originally Posted by Selkie View Post
It's actually the alimentary canal. It's called a "vein" just to be polite.
you said that so nice Selkie.
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Old 03-08-2011, 07:50 PM   #13
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Oh I thought you were supposed to leave the shell on when you put it on the bbq. Just to be sure, we didnt use bbq sauce. I just called it that as it was on the barbie.

And so you do recommend the frozen shrimp and defrosting it? That's what my friend said...I think I need remedial lessons in this.
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Old 03-08-2011, 10:27 PM   #14
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The vast majority of shrimp sold in the USA is or was frozen (about 95%). Look for IQF (indiidually quick frozen) shrimp. They come in all sizes. The raw are the best though you can also buy them cooked. I've had good luck with both.

Definitely defrost them before cooking so they will cook evenly. If you try to cook them frozen, the outside will overcook by the time the middle is done.
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Old 03-09-2011, 03:24 AM   #15
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I keep the heads and shells for pink stock, I put them in the blender with chicken stock, then pass though a muslin.
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Old 03-09-2011, 05:22 AM   #16
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Emeril has a great recipe for "BBQ shrimp", but you need to use heads on shrimp. Make sure you do at least 2 recipes of the biscuits to sop up the "sauce". This and the biscuit recipe are in his New New Orleans book.

BBQ Shrimp New New Orleans
3 pounds large Gulf shrimp, in their shells w/ heads
2 tablespoons Creole seasoning, recipe follows
Cracked black pepper
2 tablespoons olive oil
1/4 cup chopped onions
2 tablespoons minced garlic
3 bay leaves
3 lemons, peeled and sectioned
2 cups water
1/2 cup Worcestershire sauce
1/4 cup dry white wine
1/4 teaspoon salt
2 cups heavy cream
2 tablespoons butter
Traditional southern Biscuits, recipe follows
1 tablespoon chopped chives
Directions
Peel the shrimp, leaving only their tails attached. Reserve the shells and set aside. Sprinkle the shrimp with 1 tablespoon Creole seasoning and fresh cracked black pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base.
Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the reserved shrimp shells and heads, the remaining Creole seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes. Strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives.
 
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup

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Old 03-09-2011, 06:27 AM   #17
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They call it a vein because it makes some people feel better about eating it!
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Old 03-10-2011, 07:56 AM   #18
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so you're not supposed to leave the shell on when grilling?
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Old 03-10-2011, 08:03 AM   #19
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Quote:
Originally Posted by jpinmaryland View Post
so you're not supposed to leave the shell on when grilling?
You can grill them either way. Just be sure you know if they're done and don't over cook.

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Old 03-10-2011, 10:09 AM   #20
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Quote:
Originally Posted by jpinmaryland View Post
so you're not supposed to leave the shell on when grilling?
marinate. doesn't take long. and then, grill shell on.
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